HomeMy WebLinkAboutBOBADDICTION 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDI.VIO\'S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Dat:i I S 7rhT~1in:I Time out:/I LicenselPermit #I Est.Type I Risk Category Page 1.of --L-
Purposebf In§pection:I I I-Compliance I .••••I 2-Routine I I 3-Field Investieation I I 4-Visit I IS-Other TOTAI/SCORE
I *~umber of Repeat Violations:__
"Number of Violations COS:__
PhysIcal A tfr~:I L·-l-~\I.'I City/~o~nty:.'"'-+--hZ~odei j-M.on~~_,\_'It--UJ\\/1,.,).j ,(:__f,I \1)./"",')Il,_j,\-{1L (..~I T.)/(-'\Follow-up:Ves
No (circle one)
Compliance Status:/o!ll=not in compliance IN =in'compliance DI'6=\ot observed NA =not applicable COS =corrected on site
Mark the appropriate noints in the OW~;for each numbered item Mark ·,,{,.'chcckmark in aonropriate box for IN.NO.NA.COS Mark an R =repeat violati~
aSlerisk '*'in approoriate box for R
Priority ]terns (3 Points)violations Re·uire Immediate Corrective Action 1I0tto exceed 3 daysComlliianceStatus
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I,Proper cooling time and temperature
2,Proper Cold Holding temperature(41°F/450F)
Cumnliance Status
Water/Plumbing
/,/
/
o INN C
UNO A 0
T /S
12,Management.food employees and conditional employees;
knowledge,resoonsibilities.and reDorting
R
Employee Health
R
Preventiup Contamination by Hands3,Proner Hot Holdinl!temperature(135°F)
4,Prooer cooking time and temperature
13,Proper use of restriction and exclusion;No discharge from
eyes,nose.and mouth
14,Hands cleaned and properly washed!Gloves used nrooerlv
./I 5,Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:orocedures &records
Approved Source
7,Food a~d ice obtained from approved source;Food in
good condition.safe,and unadulterated;parasite
destruction
/1
4
8,Food Received at proper temperature
Protection from Contamination
9,Food Separated &protected,pre\'ented during food
preparation,storage.display.and tasting
.I V
I
10,Food contact surfaces and Returnables;Cleaned and
Sanitized at oom/temperature
II,Proper disposition of returned,previously served or
reconditioned
./f /
15,No bare hand contact with ready to eat foods or approved
alternate method orooerly followed (APPROVED Y N )
V Hi!!hlv Suscentible Populationsr16,Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when requ ired
Chemicals
17,Food additives;approved and properly stored;Washing Fruits
&Vegetables
18,Toxic substances properlv identified,stored and used
)
1/
19,Water from approved source;Plumbing installed:proper
backOow device
20,Approved Sewage/Wastewater Disposal System,proper
disposal
o
U
T
I
N
N C
A ~V Demonstration of Knowledge/Personnel
Priority Foundation Items (2 Points)violations Rec uire Corrective Action withi"10 dfIJ's
Food Temperature Control/Identification
v'"21,Person in charge present.demonstration of knowledge,
and oerform duties/Certified Food Manager (CFM)
IX
N
o
Safe Water.Recordkeeping and Food Package
",'Labeline
22,Food Handler/no unauthorized persons/personnel
t.,..-V_,.,~3,Hot and Cold Water available;adequate pressure.safe
/'24.Required records available (shcllstock tags;parasite
destruction);Packaged Food labeled
Conformance with Approved Procedures
0 I N r;CUNo[,;t.0
T /S.•.../~
'V
/1/
,/./
"~
)'''~/
./'
R
28,Proper Date ~Iarking and disposition
0 I N N
U N 0 A
T "/_,
,/
/V
27,Proper cooling method used;Equipment Adequate to
Maintain Product Temoerature
R
/
Cos
29,Thermometers provided.accurate.and calibrated;Chemical!
Thermal test strios
Prevention of Food Contamination
34,0 Evidence of Insect contamination,rodent/other
animals
35,Personal Cleanliness/eating,drinking or tobacco use
36,Wiping Cloths;properly used and stored
37,Environmental contamination
38.Annroved thawin!!method
Proner Use of Utensils
39,Utensils,equipment,&linens;properly used.stored.
dried.&handled/In u~c utensils;pronerly used
40,Single-service &!;ingle-use articles:properly stored
and-~sed /
R 0 I N
U N 0
T
..•....
"'I~....-
Permit Requiryaw;n Prerequisite for Operation
UtensilS';"Equ pment,and Vending
Core Items (I Point)Vio/atiolls Reallire Corrective Action Not to Exceed 90 Dal's or Nextlnspet:tion •Wllicht!l'er Comes First
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I ,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEi\1MONS FRWY.,RM607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establishment Name:I Physical ~ddress:t==l \'I t~tate:~~I~\License/Permit #I Pagc':_cf ...._
'r);"l'I:~(rl ((-h ~'""'-"i\..{l l,?\t li1 'l i /VI i,\"-./~-TEMPERATU~E OBSERVATIONS '.-t:}J.,
Item/Location Temp 1tern/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS IItemANINSPECTIONOFYOURESTABLlSHMENTHASBEENMADE.YOUR ATTENTION IS DIRECTED TO TA'i::CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:f ._1----Print:\(\"if)·I /01.Title:Person In Charge/Owner(signature)/\."I .\
Inspec~:rt:"\j l I f,~7.-f-'i f\"'.lnt I J'~X(signatur \\,I "-~...,.Samples:Y N #collectedr..-""",..._----_.r,,.---