HomeMy WebLinkAboutMI COCINA FOOD TRUCK 2019.09.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;"11.STDLVIO:\'S FRWY .•R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Risk Category Page _!_of~-1 J(i.7L _
Purpose Iof jfjsplction:1 I I-CoDlpliance I Vl 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I SoOther TOTAUSCORE
Establisl~n;NaCtt:."I 11(!ll t~lC \\C rr=_T~rNal}1~,(.I
*Number of Repeat Violations:__(L)112\_.,Ie .)1(,.(£./:"lumber of Violations COS:--
Physical Address:"•'H.l -B"{V('~I Cr!~)I~Yh(t ,~"J f ~f~~ope~i PJ(~I Follow-up:Yes.-:I',1 !'io (circle one)
-p~~~Compliance Status:Out ~not in compliance IN =in compl"nce a =not observed NA ~not applicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemrk,./.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 Correctil'e Action 1I0tto exceed 3day.~
Compliance Status Compliance Status0IN
~c Time and Temperature for Food Safety R 0 I N N C RUN00UNl/A 0 Employee HealthT./s (F =degrees Fahrenheit)T S
/'I.Pyr cooling time and temperature 12.Management,food employees and conditional employees;
'/knowledge,responsibilitics,and reporting
)<_/--...-:r.Proper Cold Holding temperature(41 °FI45°F)I 13.Proper use of restriction and exclusion;No discharge from"...eyes,nose.and mouth.r ./'"3.Proper Hot Holding temperature(135°F)/Preventing Contamination by Hands..;I.-Proper cookin!!time and temperature ./14.Hands cleaned and properly washed!Gloves used properly
~V 5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approvedHours)alternate method properly followed (APPROVED y N )'/6.Time as a Public Health Control:procedures &records /Highly Susceptible Populations
Approved Source 16.Pastcurized foods used;prohibited food not offered
Pasteurized eggs used when required
V ..7.Food and ice obtained from approved source:Food in
good condition,safe.and unadulterated:parasite Chemicals
./destruction /
./8.Food Received at proper temperature r 17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination ..-18.Toxic substances properly identified.storcd and usedV..-9.Food Separated &protected,prevented during food Water!Plumbing,.,/'/preoaration.storage,display,and tasting
V 10.Food contact surfaces and Returnables:Cleaned and ./19.Water frOin approved source;Plumbing installed;proper,..,V Sanitized at ppm/temperature backtlow deviceVII.Proper disposition of returned,previously served or ./20.Approved Sewage!Wastewater Disposal System,proper./reconditioned disposal
Priority Foundation Items (2 Points violations Re."ire Corrective Action ItJithill 10 days
0 I N I'i C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control!IdentificationTVSTSV21.Person in charge present,demonstration of knowledge./27.Proper cooling method used;Equipment Adequate to,.,.,V and perform dutiesl Certified Food Manager (CFM)Maintain Product TemperatureI/22.Food Handler!no unauthorized persons!personnel ./28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Package /29.Thennometers provided,accurate.and calibrated;Chemical!
Labeling Thermal test stripsI./"23.Hot and Cold Water available;adequate pressurc.safe /Permit Requireme~,PrFrequisit for Operation
./24.Required records available (shell stock tags;parasite l'30.Food Establishment P~i ~1nt ltyljdl;/0destruction):Packaged Food labeled
./Conformance with Approved Procedures /Utensils,Equipn ent,and 'endingf25.Compliance with Variance,Specialized Process.and 1/
HACCP plan;Variance obtained for specialized 31.Adequate handl\'ashing facilities:Accessible and properly
processing methods;manufacturer instructions supplied.used
Consumer Advisory
J 32.Food and Non-food Contact surfaces cleanable,properlyVdesigned.constructed,and used-1 26.Posting of Consumer Advisories;ral\'or under cooked I~33.Warewashing Facilities;installed.maintained.usedl
foods (Disclosure/ReminderfBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Days or Next Inspection •JH,icJlel'er Comes First
0 I N ~C R 0 I N l'C RUNJ0PreventionofFoodContaminationUN0A0FoodIdentificationTSTS
/V 34.No Evidence of Insect contamination.rodcnt!other
.../41.0riginal container labcling (Bulk Food)V ./"animals
.1/35.Personal Cleanliness!eating,drinking or tobacco use ./Physical Facilities"...•••1'"36.WiDing Cloths:properly used and stored .•..42 .Non-Food Contact surfaces clean..•./37 .Environmental contamination .;'43 .Adequate ventilation and lighting:designated areas used'.".38.Approved thawing method ..•.44.Garbage and Refuse properly disposed:facilities maintained~Proper Use of Utensils /'I .;'45.Physical facilities installed,maintained.and clean
.I 39.Utensils.equipment,&linens:properly ~rtoredJ V 46 .Toilet Facilities:properly constructed,supplied,and cleanI/'dried.&handled!In use utensils:properly u d ,/
/v 40.Single-servicc &single-use articles:7perlY _7d "11""_47.Other Violationsandused//'".,:;D
Received by:\f':..[',I.I '(I;,~lu l0~'--"'Pnn t:.------Title:Person In Charge!Owner(signature)-Inspected by:,ri'l:\I ~I__j ,L L J V \,rint:Business Email:
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
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TEMPERATURE OBSERVATIONS
Itern/Location Temp Item/Location Temp Itern/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:·.L~,)7./7 Print:~<71 ~"r/'-Title:Person In Charge/Owner(signature)"(.•.'I /II,-----;-j,~Inspected by:(~-".~,:-:\(~~PVi'~l-'-j\-,_1;,_)~I 1"I~\(signature)•Jr Samples:Y N #collected1=1"1"""""1:L..J_(lh IO .••.••:__.,a'nn .,A,,,••,f