HomeMy WebLinkAboutZOE'S KITCHEN 2019.08.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 \.STE.\L\IO\S FRWY .•R.\I 607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868 .
Dat~\/'~l'tulVf I
Time OLlt:
~
License,Permit"~u2'~I
[,t.Type I Risk Categor)Pagt __of"_L-
LA/
Purpos of Inspection:I I I-Compliance 1(/1 2-Routine I I 3-Field Innstigation I I 4-Visit I I 5-0tllcr T9'FM,/SCORE
Estal'+;'}te ~~V\I te I COlllacllO"ncr :--:a111c:J *:'iumber of Repeat \'iolatiom:--
(3]~1*(\./'iumhcr of nolations COS:
'-"_
~~.--
Physic~AO~SO()\n \d l~/0;j1~·coutJ f\\Ii vJ'Z ,~Cfr~J1~nA",~I Follow-up:Yes
No (circle one)\/
-Complian«:Status:.Out ~not in compliance 1:'1-in compliance :\0 ~n~i~Sef\ed ;'Ii.'.~not ap~lica~le.C~S:corrected on site R s:repeat violation
ylark the appropn3le 0011115111the OtT bm lor each numbered Hem Mark"a check rk 111apprOOrIate 00,tor I:"."'D.:"IA.COS Mark an asterisk'*.in appropriate hox for R
Priority Items (3 Points)"iolations RClllire I",,,,elliate Correetire Actiollllot to exceel/3 days
Comilliance StatuS COllluli"ncr Status
0 t N ~("Time and Temperature for Food Safety R 0 I ,"C R
U N J A 0 l ,()A 0 Employee Health
T S (F =degree,Fahrenheitl T S,I.Proper cooling time and temperature ,/12.:l-Ianagement.food employees and conditional employees:II /knowledge.responsibilities.and reponing
""Proper Cold Holding tcmperaturc(-II°F/-15°F)J 13.Proper usc of restriction and exclusion:No discharge from1/,/eves.nose.and mouth
/J 3.Proper Hot Holding temperature(135"F)Prennting Contamination by Hands
/V -I Proper cooking time and temperature 1-1.Hands cleaned and properly washed,Gloves used properly
!5.Proper reheating procedure for hot holding (165°F in 2 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
/6.Time as a Public Health Control:procedures &records HighlV Susceptible Populations
Approved Source
~
16.PasteuriLed foods used;prohibited food not offered,Pastcurized eggs used when required
I;7.Food and ice obtained from apprm cd source:Food in
good condition.~are.and unadulterated:parasite Chemicals
(kstruction
8.Food Recei\ecl at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
I Protection from Contamination ,-18.Toxic substances properlv identilied.stored and used
1/./9.Food Separated &protected.prevented during food Waterl Plumbing.,.V preparation.storJge.displa\~and tasting
//10.Food conta5J;.s~I~.~n~;turnables:Cleaned and /19.Water Irom approved source:Plumbing installed:proper
~Sanll11ed at 'j ,;'iJpml 1!)erature back flow device
I II.Proper dispositiOIi~rned.pre\'iously served or ./20.Appro\'ed SewagefWastewater Disposal System.proper
rceonditioned disposal
Priority Foundation Hems (2 Points)violations Relllire Corrective Actioll with ill 10days
0 I ""("R ()I ""C R~o ,A 0 Demonstration of h:nowledgel Personnel t:.'0 0 Food Temperature Control/Identification
T ~;,T S
V 21.Person in charge present.demonstf3tioll of knowledge.IV 27.Proper cooling method used;Equipment Adequate toVandperformdutiesfCertifiedFoodi'vIanauer (CFyl)Maintain Product Tempcrature
22.Food Handler/no unauthori/ed persons/pe"onnel ,/~8.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package /I 29.Thermometers provided.accurate.and calibrated:Chemical!
/Labelin!!/".Thermal test strips
/l'Hot and Cold Water a\ailablc:adequate pressure.safe /Permit Requiremenl.jPrerequisye for Operation_0.
/2-1.Required records available (shelbtock tags:parasite
~Food Estabiishmeh1Jr l~/t'fi11POJIJdestruction):Packa~ed Food labeled 30.
IIrr Conformance with Approved Procednres Vtensils,Eqt/ipme.lI;-ar/d Vending
25.Compliance with Variance.SpcciallLed Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processing methods:manufacturer instruction,supplied,used
/Consu Iller Ad,isory ,/32.Food and Non-food Contact surt:1ces cleanable.properly
designed.constructed.and used
1 26.Posting ofConsumcr Advisories;ra\\or under cooked ;-33.Ware\\'ashing Facilities:installed.maintained,used/
foods (Di,closllreJRemindcr'ButTet Plate)Allergen Label Sen ice sink or curb cleaning facility pro,ided
Core Hems (1 Point)Vio/lItiollS Require Corn'ctive Aerioll Sot t/l Exceed 90 Days or Next Illspectioll ,r~7ric"el'er COllies First
0 I :-."("R 0 I ;0.,"C R
l!"I A 0 PrcHlltioll of Food Contamination l'~0 A 0 Food IdentificationTST~
01/3-1.No E\ielence of Insect contamination.rodenliother /41.0riginal container labeling (Bulk Food)
J /animals
f/35.Personal C[cal1lille~s/eatiIH!.drink in!!or tohacco lISC '"Phvsical F:lcilities
~/36.Wil)ing Cloths:properly used and stored ,.42 ."on-Food Contact surlaces clean,V 37.En\ironl11cntal cOl1laminalion.--7 ../43.Adequate \cntilation and lii!htirH!:designated area~used
:I 3R.AnPim ed th~m inu method 10 1\1[,(h JIA'lit ".,,,4-1.Garbage and Refuse properly disposed:facilities maintained
Proper l'se of Ctensils r ""A _:\(__I y/-15.Physical facilities installed.maintained.and cleanii'Ctensib.equipment.&linens:properly ll,ed.stcJr"~u,',1/46.Toilci Facilities;properly constructed.supplied.and clean
cd.&handled.In usc utc,bils:properlv used /
\/40.Single·sen ice &single-usc articles:properly storeel .j7.Other Violations
and used
Received by:~".)/.Print:1J~/\MI r!/!.r
Title:Person In Charge/Owner
(signature)A /"'1
Inspect~ft.~·:IV\h<;'"'\h\i\-\/~\(I'e,S Print:.~,Busine"Email:
(sign;_ltyr~)I 1)';;'-1 (/.(:.-l .",_
Form ~vised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STDI\IO:"S FRWY.,IOI6()7,DALL.AS,TX 75207 214-819-2115 FAX:214-819-2868
~
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TEMPERATURE OBSERVATIONS "-
Item/L.ocation Temp Item/L.ocation Temp Item/L.ocation Temp
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OBSER\'AnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE,TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:;,/?J\//Print:(Se_.V\hE.,--I:~/_Title:Person In Charge/Owner
(signature),/\/-
~s~:aett~y:J 114 II)d(---,h~-li.~i Samples:Y N IIcollected-,.-Form EH-06 (ReVised 09-2015)