HomeMy WebLinkAboutBIG D KONA ICE TRUCK 2 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"i STE'\U10;\iS FRWY RM 607 DALLAS,TX 75207 214-819-2115 FAX:214-819-2868,..,,f .-r /I
D<W\Ir:t-TjT'1 I Time out:ynsefPermit ;I 70lCJ -o [1)17'T,e ~RC;Category Page_lof_1
Puroose of InsDec iOR:I I l-ComDliance I --1 2-Routine I 3-Field Investieation I I 4-Visit I 5-0ther TO~E
Establishment Name:
~'\
,I)(/_(~.vukc~;r~oO:er~('K_~2_I
*I\umber of Repeat Violations:__{uQ,(Number ofViolations COS:--
PhYSiCalrfdrtsn /=~(l~11((\<::_,-~r~~T~~VCR1,Zip Code:I Phone:I Follow-up:Ves
No (circle one)-~
Compliance Status:Out =not incompliance IN =in compliance NO=notobserved NA=not applicable COS =correctedon site R =repeatviolation
Mark theappropriate pointsintheOUT box for eachnumbered item Mark ,,('a checkmark inaoorooriate box for IN,NO.NA.COS Markan asterisk'*.inaoorooriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Correcti,'e Aclion nollo exceed 3days
Comoliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N l'i C R
U N 0 A 0 U N 0 A 0 Employee HealthTs(F =degrees Fahrenheit)T -S17I,Proper cooling time and temperature 1/12.Management.food employees and conditional employees;
/,~knowledge.responsibilities.and reporting:
V 2,Proper Cold Holding temperature(41 OF/45°F),.13.Proper use of restriction and exclusion;No discharge from
/1/eves.nose.and mouth
,/V 3.Prooer Hot Holding temperature(135°F)/Preventing Contamination bv Hands
//4.Proper cooking time and temperature /'-14.Hands cleaned and properly washed!Gloves used properly
I 5.Proper reheating procedure for hot holding (165°F in 2 .,Yl 15.No bare hand contact with ready to eat foods or approved/Hours)alternate method properly followed (APPROVED y N )7 6.Time as a Public Health Control;procedures &records Hil!hly Susceptible Ponulations
/
Approved Source %-16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
I 7.Food and ice obtained trom approved source;Food in
good condition.safe.and unadulterated;parasite Chemicals/destruction -~r7 8.Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination ,-18.Toxic substances properlv identified.stored and used79.Food Separated &protected.prevented during food Water/Plumbing1/preparation.storage,display.and tasting
/10.Food contact surfaces and Returnables;Cleaned and /19.Water Irom approved source;Plumbing installed:proper
Sanitized at ppm/temperature backflow deviceVII.Proper disposition of returned.previously served or 1-20.Approved SewagefWastewater Disposal System.proper
I reconditioned \disposal
Priority Foundation Items (2 Points violations ReI "ire Correcliv~Action withill 10 dOJ's
0 I N N C R 0 I l'i N C RUNJA0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Control/IdentificationTsT-sIy21Personinchargepresent,demonstration of knowledge,_,.27.Proper cooling method used;Equipment Adequate to
/and perform duties/Certified Food Manager (CFM)./Maintain Product Temperature
"22.Food Handler/no unauthorized persons/personnel ,28.Proper Date Markinj"and diswsition
/
Safe Water,Recordkeeping and Food Package "'V 29.Thermomcte~~vi e~cf"Intf~hemicallLabelingThermalteststn723.Hot and Cold Water available;adequate pressure,safe ~Permit RequirEment,Pr requi;ite for Operation
V 24.Required records available (shellstock tags:parasite 1 30.Food Establishment Permit (Current &Valid)destruction):Packag:edFood labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
{25.Compliance with Variance,Specialized Process.and
/V 31 Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processing methods:manufacturer instructions 1/supplied.used
Consumer Advisory '"32.Food and Non-food Contact surfaces cleanable.properly
//designed,constructed.and used
/)26.Posting of Consumer Ad,isories:raw or under cooked 1/33.Warewashing Facilities:installed.maintained.used!
foods (Disclosure/Reminder/Buffet Plate)i Allergen Label Service sink or curb cleaning:facility provided
Core Items (1 Point)Violatiolls Require Corrective Action NOlto Exceed 90 Dal's or Next InsDernon.Whiclrel'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationT./S T S
(/17 34.No Evidence of Insect contamination.rodent/other VV 41.0riginal container labeling (Bulk Food)V animals~V 35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities./~36.Wioin~Cloths;properly used and stored /42.Non-Food Contact surfaces clean~37.Environmental contamination -43.Adequate ventilation and lighting:desig:nated areas used
38.Approved thawin!!method ..•.44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils '"45.Phvsical facilities installed.maintained.and cleanV~39.Utensils.~Juipment.&linens;properly used.stored.••••1/46.Toilet Facilities:properly constructed,supplied.and clean
dried.&hand df In use utensils:properly usedVI..-~7vice &sint_use a7yoperlY stored 47.Other Violations~/
Received by:cAYj//A'?~~~Print:Title:Person In Chargef Owner(signature)
Inspected Y 1/\{I/O,(/~~JlJ(\\.-~,tI rr t:Business Email:
(signaturl/.)'"
Form EH-06 (,,"~15)~J I 1 Iv