HomeMy WebLinkAboutEGGSTAND 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 iii.STEM:YIONS FRWY.,RVI 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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t ./1DatLlISItceli~/l I Time out:I License/Permit #
I Est.Type I RiskCategory
P~b_~Purpose (f1nspe,!fion:I I I-Compliance I I 2-Routine I I3-field Investi!!ation I I 4-Visit I &..-1 5-0ther tfrOTAUSCOREEstablis~t Nar e:h \
~t j~rV(tNal11e:I *:-lumber of Repeat Violations:__!LfI-£1(.\<....(Y'
.I'Number of Violations COS:--
Physi---~~(~~tr\r .V -I ft{5{II~l~AIhJ11tiP J~de .~Il(:'tz I Follow-up:Ye~l.-.J IfI .I If,.
No (circle one ./complianc~~s'Out =not incompliance IN=in comptce "'NO =not·observed NA =notapplicable COS =corrected on site R =repeatviolaMarktheappropriatepointsitheOUTboxforeachnumbereditemark'.1"a checkmark inappropriate box for IN,NO.NA,COS Mark an
asterisk'*.in appropriateboxfor RPriorityItems(3 Points)violations Rt!~uire Immedia/e Corrective Ac/ion IIot to e.,•.ceed 3 dal'sComolianceStatusComplianceStatus0INNCTimeandTemperatureforFoodSafetyR0INr.;C
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U N 0 ,A 0 U N 0iP-0 Employee HealthT./s (F =degrees Fahrenheit)T S
v-/L Proper cooling time and temperature ."10'12.Management,food employees and conditional employees;
knowledge.responsibilities,and reoorting'//2.Proper Cold Holding temperature(410F/450F)....V 13.Proper use of restriction and exclusion;No discharge from/,/
eyes,nose.and mouthVV3.ProDerHot Holding temperature(1350F)
./Preventin!!Contamination by Hands.'_J.-4.Proper cooking time and temperature /j 14.,...Hands cleaned and properly washed!Gloves used properly/5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approved./,/Hours)
alternate method prooerlv followed (APPROVED y N ).V 6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptihle PopulationsApprovedSource-r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when requiredV7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated:parasite
Chemicals'.•.destruction
--'V 8.Food Received at proper temperature -1 17.Food additives;approved and properly stored;Washing Fmits,
,;&Vegetables/Protection from Contamination ./18.Toxic substances prooerly identified,stored and used..-9_Food Separated &protected,prevented during food
Water/Plumbing//preoaration,storaae,disolaY,and tastin.g
""/v V 10.Food contact surf~i'and Retut;Jabl:r_:-C~d r~_,V 19.Water from approved source;Plumbing installed;proper./Salllttzed at nn~/telnorraiUtc-,I r backtlow device/'11.Proper disposition 61returned.pre\liously served or -,(V 20.Approved Sewage/Wastewater Disposal System,properI'-~-/./reconditioned disposal
Priority Foundation Items (2 Points violations Re,lIire Corrective Action within 10 daJ's0INNCR0INr.;C
R
U N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Control/IdentificationTST'/sV21.Person in charge present,demonstration of knowledge,/'27.Proper cooling method used:Equipment Adequate to/1/and oerform duties/Certified Food Manager (CFM)....-Maintain Product Temoerature,;22.Food Handler/no unauthorized persons/personnel _"28.Proper Date Marking and disDositionSafeWater,Recordkeeping and Food Package
./
'/29.Thermometers provided.accurate,and calibrated;Chemicall-Labeling Thermal test strips/23.Hot and Cold Water available;adequate pressure,safe
Permit Requirement,Prerequisite for Operation)/24.Required records available (shellstock tags;parasite
30.Food Establishment Permit (Current &Valid)destntction):Packaged Food labeled
Conformance with Approved Procedures ,Utensils,EqUipment,and Vending
~.25.Compliance with Variance.Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized /'processing methods;manufacturer instructions ,;supplied,used
Consumer AdYiso,)'./1/32.Food and Non-food Contact surlaces cleanable.properly
designed.constructed,and used
~/26_Posting of Consumer Ad isories;raw or under cooked /33.Warewashing Facilities:installed,maintained,used/foods (Disclosure/Reminder/Buffet Plate)!Allergen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Vio/atiollS Require Corrective Action Not to Exceed 90 Dal-s or Next Inspectioll.WhicheJ'er Comes First0INNCR0INNC R
U N 0 A 0 Prevention of Food Contamination u 1'1 0 A 0 Food IdentificationTSTs,_,)/34.No Evidence of Insect contamination.rodent/other
/V 41.0riginal container labeling (Bulk Food)./animals.../35_Personal Cleanliness/eating.drinkin~or tobacco use
Phvsical Facilities/v 36.Wioing Cloths:Droperlyused and stored "'"42.Non-Food Contact surfaces clean/V 37.Environmental contamination "/43.Adequate ventilation and lighting:designated areas used,3R.AODrovedthawing method ,/44.Garbage and Refuse properly disDosed;facilities maintained./Proper Use of Utensils 1)(..</45.Physical facilities installed.maimained,and clean...v 39.Utensils.equipment,&linens;properly used.stored,rv Y'y".46.Toilet Facilities;properly constructed_supplied,and clean"dried,&handled!In use utensils:oroperly usedV40.Single·service &single·use articles;properly stored 47.Other Violations,
and used ___,.
Received by:.-:-.l~_.J I -Print:0/";/Jj'/-/.:/(I Title:Person In Charge!Owner-.'~.(signatllre)"\'-~-I',(,.__.-•.vInspectedby:r:f ,
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO:'lS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868,J \
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OBSERVAnONS AND CORRECTIVE ACTIONS IItemANINSPECTIONOFYOURESTABLISHMENTHASBEENMADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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