HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 2019.09.04-~~,~Dallas County Health and Human Services -Environmental Health Division
1.~)IiiQ.I.Retail Food Establishment Inspection Report'"-I 2377 ~.STE!VIMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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D~J 4 rUJilYJ I Time out:I License/Permit #I Est.Type I Risk Category Pag~bV -
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PUllllosJ of Inl 'pection:'1 I I-Compliance 1 I 2-Routinc 1 1 3-Field Investieation 1 I 4-Visit 1 1 5-0ther TOULlSd'lRE
-rt1~~;~t~nd.{l?Mk -H i_(4lt1 i~1)()Jrner Name I
*:'iumber of Repeat Violations:__
I~
\-/lliumb.r of Violations COS:---
Phytt ~e_7'1'l t=7VYlO ~\i)~I Cry;"1,IV LAiJ'\{'~~~~7 Cb FOllow-up:Yes
No (circle one))
Compliance Status:Out =not in compliance IN =in complian~~=not observed NA =not applicable COS =corrected on site R =repeat violat~
Mark the "Dorooriate ooints in the OUT box for each numbered item Mark a checkmark in appropriate box for IN,NO.NA.COS Mark an asterisk'*.in appr e box for R
Priority Items (3 Points)violations Re uire Immediate Correct;"e Action not to exceed 3 davs
Compliance Slatus Compliance Slatus
0 I N l'C Time and Temperature for Food Safety R 0 I l'l'C RUNJA0(F =degree Fahrenheit)u N 0 A 0 Employee HealthTsT/'S
//V I.Proper cooling time and temperature /12.Management,food employees and conditional employees;
/'knowledge,responsibilities,and reDortine
/Vv 2.Proper Cold Holding temperature(41°F!45°F)./13.Proper use of restriction and exclusion:No discharge from
J eves,nose.and mouth.-V 3.ProDer Hot Holding temperature(135°F)_/Preventln!!Contamination bv Hands17/4.Proper cooking time and temperature f /1 14.Hands cleaned and properly washed!Gloves used orooerlv
I~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 properly followed (APPROVED y N )
'"6.Time as a Public Health Control:Drocedures &records /Highly Susceptible Populations
Approved Source '1 16.Pasteurized foods used;prohibited food not offered
'"Pasteurized eggs used when required
/7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated;parasite Chemicals
J destruction /
/v 8.Food Received at proper temperature ,17.Food additives;approved and properly stored:Washing Fruits,&Vegetables I I/Protection from Contamination Y 18.Toxic substances properly identified.stored and used
/9.Food Separated &protected,prevented during food Water!Plumbing
preparation.storage,display,and ta~n~
f')ID.Food contact surfaces and ~~t:~Cleaned and //19.Water from approved source;Plumbing installed;proper
1/Sanitized at oDm/tem atur ,j J fA r(___..back flow device
1/II.Proper disposition of returned.prev~'6f\t5rlM /20.Approved Sewage!Wastewater Disposal System,proper 1
reconditioned v...."VlkI,disposal
Priority Foundation Items (2 PoiJl(s violations Rei "ire Corrective Action within 10 days
0 I N 1'1 C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Temperature Control!IdentificationTsTSV21.Person in charge present.demonstration of knowledge.t..-V 27.Proper cooling method used;Equipment Adequate to
/and Derform duties!Certified Food Mana!!er (CFM)Maintain Product Temperature-
/22.Food Handler!no unauthorized persons!personnel /......v 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated;Chemical!
Labeling Thermal test strips
/V 1,23.Hot and Cold Water avai lab Ie;adequate pressure,safe f~rmit Requirement.Prerequi~te for Ope!~
1/24.Required records available (shell stock tags:parasite
30.fOo,f~~P~t (L¥cll;~a~-\-=+-)destruction):Packaged Food labeled
Conformance with Approved Procedures '-""--r Utensils,Equipment:and tending J -I
t 25.Compliance with Variance,Specialized Process.and ....--~31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized _,,/'orocessing methods:manufacturer instructions ----.--supplied.used
Consumer Advisory
<'"
/'32.Food and Non-food Contact surfaces cleanable,properly
/designed.constructed,and used
-1 26.Posting of Consumer Advisories:raw or under cooked /'"33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure!ReminderfBuffet Platr)!Allergen Label Service sink or curb cleaning facility orovided
Core Items (l Point)Violations Reallire Corrt!Ctive Action Not to Excud 90 Days or Ne.xt Inspe.ction •Whichner Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationu1'1 0 A 0 Food IdentificationTSTJio-
/l.-34.No Evidence of Insect contamination.rodent!other _v 41.0riginal container labeling (Bulk Food)
animals
/35.Personal Cleanliness!eatinl!,drinking or tobacco use /'"Phvsical Facilities
/"36.Wiping Cloths:properly used and stored V ./"42.Non-Food Contact surtaces clean
/_/37.Environmental contamination ,/1/43.Adequate ventilation and lightinl!;desil!nated areas used
_/38.Approved tha\\'ing method ./44.Garbage and Refuse properly disoosed;facilities maintained
Proper Use of Utensils l _,_;•....45.Physical tacilities installed.maintained,and clean
./V ICctte~s.equipment.&linens;properly used.stored../46.Toilet Facilities:properly constructed,supplied.and clean
1/&I ndled!In use utensils:properly used /
V /40.Singj1serVice &single-use articles:properly stored 47.Other Violations
and used -Received by:I\//'/V'------l'nlH:
I-"J rJ"l.-l tfecu ~Title:Person In Charge/Owner
(signature)\~I
~~~r._~~~~~~\':\I.<;(::::::'l h '.L IA .7 I,Print:/-Business Email:
J I ",.
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS fRWY.,RM607,DALLAS,TX 75207 214-819-2115 fAX:214-819-2868
Sam les:Y N #collected
Title:Person In Charge/Owner