HomeMy WebLinkAboutDOGGIE STYLE HOT DOGS 2019.09.05~r'\.L ~L---..-.It.\~!(H t.•.tIDallasCountyHealthandHumanServices-Environmental Health IVlSlOn
Retail Food Establishment Inspection Report
2377 N.STEWVIO:\S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
,I I~r5 :)i ~\lTin:I Time out:I LicenSe'~[r-"'t~CO I iQ~"r(I Est.Type I RiSk~O,?,pa~_J_
Purn.l""nf nsnection:I I I-Comnliance I I 2-Routine I 3-Field InvestiIJation I 1 4-Visit I ./1 5-0ther l7'OT AJJSCORE
Establisy:~t Na.qJe:..C~)\'1(~)(.-~
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\\)~~~znerNT)i'',_'~I
'III *.'1umber of Repeat Violations:__r7
t..tt\\·t_'0\\)]i<):'I1!n't'''-\~~tiolations COS:__ro I
PhYSiC~f~-'·\i(\..,t C·~[:t1~nt{i~~~'t--rmdeL PhO)1:ILJ \~LJ~-Irtio~up:Yes I
,,J'k !.'"1(:\i .(\)~0-circle one)t\./
Compliance S~~Out ~not incompliance IN=incompliance,~.,Jnotobserved NA =not applica?J'e COS ~corrected onsite R ~repeat violati~
Mark theaoorooriate ooints in the OUT box foreach numbereditem Mark'a checkmarkin aoorooriate boxfor IN.l"O.NA.COS Markan asterisk'*.in aoorooriate boxfor R
Priority Items (3 Points)violations Re7uire Immediate Correctil'e Action II0t to exceed 3 dav.~
Comnliance Stalus Cot11DlianceStatus
0 I N N c Time and Temperature for Food Safety R 0 I N 1'0 C RUN0A0UNJA0EmployeeHealthT,.S (F =degree Fahrenheit)T S
I.Proper cooling time and temperature /12.Management,food employees and conditional employees;f !".knowledf!e.resDonsibilities.and reDorting
2.proP~JiC0t-Hol~ing tem?erature.(41°"~5:F~~1 ,/13.Proper use of restriction and exclusion;No discharge fromv/U_H{,.".•.A ly:-.,.4 .~l.;eves.nose.and mouth73.Proper Hot Holeting temoeratun!(135°F)/Preventin!!'Contamination bv Hands,4.ProDercooking time and temoerature I'14.Hands cleaned and oroperly washedl Gloves used nrooerlvV5.Proper reheating procedure for hot holding (165°F in 2 15.No bare hand contact with ready to eat foods or approved/1/Hours)alternate method orooerlv followed (APPROVED Y N )
/6.Time as a Public Health Control;orocedures &records Hi!!hlv Susceptible PODulations
Approved Source l'16.Pasteurized foods used;prohibited food not offered
Pasteurized eg{!sused when required
/V 7.Food and ice obtained from approved source;Food in
good condition.safe,and unadulterated;parasite Chemicals
.;destruction /
fI'8.Food Received at proper temperature 1//17.Food additives;approved and properly stored;Washing Fruits
&Verretables
/Protection from Contamination /18.Toxic substances orooerly identified.stored and used
/1/9.Food Separated &protected.prevented during food Waterl Plumbingpreoaration.storage.displav,and tasting /
•....V 1.,"-10.Food contact surfaces and Returnables;Cleaned and /,19.Water from approved source;Plumbing installed;proper
./Sanitized at oom/temoerature backtlow device
./11.Proper disposition of returned.previously served or I 20.Approvcd Sewage/Wastewater Disposal System,proper
reconditioned disoosal
Priority Foundation Items (2 Points violations Re,"ire Corrective Action withi"10 dQ)'s
0 I N N C R 0 I N ;0;C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControl/IdentificationTST,S
....V 21.Person in charge present.demonstration of knowledge.I 27.Proper cooling method used;Equipment Adequate to1./and perform dutiesl Certified Food Managcr (CFM),Maintain Product Temperature
./22.Food Handler!no unauthorized oersonsl oersonnel ~28.ProDer Date Marking and disoosition
/Safe Water,Recordkeeping and Food Package /29.Thermometers provided.accurate.and calibratcd;Chemical!
LabeUm',/Thermal test stTins
t..;'23.Hot and Cold Water available;adequate pressure.safe 7 Permit R~!.tel ~ent.Prelfl'quisite for Operation
7 24.Required records available (shellstock tags;parasite /f 30.Food Establis~~t P~i1 (turrerft_~HdJ ;--)v destruction);Packaged Food labelcd
Conformance with Approved Procedures "Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process,and /31.Adequate handwashing facilities:AccessiJie and properlyHACCPpian;Variance obtained for specialized supplied,usedorocessingmethods:manufacturer instructions I
Consumer Ad"isory /32.Food and Non·food Contact surfaces cleanable.properly
/designed,constructed.and usedJ/26.Posting of Consumer Advisories;raw or under cookcd I 33.Warcwashing Facilities;installed.maintained.used!
foods (DisclosurelReminderlBuffet Plate)1Allergen Lahel Service sink or curb cleaning facility provided
Core Items (1 Point)Violations Reuuire Corrective Action Not to Exceed 90 Dal's or Next I"soectioll.JH,iche"er Comes First
0 I N N C R 0 I N ;0;C RUNI)A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTST~s
'//I 34.No Evidence of Insect contamination,rodenU'othcr /41.0riginal container labeling (Bulk Food)
I'animals_,I 35,Personal Cleanliness/eatin!!..drinking or tobacco use --Physical Facilities/1/36.Wiping Cloths;properlv used and stored ./42.Non-Food Contact surfaces cleanI'37.Environmental contamination /43.Adeauate ventilation and lighting;designated areas used/3H.Approved thawing method /44.Garba~e and Refuse oroperly disoosed;facilities maintained
J Proper Use of Utensils ;-45.Phvsical facilities installed.maintained.and clean
1/39',~risiIS.equipment,&linens;properly used.stored./46.Toilet Facilities;properly constructed,supplied.and clean
drie .&h;mdledl In use utensils;orooerlv used ,7 ~:tr/~ice &s~gle.use articles;properly stored I V (+7.Other Violations
se /I I I I.
Received by:)'11/11/,~1ft.(W/I Ill!J /',.Title:Person In Chargel Owner(signature)"I ,/~/I .I''fU :\"LI
Inspect'if:~l{-{\I~\,_)"lIi~+L ;[\Print:Business Email:
(signatuf')
Form EH·O'iHReVised 09-201S(n ~