HomeMy WebLinkAboutBALDO'S ICE CREAM TRUCK 2019.09.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\'.STE:VI:\'IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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PurDose of IDSI ection:I I 1-ComDliance I I -v 2-Rollline I I 3-Field Investi!!ation I 14-Visit I I 5-0ther TOTAt.J$;Q)RE
2)I Follow-up:Ves
No (circle one)
Compliance Status:/(fu1 =not in compliance-IN =in compliance NO =not observed NA =not applicable COS =corrected on site
Mark the annronriate points in the ouT box for eacb numbered item Mark''''''a checkmark in annronriate box for IN,NO.NA.COS Mark all R =repeat violatjo~
asterisk'*'in aporooriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action not to exceed 3 days
ComDliance Status ComDliance StatusoINNC
UNO A 0
T ,S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
R o I N Ii C
UNlo,AO
T '/S
R
Employee Health
I.Proper cooling time and temperature///12.Management.food employees and conditional employees:
knowledge,resDonsibilities.and reDortin~/2.Proper Cold Holding ternperature(41 of/45°F)13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth."./3.Proper Hot Holding temperature(135°F)Preventin~Contamination by Hands~_4.ProDer cooking time and temDerature 14.Hands cleaned and DroDerly washed/Gloves used properlyA?"5.Proper reheating procedure for hot holding (165°F in 2
1/Hours)15.No bare hand contact with ready to eat foods .or approved
alternate method nroperly followed (APPROVED Y N ).I 6.Time as a Public Health Control;orocedures &records Hi!!hly Suscentible PODulationsApprovedSource16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required7.Food and ice obtained from approved source:Food in
good condition,safe,and unadulterated:parasite
destruction Chemicals
/8.Food Received at proper temperature 7 17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
/Protection from Contamination 18.Toxic substances oroDerly identified.stored and used//9.Food Separated &protected,prevented during food
preparation,storaQe.di_,nlay,and tasting J
1_-+_~/7/_~L--+__+-~IO~.~F~0=0~d~c~0~n~t_ac_t~s~u~~a?~~·_s~~at~ld~.~R~S~tu~~~b;~leLSS~;4Ccl~~;ar~e~d_a~~~'d/_~~r~li'!)'__+-.A.I__~__+--4~1~9~.w~a~te_r~t~r~o~m~a_p_p_r_o_ve_d__so_u_r_c_e;_p_I_U_tn_b_i_ng__it_ls_ta_I_le_d_;_p_ro_p_e_r~--~r Samttzed at (BDtrl<l,;m'''''rath~l I~\~K ~;•.1/back flow deyice
Iv 11.Proper dispositia;;;of returned.previously served or ,/20.Approyed SewageIWastewater Disposal System,proper
reconditioned disposal
Water/Plumbing
Priority Foundation Items (2 Points violations Rec uire Corrective Action within 10 dOl'So
U
T
INN
N J A
C
o
s
R o INN C
UNO A 0 Food Temperature Control!IdentificationTs
Demonstration of Knowledge!Personnel R
./21.Person in charge present.demonstration of knowledge.
and oerform duties/Certified Food Manager (CFM)27.Proper cooling method used;Equipment Adequate to
Maintain Product Temnerature22.Food Handler/no unauthorized nersons/oersonnel 28.Proper Date Marking and disDosition
Safe Water,Recordkeeping and Food Package
Labeline 29.Thermometers provided.accurate.and calibrated:Chemical!
Thermal test striDs1../23.Hot and Cold Water available;adequate pressure.safe1//Permit Requirement,Pn equisite for Operation
24.Required records available (shellstock tags:parasite
destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,tquipme t,and Vending/
25.Compliance with Variance,Specialized Process.and
HACCP pian:Variance obtained for specialized
Drocessing methods:manufacturer instructions
31.Adequate handwashing facilities:Accessible and properly
supplied.used)
Consu mer Ad\'isory /32.Food and Non-food Contact surfaces cleanable.properly
./designed.constructed.and used/
26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities:installed,maintained,used!
foods (DisclosurelReminderlBuffet Plate)!Allergen Lahel Service sink or curb cleaning facilitv Drovided
Core Items (1 Point)Violations ReQllire Corrective Action Not to Exceed 90 Davs or NextltlSoernon.Whichn'er Comes Firsto
U
T
Cos
RPreventionofFoodContamination RFoodIdentification
34.No Evidence of Insect contamination.rodent/other
animals 41.0riginal container labeling (Bulk Food)
..1 V 17 35.Personal Cleanliness/eating.drinkin!!or tobacco use Phvsical Facilities.IV t~36.Wiping Cloths:nroperly used and stored 42.Non-Food Contact surfaces clean1/37.Environmental contamination 43.Adequate ventilation and lightin~,desiQnated areas used38.Approved thawitH!method 44.Garbage and Refuse DroDerly disDosed:facilities maintainedPronerUseorUtensils45.Phvsical facilities installed,maintained.and clean/39.Utensils,equipment,&linens;properly used.stored.
dried.&handled/[n use utensils:nronerlv used 46.Toilet Facilities;properly constructed.supplied,and clean
v-
I 40.Single-service &single-use articles:properly stored
atid us'ed -/,47.Other Violations
Received by:-;'I ~.('/j ~;1/-,./,;..r
(signature)(\.'."-•1.-,I 1)."l-/I ,Print:f \
•l'~I'.(\\"(.!«',I Title:Person In Charge/Owner
Print:I Rilsine.~~Email·
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FR"VY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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\\.I U ~~I(.~.(,......_-TEMPE~ORE OBSERVATIONS ~Item/Location Temp Item/Location Temp Item/Location Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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,'}7 cV ,!I',,~\"(.~.(?(1-',r 1-;\~P(~h-lr:"()"1\)CC(h.r I l"'('/(.r---"./\._''--f)f/".'\'v L,t.(l ~1 -\
.-
,I /i /'/.,,'I .A
Recei:fet by:/.(_"//(0:/7 r~,Print:Ct I f>/:t"r/;(t':.,/c..;.Title:Person In Charge/Owner(signatu e
~e by':.~.\r~~1'~-VL,V./Print:re)y\.\Samples:Y N #collectedc_'-rll nr jl'"\_.•:___I ,..,.."'n .•,.\-