HomeMy WebLinkAboutTOM THUMB 2019.08.14Dat~II I 11,b\tl in:I Timc out:A-Liccnsc Permit it s-y -z_J
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STE.\J:\IO:\S FR\\T.,R~1607,DALLAS,TX 75207 21-+-819-2115 FAX:21-+-819-2868
Pumos of Ins'ncction:I I I-CoJnnliance I..........2-Routine I I 3-Firlel Invcsti!!ation
I Est.Tlpe PageJ orL
I I 4-Visit I
COllllllillnce Status:Out =not in cl'mpliance 1;\-in cornpl,(,ce :\()=not ob,el'\'ed :>iA =not applicable COS =corrected on site R ~repeat viola~
Mark the aoorooriate Doints in the Ol'T box for each numbered item \[;;k ../.a checkmark 111appropriate bo,for 1:\.;\'0."A.COS Mark an astcri,k '*.in annropriate box for R
Priority Items (3 Points)violatiolls Require Immediate Correctj,'e Actio"IIOtto exceed 3 days
COlllnlianee Status
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8.Food Reeei\ed at propcr temperature
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U N 01/'0T,S
COlllllliance Statu,
Time and Temperature for Food Safety
(F =degree,Fahrenheit)
,Proper Cold Holding temperature(.•loF'.•jeFI
I.Proper cooling lime and temperaturc
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T V ~Employee Health
3.Proper Hot Holdin"temperature(U5°F)
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5.Proper reheating procedure for hot holding (165°F in 2
Hoursl
4.Prooer cookin~time and temperature
Approved Source
12.:-'Ianagement.food employees ,1I1dconditional employees:
kno\\ledge.responsibilities,and reporting
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
6.Time as a Public Health Control:procedures &records
7.Food and ice obtained from appro\ed source;Food in
good condition.safe.and unadulterated:parasite
destnlction
Preventing Contamination b\'HandsJ
15.:-':0 bare hand contact with ready to eat foods or approved
alternate method propcrlv followcd (APPROVED Y N )
Pro tecti 11n fro III C ont"min atio n "--,--,/I,-,-_...___._-+...:I_X_._T_o_x_ic;__;:csu...;b_;;s...:ta",n...:c...:e.:_s-,,--pro",Jp",e",r...•1V_I...:·d...:e...:n...:ti...:fi_;;.ed;:_,'-'s__t_;.or...:c_:.d...:a_;.n...:d...:u"'s...:e.=d+---I
9.Food Separated &protected.pre\ented during food Waterl Plumbing
preparation.storage.display,and tasting f---.,.--.J/'-._.....--.----I--c----,------,---------,...--------+--l
10.Food contact surfaceY<iIT~Retur';'ilbl<;p ;Cleancd ~n(l I J I:/19.Watcr Irom approvcd source:Plumbing installed:proper
SanitiLed at "'7,',('A(nmJ(emper[lt\wf j :R'+I'--f /'\Id "'-l~rr-"-_/-+-__,"--+...:b...:a-c-k-fl...:o-w-'-de'-v...:i.;-ce.;-------+---1
II.Proper disp6>ition~led,PI~\iMisly se'rved or I 20.Approved Sewage/Wastewater Disposal Systcm.proper
reconditioned disposal
V /I.•.Hand,clcaned and properly washedl Glo\'cs used orooerlv
Priority Foundation Items (2 Points
Hi~hh'Susceptible Populations
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s Demonstration of Knowledgel Personnel
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~I.Person in charge present.demonstration of knowledge.
and perform dutiesl Ccrtified Food :\Ianager (CFy!)
