HomeMy WebLinkAboutPROTHRO REFRECTORY 2019.09.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STDnlO'iS FRWY.,R'H 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I ....,
De(G''-/116,1t11
;
I Timeout;
J_;iC~rr)r~J --D ()()2 L(az l/J I Est.Type Risk Category Page ..!...ofL-.:>
Pu rnllSAlof In lIlection:I I I-Compliance I \Y 2-Routine I I 3-Field Investigation I I 4-Visit I I S-Other TOTA'L,,,,",,,••E
Estab~0 ~1\\'0 '~li+.(/,to I ~roTer.ame ~"~li.)L)I ~f~er ~~:l~:io'''tions::=3(}-l{'(0)_(L \\:.~.=t'j,l n~(,-/N I c~V~la ."4~
Physical ~d~1;D\\;)\~~\'i)1?!;f;~~unt 1\V I~~(J ~~one;"~olf v-up:Yes
'0 (circle one)
Compliance Status:Out =not Incompliance IN=in compliance NO =notobserved NA =not applicable COS =correctedOil site R =repeatviolationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark'-/'acheckmarkinappropriate box for IN.NO.NA.COS Markan asterisk'*.inappropriateboxfor R
Priority Items (3 Points)violation.l·Re uire Immediate Correctil'e Action 1I0t to exceed 3days
Compliance Status Compliance Status
0 I N N c Time and Temperature for Food Safe!)'R 0 I N ro;C RUN0A0UN0A0EmployeeHealthT~s (F =degrees Fahrenheit)T S
V V I.Proper cooling time and temperature V 12.Management.food employees and conditional employees;1/knowledge.responsibilities.and reporting
,,1/2.Proper Cold Holding temperature(41°F/45°F)V 13.Proper use of restriction and exclusion;No discharge from.•..1/eves.nose.and mouth
)(/3.Proper Hot Holding temperature(135°F)/'Preventin2 Contamination by Hands
'\,-4.Proper cooking time and temperature ....-r 14.Hands cleaned and properly washed/Gloves used properly
v~5.Proper reheating procedure for hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approvedHours)alternate method properIvfollowed (APPROVED y N )..•.6.Time asa Public Health Control;procedures &records '"Hil!hlv Susceptible Populations
Approved Source r 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when requiredy7.Food and ice obtained Irom approved source;Food in
V good condition,safe,and unadulterated;parasite Chemicals
/destruction
'-'V 8.Food Received at proper temperature _1'17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ...r-18.Toxic substances properly identified.stored and used
L...-V 9.Food Separated &protected,prevented during food Water/Plumbingpreparation.storage.display,and tasting
",V IO.Food contactl~ces an~~,rnt~;Clt.n~and
'(A "1 /19.Water from approved source;Plumbing installed;proper
,/Sanitized at '(PLlill/~1 erat re.(._,,'\,d>t'l ,
/backflow device
"V I I.Proper disposition ~retumed.previously served or /20.Approved Sewage/Wastewater Disposal System,properreconditioned/disposal
Priority Foundation Items (2 Points violations Re~lIire Corrective Actioll withill 10 days
0 I N N C R 0 I N S C RUNJVA0DemonstrationofKnowledge/Personnel u s 0 A 0 Food Temperature ControU IdentificationTSTS
"V2 I.Person in charge present.demonstration of knowledge,LV 27.Proper cooling method used;Equipment Adequate to/and perform duties/Certified Food Manager (CFM)./Maintain Product Temperature
,.I 22.Food Handler/no unauthorized personsl personnel .../28.Proper Date Marking and disposition
Safe Water.Rccordkeeping and Food Package V 29.Thermometers provided.accurate,and calibrated;Chemical!
Labelinl!.,#'Thermal test strips
vV 23.Hot and Cold Water available;adequate pressure.safe ./Permit R,quiremeot,Rrerequisite for Operation
V 24.Required records available (shellstock tags;parasite vr 30.Food ESt,bliS 1111'§r2!;elmir4tgfV~d))•...destruction);Pacb!!ed Food labeled
Conformance with Approved Procedures 'Ut IIsils;-Equipl lent,and Vending
/25.Compliance with Variance,Specialized Process.and /,V 3I.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized.,
processin~methods;manufacturer instructions supplied.used
.IV Consumer Ad\'iso'1')'32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used.r 26.Posting of Consumer Advisories:raw or under cooked I"V 33.Warewashing Facilities;installed.maintained,used/
foods (DisclosurelReminderlBuffet Plate)/Allemcn Lahel Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 90 Davs or Next Inspection,JIo1,icht!l'erComes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationT--S T S1,/34.No Evidence of Insect contamination.rodent/other 4 I.Original container labeling (Bulk Food)V animals ./v /__35.Personal C1eanliness/eating.drinking or tobacco use Ph vsical Facilities"r/36.Wiping Cloths;properly used and stored /42.Non·Food Contact surfaces clean,,-../37.Environmental contamination -'43.Adequate ventilation and lighting;designated areas usedv38.Approved thawing method """'V 44.Garba!(e and Refuse properly disposed;facilities maintained~Proper Use of Utensils ..-45.Physical facilities installed.maintained.and clean
./39.Utensils,equipment.&linens:properly used.stored.ltV 46.Toilet Facilities:properly constructed.supplied,and cleanVdried,&handled/In use utensils;properly used
".V 40.Single·service &single-use articles;properly stored 47.Other Violations
and used 1./
Received by:J~b b Print:(
I r.",(1"'.-,11rl7111 Title:Person In Charge/Owner(signature)U._(':...)
Inspected ~\II<ilA (~j,'l t-1ytL I ~n~
.-.~,.Business Email:(signature)./\'\A
Form EH·06 ('".l ::::!O15)--
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
..Es a : hment Nam
j LA-lir k':-l.
( 1 t el.
Plmisal Acldrefs,Sj, ' 1 .---, ' .
'-'1 DI ' 1_,---).5)1-,10 b),,?,,i
Cit):(State:, , /.--.
v c-1 i 1_,( IKFI 1 -1/1/L-
License/Per i,t,,,ilc:4 i .,„iPgy(_-_---_,G.t.,„
u"- '-'-'' "-----1°.'-(
TEMPERATURE OBSERVATIONS ' I i'—'
Item/Location Temp Item/Location Temp Iterh/Loca tion Temp
‘ .
• .-y ();\----HO, Y1 &.;,' f.r....-1-- _ t,-1 ( ( _",,,, . ,__
\ v_„;1 1-3 ,) (--)
OBSERVATIONS AND CORRECTIVE ACTIONS , .-:
Item
Number
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS
NOTED BELOW:
OBSERVED AND
. ..„,_ I----'
•
•
_ ..„
Received by: 7-,
(signature)
•,, ,.-- 2
•
7.__..-2,----,.:.-- . . / . Print '7 Title:
' /V-/),/
Person In Charge/ Owner
ins, far
• (s. attire) ll ,..
(p):
i.
liii l'ir: "
' -..._ Printi:. -
I /Samples: Y
•
li collected
For evis d 09-2015)