HomeMy WebLinkAboutCAFE BRAZIL 2019.09.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDLVIO:-.lS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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!:icenseIPer'-'D I0]-(){)0 2 7-~pe I Risk Category PageL of_<-
~Purpose of In~pection:L J I-Compliance I vr 2-Routine I I 3-Field Investi!!ation I I4-Visit I I 5-0ther ~IS~OREEstablis
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I Contact/Owner Name:I *Number of Repeat Violations:__q ,
-/Number of Violations COS:--I"'IPhysicalAdc!ress:{0 IJ?n {~nn-mTl~~n~M {rf1'mJftq l~hone:I Follow-up:Yes (
No (circle one)/~{:r:-
R=repeat vi~Compliance Status:Out =not in compliance IN inco .lice NO =not observed A =not applicable COS =correctedon siteMarktheappropriatepointsintheOUTboxforeachnumbereditemMark',,'a chcckmark inappropriate box for IN.NO.NA,COS Mark an
asterisk'*'inaopropriate box for RPriorityItems(3 Points)~iolati(lns Reauire Immediate Correcth'e Action 1I0tto ~'ceed 3 day.~Comnliance Status "V Comoliance Status I0IN/:c Time and Temperature for Food Safet),R 0 I N ~C
R
U NJ A 0
(F =degrees Fahrenheit)U
N I.J'!_,..o Employee HealthTST~s.I l.Proper cooling time and temperature ",V 12.ivlanagement,food employees and conditional employees;/knowledge.responsibilities,and reporting~/)2.Proper Cold Holding temperature(41°F!450F)./13.Proper use of restriction and exclusion;No discharge from/v eves.nose.and mouth,....••t/V,3.Proper Hot Holding temperature(1350F)/Preventin!!Contamination by Handst/1/4.ProDercooking time and temperature 0/A 14.Hands cleaned and Drooerly washedl Gloves used properly·{lv 5.Proper reheating procedure forhot holding (165°F in 2
~~:No bare hand contact with ready to eat foods or approvedHours)
alternate method properly followed (APPROVED Y N )/6.Time as a Public Health Control:Drocedures &records /Hil!hly Susceptible PooulationsApprovedSource116.Pasteurized foods used;prohibited food not offered/
Pasteurized e~gs used when requiredV7.Food and ice obtained from approved source;Food in
V '/good condition.safe,and unadulterated;parasite V Chemicalsdestruction
/,I(S.Food Received at proper temperature %{17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
"I Protection from Contamination %IS.Toxic substances DroDerlvidentified,stored and used1,V 9.Food Separated &protected,prevented during food
Water!Plumbing~preparation.storage,display,and tasting -,_,t1 10.Food contac~,~eturnttt;Cleaned and --19.Water from approved source;Plumbing installed;properVSanitizedatm/temperat e j r I~(\11...-ti .1 tV backflow device)11.Proper disposition ~ed,previouslyserved or v-I--20.Approved Sewage/Wastewater Disposal System,properreconditionedI~disposal
Priority Foundation Items (2 Points violatinns Re,lIire Corrective Actioll withill 10 dtrl's0INNCR0INNC
R
U N 0 A 0 Demonstration of Knowledge!Personnel u N 0 :~Food Temperature Control!IdentificationT/S
TV
_,
21.Person in charge present,demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate to
V
1,....0 V--1/and perfoml duties!Certified Food Manager (CFlvl)1./Maintain Product Temperature'",/22.Food Handler/no unauthorized persons!personnel •.../2S.Proper Date Marking and disposition/Safe Water,Recordkeeping and Food Package ,.,,/29.Thermometers provided.accurate.and calibrated:Chemical!Labelinl!Thermal test strips,/
./23.Hot and Cold Water available;adequate pressure,safe /'Permit Requirement,Prerequisite for OperationI"./''"24.Required records available (shellstock tags;parasite vi'30.Food Establishment Permit (Current &Valid)destruction);Packa~ed Food labeled
Conformance with Approved Procedures
Utensils,Equipment,and VendingLVV25.Compliance with Variance.Specialized Process.and 'I 31.Adeql:;handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processing methods:manufacturer instructions V /supplied,l d
V Consumer Ad\'isory ,V 32.Food alld Non-food Contact surfaces cleanable,properly./.1/designed,constructed.and used,f 26.Posting of Consumer Advisories;raw or under cooked
.J 33.Ware\\'ashing Facilities:installed,maintained,used/foods (Disclosure!ReminderlBuffet Plate)!Allergen Laoel Service sink or curb cleaning facility provided
Core Items (l Point)ViolatiollS Reqllire Corrective Action Not to Exceed 90 Dal'S or NextltlSpection,JJ71icllel'er Comes First0IN.'"C R 0 I N :-;C
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U N 01/'0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTSTSV34.No Evidence of Insect contamination.rodent/other
V'V 4l.0riginal container labeling (Bulk Food)V /v animals
[/#35.Personal Cleanlinessleating.drinking or tobacco use /'Phvsical Facilities~v /36.Wiping Cloths;properly used and stored V V~42.Non-Food Contact surfaces cleanv37.Environmental contamination V'//43.Adequate ventilation and lighting:designated areas used,/38.Approved thawing method 0//./44.Garbage and Refuse properly disposed;facilities maintained/Propcr Use of Utensils I \t'/45.Physical facilities installed,maintained,and clean......V 39.Utensils,equipment.&linens;properly used.stored,
./46.Toilet Facilities;properly constructed,supplied,and clean~dried.&handled/In use utensils;pr.o,perlvused
,I r\40.Sin~,service &single-use article';properly stored
(\47.Other ViolationsandUS4d_I
"1\Received by:~~~U Print:I In-~LllkA W I Titlc:Arsr0fhargelOwner
,(signature)r-.,\r,,Inspected)Jr:I '._;...~\)I I I .J..I .A I I h_!_,,-_~'"I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:VIONS FRWY .•R'V1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #
Item/Location Temp
Item AN INSPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S D[RECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
OBSERVAnONS AND CORRECTIVE ACTIONS
rge/Owner