HomeMy WebLinkAboutHALAL MOTHER TRUCKERS 2019.09.05l)v\~It i )~rl
Dallas County Health and Human Services -Environmental Health Divisi~-
Retail Food Establishment Inspection Report ,_..,2377 :-i.STDL\IO:-iS fRWY .•R:VI607,DALLAS,TX 75207 214-819-2115
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D~1 ~.-)~r~l~1 I Time out:I License/Permit #I Est.Type I /3tegory paga:~J
Puroo t of Ins ection:I I I-Compliance I I 2-Routine I I 3-field Investi!!ation I I 4-Visit I \/1 5-0ther ;rO'fALISCORE
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Compliance Stank-but =not in compliance'IN =in compliance ,~ot observed NA=not-;;pplicfble COS =correctedon site R =repeat~tion __.,/
Mark the appropriateooinlSin the OUT box for eachnumbered item Mark ,./checkmark in appropriate box for Il'i.NO.NA,COS Markan asterisk'*0 in "Off ="'4,e oaxfor R
Priority Items (3 Points)violations Re uire Immediate Correclil'e Action 1101 to exceed J day.~
Compliance Status Compliance Slatus0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthT./s (F =degrees Fahrenheit)T 5/I.Proper cooling time and temperature (12.Management.food employees and conditional employees;[/knowledfle.responsibilities.and reporting
/2.Proper Cold Holding temperature(41°F/45°F)/13.Proper use of restriction and exclusion;No discharge from~eyes,nose.and mouth;v 3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands,/4.Proper cooking time and temperature '-14.Hands cleaned and properly washed/Gloves used properly/5.Proper reheating procedure for hot holding (165°F in2 -1 15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED y N ).6.Time as a Public Health Control:procedures &records /Highlv Susceptible Populations
Approved Source /16.Pasteurized foods used;prohibited food not offered
'"Pasteurized eggs used when required
I 7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite /Chemicals/destruction
!8.Food Received at proper temperature
~.
,17.Food additives;approved and properly stored:Washing Fruits
&Vegetables/Protection from Contamination r 18.Toxic substances properly identified.stored and used/1/9.Food Separated &protected,prevented during food Waterl Plumbingpreparation,storage.display,and tasting //10.Food contact surfact;'~Returnables tCleaned and //19.Water from approved source;Plumbing installed;proper/'Sanitized at ,nKeI11oe,J'¥Oi't ~,backflow device
,/II.Proper disposition otfeturnea.previf,usly served or ,20.Approved Sewage/Wastewater Disposal System.properreconditioneddisposal
Priority Foundation Items (2 Points violations Re~"i"e Corrective Action withill 10 days
0 I N N C R 0 I N N C RUN0A0VDemonstrationofKnowledge!Personnel U N 0 ""A 0 Food Temperature ControU IdentificationTs,..T ./SIr21.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,n.Food Handlerl no unauthorized personsl personnel .-28.Proper Date Marking and disposition
Safe Water,Rccordkeeping and Food Package V 29.Thermometers provided,accurate.and calibrated:ChemicallLabeli1l2"Therma I .testst~ips I,.'"23.Hot and Cold Water available;adequate pressure,safe I ~it'R)~u/renjent,Prerequisite for Operation
24.Required records available (shellstock tags;parasite 30.Foo(Establi~11,\ntl F~jt (l;qn~&/tfji95\(I-destruction);Packa~ed Food labeled
Conformance with Approved Procedures '----'6te~sils~Equipmen r,aDa Ven'di'hg VI Jr......25.Compliance with Variance,Specialized Process,and V 31.Adequate handwashing facilities~Accessible and properlyHACCPplan;Variance obtained for specialized I supplied.usedprocessinQmethods:manufacturer instructions
Consumer Advisory
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32.Food and Non-food Contact surfaces cleanable,properly,_,.designed.constructed.and used_,.f/26.Posting of Consumer Advisories:raw or under cooked I 33.Warewashing Facilities:installed,maintained,usedlfoods(Disclosure/Reminder/Buffet Platc)1Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Action Not to Exceed 90 Days or Nextlnspectioll.JH,;clle,'er Comes First
0 I N N C R 0 I N 1\C RUN0A0Pre,'ention of Food Contamination U N 0 A 0 Food IdentificationT-S T /'s
,-'34.No Evidence of Insect contamination,rodent/other I 41.0riginal container labeling (Bulk Food)/animals
~V 35.Personal Cleanliness/eating.drinkinQ or tobacco use Phvsical Facilities"V 36.Wiping 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 I 45.Physical facilities installed.maintained.and clean
,/./,.-39.Utensils,equipment.&linens:properly used.stored../46.Toilet Facilities;properly constructed.supplied.and cleandried.&handledl In use utensils:properly used '","40.Single-se~vice &single-use articles;properly stored 4('q\he\~olla\o~s,,,(~.[-(.)[i,-I and used"___"((Ir .')k.n')D.ldReceivedby:1/./1,f'-~;Print:
I tl -;~'7i{~1 (.Title:Person In Charge/Owner(signature)/~1111t i-----Inspect fdby.
J '\/11 t ~:-l ('I0\-f/I~(Id \Print:Business Email:(sigooturf ,.-.._Form EH-6 (Re~ised 09-2015)...____..,I -'.J_~j <\\.',).,.,...,.~:;.
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