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Home My WebLink AboutARNOLDS DINING 2019.09.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\'.STDnlONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-286n (JY'Y,()~rW (]j-/1 I Est.Type Risk Categ~ry Page L of _'-- / I Time out:I License/Pennit # Purpo e of In •••~ction:I I I-Compliance I 2-Routine \.I I 3-Field Investh'ation I 14-Visit 5-0ther TOTAUSCORE*:"iumber of Repeat Violations:__ ,/","umbel'of Violations COS: I Follow-up:Yes No (circle one) Compliance Status:Out =not in compliance IN =in compil;;;lce NO =not obs~ed NA =not applicable COS =corrected on site Mark the annronriate Doints in the OUT box for each numbered item Mark '01"a checkm.rk in .DDroDri.te box for IN,NO.NA.COS Mark all R =repeat violati~ asterisk'*'in 'DnroDriate box for R Compliance Status Priority Jtems (3 Points)violations Re1uire Immediate Correctille Action not to exceed 3days o INN C UNO A 0 T S nnm/temnerature Time and Temperature for Food Safety (F =degrees Fahrenheit) I.Proper cooling time and temperature 7 V 2.Proper Cold Holding temperature(41 OF!450F) 3.PrODer Hot Holding temoerature(135'F) 4.Prooer cooking time and temDeratlire 5.Proper reheating procedure for hot holding (165°F in ~ Hours) 6.Time as a Public Health Control:nrocedures &records Approved Source 7.Food and ice obtained from approved source;Food in good condition.safe,and unadulterated;parasite destruction 8.Food Receil'ed at proper temperature Protection from Contamination 9.Food Separated &protected.prevented during food Dreparation,storage.displav.and tasting 10.Food contact surfaces and Returnables:Cleaned and Sanitized at 11.Proper disposition of returned,previously served or reconditioned Priority Foundation Items (2 Point~violations Re."ire Corrective Actioll within 10 dal'S Comilliance Slalus R o I N ;0;C UNO A 0 T S R Employee Health 12.Management,food employees and conditional employees: knowledl!e,responsibilities.and reporting 13.Proper use of restriction and exclusion:No discharge from eyes.nose.and mouth Preventin!!Contamination bv Hands 14.Hands cleaned and properly washed!Gloves used properlv 15.No bare hand contact with ready to eat foods or approved alternate method prooerlv followed (APPROVED Y N ) Hi!!hlv Susceptible Ponulations 16.Pasteurized foods used;prohibited food not offered Pasteurized eg!!s used when reauired Chemicals 17.Food additives;approved and properly stored:Washing Fruits &Vegetables 18.Toxic substances properlv identified.stored and used Water/Plumbing 19.Water trom approved source;Plumbing installed;proper backtlow device 20.Approved SewagelWastewater Disposal System,proper disoosal o I U N T N 1\CoA0 S 21.Person in charge present,demonstration of knowledge, and perform duties!Certified Food Manager (CFM) R 0 I N :-;C Demonstration of Knowledge!Personnel UNO A 0 Food Temperature ControU Identification T S 27.Proper cooling method used;Equipment Adequate to Maintain Product TemDerature1722.Food Handler!no unauthorized nersonsl personnel /Safe Water,Rccordkeeping and Food Package Labelin!! 23.Hot and Cold Water available:adequate pressure,safe 24.Required records available (shellstock tags;parasite destruction):Packaged Food labeled Conformance with Approved Procedures 25.Compliance with Variance.Specialized Process,and HACCP plan;Variance obtained for specialized processing methods:manufacturer instructions Consumer Advisory 26.Posting of Consumer Advisories;rail'or under cooked 33.Warell'ashing Facilities;installed,maintained.used! foods (Disclosure!ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided R 28.Proper Date Marking and disposition 29.Thermometers provided,accurate.and calibrated;Chemical! Thermal test strios Permit Requirement,Prerequisite for Operation 30.Food Establishment Permit (Current &Valid) /Utensils,Equipment,and Vending 31.Adequate handwashing facilities:Accessible and properly supplied.used 32.Food and Non-food Contact surfaces cleanable.properly designed,constructed,and used NNe o A 0 S Prevention of Food Contamination Core Items (I Point)Violations ReQllire Corrective Action Not to Exceed 90 Dal's or Next InsDectioll,JH,ic/,el'er Comes First Food Identification o I U N T 34.No Evidence of Insect contamination,rodent/other animals 35.Personal Cleanliness!eating.drinking or tobacco use 36.Wiping Cloths;properlv used and stored 37.Environmental contamination 38.Aoorol"ed thawing method R o I N UNO T N A C os R 41.0riginal container labeling (Bulk Food) Proper Use of Utensils Phvsical Facilities 42.Non-Food Contact surfaces clean 43.Adeauate ventilation and lighting:designated areas used 44.Garbage and Refuse Droperly disDosed:facilities maintained 45.Phvsical facilities installed.maintained,and clean 46.Toilet Facilities:properly constructed.supplied,and clean 4)2ther Violations Received b1_: (signature)Title:Person In Charge!Owner Inspectedlby: (signaturel ) 39.Utensils.equipment,&linens;properly used.stored. dried..&handled!In use utensils;orooerlv used 40/Singlej-~rViCe &singl~~e::properly stored anb used I I /~. J " () Print: IPrint:Business Email: Form EH-c¥(Re,lised Ist·20IS)V {I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM:vtONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868----... /_.....\-J Estacr~ev NVI~)\'1\(I 0((1 (\l.;~~ca\ddrs;~O~'~{)Yl ·rffiJt~s~atL(D/I~IlfJP~l1itll I pagtScf~C- ~\./--TEMPERATURE ORSERV ATlONS v ) Item/Location Temp /Item/Location Temp Item/Location Temp~ OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: I"~,I I i i 1?JI (lJ/Ir)\,)I~j(\T \Mr::'!vWr'P-I;/clLJ L(!_(r!--f1!rtr f).-~,I,L..•....•.•.,\n,! I )\i\){<~\_t/\-I LX Vf .J LI r--)lJ \[/:1 r()()(.,()htrl-C I 'IJ -~-v ,I- r---.)I -~I\;(/\(J ,/.(~~{/I (y>~'V1j)C I (l)~II J,,-"V'-(~1\v-t,+~11\..-\()()/.-l\l)\\)'(11·U(I L Vtu_L ~t J -I en ,)-........_.Uf',r7<)17t'/C{-....,'\18('{J\\HI V\<Z (~J \1)\(/+l'Jr~+I I ;--(1 /i ,'\I J r-.,)}f)(I I?JV N\-t Wl\tJ_(1\(VI t A )\}IV)I Vl I ,._\.1'"•(I ~/.~(..-..... 0JT ~)L-'\_ . ~!l I)r---../' Received by::-/J~.V1 L.{__J~(I Print:\_.I ~l~U ~\_\l4 Title:Person In Charge/Owner(signature)\'~_-- Inspected '{f "("\(''1.)I \~0\(~_Vl-Y ~IV~Y(sienature)Samples:Y N #collected Form EH-06 (0/-::.:"":!b15r '---I , Mail -Miller,Yolanda -Outlook <~Replyall v IffiJ Delete 0 Junk Block Work Order #5893-111967 Status Update N noreply@smu.edu Wed 9/25/2019 8:47 AM Miller,Yolanda ~ CAUTION:This email was sent from an external sender.Do not click links or open attachments unless you recognize the sender and know the content is safe. Requestor, Work Order #5893-111967 with an action requested of Arnold Dining Commons Back of kitchen hot water is not working General Plumbing Work General HVAC Work. The work order has a new status of No Status. Technician comments: Please call 214-768-7000 M-F from 8:00AM-5:00PM CSTfor questions or concerns regarding this Work Order. Best Regards, Facilities No Status https:lloutlook.office.com!mail/deeplink?version=20 1909160 1.15&popoutv2=1 Page 1 of 1 9/25/2019 Mail -Miller,Yolanda -Outlook Page 1 of 1 <~Replyall V ®Delete 0 Junk Block Request 50966 Accepted N noreply@smu.edu Tue 9/24/2019 11:51 AM Miller,Yolanda ~ CAUTION:This email was sent from an external sender.Do not click links or open attachments unless you recognize the sender and know the content is safe. Yolanda Miller, Request 50966 has been accepted and converted to Work Order 5893-111967 as of 09/24/2019 .Your request has a action of Arnold Dining Commons Back of kitchen hot water is not working General Plumbing Work Thank you for your request! Please call 214-768-7000 for any questions or concerns. Best Regards, Facilities https:lloutlook.office.comlmailldeeplink?version=20 1909160 1.15&popoutv2=1 9/25/2019