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HomeMy WebLinkAboutTHE POD SMU 2019.09.05Dallas County Health and Human Services -Environmental Health Division Retail Fo~d Establishment Inspection Report 2377 N.STEi\nl0~S FRWY.,RM 607,DALLAS,TX 7S207 214-819-2IlS FAX:214-819-2868 I I-Compliafu:e I I I Time out:()~U I i r~0~rJlType I Risk Category 1 , Purpose of InsDection:.I 2-Routine I I License/permi(L\)(&\_ I 3-Field Investi!!ation '1'I 4-Visit Page -l-of _j Establi.sh.afef\"(t~;anif))1'.1 t'<,.'L(I I \I Contact/Owner N,ame:I *:\'umber of Repeat Violations:__II ,.V\.,I))1-V\1 0/NumberofViolationsCOS:__ Compliance Status:Out =·tot in compliance IN=in complian NO =notobserved NA =Dotapplicable COS =corrected onsite R =repeatviolation Mark theappropriate p<)imsin theOUT box foreach numbered item Mark'0/'acheckmark in appropriate box for IN.NO.NA,COS Mark an asterisk'*.in appropriateboxfor R Priority Items (3 Points)violations Rc>uirc Immediate Corrective Action 1101to exceed 3days I.Proper cooling time and temperature I I SoOther TOT ALlSCDRE (()~ Comnliance Statuso[NNe UNO A 0 T ,S Time and Temperature for Food Safely (F =degrees Fahrenheit) R 2.Proper Cold Holding temperature(41 of/450F) 3.ProDerHot Holding temperature(1350F) 4.Proper cooking time and temperature 5.Proper reheating procedure for hot holding (165°F in 2 Hours) 6.Time as a Public Health Control;procedures &records Approved Source /v V / /' /1/ ./ /' ./ 0 [N N C U N 0 A 0 T S I~ / / , / 1 7.Food and ice obtained Irom approved source;Food in good condition,safe,and unadulterated;parasite destruction 8.Food Received at proper temperature Protection from Contamination 9.Food Separated &protected,prevented during tood preparation.storage.display,and tasting 10.Food contact surfaces and Returnables;Cleaned and Sanitized at ppm/temperature II.Proper disposition of returned,previously served or reconditioned Priority Foundation Items (2 Points violations Re<"ire Corrective Actio"withill 10 daj's R 21.Person in charge present,demonstration of knowledge, and perform duties/Certified Food Manager (CFM) Compliance Status I R o [NNe UNO A 0 T ./S Employee Health 12.Management,food employees and conditional employees; knowledee,responsibilities.and reporting 13.Proper use of restriction and exclusion;No discharge from eves.nose,and mouth Preventin!!Contamination by Hands 14.Hands cleaned and properly washed!Gloves used properlv 15.No bare hand contact with ready to eat foods or approved alternate method properlv followed (APPROVED Y N ) Hil!hh'Susceptible Populations 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required Chemicals 1 17.Food additives;approved and properly stored;Washing Fruits &Vegetables , 18.Toxic substances properly identified.stored and used Water!Plumbing 19.Water from approved source;Plumbing installed;proper backflow device .....,v 20.Approved Sewage/Wastewater Disposal System.proper disposal R 0 [NNe Demonstration of Knowledge/Personnel U N lOA 0 Food Temperature Control/Identification T V s 22.Food Handler/no unauthorized persons!personnel Safe Water,Recordkeeping and Food Package Labelim! 23.Hot and Cold Water available;adequate pressure.safe 24.Required records available (shellstock tags:parasite destruction);Packaged Food labeled 25.Compliance with Variance.Specialized Process.and •...v 31.Adequate handwashing facilities;Accessible and properlyHACCPpian;Variance obtained forspecialized supplied,used processine methods:manufacturer instructions I--+--+>""'-+--+--+--------------+---f Consumer Advisory ./'32.Food and Non-food Contact surfaces cleanable.properly -"/'de;igned.constructed.and used ".r 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used! .,foods (Disclosure!ReminderlBuffet Plate)1Allergen Label Service sink or curb cleaning facilitv provided Conformance with Approved Procedures 27.Proper cooling method used;Equipment Adequate to Maintain Product Temperature 28.Proper Date Marking and disDosition 29.Thermometers provided,accurate.and calibrated;Chemical! Thermal test strips Perf9it~eq~irement,Prerequisite for Operation [N N 0 C o s Core Items (1 Point)VitllatiollS Require Corrective Action Not to Exceed 90 !)a~'S or Next Inspet:tion.JH,ic/,eveT Comes First R o U T R 0 INN C UNO A 0 T S Prevention of Food Contamination N A 34.No Evidence of Insect contamination.rodent/otheranimals ,J 36.Wiping Cloths:properly used and stored / Food Identification