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HomeMy WebLinkAboutCHIPS 2019.09.27Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377l'i STE:\-I\lO:-.lS FRWY RM 607 DALLAS TX 75207 2148192115 FAX'214 8192868,'.,.,,---- /)I /I ~:J~~t)ie/l I Time out:I License/pttjUj -()[I)2 '61l'lI Est.Type I RiskCategory Page _of / Pur n~'e of Irum ction:1 I I-Compliance I I 2-Routine I I 3-Field Investi2ation I I 4-Visit I I SoOther TOT A.t1SC'~ Establishm tl'll :\\(h.I Contact/Owner Name: I *;'\umber of Repeat Violations:__VEYr\v';'\umber of Violations COS:-----/~,\/Physical Ad€f~?-Y\D.~.v),.J(ri City/coutyj ~I l:N IWAdW)':(~ Foliow-UII:Yes (\\!L II {'No (circle one) i~J -~~~I "•;j"-R =repeatviol~.-/Compliance S .Out =not cor liance IN=incomplialt.;<>NO =not obse d NA =notapplicable COS =corrected on site Mark the acorooriate Doinl~in theOUT box toreacti lbered item Mark'v"acheckmarkinappropriate box for IN.NO.NA.COS Mark an asterisk'*.in appropriateboxfor R Priority Items (3 Points)violations Re.uire Immediate Correctil'e Action not to exceed 3 days Comnliance Status Comoliance Status 0 [N X c Time and Temperature for Food Safety R 0 [N N C R U N 01.)- ~0 U N J'A 0 Employee Health T s (F =degrees Fahrenheit)T S ••...V I.Proper cooling time and temperature ./12.Management.food employees and conditional employees; /knowledge,responsibilities.and reporting )-~;I'2.Proper Cold Holding temperature(4I°FI 45°F)VVj 13.Proper use of restriction and exclusion;No discharge from,eyes.nose.and mouth "..~3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination hy Hands .~l/4.Proner cooking time and temperature V /1 14.Hands cleaned and properly washedl Gloves used pronerly ;V'"5.Proper reheating procedure for hot holding (165°F in ~vr 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N ) -'6.Time as a Public Health Control:procedures &records /Highly Susceptible Ponulations Approved Source l'16.Pasteurized foods used;prohibited food not offered ~Pasteurized el!gs used when required l/7.Food and ice obtained Irom approved source;Food in 1/ V )0/good condition.safe.and unadulterated;parasite /Chemicals destruction l/8.Food Receil'ed at proper temperature ~ 17.Food additives;approved and properly stored;Washing Fruits I~&Vegetables Protection from Contamination "18.Toxic substances properly identitied.stored and used 1')1 )/9.Food Separated &protected.prevented during food Waterl Plumbing preparation.storage.disnl=.and tasting /-1/10.Food cont~~ltTrs an~~~ms i.J~~7\d:f,I /19.Water from approved source;Plumbing installed;proper./Sallltlzed at ppmlt at.i .1[//backflow device I 1.Properdispositio~~led.previously served or J 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priori tv Foundation Items (2 Pointsl violations Reo Rire CorrectM Action within 10 days 0 [N N C R ()[N N C R U N 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature ControU IdentificationTST~SV21.Person in charge present,demonstration of knowledge."27.Proper cooling method used;Equipment Adequate to~and perform dutiesl Certified Food Manager (CFM)-V Maintain Product Temperature '7 2~.Food Handlerl no unauthorized personsl personnel II 1/28.Proper Date Marking and disposition ./Safe Water,Recordkeeping and Food Package .I 29.Thermometers provided,accurate,and calibrated;Chemicall Labeling Thermal test strips /~~3 Hot and Cold Water available;adequate pressure.safe i Permit Reql irement,Prer quisite for Operation ,,,/24.Required records available (shellstock tags;parasite 1.1 30.Food Estailishn n~mr (t9n(~~YJ))destruction):Packaged Food labeled /'Conformance with Approved Procedures 1Jtens s,Equipmel t,and V;nding ~ 1/25.Compliance with Variance.Specialized Process.and !31.Adequate handwl hing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized /supplied.usedprocessin!!methods:manufacturer instructions /Consumer Advisory I I 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed,and usedy26.Posting of Consumer Advisories;raw or under cooked "33.Warewashing Facilities;installed,maintained,usedl foods (Disclosure/Reminder/Buffet Plate)1Allergen Label I Service sink or curb cleaning facility provided Core Items (I Point)Violatio't~Reqllire Corrective Action Not to Exceed 90 DOJ'$or Next Inspection.WhichCl'er Comes First 0 I N N C R ()I N N C RUN0A0PreventionofFoodContaminationuNoi0FoodIdentificationT..",S T S ~~ 34.No Evidence of Insect contamination,rodcntiother I 41.0riginal container labeling (Bulk Food)l,...animals "'/r./35.Personal Cleanliness/eating,drinking or tobacco use ,Physical Facilities,,'/36.Wiping Cloths;properly used and stored /42.Non-Food Contact surfaces clean...,37.Environmcntal contamination /~43.Adequate ventilation and lighting:designated areas used 38.Approlcd thawinl!;method /,44.Garbage and Refuse properly disposed;facilities maintained /ProDer Use of Utensils //45.Physical facilities installed.maintained,and clean I /39.Utensils,equipment.&linens;properly used.stored.I 46.Toilet Facilities:properly constructed,supplied,and clean dried.&handledl In use utensils;properly used 40.Single-service &single-use articles;properly stored 47.Other Violations and used Received by:~""'.,..2,.Print: V)!t<" Title:Person In Charge!Owner (signature)1\"£"/,'.'7-;;/7--'"-r,:}/1-'}CJ Inspected lJ.,'V\'11'"\f\I\~Nn I''rt:h--n ~ ,Print:Business Email: (signature)I Form EH-I)6'~~9-2015)I .- Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Sam les:Y N #collected Title:Person In Charge/Owner