HomeMy WebLinkAboutTOM THUMB 2019.09.20Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '\STDnIOl'iS FRWY.,R:VI607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868-..
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Da~l 20 11Jf~I Time out:~enselPermit #'2 D(q _OOP){)E{u~skCategOry Page _j of _t-
Purpos(of Insn.tion:I I I-Comoliancc I '1 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I S-Other TOT """J'SoCf\RE
EstabliiriY1 -tI/\I A 11\h I Contact/Owner Name:I *Number of Repeat Violations:__,')./Number of Violations COS:--,
Physical Addresslk.)c)\Vi 11[<l;~I Cir1i3(~Ila I~-t !:1]0n,I Follow-up:Yes 1\0:No (circle one)
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NO=nit observed --R =repeat violation"""__""Compliance Status:Out =not in compliance IN =incompliance NA =not applicable COS =correctedon siteMarktheaoorooriateoointsintheOUTboxforeachnumbereditemMark'v"acheckmark in aoprooriate box forIN,NO.NA.COS Markan asterisk'*'inaoorooriateboxfor R
Priority Items (3 Points)violation.f Re,uire Immediate Correctil'e Action not to exceed 3 days
Comoliance Status Comoliance Status0INNC/Time and Temperature for Food Safety R 0
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I'i C RUNO[/"0 U A 0 Employee HcalthTS(F =degrees Fahrenheit)T SV/I.Proper cooling time and temperature 7 12.Management,food employees and conditional employees;V"/knowledge,responsibilities.and reporting:,v-It!2.Proper Cold Holding temperature(41°F/45°F),13.Proper use of restriction and exclusion;No discharge from./'/.eves.nose.and mouth./V 3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands'"/4.Proper cooking time and temperature //l 14.Hands cleaned and properly washed/Gloves used properly
~5.Proper reheating procedure for hot holding (165°F in 2 V 15.No bare hand contact with ready to eat foods or approvedHours)./alternate method properly followed (APPROVED y N )i'6.Time as a Public Health Control:procedures &records Hi~hlv Susceptible PonulationsAppro\'ed Source A 16.Pasteurized foods used;prohibited food not offered,Pasteurized eg~s used when required
IV 7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated:parasite Chemicalsdestruction/
,...-,/S.Food Rcceived at proper temperature
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/17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
'"Protection from Contamination /I IS.Toxic substances properly identified,stored and used
V V V 9.Food Separated &protected.prevented during food I Water/Plumbingpreparation,storage,disii1.v,and tasting
t..V 10.Food contact surfa~~l~s::~X:d~dll I 19.Water from approved source;Plumbing installed;proper5f.I'1lItizedat 1 I'~backflow device../II.Proper disposition of returned,prMously s~~
~D.hiI'v1 \+-20.Approved Sewage/Wastewater Disposal System.properreconditionedI.fA disposal
Priority Foundation Items (2 Points violations Relllire Corrective Action withi"10 days0INNCR0INIiC RUN0A0DemonstrationofKnowlcdge/Personnel U N 0 A 0 Food Temperature ControU IdentificationTSTL0-S21.Person in charge present.demonstration of knowledge,[/']h'Proper cooling method used;Equipment Adequate to,/and perform duties/Certified Food Manager (CFM)aintain Product Temperature22.Food Handler/no unauthorized oersons/oersonnel L--./28.Proper Date Marking and disposition
./'Safe Water,Rccordkecping and Food Package )7 29.Thermometers provided,accurate.and calibrated:Chemical/Labelin!!Thermal test stripsV23.Hot and Cold Water available;adequate pressure,safe Permit Requi ement,P.~requisite for Operation
1•.••7 24.Required records available (shell stock tags:parasite
30.Food Estafli¥'J"'~~t (qrr~~~destruction);Packaged Food labeled
Conformance with Approved Procedures ,,-~sil ,Equipm nt,and Vending}1..-25.Compliance with Variance,Specialized Process,and 1/V'"31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized ./
processing methods:manufacturer instructions 1/supplied,used
Consumer Advisory ./32.Food and Non-food Contact surfaces cleanable,properly./'designed.constructed,and used.-1'26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed.maintained.used/foods (Disclosure/Reminder/Buffet Plate)!Aller~en Labef ./Service sink or curb cleaning facilitv provided
Core Items (1 Point)Violatiom Require Corrective Action Not to Exceed 90 Dal'.~or Nextlnsnection,Wllic/,e"er Comes First0INNCR0INNC RUN0A0PrcventionofFoodContaminationUNO~0 Food IdentificationT,S T SV34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food).,//animals
/',/35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities,/1/36.Wipin~Cloths;properly used and stored •...42.Non-Food Contact surfaces clean./1/37.Environmental contamination /43.Adequate ventilation and Ii~hting;designated areas used./3S.Approved thawing mcthod J 44.Garba!!e and Refuse prooerly disoosed:facilities maintained/Proner Use of Utensils /45.Physical facilities installed.maintained,and cleanyV39.Utensils.equipment,&linens;properly used.stored.V 46.Toilet Facilities:properly constructed,supplied.and clean,,10-dried.&handled/Inuse utensils;properly used IVV40.Single-service &single-use articles:properly stored 47.Other Violations/and used
Received by:fU'\tJ S {1v1 007,.(print(.A jl -d I Title:Person In Charge/Owner(signature)/"I '/rIAJA ,
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :-I.STDUIO:-lS FRWY.,RM 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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-TEMPERATURE OBSERVATIONS '-'/
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRE !:TIVE ACTIONS
Item AN [NSPECTION OF YOUR ESTABLlSHMENT HAS BEEN MADE.YOUR AT ENT[ON [S DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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