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Safe Water,Rccordkceping and Food Package
Labclill2
22.Food Handlcr!no unauthoril.cd persons pcrsonnel
/
.//23.Hot and Cold Water available;adequate pressure,sate
2.•.Required rccords a\ailable (shellstock tags:parasite
destruction):Packa!!ed Food labeled
/Conformance with Approved Prol'cdures
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16.Pa:,teuriLed foods used:prohibited food not offered
Pasteuriz.cd ef!t!S used when required
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Chemicals
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25.Compliance with Variance,SpeCialized Process,and
HACCP plan:Variance obtained for specializcd
processint!n1l!lhods:manufacturer illstruction~
17.Food additives;approved and properly stored;Washing Fruits
&Ve"etables
Consumer .\d\isory}'
26.Posting or Consumer Ad\i,o"e,;ra\\or under cooked _V 33.\\'arcl\ashing Facilities:installed.maintained.u,edl
foods (l)i,closurc'Remindcr Buffet Plate)AllcrQcn Lahel Sen ice ,ink or curb cleaning facility provided
violations Rei lIire Corrective Actioll with ill 10 days
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l'OAO~T~__~-4 __~s_~--_+--~
27.Proper cooling mcthod used;Equipment Adequate to
Maintain Product Temperature
Food Temperature Controlllelcntification
_...../"R.Proper Date Markin\!and disposition
29.Thermometers provided,accurate.and calibrated;Chemical!
Thermal test strips
Permit Rc(uircment,,Prcrequi 'ite for Operation
/Ute sils.Equi lmcnt.and Ye\lding
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J/v 31.Adequate handwashing facilities:Accessiblc and properly~V supplied,used
32.Food and 0:on-food Contact surteces cleanable,properly
dc,igned,constructed,and used
c
os Prc,'ention of Food Contamination
Core Items (I Point)Violatiolls Require Corrective Actioll _"'ot10Exceed 9fl Val'S or Next Illspectioll.Wlriclrerer Comes First
Food Identification
3.•.""'A E\idcnce of Insect contamination,rodent.other
animals
35.Pcrsonal Cleanliness1catlnu.drinking or tobacco usc
36.Wipinu Cloths:properly uscd and stored
37.Em ironlllcnt31 contamination
38.Appro\cd tha\\in~method
Proner lise of Utensil..,
39.Ctensils,equipmcnt.&linens:properly ,,,ed.,tared.
dried.&handledl In usc utcnsils:properly used
40.Single-service &single-u:,c articlcs:properly stored
and used ".•J I
Received by:/j /1 A.,.{.
(sigllalure)r-/<...-,I 'if}/PI -
.....v "1.Original container labeling (Bulk Fooel)
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Inspectr.d1Jy:7J'-.,I .cz:::'\-(~\~fTl A,_L.
(sigllatLl~\Jl"C1 Iff \I .LI l-fl .T~nt:
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Form EH-'"c lo~"-~09-2015)
Phvsical Facilities
.•C.'on-Food Contact surfaces clean
V'v,-D.Adeqllat~\entilation and li!!hting;desi!!nated areas used
-I.•.Garbage and Refuse proper'"di:,posed:facilitic,maintained
/.•5.Phvsical lecilitie:,installed.maintained,and clean
,/..6.Torlet Facilities;properly constructed.supplied.and clcan
-17.Othcr Violations
Bu~in('~sEmail:
Print:Title,Person In Chargel Owner
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;,STE,\I:\IO:-<S FRWY,.R\I 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBStRVA TlONS 7
Item/Location Temp Item/Location Temp ltem/Locati~1 Temp
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~I/Y~~••..·11(\),~b 0 '\~OBSERVA TIOl\'S A:"O CORRECTIVE ACTIO~S ,r,/
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO 'R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D
umber NOTED BELOW:"==hIU lD-)'i)rO\~
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Received by:I(vl/Yllj:_F Print:f{(1.is Title:Person In Charge/Owner
(signature)/'\•_r1 /)',_,--1-1",,(
Ins~~~/~~(-yv~-}-I ~rinCJ<(sign ure)').q__,I Samples:Y l'i #collected
Form w::ti61Revised 09-2015)-.--