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
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Comnliance Statuso[NNe
UNO A 0
T ,S
Time and Temperature for Food Safely
(F =degrees Fahrenheit)
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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
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/1/
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0 [N N C
U N 0 A 0
T S
I~
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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
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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