HomeMy WebLinkAboutDIVE COASTAL 2019.09.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDI:VIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
If""?Dfi/17__176i~:/Time Ollt:1 Licensc/P7t)1 q -()_)[)5 \(J.s 1/E'L Type /Risk Category Page_df_L
Purno Ie orlm 'pection:I I I-Compliance I I 2-Routin"----.l 1 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCOREEStabllshA1Liame(ns '~l I Contactl~~~r (~ON ~1 I(:;umber of Repeat Violations:__
~
k 'rerofViolations COS:__
Phys~Address:,/~Olf ~A ll"\L'\'I ~City calip I ~N(k ~~Il~~r;f.~I Follow-up:VesI~No (circle one)
Compliance Status:Out =not incompliance IN =incom~iance NO=not bbserved NA =n01applicable COS =correctedon site R =repeatviolatiMarktheaDDroDtiateoointsintheOUTboxforeachnumbereditemMark'./.a checkmark inaonrootiate box for IN,NO.NA.COS Mark an asterisk'*.in aDDroDtiatebox for RPriorityItems(3 Points)violations Re,uire Immediate Corrective Action IwttO exceed 3 daysComnlianceStatusComplianceStatusI0INl'i C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthT~s (F =degree Fahrenheit)T .SV"~I/I.Proper cooling time and temperature .'12.Management.food employees and conditional employees;
J knowledge.responsibilities.and rcnortinQ~7 2.Proper Cold Holding temperature(41 OF/450F),/13.Proper use of restriction and exclusion;No discharge from/
eves.nose.and mouth""V .3.Proner Hot Holding temperature(1350F),_/Preventin"Contamination by Hands,~"4.Proper cooking time and temperature ..-14.Hands cleaned and properlv washed/Gloves used DroDerly..•"5.Proper reheating procedure for hot holding (165°F in 2
~IS.No bare hand contact with ready to eat foods or approved[/Hours)
altemate method pronerlv followed (APPROVED y N )~v 6.Time as a Public Health Control;procedures &records /Highly Suscentible PopulationsApprovedSource-1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
v V
V"'"
7.Food and ice obtained from approved source;Food in
good condition.safe,and unadulterated;parasite
./Chemicalsdestruction[7 8.Food Received at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
&VeaetablesProtectionfromContamination3/18.Toxic substances Droperlv identified.stored and usedfl71/9.Food Separated &protected.prevented during food Water/Plumbing/nreparation,storage.display.and tasting ,/•../
10.Food con~etct~Ret~fat~e~l~n~l~41 ,/19.Water from approved source;Plumbing installed;propery
/Samtlzed at ,.tempe a .I)backflow device
/II.Proper disposition orretumed.previously served or /20.Approved Sewage/Wastewater Disposal Systcm,properreconditioneddisposal
Priority Foundation Items 2 Points violations Re~"ire Corrective Action within 10 d4VS0INI'C R 0 I N 1'1 C RUNJA0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Control!IdentificationTSTS'"21.Person in charge present.demonstration of k.nowledge,",It'"27.Proper cooling method used;Equipment Adequate to~and Derformduties/Certified Food Manager (CFM)Maintain Product Temoerature~22.Food Handler/no unauthorized nersons/personnel 7 28.Proner Date Marking and disposition
/Safe Water,Recordkeeping and Food Package ../29.Thermometers provided.accurate,and calibrated;Chemical!Labelin ••Thermal test strips,;07 J 23.Hot and Cold Water available;adequate pressure.safe ./,PermiJ Requiremeni,Prerequisite for OperationV24.Required records available (shellstock tags;parasite It 11 30·11O{)st/~Pf61f('3r;r9 Mid)~destruction):Packaged Food labeled
Conformance with Approved Procedures ~I Utensils,rIluipment,ana VendingV25.Compliance with Variance,Specializec.lProcess.and V 31.Adequate handwashing facilities:Accessible and properly/HACCP pian:Variance obtained for specialized /supplied,usedprocessingmethods;manufacturer instntctions .I
),Consumer Advisory //32.Food and Non-food Contact surfnces cleanable,properly
designed.constructed,and used~I 26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities;installed,maintained.used/foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facilitv nrovidedICoreItems(I Point)ViolatiollS Reauire Corrective Action Not to Exceed 90 Dal's or Next Insoection.Whic/lel'er Comes First0IN:<I C R 0 I N N C R_u N 0 A 0 Pre\'ention of Food Contamination u N o }0 Food Identification"):~S T s"'bb(~34.No Evidence of Insect contamimtion.rodentlother
.I 41.0riginal container labeling (Bulk Food)animals
./1./35.Personal Cleanliness/eating.drinking or tobacco use ./Phvsical Facilities./I 36.Wiping Cloths;nroperly used and stored
1 "42.Non-Food Contact surfaces cleanIf/37.Environmental contamination ..•~43.Adeauate ventilation and lightim!:designated areas used~!/38.Anoroved thawing method T.)\Ilt.H\~1111 ,
/44.Garbaoe and Refuse Droperly disnosed;facilities maintainedIJpUPronerUseofUtensils..,/'45.Phvsical f.1cilitiesinstalled.maintained,and clean1~
,,;J 39.Utensils.equipment.&linens;properly used.stored./V 46.Toilet Facilities:properly constructed,supplied.and cleandried,&handled/In use utensils:nroncrlv used
40.Silie-service &single-use articles;properly stored 47.Other Violationsandud_-
Received by:/jJ;(--I_(11),~'.--0,Print:A\o~n q~\Gl(J\L I Title:Person In Charge/Owner(signature)
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMi\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHME T HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner
Samoles:Y N #colier!","