HomeMy WebLinkAboutEINSTEIN BRO'S BAGELS 2019.09.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'01.STE:\'('\iIO\,S fRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Oaf;I '-{1(ir~in:I Time out:lLicense/Permit #2 C-l c 1--C rt)i\I4:;~vP1 I Risk Category Page _j of_?"-
Purpo e of Inspection:I I I-Compliance I """""'-2-Routin;:.~-!3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE.
Establislu-Hent Name:'1 .~J;1ontact/Owner Ntme:/_l *iliumber of Repeat Violations:__)(-(.'\t.l~)\~ts:~.~\C ~~1L:J-,,\l__f rF'f'K\?~Vi~lations cos:--___,I,'I .}lI.Ii.\__
r.Physical ftL:I 2 -~IrCtYJ ;fT?ii /;rh (~i~fi:de
:I Phone:
__,I Follow-up:Yes.-')1.,["'1 ()No (circle one)'\
Compliance Slatus:Oul =nol in compliance IN =in compli.~O =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ,,,',a checkmark in appropriate box for IN,lliO.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action II0t to exceed 3 days
Compliance Slatus Comllliance Sialus
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN°lJ 0 U N 0 A 0 Employee HealthTYs(F =degrees Fahrenheit)T S
V V I.Proper cooling time and temperature "v 12.Management,food employees and conditional employees:"/knowledge.responsibilities.and reporline•..2.Proper Cold Holding temperature(41 °F!45°F),,/13.Proper use of restriction and exclusion;No discharge from!/eyes.nose,and mouth
/'"3.Proper Hot Holding temperature(135°F)Preventin!!Contamination by Hands
4.Proper cooking time and temperature A'14.Hands cleaned and properly washed!Gloves used properlyv5.Proper reheating procedure for hot holding (165°F in 2 /f'IS.No bare hand contact with ready to eat foods or approvedI
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,Hours)alternate method properly followed (APPROVED Y N );6,Time as a Public Health Control;procedures &records Hil!hly Susceptible Populations
Approved Source
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16.Pasteurized foods used;prohibited food not offered
Pasteurized ef!gs used when required
iV 7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated;parasite Chemicals
/destruction
I 8.Food Received at proper temperature k /17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination /1 18.Toxic substances properly identified.stored and used
/1/9 Food Separated &protected,prevented during food Water!Plumbing
preoaration.storage,display,and tasting
/10.Food contac(t ~u~fa~~~urnables;Cleaned and v 19.Water from approved source;Plumbing installed;proper
/'Sanitized at \\,'(,em erature /backflow device~II.Proper disposition of returned,previously served or /20.Approved Sewage!Wastewater Disposal System.proper./reconditioned disposal
Priority Foundation Items (2 Points)violations Re~"ire Corrective Action withi"10 days
°I N N C R 0 I N s C RUN0A0DemonstrationofKnowledge!Personnel u N J A 0 Food Temperature Control!IdentificationTVsTS/21.Person in charge present,demonstration of knowledge./27.Proper cooling method used;Equipment Adequate to,-and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature,.-22.Food Handler!no unauthorized persons/personnel ,-"Y 28.Proper Date Marking and disposition
Safe Water,Rccordkeeping and Food Package I·29.Thermometers provided.accurate,and calibrated;Chemical!
Labclinl!Thermal test strips
/'"23.Hot and Cold Water available:adequate pressure,safe /Permit Rec,P'\r<meDt,Prer~quisite for Operation
y 24.Required records available (shellstock tags;parasite 1 3O.Food Establis~1 tY1r(~l~v2l~~destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils Equipme~t,and Vending
,25.Compliance with Variance,Specialized Process,and /31.Adequate handwashing facilities:Accessible and properly/'HACCP pIan;Variance obtained for specialized
supplied,usedprocessingmethods:manufacturer instructions
~V Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used1.t 26,Posting of Consumer Advisories:raw or under cooked /33.Ware\\'ashing Facilities:installed,maintained.used!
foods (Disclosure/ReminderlBuffet Plate)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Dal's or Nexllnspectioll.Whichel'er Comes First
°I N N C R 0 I N N C RuNilA0PreventionofFoodContaminationuN0A°Food IdentificationTSTS
-./34.No Evidence of Insect contamination.rodent/other _/41.0riginal container labeling (Bulk Food)
/animals
\J .-35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities,Iv 36.Wipinu Cloths:properly used and stored ,42.Non-Food Contact surfaces clean,-37 .Environmental contamination /,43.Adequate ventilation and lighting;designated areas used./38.Approved thawing method -44.Garbage and Refuse properly disposed;facilities maintained,Proper Use of Utensils ,45.Physical facilities installed.maintained.and clean
/39.Utensils,equipment.&linens:properly used.stored,/46.Toilet Facilities:properly constructed,supplied.and clean
dried.&handledl [n use utensils:properly used
40.Single-service &single-use articles;properly stored 47 .Other Violations
-.and used
Received by:.j ).:.,._'r.\(I I~,Print:,'!"')-t~t l...Jitre:Person In Charge!Owner(signature).,\,"'\i F~,-,
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEi\1:\10NS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Est't}-Shl1;_Cn\Name:('~,,<E I Phys~~~~ddress:{t Z I 2.T~J ~y~;t\at;J lIt 1 1 \J1tce.l1s~~~jnitC (I Pagebcf_(_-r',yi(/(\)'\.N ,~!'_;0-'1 "~"l',_
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTlON IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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