HomeMy WebLinkAboutPLAZA HEALTH 2019.08.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77:\.STE.\I.\I0:\S FR\,"Y.,R:\·1607,DALLAS.TX 75207 21-t-819-2115 FAX:21-t-SI9-2868.
Dal),t/t?31Cfr,I Time OUI:J License P~rmil ~I bl.Tlpe I R lSI-;Category Page -of -
Purpos.of Insp,ction:I I l-Compliaf1('c I.__......2-Routinc I I 3-Fit'ld Investi!!ation I I 4-\'isit I I 5-0ther TOTAL/SCOREESlabli~;llC:
~J..t?,.i-r1~I COninCI 0\\ncr ;-";amc:I *.\umber of I{epeat \,iolations:__
(0)
1 ,--.--y---
./\umber of "iolations COS:h --Physical
1r~1:r)_7 ~.,~~~;itY~1Olty·'\~f\C~\~l1~e'l-\7 ()t-)I Follow-up:Yes,Y',(1'0 '"~r.,j~I\)I \0 (circle one)
Compliance Stllt~:Out =nolll1 compliance Ii\'-i~eompliance \0 e tab ened ;'1//\=not applicable COS =corrected on site R =repeat'iolationMarkthe"oaraoriato pOints 111 the OUT box for each numbered item Mark ..,/'a chec ark 111aporopnate 00.\for 1\,"0.:'-IA.COS Mark an asterisk'*.in aooropriatc box for R
Priority Items (3 Points)violation.\·Require Immediate Correcti,.e Actiol1l1ot to e.xceed 3 days
Conlllliance Status Cumilliance Status0I'\I "C Time and Temperature for Food afety R 0 I "'\I ('Rl'N 0 A 0 l''V A 0 Employee HealthTs(F =degree>Fahrenheit)T SVI.Proper cooling time and temperature I /I'::>.Management.tood employees and conditional employees:V'
knowted<!e.responsibilities.and reportin~../"Proper Cold Holding tcmperaturc(4 1°F·4S-F)/13.Proper use of reslriction and exclusion:;-':0 discharge from./eyes.nose.and mouth././3.Proller Hot Holdin<!lemllerature(135°F)
PreventirH'Contamination by Handsv4.Proner cookill.~time and temperature A 14.Hands cteaned and properly washed/G loves used properlyV5.Proper reheating procedure tor hot holding (165°F in .::>...::p 15.No bare hand contact with ready to eat foods or approved/'Hours)
alternate method pronerlv followed (APPROVED y N )./'6.Time as a Public H~alth Control:procedure,&records Highl\SusceDtible Po[)ul"tionsApprowdSource116.Pasleurized foods used:prohibiled food not offered
Pasteurized e2f!S used IVhen required/'V 7.Food and ice ohtained ti'om approl ecl source:Food in
good condition.safe.and lII1aclulter~llcd:parasite Chemicals,destruction ,
./8.Food Reccil cd at proper lemperature /f 17.Food additives;approved and properly stored:Washing Fruits
&Ve<!etables
Protection from Contamination /('18.Toxic substances properly identitied.stored and used
./V 9 .Food Separated &protected.pre\'ented during tood Waterl Plumbingprepar3tion.storage,display.and tasting /",V IO.Food contact sUrt'iIUReturnablcs ;Cleaned and /V 19.Water from approved source:Plumbing installed;properSanitizedatII'1)I01'1'\[1;rcL backflolV dcvice
".....1..-II.Proper disposition of ret unled.previously sen cd or I ~O.Approved SelVage/Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points violatiolls Reluire Corrective ACTioll withill 10 dOl'S0I;-.N ('R 0 I '\I '\I C Rl'N 0 A 0 Demonstration of Knowledge/Personnel l .'0 A 0 Food Temperature Con troll IMntificationT..•S T ~S/"21.Person in charge present.demonstration of kno\\ledge,,/',.,27.Proper cooling method used:Equipment Adequate toandperlormduties/Certified Food ;'vlanager (CF;\I),/'Mainlain Product Temperature/~2.Food Handler!no unauthori/ed persons/personnel ~8.Proller Date ,'vlarking and dispositionSafe"ater,Recordkeeping and Food Package ,V ~9.Thermometers provided.accurate.and calibrated:Chemical!./labelinl!Thermal test strips/0'Hot and Cold Water available:adequate pressure.safe Permit Requirel tent,Prerequisite for Operation-_.).
,
/~4.Required records a\aibble (shellstoek tags:parasite -1 30.Food Establis~~{J0;rrf:&Valid)destruction):Pacb£ed Food labeled
11 Conformance with Appro"ed Procedures Utensils,IEquipment,and Vendingn'::>5.Compliance with Variance.Specialized Proce>'.and V
HACCI'plan:Variance obtained tor specialiLed ./31.Adequate handIVashing facilities:Accessible and properly
processing methods;manufacturer instructions supplied.used
Consumer Ad,isory /3~.Food and :-.Ion-food Contact surfaces cleanable,properly/designed.constructed.and used{~6.Posting ofConsull1t'r Ad\isories:raw or under cooked V 33.~'arc\\ashing Facilities:installed.maintained,us~d/toads (Disclosure!Reminder/ButTel Plale)!Allergen Lahel /Sen ice sink or curb cleaning facility providedCoreItems(I Point)ViolllTiolls Require Correcti!'e Actioll .YOT111Exceed 90 Dol'S or Next ]lIsfJectio/l,Whiclre"er Comes First()I ;-."C Il 0 I '\I :-;C RI!I A 0 PreHntion of Food Contamination t·'\I 0 1\0 Food IdentificationTSTSV34.No Eyidence of Ills~ct contamination,rodent/other V 4 I.Onginal comainer labeling (Bulk Food)VI nnimalsvII35.Personal Cleanliness/eatin!!.drinkin!.!or tobacco usc /'Phvsical Facilities'I /36.WiDing Cloths:Ilroperlv used and stored /'4c.;-"on-Food Contact surtaces cleanv/'37.En\irollll1C'l1tal contamination ././43.Adeauat~\entilation and lightillr!;dcsi~l1ah:d areas used/3X.ApprOled thaWIng method ..../44.Garbage and Refuse properlv disposed:facilities maintained/Pr'opcr l'sc of I.!temils .//'45.Ph"ical fncilities instnlled.maintained.and clean(/39.(.;Iclhib.equIpment.&linens:properlv used.stored../V 46.Toilet Facilitics:properly constructed.supplied.and clean/dried.&handled In u>e utensils:properly used/~~1::7Ie-l"e articles:properly stored 47.Other ViolntionsIa"cd "
Received by:,tc.-----,
~J>rint:"1h~f-ovdvUl.Title:Person In Charge/Owner(signature)..,1
Inspeeted by:
I!'\(J_I I v·l '~-H-J1 JV)Print:BlI~ine,s Email:(s.ignatllr~)J~
:orm EH-06 Re~9-'201S v '--'"I