HomeMy WebLinkAboutMAC'S SMU 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDI.VIO:-.rS FRWY.,R:V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868-I .rIJJ
D~s flrt'JfdP1 I Time out:I License/Permit #I Est.Type I Risk Category Page -:ofy
Purpos«#of Insj ection:I I I-ColuDliance I I 2-Routine I I 3-Field Investieation I I 4-Visit I I 5-0ther T~SCOREEstablish'V·~at:j sA r1Ll \Contact/Owner Name:I *:'I'umber of Repeat Violations:__@)./Number of Violations COS:---Physical Ae~SSi-C~l 1.kY')1ft TWrrL \\(hi ,~l1t\1-~e7(1 I Follow·up:Yesll\,
No (circle one)
Compliance Statu7:'Out =n~~mpliance IN =in complian~~o ~Jnot observed NA =not applicable COS =corrected on site R =repeat violationMarktheaoorooriateDOintsintheOUTboxforehnumbereditemMarkacheckmarkinapprooriateboxforl!'i.1'i0.NA.COS Mark an
asterisk'*.in aoorooriate box for RPriorityItems(3 Points)vio/ation\Re uire Immediate Corrective Actio"1I0t to excee{/3 daysComplianceStatus,
Com"liance Status0INI'C Time and Temperature for Food Safety R 0 I N Ii C RUNo•.•A 0 U NJ A 0 Employee HealthT./S (F =degrees Fahrenheit)T S•••I.Proper cooling time and temperature
/rj 12.Management,food employees and conditional employees;/,
knowledge.responsibilities.and reoorting.;/'2.Proper Cold Holding tcmperature(4 Iof/450F)I 13.Proper use of restriction and exclusion;No discharge fromJ//eyes,nose.and mouthh/3.Proper Hot Holding temperature(1350F)
Preventing Contamination by Hands/II 4.Prooer cooking time and temoerature /14.Hands cleaned and properly washed!Gloves used properly1/5.Proper reheating procedure for hot holding (165°F in 2 ...v 15.No bare hand contact with ready to eat foods or approvedHours)
alternate method prooerlv followed (APPROVED y N )I 6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible PopulationsApprovedSource
I 16.Pasteurized foods used;prohibited food not offeredJ
Pasteurized e{!Us used when requiredI7.Food and ice obtained from approved source:Food in
good condition.saf".and unadulterated:parasite
ChemicalsIdestruction
/8.Food Received at proper temperature 1//17.Food additives;approved and properly stored;Washing Fruits
&Vegetables/Protection from Contamination .If 18.Toxic substances orooerly identified,stored and used//9.Food Separated &protected,prevented during food
Water/Plumbingoreparation,storage.display.and tasting
!10.Food contact surfaces and Returnables;Cleaned and I 19.Water from approved source:Plumbing installed;properSanitizedatoomltemoeraturebackflowdeviceVII.Proper disposition of returned.previously served or /20.Approved SewagelWastewater Disposal System.properreconditioned
disposal
Priority Foundation Items (2 Points)violations Re~"ire Corrective Actioll withill 10 da)'s0INIiCR0INI'C R
U N 0 A 0 Demonstration of Knowledge/Personnel u N OVA 0 Food Temperature Control/IdentificationT/S T /S,21.Person in charge present.demonstration of knowledge,v 27.Proper cooling method used:Equipment Adequate to/V and perform duties/Certified Food Manager (CFM)VI/
Maintain Product Temoerature/22.Food Handler/no unauthorized oersons/oersonnel ,..,/28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Package "29.Thermometers provided,accurate.and calibrated;Chemical/Labelin ••Thermal test strips//23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,Prerequisite for OperationIII24.Required records available (shell stock tags:parasite l'30.Food Establishment Permit (Current &Valid)destruction):Packaeed Food labeled
Conformance with Approved Procedures ,/Utensils,Equipment,and Vending}'25.Compliance with Variance,Specialized Process.and II ~.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
J ~supplied,usedprocessingmethods:manufacturer instructions
Consumer Advisory ,/32.Food and Non-food Contact surfaces cleanable.properlyJ
designed,constructed,and usedI26.Posting of Consumer Advisories:raw or under cooked
33.Warell'ashing Facilities:installed,maintained.used/V foods (Disclosure/Reminder/Buffet Plate)/Allergen Label J Service sink or curb cleaning facility providedCoreItems(I Point)Vio/atiolls Require Corrective Action Not to Exceed 90 Dal's or Next I"spectioll.Wilichel'er Comes First0INNCR0INNC R
U N 110 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTS.I 34.No Evidence of Insect contamination.rodent/other IV 4 I.Original container labeling (Bulk Food)1,'/1/animals
I /35.Personal Cleanliness/eating.drinking or tobacco use
Phvsical Facilities'"36.Wiping Cloths:proocrlv used and stored ..42.Non-Food Contact surfaces clean11/37.Environmental contamination ,-
43.Adequate ventilation and liQhting;designated areas used,/38.Aonroved thawing method ,/44.Garbage and Refuse properly disoosed:facilities maintained;-Proper Use of Utensils /45.Physical facilities installed,maintained,and clean/39.Utensils,equipment,&linens;properly used.stored.J 46.Toilet Facilities:properly constructed.supplied.and cleanJdried.&handled/In use utensils:oroperly used
40.Single-service &single-use articles;properly stored 47.Other ViolationsIandused,<
Received by:4 IA';(.--,t.Print:~J-J"Lji,rj k'It:\1 I Title:Person In Charge/Owner(signature)_1\
Inspecten by/\I /~t-A I n •
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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EstablRlCnt Name:/-H '
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1tern/Location /Temp 1tem/Location I Temp 1tem/Loc~n Temp
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OBSERV ATJONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:vf:.(,j)(~Jir Print:b;-\r-1',':)h A \~P,~Title:Person In Charge/Owner
(signature)I "\_.,..,
Inspecte ~lJr"1 \d II')-.1b\'\1·N I '~~I(signature).~I r~Samples:Y N #collected
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