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,'.,.,,----
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~: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