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HomeMy WebLinkAboutUMPHREY LEE BAKERY 2019.09.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'\STEM\IO:\'S FRWY RM 607 DALLAS,TX 75207 214-819-2115 FAX'214-819-2868...,, I1""'11 ,Diu/.ID 17I~~I Time out:vense/permit II i_())&I-c:xxr~t}tf I Risk Category PageL 01'_1 Purpose t}f nspe tion:I I I-Compliance I /V2-Routine I I 3-Field Investieation I I4-Visit I I 5-0ther TOT~RE Estabt~r\l\t;1/')LLV _:io.e _r:dDoa~~o~rName:I *","umberof Repeat Violations:--/'0 I./:"umber of Violations COS:__ PhYSiCal~~fX ~I CitYf~r0JI~I Z~~/IK.~e:I Follow-up:Yes (·~V No (circle one).(~---Compliance Statu Out not incompliance I'in compliance NO -not observed NA not applicable COS corrected on site R repeatviolatIon Mark theappropriate pointsinthe OUT box foreach numbereditem Mark './'acheckmark in approDriatebox for IN,/liO.NA.COS Mark an asterisk'*'inappropriateboxfor R Priority Items (3Points)violations Re uire Immediate Correctil'e Action II0tto exceed 3 davsComplianceStatusComplianceStatus0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthT~S (F =degrees Fahrenheit)T SVI.Proper cooling time and temperature ,-12.Management,food employees and conditional employees;,(_, knowledge.responsibilities,and reportingV2.Proper Cold Holding temperature(41 of/450F),I 13.Proper use of restriction and exclusion;No discharge from.-1./eves,nose,and mouth-;'3.Proper Hot Holding temperature(135°F)/Preventinl!Contamination by Hands".4.Proper cooking time and temperature ,,I 14.Hands cleaned and properly washed!Gloves used properly/'V 5.Proper reheating procedure for hot holding (165°F in 2 vr 15.No bare hand contact with ready to eat foods or approvedHours) alternate method properlY followed (APPROVED y N ),,v 6.Time as a Public Health Control:procedures &records Highlv Susceptible PopulationsApprovedSource-r 16.Pasteurized foods used;prohibited food not offered Pasteurized e~gs used when required /7.Food and ice obtained from approved source;Food in good condition,sale.and unadulterated;parasite Chemicalsdestruction• ,,/8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits &VegetablesProtectionfromContamination/18.Toxic substances properly identified.stored and used....V 9.Food Separated &protected.prevented during food Water/Plumbingpreparation.storage,display,and tasting V 10.Food contact surfaces and Returnables:Cleaned and /'19.Water from approved source;Plumbing installed;proper/Sanitized at ppm/temperature backtlow device/V"II.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal Priority Foundation Items (2 Points violations Re,"ire Corrective Action withill 10 daJ's0INNCR0INNC RUN0A0DemonstrationofKnowledge/Personnel u N VO A 0 Food Temperature ControV IdentificationTSTS/"21.Person in charge present,demonstration of knowledge.t'27.Proper cooling method used;Equipment Adequate toandperfomlduties/Certified Food Manager (CFM)V Maintain Product Temperature./22.Food Handler/no unauthorized persons/personnel I 28.Proper Date Marking and dispositionSafeWater.Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!Labelinl!Thermal test strips/v 23.Hot and Cold Water available;adequate pressure.safe ~i.Requirem nt,Prerequisite for Operation /1"24.Required records available (shellstock tags;parasite '"30.FOrOd~1 Ifu~1t ~{C'6J9n(&)'alid)destruction);Packaged Food labeled Conformance with Approved Procedures ---(jtensils,I quipment,and VendingvY25.Compliance with Variance.Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplied,usedprocessingmethods:manufacturer instructions Consumer Advisory /32.Food and Non-food Contact surlaces cleanable,properly designed,constructed.and usedA26.Posting of Consumer Advisories;ra\\'or under cooked 1/33.Warewashing Facilities;installed,maintained,used/foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility providedCoreItems(I Point)ViolatiollS Require Corrective Action Not to Exceed 90 DOl'Sor Next Illspectioll,JJ'hiche.'er Comes First0INNCR0INNC RUN!J A 0 Prevention of Food Contamination U N 0 A °Food IdentificationTsTs1...1 /34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)animals II _,35.Personal Cleanliness/eatin!(.drinking or tobacco use Phvsical Facilities./36.Wiping Cloths;properly used and stored ./42.Non-Food Contact surfaces clean/V 37.Environmental contamination ,/43.Adequate ventilation and lighting;designated areas used/38.Approved thawing method "44.Garbage and Refuse properly disposed;facilities maintained-Proper Use of Utensils /45.Physical facilities installed.maintained.and cleanI39.Utensils,equipment,&line~~perly uscd.stored. /46.Toilet Facilities;properly constructed.supplied.and clean1/dried.&handled/In use utensil'roperly used ,I 40.Single-service &sin7"articles;properly stored 47.Other Violationsanll,used Received by:............-(7)IIVL.-~Print:Title:Person In Charge/Owner'(signature)/\_1/rf InsP~~1 ,~rt fff Print:Business Email:(signa Ir;;.:l'\l I,~R 1/1