HomeMy WebLinkAboutHIGHLAND PARK MIDDLE SCHOOL 2019.09.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:vnlO:\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I ~
61e \D 7.cbT
fiin:
I Time out:YiccnSelPermit #I A-I Est.Type I Risk Category Page 1.of _\
PUf!ose ~fInspection:I J I-Compliance ..•.....•2-Routine •3-Field Investigation I I 4-Visit I I 5-0ther WI"A"b'Sfi;ORE
Est~
~lrlX~:1r()V{;1 1/CYdA-I Ila(Jr~~\\~rj;l;l~\I I
*;\lumber of Repeat Violations:__"V 'I,(:'>iumher of Violations COS:--/
PhYSiCal~<:<;.(I vfi-Mc'_'_~itY/COunf ]V 2iILCO~_dJ\ne:Follow-up:Yes,l
''1)No (circle one /
Compliance Status:Out ~not in compliance IN ~in compliance NO ~not observed NA ~not applicable COS ~corrected on site R =repeat ~._;_._/
Mark the appropriate points in the OUT box for each numbered item Mark',f'a checkmark in appropriate box for IN.NO.NA,COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcti"e Action 1I0t to exceed 3days
Comoliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 V N 0 A 0 Employee Health
T "..S (F =degrees Fahrenheit)T /S
./I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;,
knowledge,responsibilities,and reporting
~
2.Proper Cold Holding temperature(41°F/45°F)IV 13.Proper use of restriction and exclusion;No discharge from
V eyes,nose,and mouth
~3.Proper Hot Holding temperature(135°F)./Preventing Contamination bv Hands
/'4.Proper cooking time and temperature ,/,._[/1'4.Hands cleaned and properly washed/Gloves used properly
.~5.Proper reheating procedure for hot holding (165°F in 2 r.f:V 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:procedures &records V Hi2hlv Susceptible Populations
Approved Source
~
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
destruction ./
/B.Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
,Protection from Contamination .x lB.Toxic substances properly identified.stored and used
/9.Food Separated &protected,pre ented during food Waterl Plumbing
preparation.storage.display,and tasting,..-10.Food cO;7t sl1c~nd R,eturr ~s ;Cleaned and I ./19.Water from approved source;Plumbing installed;proper
...•..Sanitized at (/pplnf\eLl'mera .I<l rl i 1.t<J backflow device
....-/II.Proper d~T~r"'-r
~vL~vl~r(_,(I I /20.Approved SewagelWastewater Disposal System.proper
reconditioned v,UG disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action withi"10 daJ's
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personoel u N 0 A 0 Food Temperature ControV Identification
T S T S
I•••••••..V 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.•....n.Food Handler!no unauthorized personsl personnel ~28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package ./29.Thermometers provided.accurate,and calibrated;Chemical!-Labelin2 I Thermal test strips..;-23.Hot and Cold Water available;adequate pressure,safe Perfi it Requirl ment,Prerequisite for Operation
_,,/"24.Required records available (shell stock tags:parasite %30.FOO{Es u~re,qf~;'f Valid)destruction):Packaged Food labeled
Conformance with Appro,'ed Procedures y Utensils,Equipment,and Vendingy25.Compliance with Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instructions supplied.used
Consumer Ad\'isory ./32.Food and Non-food Contact surfaces cleanable.properly
--designed.constructed.and used.r 26.Posting of Consumer Advisories;raw or uncler cooked I/V 33.Warewashing Facilities;installed.maintained.usedl
foods (DisclosurelReminder/Buffet Plate)!Allergen Lahel Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 DaJ'.for Next Illspection,Whicl'(!l'er Comes First
0 I N N C R 0 I N N C R
U NLJ-A 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTsTS
v 34.No Evidence of Insect contamination.rodent/other /'41.0riginal container labeling (Bulk Food)V animals ./
""1/35.Personal Cleanliness/eating.drinkinu or tobacco use /'Phvsical Facilities
/!/36.Wiping Cloths:properly used and stored "42.Non·Food Contact surfaces clean
/37.Environmental contamination ~43.Adequate ventilation and liuhting;designated areas used
_,./38.Approved thawinl!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,&handled/In use utensils;properly used ./
....V 40.Single·service &si1e use articles;properly stored 47.Other Violations
and used a I.J .
Recei\'ed by:<t (}Af\!lO ./fflArfl printhf f V\(
,\\/}~rd.f II Title:Person In Charge/Owner
(signaturer,/'~A~n
Inspected b~Iv1NAI~
IV"~h,-f/,@ J Print:Business Email:
(signature)..tVV~
Form EH-06 I~09·2015 ..,,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"0.STEMMO:'llS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
.J ......-7 .....--.*fr~~;~~'~)A_,~t~k*rt pddr~/VlD J .:;S~~Cithtc~I vY2[h License/Permit #I Page~cf £..
(TEMPERA TURE OBSERVATIONS
Itcm/L(J6tion Temp Item/Location Temp Item/Location Temp
('v r r n 1----"\/1,.-...,(.-'7 /'"...--
\.....h\I((../1 L..ft,Vl..-ttv.'''I )\I I .'\I -t-;I I t!J "'\O{-
I J \.~
/j i i n d.OJ!~,r _~..../'--::>i .~/'.--.--.Y J M C'{'vd )--)V ,.)I oJ \-;-;::::>\1'-'1 I ')7'")\10 -,f )--r-r-
L/~~I I Il /~
I r
~.k-Rl·I 111 )V\-
~OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
.
r
_,.-....-:-Jr-.\I r-I (
Received :11 rAI,)A AAlh("\\11)V?~P'~f\,t?I f nM \jf).(~11 Title:Person In Charge/Owner
(si~nature)U -,
Insp~t~r\\\A \V\)~'l')\1:t (,~IJlit~(siQna Samples:Y N #collected
Form E~I/sed 09·2015)"'-'