HomeMy WebLinkAboutDAILY FRESH DELI 2019.09.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:\I"IO~S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I ".,...--;t1:I·:=t-'7 (nrC n:I Time Ollt:I~enselPerl1lit iI ~\<?l-I Est.Type I RiskCategory Page.J of _l..
p"•..••~'e of Ir spection:I I l-ComDliance I ~-Routine I I 3-Fit!td Investigation I I 4-Visit I I S-Other T..6'D.LISCOREEstabiSh~,(1111':ht7 ""h I),II Contact/Owner N~?\l '\\.A V\C v{,:\umber of Repeat Violations:__
1(0)(Number of ViolatiollSCOS:__Physic
~~!)~(-(YI~II~ty~_)(/rKZi"fJJ)nK~ne:I Follow-up:Yes
No (circle 0111')
Compliance Status:Out =not incompliance JN~ifmpl1ance NO =notobserved NA =not applicable COS =corrected onsite R =repeatviol~
Mark theaDDroDriatenointsintheOUT boxforeach numbereditem Mark'v"acheckmark in ao"rooriate boxfor r:x,11;0.NA.COS Mark an asterisk'*.in aDDroDriateboxfor R
Priority Items (3 Points)I,io/atioll.\·Re uire Immediate Correcth'e Action II0t to exceed 3 daysComolianceStatusComnlianceStatus0IN;<;c Time and Temperature for Food Safety R 0 I N ;<;C R
U N 0 A 0
U N 0 ,.._A 0 Employee HealthTVs(F =degrees Fahrenheit)T .;St,.V l.Proper cooling time and temperature
I 12.Management.food employees and conditional employees:-[.r:
knowled!:!e,resnollsibilities,and reDortingI~'"~v 2.Proper Cold Holding temperature(41°F!450F)V 13.Proper use of restriction and exclusion;No discharge from./"..eves.nose,and mouth•....../3.Proper Hot Holding temnerature(1350F).Pre\'entin!!Contamination bv HandsV'/4.Proner cooking time and temperature -1 14.Hands cleaned and properlv washed!Gloves used pronerlv~./5.Proper reheating procedure for hot holding (165°F in2 -1 15.No bare hand contact with ready to eat foods or approvedHours)
alternate method properlv followed (APPROVED y N )"..6.Time as a Public Health Control:nrocedures &records Hil!hlv Susceptible PopulationsApprovedSource%16.Pasteurized foods used:prohibited food not offered/'
Pasteurized eggs used when requiredI.....••...v 7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated:parasite
Chemicals/destruction,"S.Food Received at proper temperature --(17.Food additives:approved and properly stored;Washing Fruits-&Vegetables-Protection from Contamination <'"I I IS.Toxic substances properlv identified.stored and used,/9.Food Separated &protected,prevented during food
Water!Plumbing/nrenaration,storage.displav,and tasting ..-.;10.Food contact surfac~:tJ~:ti ~~aned ~I/t kI~I 19.Water from approved source;Plumbing installed;proper.....SanitIzed at t Ir j :"backflow device,,//II.Proper disposition of returned,previously served or '/20.Approved Sewage/Wastewater Disposal System.properreconditionedrdisposal
Priority Foundation Items (2 Points vio/alions Re,lIire Corrective Actioll wilhill 10 dtIJ's0INNCR0INNC R
U N 0 A 0 Demonstration of Knowledge!Personnel u N /0 A 0 Food Temperature Control!IdentificationTSTSV21.Person incharge present,demonstration of knowledge.I 27.Proper cooling melhod used:Equipment Adequate to
./-and oerfoml duties!Certified Food Manager (eFM)/_,Maintain Product Temoerature,....22.Food Handler/no unauthorized persons!nersonnel I ,-~S.Proper Date Marking and disnositionSafeWater,RecOl'dkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!Labelinp V Thermal test strins.•.V 23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prenliluisite for Operation),....'24.Required records available (shellstock tags;parasite vr 30.Food Est+liS~f ntBfTf (C U;;;IJ~i#ldestruction):Packaged Food labeled
Conformance with Approved Procedures '/Utensil ,Equipmen and VCii(lili'g It25.Compliance with Variance.Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized v supplied,usednrocessin!!methods:manufacturer instructions
Consumer Advisory 1-V 32.Food and Non-food Contact surfaces cleanable.properly.~/designed,constntcted.and used
~
26.Posting of Consumer Advisories:raw or under cooked
oil 33.Warewashing Facilities:installed,maintained.used!foods (DisclosurefReminderfBuffet Plate)!Allergen Lahel
Service sink or curb cleaning facilitv providedCoreItems(I Point)Vio/aliollS Require Corrective Action NOllo Exceed 90 DOl'Sor NexllIISTJectioll.Wl!icllever Comes First0INNCR0INNC
R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTS
T s_..?34.No Evidence of Insect contamination.rodent/other
L-v 41.0riginal container labeling (Bulk Food)animals.••....35.Personal Cleanliness!eating.drinkin!:!or tobacco use
Phvsical Facilities.-36.Wiping Cloths:nroperlv used and stored L/42.Non-Food Contact surfaces clean/37.Environmental contaminaticli't I I -V 43.Adequate ventilation and lighting:desi!!nated areas used./38.Approved thawing method IIY /Mt.;"PAAf\W I'f,vr v 44.Garbage and Refuse oronerly disDosed:facilities maintainedProperUseofUtensilC....".45.Phvsical facilities installed.maintained,and clean•...•..1/39.Utensils,equipment,&linens:propcrly used.stored.V 46.Toilet Facilities:properly constructed,supplied,and cleandried,&handled![n use utensils:pronerlv used y'1 40.Single-service &single-use articles:properly stored 47.Other Violations~,and used .--!'-,
Received by:!//'}v h___.~·L/C~Print:N (j__y\..(1 C l~"I Title:Person III Charge!Owner(sIgnature)_
-!lIspected ~\1 \c...·".......,.I.-~,J_1/\P"'rlrint:I n ~..f\",
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMiHONS FR'rVY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #
Temp
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[O [S D[RECTED TO THE CONDIT[ONS OBSERVED ANDNumberNOTEDBELOW:
ORSERVATIONS AND CORRECTIVE ACTIONS
Tit[e:Person In Chargel Owner