HomeMy WebLinkAboutSAVOR PATISSERIE 2019.09.26Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377,".ST[\"IO,"S FRWY.,R'I 607 DALLAS,TX 75207 214-819-2115 FAX'214-819-2868
1 IJIn17t)119 I Time out:l~icense/Permit i!~I
I Est.Type I Risk Category Page J.of __j
PurDO e of Insrl(tion:I I I-Compliance I 1J...-"'l-Routine r I 3-Field Investi!!ation I I 4-Visit I IS-Other TOTAL/SCORE
Establishlll!:i)\_tJame:.--1 )~_l .~.I.Contact/Owner Name:.}-v (..-1 ')\J Vc~1l",'"~i/\-rf --..~"-
PhYte~s cj +"1 I lei ()))t-I Citytery ~~j h mde~
Compliance Status:Out =not in compliance I'=T.t:;oJ ~~ce :\'0=not obst'rvtcl !'I'A =not applicable COS =corrected on site R =repeat v lati~./
Mark the aooroariate ooints in the OIJT box for each numbered item Mark .,/'a checkmark in aOllrooriate box for I,,".1'0.:>/A.COS Mark an asterisk'*.in aDDrOririate box for R
Priority Items (3 Points)violations Re lIire immediate Correcti,.e Action 1I0tto exceed 3 davs
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UNO A 0
T /S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
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10.Food contact surfaces and ~unlable§.:Clea~qd arlB.......I.-l--I ~I ,19.Water from approved source:Plumbing installed;proper
Sanitized at oomlterr\\>ra\uuP r (,\~I hIlI ,,~,l/backflolV device~~~~-4--~--+-------~~~-------------------------------------4--~)I.Proper disposition of returncd.previouslyserved or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Comnliance Status
I.Proper cooling time and temperature
V.Proper Cold Holding temperature(-lloF/45°F)
VI/
,//3.Prooer Hot Holding temperaturc(135°F)
V ;I 4.Prooer cookin~time and temperature
/;1/5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Henlth Control:procedures &records
Approved Source/
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U N 0 A 0
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7.Food and ice obtaincd from approl'ed source:Food in
good condition,safc.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected.prevented during food
preparation.stora£!e.display.and tasting
Comnliance Status
R o IN"C
lJ N 0 A 0
T S Employee Health
Priority Foundation Items
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12.Management,food employees and conditional employees:
knowledge.resoonsibilities.and reporting
13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
Preventin!!Contamination bv Hands
14.Hands cleaned and properly washed/Gloves used orooerly
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
/Hil!hlv Susceptible Ponulations
16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
Chemicals
17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances orooerly identified.stored and used
Waterl Plumbing
2 Points)violations ReI lIire Corrective Actiollwithill 10 dal's
R 0 I l'i N C
lJ N 0 A 0
T 11 S
Demonstration of Knowledgel Personnel
21.Person in charge present.demonstration of knowledge.
and oerforn1 dutiesl Certified Food Mamt£!er (CFM)
~2.Food Handler/no unauthorized personsl oersonnel
Safe Water,Recordkeeping and Food Package
Labelin!!
23.Hot and Cold Water available:adequate pres;ure,safe
//24.Required records available (shellstock tags:parasite
V destruction):Packaged Food labeled
Conformance with Approved Procedures
./~5.Compliance with Variance.Specialized Process.and
HACCI'plan:Variance obtained for specialized
orocessing methods:manufacturer instructions
Consumer Advisory
30.Food Esta~is~n(f~(qurrf';~~/1.i 1/1 1+-_T
Utensils,Equipment,and Vending
Food Temperature Con troll Identification
~7.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
28.Proper Date Marking and disoosition
29.Thermometers provided.accurate.and calibrated;ChemicaV
Thermal test strips
/Permit R)I't4!irement,Prerequisite for Qu.!;,ration
3 I.Adequate handwashing facilities:Accessible and properly
supplied,used
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities;installed.maintained.used/
foods (Disclosure/Reminder!BuITet Plate)!AJJen~en Lahel Service sink or curn cleaning facility provided
Pre,'ention of Food Contamination R
Core Items (I Point)VioltltiOlrs Require Corrective Actioll Not to Exceed 90 Dal's or Nextlllspectioll.JHric/u!I'er Comes First
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U N 0 A 0
T S
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34.0 Evidence of Insect contamination.rodent/other
animals
35.Personal Cleanliness/eatin!!.drinking or tobacco use
36.Wiping Cloths:properly used and stored
37.EI1I ironmental contamination
38.Approved thawinu method
Proner Use of Utensils
39.Utensils.equipment,&linens:properly u,eci.stored.
dried,&handledl In Liseutensils:properlv used
40.Singlc-service &single-use articles:properly stored
and used
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s Food Identification
-lI.Original container labeling (Bulk Food)
Phvsical Facilities
42.Non-Food Contact surtaces clean
43.Adequate ventilation and lighting:designated areas used
44.Garba£!e and Refuse l1roperJy disposed:facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilities:properly con,tructed.supplied.and clean
47.Other Violations
Inspected y 1\\r\L\I "-:""\
(signatLlre)'J I f \L l!'o l'\l
Business Email:
Received by:
(signatLlre)
Form EH-Ub lIwvm~otJ9-2015)
Title:Person In Chargel Owner