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HomeMy WebLinkAboutLA MADELEINE 2019.09.25Dallas County Health and Human Services _En\w.in\~tal ~~;t~~on VJ I2LL11O\C1 Retail Food Establishment Inspection Report 2377 -;.STDL\IO-;S fRWY.,R\1607,DALLAS,TX 75207 214-819-2115 fAX:214-819-2868,~\,......_ Date:Cf 79~7t~M I Time out:I LicenselPennit ~(4)ICYl-en ')9j1lp~~I Risk Calegory Page -J.of-L- Puroose 01 Fn~lleeti(~:I I I-Compliance I I 2-Routine I I 3-field Invcstil'ation I 1 4-Visit----1 I 5-0ther T~SCORE Establishme~N~~1e:l'rl(1{!(I (\C I ContacuOlVner :\amc:1*'\u mber of Hepcat Violations:__[7./'\umbcr of Yiolations COS:---10PhYs~-)~Ef~'J DC\,\'nd?\1/~r'cotx..p(Ltl 111~cde~l~S I FOllOW-Up:Yes I No (circle one) Compliance Status:Out=n in .mpliance IN =in compl~ce NO =not objrved NA =not applicable COS =corrected on site R =repeat viol...·~./ Mark the aoorooriate ooints in the OVT box for each numbered item Mark ../'a chcokmark 10 annronriate box for 1:'01.110"0.:"IA.COS Mark an asterisk'*.in annronriate box for R Priority Items (3 Points)violations Rt'lIire Immediate Correcth·e Ac/ion 110//0 exceed 3 days Comoliancc ~atus Comoliance Status 0 I N 7:-;C Time and Temperature for food Safety n 0 I l':-;C RUN!1 A 0 U :-;0 A 0 Employee HealthTS(F ~degrees Fahrenheit)T S ,I I.Proper cooling time and temperature I 12.~'Ianagement.food employees and conditional employees; ;'knowledge.responsibilities.and reportin!.! ~V vi 2.Proper Cold Holding temperalUre(41 OF'45°F)I 13.Proper use of restriction and exclusion;No discharge from /'eves.nose.and mouthL7.-1/3.Proper Hot Holding temoerature(135°F)Prcwntin!!Contamination by Hands_.• •...1/~4.Prooer cookil1~time and temoerature I 14.Hands cleaned and properly washed!Gloves used properlv -::~5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved Hours)alternate method pronerlv followed (APPROVED Y N )••.1/6.Time as a Puhlic Health Control:procedures &records Hil!hlv Susceptible POllulations Approved Sou ree J1 16.Pasteurized foods used:prohibited food not offered '"t Pasteurized eQI!Sused when requiredV7.Food and ice obtained from approved source;Food in \.V good condition.safe.and unadulterated:parasite J Chemicals~destruction;,i7 8.Food Receiyed at proper temperature 7 17.Food additives:approved and properly stored:Washing Fruits &Ve1!etables Protection from Contamination /18.To~ic substances orooerlv identified.stored and used '3 /'9.Food Separated &protected,prevented during food Water/Plumbing/preparation,storage.disolay,and tasting t/10.Food contact~Ii?iRetur:~rsj ~:t~~d If ~:tl /19.Water Irom approved source;Plumbing installed:proper ,~-Sanitized at m/tJmocra ",(\back flow device "V II Proper dispOSition ned,previously served or ~I 20.Appro\ed Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points viola/ions Re(lIire Corrective Actio"with ill 10 dal's 0 I N ;<;C R 0 I N :-;C RUN0A0DemonstrationofKnowledge/Personnel V ;<;0 A 0 food Temperature Control/IdentificationTSTs1121.Person in charge present,demonstration of knowledge./27.Proper cooling method used:Equipment Adequate to and perform duties!Certitled Food Manager (CFM)Maintain Product Temperature~n.Food Handler/no unauthorized oersons/oersonnel /v 2R.Proner Date Marking and disposition Safe Water,Recordkeeping and food Package /29.Thermometers provided.accurate.and calibrated;Chemical!---LabelhlP Thermal test strips \,0/'"1..-23 Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerelluisite for Operation ,/V 24.Required records available (shellstock tags:parasite IL,1 30.food Establfhr/'en I ~f)1l~e)Oal11(1destruction):Packaged Food labeled Conformance wilh Approved Procedures I ~iI~E«uip;;;-e~t,and Vending-r ''''25.Compliance with Variance.Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtaincd for specialiLed I supplied.usedorocessingmethods:manufacturer instructions ,/'Consumer Advisory /32.Food and Non·food Contact surfaces cleanable.properly de;igned.constructed,and usedy26.Posting of Consumer Advisories;raw or under cooked /33.Warc\\·ashing Facilities;installed,maintained.used! food,(Disclosure/Reminder/Buffet Plate)!Allergen Lahel Sen·ice sink or curb cleaning facility provided Core Items (I Point)VioltltiOlls Reallire Corrective Actio"Not to Exceed 90 Dal's or NexlltlS(1ectio"•JJ7licl,el'er Comes First 0 I N S C n 0 I l'N C RUN0A0PreventionofFoodContaminationvNo;-0 Food IdentificationTJ'S T S ~v-34.No E"idence of Insect cOnlamination.rodent/other I 41.0riginal container labeling (Bulk Food).~.,animals "~35.Personal Cleanliness!eatilH!.drinking or tobacco use ~Phvsical facilities /J'36.Wiping Cloths:properlv uscd and stored /42.Non·Food Contact surfaces clean..,.../....37.Environmental contamination /43.Adeouate ventilation and liahting:desiunated arc.!as used...•/3g.Approved tha\\ing method /44.Garbaece and Refuse oroperly disposed:facilities maintained Proper Use of Utensils /'7 45.Physical facilities installed.maintained.and clean //'39.Ctensils.equipment.&linens:properly used.stored.,/\/>'"·1Ii.Toilet Facilities:properly constructed.supplied.and clean dried.&handled!In use utensils:nronerlv used V 40.Single-service &single·use articles:proper;{stored 47.Other Violations./'and used ••,"Received by:,~i1 Prt'eVJ 1l11A1-1l~ur Print:(~u(eeV1 ~\(~iJntle:Person In Charge!Owner(signature)/)--r,-u. Inspect~~fI\n~~,(\)Print:-Business En;1il:(signature rnA (1''1<,0 Form EH·06 (~09-2015 ~,J Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM;\10NS FRWY.,R:\1 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868