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HomeMy WebLinkAboutLA MADELEINE 2019.09.26Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :'\.STDL\IO:\S FR\>VY.,R}I 607 DALLAS,TX 75207 214-819-2115 FAX:21.j-819-~ -I n:~WJ-.-f r;I Dtj '7f I /'1J\y~n: I Time out: I License/Pennit ;;. I Est.Type I/tegory 'rage~ofC -/\ PurpOl ~Y1lf nlpection:I I l-ComDliance I I 2-Routine I J 3-Field Invcsti!!ation I I 4-Visit I VI 5-0ther ;(OTi\L7Sl\ORE Establi ~nt~aele:,I contaclJowne:Name:I *:'>umber of Repeat Violations:__/L ~/'"'\B vrVL,~Iitl c ,/":'I'umhcr of Violations COS:--')'\ PhY~~)+7 ~-f('{L\I ~1,.b~rrc1 cot)~~:t~ot)~'Zt.[I Follow-up:Yes I-No (circle one Compliance Status:Out ~n~t:compliance 1:'1'~in cOlllpli~j(ce :'>0 ~not'obsc",{d !'I'A~nOI applicable COS =corrected on site R ~repea ~~:~Mark the aoorooriate ooints in the OUT box for c·nUlnhered ilem Mark ',/"'a checkmark 111 appropriate box for 1:'1'.]';0.NA.COS Mark an astelisk '*'.ate box for R Prioritv Items (3 Points)violatio"s Rewire Immediate Correctil'e Actio""ot to exceed 3 days Comoliance Status Cnmilliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N S C R U N 0 A 0 L N 0 A 0 Employee Health T s (F =degrees Fahrenheit)T S•l.Proper cooling time and temperature 12.Management,food employees and conditional employees;/knowledge.responsibilities.and reportilH! 1/2.Proper Cold Holding temperature(41°F/45'F)13.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth 3.Proper Hot Holding temperature(135°F)Prevcntin!!Contamination bv Hands 4.Prooer cooking time and temperature 14.Hands cleaned and properly washed/Gloves used propcrly 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;orocedures &records Hi2hh'Susceptible Populations Apprm'cd 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 unadultcrated:parasite Chemicals destruction 1/8.Food Recei,'ed at proper temperature 17.Food additives:approved and properly stored:Washing Fruits &Vegetables 11 /Protection from Contamination 18.Toxic substances properly identified.stored and used ~(/~II'9.Food Separated &protected.prevented during food Water/Plumbing preparation,storage,display.and tasting / 10.Food contact surfaces and Returnables:Cleaned and V I 19.Water from approved source;Plumbing installed:proper Sanitized at ppm/temperature back flow device I I.Proper disposition of returned.previously served or If 20.Approved Sewage/Wastewater Disposal System,proper reconditioned vi disposal Priority Foundation Items (2 Points)violations Re~"ire Corrective Action withill 10 days 0 I N N C R 0 I N N C R U N 0 A 0 Demonstration of Knowledge/Personnel V s 0 A 0 Food Temperature ControV IdentificationTSTS,'[21.Person in charge prescnt.demonstration of knowledge.27.Proper cooling method used:Equipment Adequate to and perform duties/Certified Food i'vIanaQer (CFM)Maintain Product Temperature 1 22.Food Handler/no unauthorized oersons/personnel 28.Proper Date Marking and disposition-Safe Water,Recordkeeping and Food Package 29.Thermomekrs provided.accurate.and calibrated:Chemical! Labelin!!Thermal test strips 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite ror Operation 24.Required records available (shellstock tags:parasite 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled Conformance with Approvcd Procedures