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Home My WebLink AboutPENNE POMODORO 2019.09.12Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment fnspection Report 2377 N.STE:vnIONS FRWY.,Rl\,1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 J ~ ~12 v]JJ\~in:I Time alit:Yicense/Perm7n q _()OJ~-:-r4~tJ I RiskCategory Page L of __L ~ Puro,lse..of nspection:I I I-Compliance I tA 2-Routine I 3-Field Investil!ation I I4-Visit I I 5-0ther TO~~RE EstablisX1~f)t1;_.WmV ,,,,\D I Contact/Owner Name: I *Number of Repeat Violations:__f:5iV.1/'\.--"./Number of Violations COS:--- Physical A1d~L\':JYi eL;-V &i§tyftttvf ~~01::([1)5 I Follow-up:Ves No (circle one). IN=incom¥ance NO=not ~served R =repeat violati~Compliance Status:Out =DOlin compliance NA =not applicable COS =correctedon sile Mark theappropriate points inthe OUT boxforeachnumbered item Mark'./'a checkmarkin appropriate box forIN,NO.NA,COS Markan asterisk'*.inappropriateboxfor R Priority Items (3 Points)violations Rei uire Immediate Corrective Action not to exceed 3 davs Compliance Status Compliance Status 0 I N N C Time and Temperature for Food Safety R 0 I N.J:.C R U N J A 0 U N 0 Employee Health T S (F =degrees Fahrenheit)T ~A S.,I.Proper cooling time and temperature (12.Management,food employees and conditional employees:oJ J I knowledge,responsibilities.and reporting ~ 2.Proper Cold Holding temperature(41 °F/45°F)f 13.Proper use of restriction and exclusion;No discharge from V eves.nose.and mouth -.)'/3.Proper Hot Holding temperature(135°F)Preventinl!Contamination by Hands //4.Proper cooking time and temperature I J 14.Hands cleaned and properly washed!Gloves used properly /5.Proper reheating procedure for hot holding (165°F in 2 /IS.No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N ) I 6.Time as a Public Health Control:procedures &records /Hi!!hly Susceotible Ponulations Approved Source II 16.Pasteurized foods used;prohibited food not offered Pasteurized el.!!!Sused when required,7.Food and ice obtained from approved source;Food inIgoodcondition.safe,and unadulterated:parasite Chemicals /destruction J I 8.Food Received at proper temperature ,17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination /I 18.Toxic substances properly identified.stored and used /9.Food Separated &protected,prevented during food Waterl Plumbing preparation.storage,disoh~l,a,ndjtasling I]J •IIVI":14 \J I,10.Food cont"')(urfa7n~.""2'-II,l".u'~~~Iatld'/19.Water from approved source;Plumbing installed;proper Sanitized at D merature ba~llow device I II.Proper disposition ofretumed,previously served or If')i ~.Approved Sewage/Wastewater Disposal System,proper reconditioned ,/disposal Priority Foundation Items (2 Points vi~tions Re<"ire Corrective Action within 10 dfll'S 0 I N N C R 0 I N N C R U N ~A 0 Demonstration of Knowledgel Personnel u 0 A 0 Food Temperature ControV Identification T S T S VV 21.Person incharge present.demonstration of knowledge.I 27.Proper cooling method used;Equipment Adequate to and perfornl duties/Certified Food Manager (CFM).A Maintain Product Temperature /22.Food Handlerl no unauthorized personsl personnel .;__"28.Proper Date Marking and disposition Safe Water.Recordkeeping and Food Package /29.ThemlOmeters provided.accurate.and calibrated;Chemical!~Labelin2 Thermal test strips /23.Hot and Cold Water available:adequate pressure,safe /Permit Requirtment,Prerequisite for Operation /;'24.Required records available (shellstock tags;parasite n 30.Food Estab~e nt?Jrmfr1_l!f0.(aiY)destruction):Packaged Food labeled Conformance with Approved Procedures Utensik,Equipment,and Vending {25.Compliance with Variance.Specialized Process.and It,3~~:ate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized processing methods;manufacturer instructions ,supp .[l,used Consumer Advisory 1/32./orJV and Non-food Contact surfaces cleanable,properly designed.constructed.and used,..v 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained.used/ foods (Disclosure/Reminder/Buffet Plale)1Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Excud 90 Days or Nexlln.spection.Whiche"er Comes First 0 I N N C R 0 I N 1\C R U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationT/s T S -'34.No Evidence of Insect contamination.rodent/other /'"41.0riginal container labeling (Bulk Food) ./animals /V 35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities I'/36.Wiping Cloths:properly used and stored r 42.Non-Food Contact surfaces clean ,/37.Environmental contamination --43.Adequate ventilation and lighting:designated areas used_.,v 38.Approved thawing method ./44.Garbage and Refuse properly disposed:facilitie<;lmaintained ProDer Use of Utensils \45.Physical facilities installed.maintained,and c11Jn /"39.Utensils.equipment.&linens:properly used.stored.,//46.Toilet Facilities:properly constructed,supplier and clean /dried...&handledl In use utensils:properly used /iZSti~le/J'ice &single-use articles;properly stored 47.Other Violations d II d Received by:rl;:;;;:r~Print:ivu()(2j &(t:m*Title:Person In Chargel Owner(slgnat~_~__-~ ~~rYtllm hl!1Jth-f1 vC)\Print:Business Email: ~ For~6 (Revised 09-2015)1 Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM:\-10~S FRWY.,RM 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 Establ~~'ILL r1Ynodd x>ca I A d~r (S :\h /(j ~e:uP I License/Permit# TEMPERATURE OBSERVATIONS I Page ~f -(__ Item/Location I Item/Location Temp Item/LocationTemp I.,- \I ........., I J J_._II/-I ,/I ~l/L'-I _.r I J()lf"'-'_.•.......•"I I {, -\{"L _J I"", l \.../ Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: OBSERV ATlONS AND CORRECTIVE ACTIONS L-·V r~(r I V I t i j (j i .-- ---,~I v ~i I .I . c -- I r _ j~,-,,__"" ,/J // Received by:'I..__./f /,Print:'U'/S f J.,IISl/1.L.!I (signature)/'\{"LL----If/\...--._~I 1<~vc:,"I'\"" Inspecte~\'}1/\'"I ~/::\(r::.::-I A--:-..IA ./Vl'rt6y. (s,gnature,(t1 r nl ,l'Il'Y.3(1ffJ '11(_,~ Title:Person In Chargel Owner Samples:Y N #collected Form EH-O~sed 09-2015)