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HomeMy WebLinkAboutARNOLD'S DINING 2019.09.094JJ l4-u S ~.6 fZ ,,~=FITW e Dallas County Health and Human Services -Environmental Health DiV~1 1M J IJkl',""" Retail Food Establishment Inspection Report y r I LLVI.JL.LJL 2377;'1i.STDI:\IOl\'S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 Or<:q I Timeout:J7erl11it#'~OiD1_(-m?f1 ~~Type Date~ Pager of-l-I RiskCategory J PurooSC!,o InsDec IOn:I J I-Compliance I J..r 2-Routine r 13-Field Investil.ation I I 4-Visit I 1 5-0ther TOT ALiSCORE Esta~U/vrcrl~\))V\nGi I c_:acUOwnerName:I Compliance Status:Out =not incompliance IN=incompliance N~=not observed NA =not applicable COS =correctedon site R=repeal violation v / Mark the aporooriatennints intheOUT box foreach numbereditem Mark 'w'"a checkmark inannroDriatebox for IN.NO.NA.COS Mark an asterisk'*~,aDoroorio••40r R Priority Items (3 Points)violation.~Re lIire Immediate Correctil'e Action "ot to exceed 3 dav.~ *,,"umber of Repeat Violations: ./Number ofViolations COS:-_VI" j (0IFollow-up:Yes I No (circle onef ComDliance Status o INN C UNO A 0TI.••••••...s (),../I 17.Food additives;approved and properly stored;Washing Fruits ..1 &Ve~etables " Time and Temperature ror Food Sarety (F =degrees Fahrenheit) I.Proper cooling time and temperature ,/.••. .IV.••.// /.P- 'X [\III - V' V -_J.....-'" 3.p'j'operHot Holdin!!temperature(135°F) 4.Proper cooking time and temperature 5.Proper reheating procedure for hot holding (165°F in 2 Hours) 6.Time as a Public Health Control;procedures &records Approved Source 7.Food and iceobtained from approved source;Food in good condition.safe.and unadulterated;parasite destruction 8.Food Received at ~np~ature \ Chemicals R o INN C U "oj 01/0 T S Compliance Status I Employee Health R o U T I N N N 0 A I v'V ..•...•..'",..V 12.Management,food employees and conditional employees; knowledfle.responsibilities,and reporting R 13.Proper use of restriction and exclusion;No discharge from eyes,nose.and mouth Preventing:CODtllnUnation by Hands "1 15.No bare hand contact with ready to eat foods or approved alternate method properlv followed (APPROVED Y N ) 14.Hands cleaned and oroperly washed/Gloves used nronerly Hiphh'Susceptible Ponulations 16.Pasteurized foods used;prohibited food not offered Pasteurized eg~s used when reouired .,111-r.-t ~/"18.Toxic substances properly identifil'd;'\iored and used'~-L~~-L~~~~~~~~~~~~~~~~~~~~~~~9.Food Separated &protected,prevented d~)\I \1 Ll '"J,/VI h.,.._._Wa,erlJ'llI.dJing\ nreparation,storage.displav,and tasting.\1d...'X'I<R\~L.,.-~\-I.'oAl",t:;'.l:.!_-l-_.loCUV~.:.\':.c::,p,Jf=.....!.V_:_IL1.n'\R.lI....t::.L_t-f'.lo.."'I"""']:.J.__--I-I -I-_~ j,Q,.Fpolltbntpc~.d'lt:e~.alTtCRelufOlables ;Cleaned and .//,...19.Water from approved source;Plumbin1installed;proper ~ltlze~l_o '~dVremtMtiD'eb h,Q .•..•,(...<I backflowdevice ./ II.Proper disposition ofretumed,prevIOUslyserved or "20.Approved SewagelWastewater B'isposal System,proper reconditioned disposal INN N 01/C os o U T cos Demonstration ofKnowledge/Personnel Priority Foundation Items (2 Pointsl violatit1ns Re.uire Corrective Action within 10 dllJ's Food Temperature Controllldentification 28.Prooer Date Marking and disposition 21.Person in charge present,demonstration of knowledge, and nerform duties/Certified Food Manager (CFM) 22.Food Handlerl no unauthorized persons/nersonnel 27.Proper cooling method used;Equipment Adequate to Maintain Product Temoerature R Safe Water,Recordkeeping and Food Package Labelin" .71..-13.Hot and Cold Water available:adequate pressure,safe 29.Thermometers provided.accurate,and calibrated;Chemical/ Therma I test striDS Utensils,Equi.ment,an.'\Yending .v 24.Required records available (shell stock tags;parasite destruction);Packaged Food labeled Permit Requirement Pre.uquis e ror Operation 30.Food Establish~Per'lit t;:a)reJ vr~~n I.••••..... 31.Adequate handwashing facilities:Accessible and properly supplied.used Conformance with Approved Procedures 1ft Compliance with Variance,Specialized Process.and HACCP pian;Variance obtained for specialized orocessin~methods:manufacturer instructions Consumer Advisory R 0 I N :;C U N 0 A 0T[,S /"v . all V / v / oI'V ,/ 32.Food and Non-food Contact surfaces cleanable,properly designed.constructed.and used.1 _i,...1'6.Posting of Consumer Advisories;raw or under cooked IV 33.Warewashing Facilities;installed.maintained.used/ ~foods (Disclosure/Reminder/Buffet Plate)/Allergen Lahel Service sink or curb cleaning facilitv nrovided '- Prevention of Food Contamination Core Items (J Point)Violatiolls ReQllire Corrective Action Not to Exceed 90 DOl'Sor Next Insoection.Whichel'er Co",es First R 0 I N N C U N 0 A 0 T S •...•1..-- . -, /' •...•i-- ......V 34.No Evidence of Insect contamination,rodent/other animals Analisa Griffith From: Sent: To: Cc: Subject: Attachments: Miller,Yolanda <Miller-Yolanda@aramark.com> Tuesday,September 10,2019 5:50 PM Analisa Griffith Cradle,Taiilore Fw:Walk-in An00001.txt Hello Analisa, Here is'the temperature for the walk-in cooler that you requested. Thanks Yolanda Miller From:Yolanda Miller <milleryolanda@icloud.com> Sent:Tuesday,September 10,20194:45 PM To:Miller,Yolanda <Miller-Yolanda@aramark.com> Subject:Walk-in CAUTION:This email was sent from an external sender.Dp not click links or open attachments unless you recognize the sender and know the content is safe.---~~~~