Utensils,Equipment,and Vending 25.Compliance ",ith Variance,Speeiali7ed Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplied.usedprocessilH!methods:manufacturer instructions Consumer Advisory 32.Food and Non-food Contact surfaces cleanable.properly de,igned.constructed,and used 26.Posting of Consumer Advisories:ra\\or under cooked 33.Warewashing Facilities:installed.maintained.used! foods (DisclosurefReminder/Buffet Plate)/Allemen Label Service sink or curb cleaning facility provided Core [terns (t Point)Violatiolls Require Corrective Actio"Not /11 Exceed 90 DOTSor Nexrlllspectioll.WilicIJel'er COnies First 0 I N N C R 0 I :II S C RUN0A0PrcventionofFoodContaminationvN0A0FoodIdentification T s T s 34.No Evidence of In,cct contamination.rodent/other 41.0riginal container labeling (Bulk Food) animals 35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities 36.Wiping Cloths:properlv used and stored 42.Non-Food Contact surfaces clean 37.Environmental contamination 43.Adequate ventilation and li!!htin!!:designated areas used 38.Aporo'ed thawing method 44.Garbal!e and Refuse properly disposed:facilities maintained Proper Use of Utensils 45.Physical facilities installed.maintained.and clean 39.Utensils,equipment.&linens:propcrly used.stored.46.Toilet Facilities:properly constructed.supplied.and clean dried.&handled!In use utensil,:prnperlv used 40.Single-service &single-use articles:properly stored 47.Other Violations and used Received by:5'h.e.(El?(I Me~W Print:;31ve-ree y\Me.{~~t.eJTitle:Person In Charge/Owner (signatllr~~\. Insp~t:!JbY~~-~I j ~(\1 i-f'h--/1 ;,/0 Print:Business Email: Nunat Form EH-OtJ('ReVised 09-2015 I Work Order Details Page 1 of 1 Work Order Details r::r-IL:.J Who I'>101119the •.vork' How IS It being PllontlzccJ/Schccbted7 Priority Due 8y ','i:..r· Location.r,••.,.It'•I 'I .~••'-of • Item" Symptom. AdcJitionallnfo. [ =================== [-------------------~~.~-:~~- 'v' >'.J( https://leduffcorrigo.com/Customer/WorkOrderllndex/493 39 9/26/2019 Work Order Details Work Order Details c] ..)' Who is dOing the worl<? All RE'fJd1f"Plumbmg.Inc Due B1 :.',' What IStile probICf1I) Location.. 1,.••17•.\'lLH',[',:]0,/(1 •.•,111 I.,'·~.'(""':)I i.: Item Symptom Adrhtiof1a!Info [_(-, '>.-/ (hatterL09 (_.I'(j p,2;'11.4 https:llleduff.corrigo,com/Customer/WorkOrderllndex/49339 Pag!:1 of 1 I__J 9/25/2019 Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 \".,.--,-~ Est~~N~(t 11.\1''1\\L 1 Physical Address:Hoc ~/l(1'1~~)J~?rtatLtV (»-v~~peyit# 1 Page L of __(__2j1?r-J - \V -TEMPERATURE O~RV ATlONS --/ Item/Location Temp Item/Location Temp Item/Location Temp,I ...-,-1--' Min ({~I v<M(lkf'",~;~III y ,--'}_..&:)(YF-J ~"' OBSERVATIONS AND CORRECTIVE ACTlONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: /'"\ ~J I r)\~PA/ll\t;-J \/1,l,ijlfr-.J (I,/i}r .~(j-. ---,...._\1 )()I )VNI\,,\.\~j b_,.r ~I,l te t~1 l-t ~I'"'r -F -.J I r t.JI\\,u../)~,lJ ~)(~LA-hf \;--1/;\-e til11 'ji')![()\~ ~~z__(\I ~1'1=-r ,\\')\lI1 ~vv'Jla/~1 I"~fl')\'Y:(~~a1"[~r&~1 ,/"\ ··L v •.......•..'-{'-oj I .,I _ ('-f IJT-,1'\(c')it' '--'" -~ ,../\ Received ~'"8hR.yee/1 /ltllftl<tUJ Prin~~hereeY1 1Jf)~!iiiJl Title:Person In Charge/Owner(siQnature)/, Inspec:ld b~1\lA\\~f1 h \t1.-V1r11 pri1tf -""(siQnatu )Samples:Y N #collected Form E~'09-2015)'--I I __)