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HomeMy WebLinkAboutTOM THUMB 2019.08.14Dat~II I 11,b\tl in:I Timc out:A-Liccnsc Permit it s-y -z_J IS-Other 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 R 8.Food Reeei\ed at propcr temperature o IN;>;(' 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 o IN"(' L"I();AO T V ~Employee Health 3.Proper Hot Holdin"temperature(U5°F) .....", 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 o U T IJ" (' o s Demonstration of Knowledgel Personnel R ~I.Person in charge present.demonstration of knowledge. and perform dutiesl Ccrtified Food :\Ianager (CFy!) ./ 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 J 16.Pa:,teuriLed foods used:prohibited food not offered Pasteuriz.cd ef!t!S used when required I Chemicals R 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 o I ":-(' 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 o U T 1 i\~ "0 AJ...- 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) R Inspectr.d1Jy:7J'-.,I .cz:::'\-(~\~fTl A,_L. (sigllatLl~\Jl"C1 Iff \I .LI l-fl .T~nt: /, 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 -- ESt~lIlrO~~'-~v ~I A lf~HPh+r~(~~~)~'l d a'//~~Statc:l nl(JI~tr~rp~~Pa'gebcf TEMPERATURE OBStRVA TlONS 7 Item/Location Temp Item/Location Temp ltem/Locati~1 Temp /II I J I ,,-...~r ,_.__.)_1 (~'I('V\("tl I 'i Il..J ""',I .-<.,"V r-I /1 L f J"'\.._J ;'C'tL hI_-'ClJ\.:1 TUV r K.l I (j.~'ilt tC/I ,,,I r r->,-/, r I (1\\('\-f'k~lVI,'~{I ~_IULL}VI ••7---:J 7 ~J7'-r (0 I -k _.,(--;/L \..--J '-' V \..J-f?-I ()I /u-t I vl (;veil ~I/Y~~••..·11(\),~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\~ •... I ,~i _~'.(',,-.,II."A,A If'~. 17_,h;\,)(,t ,.i---(A fIr II JJ ~~iA.?rc lpcl hi Vl oj -i-J~f(1Jf')-I -,~~,-" ./J I /./ 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)-.--