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HomeMy WebLinkAboutR & D KITCHEN 2019.08.21Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 \.STDI.\IO\S FRWY.,R;\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 ,I _, I~t 7,7 (J\ctnc in: I Timc out:~License 201L.'1 -OcDOO"l-(JW EstTjpe I R'"C.llc~ory Pagc_lor ~ Pur lO<e..AI 1llls net"tio II:I I I-Comlliiallce I A 2-Roulillc I I 3-field IIIHSli2atioll I I 4-Yisit I 5-0ther TOT ALISCORE Establi~~~"'al)l<\\c \"1 ~1'\ I Contact OWl1er ~al1lc:1 *:'\umhcr of Rl'peat \,inlation~:__V~)./:\ulllber of \"iolations COS:-- PhYSi~~\\~\'"v\\2L \I Cty C\l\l1rl{tX it-{f~\I~t°tle:I Fallon-up:Yes ;\0 (circle one) Compliance Slatus:Out not in ompliance-:'0/=in compliance,(:""o ~f ob,er.ed :-IA =not applicable COS =corrected on site R =repeat ~~ :vIark the .ooroonate ooil1ts in the Ol'T box for each numbered item Mark''a check mark m .pproori.te box for 1:-;.'i0.:-IA.COS Mark an asterisk'*.i'nate box for R Priority Items (3 Points)violatiolls Require Immediate Corrective Actioll 1I0tto exceed 3 days Comllli'lOce Status CIIllIllliance Statu, 0 t '"'i C Time and Temperature for Food Safety R 0 I :-."c R U N J A 0 t..:-..0 A 0 Employee Health T s (F =degrees Fahrenheit)T /""S 1 [7 Proper cooling lime and temperature ,/12.Managemcnt,food cmployees and conditional employees; kno\\ledcte.resoonsibilities.and reoorting /.,V 11'\1 1.Proper Cold Holding temperature!-II°FI 45°F)/13.Proper use of restriction and exclusion;No discharge from /c\Cs.nose.and mouth -/-;,I '/3.Proper Hot Holding temperature(135°F).-Pl"cnnting Contamination bv Hands "j -I.Prooer cookinct time and temoerature 7 1-1.Hands cleancd and properlv \\'ashed/Gloves used nronerly ..,,7 5.Proper reheating procedure for hot holding (I (\5"F in 2 ;f 15.No bare hand contact with ready to eat foods or approved -Hours) alternate method orooerly followed (APPROVED y N ) 'f 6.Time as a Public Health Control:procedures &rccords /Hj"hlv Suscelltible Populalions lJ AplJrond Source ,1 I(\.Pasteurized foods used:prohibited food not offered / Pasteurized egllS used when required )/7.Food and ice obtained from appro\ed source;Food in good condition.safe.and unadulterated:parasite Chemicals /destruction , /'8.Food Recei\ed at proper temperature /17.Food additives:approved and properly stored;Washing Fruits &Ve!lctables ./,Proteclion from Conlamination /18.Toxic substances properly identified.stored and used /!FOOJ Separated &protected.pre\'entecl during food Waler/Plumbing -/reoaration.storage.disala,.,and tasting / f-"10.Food conta1 futfl:~?~etu;t'ts:Clqned and (.I J 19.Water from approl'cd source;Plumbing installed:proper ,/'I)Saniti/cd at )n\/'ml)er ~I /'I.)/\./1 I .{.backOow de\icc L//r7 II.Propcr disposition of returned.pre\'iously s~O{(1\'""rO II 20.Approved Sewage/Wastewater Disposal System.proper reconditioned •I V disposal ~Priority Foundation Items (2 Points)violatiolls ReI lIire Corrective Actioll with ill 10 days 0 I :-<~c R 0 I ""C R t:II IJ.0 Demonstration of Knowlcdge/Personnel t:;i 0 A 0 food Temperature Conlrol/ldentification T S T S '/f--'--'IVII21.Person in charge present.demonstration of knov"I~dge.27.Proper cooling method used;Equipment Adequate to and nerfonn duties'Certified Food \Ianagcr (CFvl)-V ~Iaintain Product Temperature J "Food Handler no unauthori/cd pcrsons/personnel Jq;:I i/28.PrOncr Date "'larking and disposition Safe Waler,ilecordkceping and Food Package /29.Thermometers provided.accuratc.and calibrated;Chemical/ ./Labclin"Thermal te~t strios IV'23.Hot and Cold Watcr a\ailablc:adequate pressure.safe /'Permit R.e~nt Jlt,Prereq ,isite for Oper!llion V 2-1.Required records available (shellstock tags:parasite f Food Establi\l~tlC~}I /"/,Wcr'+1¥1vdestructionl:Pacbl!ed Food labeled 30 "'""('u Tl Conformance wilh Approved Procedures Utensils,E uipmenl,I1dVendinh Lf/'!5.Compliance \\ith Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properly HACCP plan:Variance obtaincd for specialized /suppl ied.used orocessim!Illclhod~:manufacturer in~lructiol1S Consumer Ad,isor),1/32.Food and :-Jon-food Contact surfaces cleanable.properly ./ .,/designed,constructed.and used ~ ~.Posting:of Consumer Ad\Isories~ra\\or under cooked 1/33.WarclI'ashing Facilities;installed.maintained.used/ foods (Di,cl()sureIReminder Buffel Plate).'Alkrl!en Label /Sen icc ,ink or curb cleaning facility provided Core Items (t Point)Violatiolls Reallire Corrective Actioll .'l/otto Exceed 90 Dars or Next Illsoeaioll .Whicl,el'{!r Comes First 0 I :.;'i C R 0 I N 'i C R t:'"0 A 0 Prcl"el1lion of Food Contamination !:"0 Al.-2 Food Identification T ~T \/1/34:No E\idcl1cc of Ins~ontalll\n~~\rO'de,nl/otht:r IV 41.0riginal container labeling (Bulk Food) anllnals .1 .•I·\~~\..,/1,/35.Personal Cicaniincss/eaulla.drink ina or lohacco usc Phvsical Facilities ~1,/36.Wining Cloths;nronerly used and stored ..•,42.~on-Food Contact surfaces clean ~./37.En\irOIlIllcntal contamination ..•.,./43 .AdcClualc \clltilation and liahtimc dc::.ignated areas lIsed \.J 3X.Anon)\cd tha\\inc method ·.••.1/44 .Garhage and Refuse nroperly disnosed;facilities maintained Prolle)"l'sc of Clcnsil~ .....;'-15.Phvsical 1:lcilities installed.maintained.and ckan V 39.Ltcn,ib.equipmcnt.8:.Iincns:properl,u,cd.storcd. ,4n.Toilet Facilities:properly constructed.supplied.and clean /./ !...--dried.&handledl In lise lliensib:orotJcriv ll~~d ...1/40.Singlc-scn icc &single-usc articles:properly ,tored 47.Other Violations and u,ed v - Received by:I «~\~\Prinl:.~ Title:Person In Charge/Owner (signalure)/"'"~~.l\'-\~\ Ins~~rrn\' \ IV\'j-h 11 I'C'~Prinl:Rlisincs~Email: hl);J tll 1.;)\\'V \\\<;.__r\( Form tM'UO IKevised 09-2015) ., Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:"'.sn:;\J:\lo:-;S FRWV ..R;\I607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 Sam les:Y]\!#collected