HomeMy WebLinkAboutCAFE BRAZIL 2017.02.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VliVIO:\,S FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Df)._-rJ-ll1 Time in:1 Time out:
/1
License/Permit #7~q 1
Est.Type
1
RiskCategory Page _1 oft>L.J
Purpose of Inspection:I I 1-ComDliance I "'"2-Routine I 13-Field Investi2ation I I 4-Visit I I S-Other TOT AlJSCORE
Establisl~"FC B;V.~I contat!:;/i;';h1A WNSPJ.;I
*:-lumber of Repeat Violations:__5,/!'(umber of Violations COS:--
Physical Ad~20 N.~L G}5itYt)iJJ.j:~<::::_I ~Phon,£,tf ft:;q/-77q II ~~"O\;~~:C;e~~:)
Compliance Status:Out =not incorn/Jiance IN =in compliance NO =not obsen cd NA =notapplicable COS =correctedon site R=repeat violation
Mark the appropriate DOintsinthe OUT box foreach numbered item Mark ,,/,achcckmarkinaDoropriateboxforIN,NO.;\lA,COS Mark 3n asterisk'*.in appropriate boxfor R
Prioritv Items (3 Points)I'iolution.~Reauire Immediate Corrective Action II0ttO exceed 3dal's
Compliance Status Comoliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
•.....I.Proper cooling time and temperaturc ,,'-12.:'vlanagement.food employees and conditional employees:
knowlcdge,responsibilities.and renorting
v-J..-2.Proper Cold Holding tempcrature(41 of/45°F)IY I~'.Proper use of restriction and exclusion;No discharge from-eves.nose.and mouth
v 3.Proper Hot Holding temperature(135°F)Preventin"Contamination bv Hands
IV 4.Prooer cookin!!time and temperature ---1'14.Hands cleaned and properlv washed!Gloves used properly
•..v,5.Proper reheating procedure for hot holding (165°F in 2 vf 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
."6.Time as a Public H~alth Control:procedures &r~cords Hil!hlv SusccDtible Populations
Apprond Source 1-'16.Pasteurized foods used;prohibited food not offered
Pasteurized e!!!!sused when required
7.Food and ice obtained from approved source;Food in
~v-good condition.safe.and unadulterated;parasite Chemicals
destruction
LV S.Food Received at proper temperature vr 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination '1 IS.Toxic substances prooerlv identified.stored and used
VV 9.Food Separated &protected,prevented during food Waterl Plumbing
preparation.stora"e.disolav.and tastin!!
v-•...10.Food cont~urf~Retumables;Cleancd and vI->19.Water from approved source;Plumbing installed;proper
Sanitized at ,I;')I ~mperature backnow device
v-II.Proper disposition01 returned.previously served or •..'....•20.Appro,ed Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Action within 10 dal's
0 I N N C R 0 I 1'1 1'1 C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification
T S T S
,,[..-21.Person in charge present.demonstration of knowledge,v,...27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)l.-Maintain Product Temperature
""22.Food Handler!no unauthori7ed oerson,/personnel ""2S.Proper Date Marking and disoosition
Safe Water.Recordkeeping and Food Package vV--29.:~ided.accurate,and calibrated;Chemical/
Labeline Ther st slri -
~V 23.Hot and Cold Water available:adequate pressure,safe ~t Requirement,Prerequisite for Operation
v-24.Required rccords available (shell stock tags;parasite 1-30.Food Establishment Permit (Current &Valid),.destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipmcnt,and Vending
{25.Compliance with Variance.Specialized Process.and ",t-31.Adequate handwashing facilities:Accessible and propcrlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instructions supplied,used
Consumer Advisory v1.---32.Food and Non·food Contact surfaces cleanable,properly
designed,constructed,and used
l{26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure/Reminder/Buffet Plate)!Alkrgen Label V Service sink or curb cleaning facility provided
Core Items (I Point)Violati01ls Require Corrective Actioll Not to Exceed 90 DOl'Sor Ne."Ctlnspection ,Whiche"er COnies First
0 I N N C R 0 I N N C \R
U 0 A 0 PrcHntion of Food Contamination U 0 A 0 Food Identification
T S T S
"v 34.No Evidence of Insect contamination,rodentJother ""V 41.0riginal container labeling (Bulk Food)I)1..-animals
v..-35.Pcrsonal Cleanliness/eating,drinking or tobacco use ..•Physical Facilities
~36.WiDingCloths:properlv used and stored V 42.Non-Food Contact surfaces clean-37.Environmental contamination ..,~43.Adequate ventilation and lighting;designated areas used''--.
"'v 3R.Aonro\'ed tha"ing method ,I.;l 44.Garba~e and Refuse properly disposed;facilities mailitaincd
Proner Use of Utensils "45.Phvsical facilities installed.maintained.and clean
/''"1 39.Utensils;xuipment.&linens:properly used.stored,~V'46.Toilet Facilities:properly constructed,supplied.and clean
....••••dried.&han edi In use utelji;ils:properly,uscd J
I ~mglcjrvice &sing'tl articles)f0pcrIY stored •...47.Other Violations
uscd
Received ··W~/J1~~)Print:Qnu\G ~[((J f\\~QyCll01Ie:Person In Chargel Owner
(signature)
Inspected ~vJ2,5 Print:P0D./PIJ-u 1rae:Business Email:
(signature)
Form EH-06 \1(evise~09.2~I I
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Est~~ZlL-I PW~l~t3SS/v'.~7W1£-I f);Uy -~IL7lfqq #
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TEMPERATURE OBSERVATIONS -.
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT liAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received bYY.1A _jWj j AI]A -/c~Prinl:!-ru p\ICU A.\0uru J Tille:Person In Charge/Owner
(signature)'J ~-J
l~speCledbY:1~M)OV/.w~S Prinl:~UOr RhLl-l'/\c_(sIgnature)J /Samoles:Y N #collected
Form EH-06 (Revised O~J -..I I