HomeMy WebLinkAboutFLETCH 2019.09.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-1.sn::VJ:\lo;,\/s FRWY ..R:V1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868v:
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Purpo e of Inspection:I J 1-Compliance I 1 2-Routine 1 1 3-Field Investigation I I 4-Visit II/I 5-0ther TurALlSGOA,EEstablishmem~teqf If)I Contact/Owner Name:/*:'Iu mber of Hepcat Violations:__Is ')y}~/,/,""umberof Violations COS:__
Ph~tddr!!ss:.1 ~\.j "i 11if,county:..h ~iP ~Phone:I Follow-up:Yes\·l\..\\,(1\(IiJ~I.J '1 -No (circle one)\./';~Compliance Status:Out =not incompliance IN =incompiian e I =not observed A =notapplicable COS =correctedon site R =repeat violation~Mark the appropriate points inthe OUT box foreach numbereditem Mark'a checkmark inapprooriate box forIN.NO.NA,COS Mark an asterisk'*.inappropriateboxfor R
Priority Items (3 Points)violations Re~uire Immediate Correctj,'e Action 1I0t to exceed 3 dOl'SComplianceStatusComplianceStatus0INNcTimeandTemperatureforFoodSafetyR0IN:-;C RUN0A0U,0 A 0 Employee HealthT.If s (F =degrees Fahrenheit)T S(l.Proper cooling time and temperature ,12.Management,food employees and conditional employees;/'
/k11owledge,responsibilities.and reporting./V 2.Proper Cold Holding temperature(41°F/450F)I 13.Proper use of restriction and exclusion;No discharge fromVeyes.nose.and mouth'",/3.Proper Hot Holding temperature(135°F)/Preventing Contamination by Hands./'"4.Proper cooking time and temperature ,j 14.Hands cleaned and properly washed/Gloves used properly;f"5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approvedHours)
alternate method properly followed (APPROVED y N )I 6.Time as a Public Health Control:procedures &records Hiehlv Susceptible PopulationsApprovedSource
/16.Pasteurized foods used;prohibited food not offeredA
Pasteurized eggs used when requiredII'7.Food and ice obtained from approved source;Food in/good condition.safe.and unadulterated:parasite
ChemicalsVIdestruction/./8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
&VegetablesProtectionfromContamination18.Toxic substances properly identified,stored and used./9.Food Separated &protected,prevented during food Water/Plumbingpreparation,storage,display and tasting I/'10.Food conta~~and ReturnableV~eaned and I /19.Water Irom approved source;Plumbing installed:proper/'/1-'Sanitized at ppm/temperature I d i It ~d backflow device,
II.Proper disposition'bRernmed,previously served or )20.Approved Sewage/Wastewater Disposal System,proper,I reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action within 10 daJ'S0INNCR0INNC RUN0A0DemonstrationofKnowledge/Personnel u N I/o A 0 Food Temperature ControV IdentificationTSTSv21.Person in charge present.demonstration of knowledge.I 27.Proper cooling method used:Equipment Adequate toI/'and perform duties/Certified Food Manager (CFM)V Maintain Product TemperatureI22.Food Handler/no unauthorized persons/personnel 'JI ."28.Proper Date Marking and dispositionSafeWater,Recordkeeping and Food Package .I 29.Thermometers provided,accurate,and calibrated;Chemical!./Labeling '"Thermal test strips~,...,/23.Hot and Cold Water available;adequate pressure.safe /""Permit R"",i~enfent,Prere,uisite for Operation/24.Required records available (shellstock tags:parasite -1 30.Food EstablVrnfnt 1I{~C}7'J)J"!&)destruction):Packaged Food laheled
Conformance with Approved Procedures /Utensils,j I=:quipme~,and Vendingr/25.Compliance with Variance,Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
V supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
II designed.constructed,and usedIf26.Posting of Consumer Advisories;raw or under cooked I 33.WarelVashing Facilities:installed.maintained.used!foods (Oisclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility providedCoreItems(I Point)ViolatiollS Require Corrective Action Not to Exct!ed 90 DOl'S or Nextlllspectioll,Whichel'er Comes First0INNCR()I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationT...•~.S T SV34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food)..•..;.1>'animals
v'>--35.Personal Cleanliness/eating.drinking or tobacco use
Physical Facilities~v/~36.Wiping Cloths:properly used and stored /42.Non-Food Contact surfaces clean,37.Environmental contamination /43.Adeauate ventilation and lighting:designated areas used/38.Approved thawing method ,.44.Garbage and Refuse properly disposed:facilities maintainedProperUseofUtensils/45.Phvsical facilities installed.maintained.and clean".-39.Utensils,equipment,&linens:properly used.stored.l/46.Toilet Facilities;properly constructed.supplied,and clean/
dried.&handled/In use utensils;propaly used
V .....-40.Single-service &single-use articles;properly stored
47.~he~),\o~1 •t{.·yIA ~nv....{Ir -re'../and used
,(i If 'llle:\Received by:.~~'i-<(C((t ~U (()t1','.,(-Print:-<if {Ii'f ~turU:/,i/Title:Person In Charge/Owner(signature)(t ,.'\I \(Inspected 9Y:fli \\,1-...11 .J_\I _,.L...I Print·1 "I ,JI O___!___~..,--,