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
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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
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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
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12.Management,food employees and conditional employees;
knowledfle.responsibilities,and reporting
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13.Proper use of restriction and exclusion;No discharge from
eyes,nose.and mouth
Preventing:CODtllnUnation by Hands
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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
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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
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all
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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
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0 I N N C
U N 0 A 0
T S
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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
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