HomeMy WebLinkAboutBETA THET PI 2019.09.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDt:VIO:-;S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I917ifItJAlqITimein:I Time out:I License/Permit #I Est.Type I Risk Category Page~ofL
PurPose of Inspection:I I I-Compliance I I 2-Routine I I 3-Field Investi2ation I I 4-Visit I I 5-0ther TOTAL/SCORE
Est~li~t:t Nft~Jfll (i),~I conf)~~Jrrt~:O(fl V1 ('J 'f)I *:'iumber of Repeat Violations:__
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./,,",umber ofYiolations COS:--
PhYSi~1 Address:,1)4/v (1 I CitY/~J:'lty:110,DVlJZipCCode:I Phone:Follow-up:Yes•tJ l)t./-UI'\J\"Yl,No (circle one)
Compliance Status:Out =not in complian e I =in compliance NO =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark../.a checkmark in appropriate box lor IN,1\"0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re,uire Immediate Corrective Action nol to exceed 3davs
Comnliance Status Compliance Status0INNcTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
):../1.Proper cooling time and temperature 12.Management,food employees and conditional employees;V'"knowledge.responsibilities.and reporting
'e...•.);2.Proper Cold Holding temperature(41°F/45CF)•.....]/13.Proper use of restriction and exclusion;No discharge from
eyes.nose,and moutht.....3.Proper Hot Holding temperature(135°F)Preventin!!Contamination by Hands{._.,4.Proper cooking time and tempcrature .A 14.Hands cleaned and properlv washed!Gloves used properly
It.....·Y 5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED y N )v 6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible Populations
Approved Source (y 16.Pasteurized foods used:prohibited food not offered
Pasteurized eQl!S used when required
7.Food and ice obtained tram approved source:Food in
V good condition.safe.and unadulterated:parasite Chemicals~destruction
c_..l./8.Food Received at proper temperature 0"17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances properly identified.stored and used
L.V 9.Food Separated &protected,prevented during food Water/Plumbingpreparation.storage.display.and tasting
y 10.Food contact surfaces and Returnables;Cleaned and 19.Water Irom approved source;Plumbing installed;properSanitizedatppm/temperature ./back flow device
L-V 'II.Proper disposition of retumed.previously served or ,/20.Approved Sewage/Wastewater Disposal System,properreconditioned.•....disposal
Priority Foundation Items (2 Points violations Re(uire Corrective Action within 10 t/aJ'S
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControl!IdentificationTsTS
1/V 21.Person in charge present.demonstration of knowledge.27.Proper cooling method used:Equipment Adequate toandperformdutieslCertifiedFoodManager(CFM)IV""Maintain Product TemperaturelC,..v 21.Food Handler/no unauthorized personsl personnel 1'-'"28.Proper Date Marking and di=ition
Safe Water,Recordkeeping and Food Package ,1-~r-29.Thermometers provided/accuravnd calibrated;Chemical/Labelinp Thernlal test stripsl....-V 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation
V 24.Required records available (shellstock tags:parasite t..Y 30'lP.~'hE$-'J.lishp:~¥,,~jt(~:;;9t¢Valid)I';...-destruction):Packaged Food labeled
Conformance with Approved Procedures '1 Ute;i'sils,Equip6!ent,and Vendingf25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized ,..__
supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory t,...V 32.Food and Non-food Contact surfaces cleanable.properly
designcd,constructed.and usedIf26.Posting of Consumer Advisories:raw or under cooked ,-/33.Warewashing Facilities;installed,maintained.usedlfoods(Disclosure/ReminderlBuffet Plate)/Allcrgen Label Service sink or curb cleaning facilitv provided
Core Items (l Point)Violatiolls Require Corrective Action Not to Excud 90 Days or Nut Inspection.Whichn'er Comes First0INNCR0INNC RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTs
34.No Evidence of Insect contamination.rodent/other Ll/41.0riginal container labeling (Bulk Food).,/animals
./35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities...•.••36.Wiping Cloths:properly used and stored •.....•42 .Non·Food Contact surfaces clean,.,37.Environmental contamination •......43.Adequate ventilation and lighting:designated areas used'--......-38.Approved tha\\ing method ,/44 .Garbage and Refuse properly disposed:facilities maintainedPrnnerUseofUtensils./45.Phvsical facilities installed.maintained.and clean
~39.Utensils{e~.&linens:properly used.stored./46.Toilet Facilities:properly constructed.supplied.and cleandried.&handled/In use utensils:properly used
•......y ~2gle.service &~e-use articles:properly stored /'47.Other ViolationsalIsed/I .•..
Received by:M ~__;~print:r-\Jo V II 'lA \)(147.Title:Person In Charge/Owner(signature)"/1//#'1P
~nspected y/~/'j)()Print:C"J'/.-=--:---//7."Business Email:r""\
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
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OBSERV AnONS 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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Received by:.L11 ~M__,....J~~~:-Print:}Title:Person In Charge/Owner(signature)/II TI/.,//")::7
Inspecte~,/~.P__,p Print:<1A>i.;'I/.a,...•~'/01--/AU(sIgnature)~~~Samples:Y N #collected