HomeMy WebLinkAboutUMPHREY LEE CENTER 2019.09.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE;\<L\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Risk Category Page _of ___L_
Purp,se'oflnsl ection:I I I-Compliance I L-f'2-Routinc I I J-Field Investi :;ation -I I 4-Visit I I 5-0ther Tin .<L7SCOIi EEstablishmrt
aJ(t_r?bl(.1 ~g,~('d~r~0'++l l*;IIumbc:~1fRepcat Violations:__/I1'--Gl i~'fb;r f Violations COS:__I 5)Physical ~()')1)(J-~CitY1f1JtYI~a/~Imol~lOne:('J I Follow-up:Yes I
No (cirrle one)
Compliance Star(s;.enot incompliance IN=incompliance NO =not observed NA =nOIapplicable COS =correctedon site R=repeal VI tionMarktheaooroorialeoointsintheOUTxforeachnumbereditemMark..,/.a checkmarkinaonropriale box for 11\.NO.NA.COS Mark an
asterisk'*'inappropriate box for RPriorityItems(3 Points)violations Reuuire Immediate Correctb'e Action 1I0tto exceed 3 darsComolianceStatus
Compliance Status0IN~C Time and Temperature for Food Safety R 0 I N N C
R
U N IJ'0
U N 0l->'0 Employee HealthTS(F =degrees Fahrenheit)T SjI.Proper cooling time and temperature V 12.Management.food employees and conditional employees;_,..V knowledae.responsibilities.and reoorting)<2.Proper Cold Holding temperature(41°FI 450F)
,./V 13.Proper use of restriction and exclusion;No discharge from//
eyes.nose.and moutht,;/3.Proper Hot Holding temperature(1350F)/Preventinl'Contamination bv Hands,//4.Proper cooking time and temperature ...-_...j 14.Hands cleaned and properlv washedl Gloves used properly,IV 5.Proper reheating procedure forhot holding (165°F in 2 //15.No bare hand contact with ready to eat foods or approvedHours)
alternate method properlv followed (APPROVED y N )/6.Time as a Public Health Control:procedures &records /Hil!hly Susceotible PopulationsApprovedSourceI'16.Pasteurized foods used;prohibited food not offered
Pasteurized eg£s used when requiredlI'7.Food and ice obtained from approved source:Food in
I good condition,safe,and unadulterated:parasite
Chemicals/destruction /",IV //
8.Food Received at proper temperature
~~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables/'Protection from Contamination /18.Toxic substances properly identified.stored and used""V 9.Food Separated &protected.prevented during food
Waterl PlumbingVpreparation,storage,disolay.and tasting
./V
10.Food contat ~1!~et~~esd Ckl;%rd (~I I I/Y 19.Water Irom approved source;Plumbing installed;proper/51!nJttzed at tempe f .V)backOo\\'device/""II.Proper disposition of returned,p\-eviously-served or ,I 20.Approved Sewage/Wastewater Disposal System.proper-'reconditioned
disposal
Priority Foundation Items (2 Points violations ReI IIire Corrective Action withill 10 dars0INNCR0INNC R
U N 0 A 0 Demonstration of Knowledgel Personnel u N,/J A 0 Food Temperature Control!IdentificationTsT./S:/21.Person in charge present.demonstration of knowledge.'(~27.Proper cooling method used;Equipment Adequate to./V and perform dutiesl Certified Food Manager (CFM),Maintain Product TemperatureI'22.Food Handler/no unauthorized personsl personnel )'.YV '1/28.Proper Date Marking and disposition/Safe Water,Recordkeeping and Food Package I 29.Thermometers provided.accurate,and calibrated;ChemicallLabelinl!Thermal test strips•..V v23.Hot and Cold Water available;adequate pressure.safe /PermiLRequirement,Prerequisite for Operation
../V 24.Required records available (shellstock tags:parasite /l 30.Food Es~s+~:~:fJm vt9117n)
destruction):Packaged Food labeled
Conformance with Appro\'ed Procedures /Ute~sils,Equip]lent,liiid telnttr(gItf25.Compliance with Variance.Specialized Process,and
~v 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods;manufacturer instructions )/supplied.used
V Consumer Advisory ,,/'V 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
~
26.Posting of Consumer Advisories;ralVor under cooked ..V 33.Warewashing Facilities;installed,maintained.usedlfoods(oisclosure/ReminderlBuffet Plate)1Allergen Labcl
Service sink or curb cleaning facilitv providedCoreItems(1 Point)Violatiolls Require Corrective Action Not to Exceed 90 Daj'S or Next InsDection.Whichel'er Comes First0INSCR0INl4c R
U
N I?A 0 Prevention of Food Contamination U N 0 0 Food IdentificationTsT'"S,J VI>"34.No Evidence of Insect contamination.rodenUother .••••V 41.0riginal container labeling (Bulk Food),./animals,~/35.Personal Cleanliness/eating.drinking or tobacco use ./Phvsical Facilities"";
/36.Wiping Cloths;properly used and stored v 1/42.Non-Food Contact surtaces clean'"V 37.Environmental contamination -'43.Adequate ventilation and lighting;designated areas used./38.AODro\'edthawing method ./44 .Garbage and Refuse properly disposed;facilities maintained./ProDer Use of Utensils 45.Physical facilities installed.maintained.and clean1/39.Utensils,equipment,&linens;properly used,stored.1/46.Toilet Facilities:properly constructed.supplied,and cleandried.&hi],ijdledl In use utensils:properly used /I 40.Singl~'trv~~&sin~use articles;properly stored 47.Other Violationsandusedj
Received by:-/I.III/~Print:_I Title:Person In Charge/Owner(signature)(\A TV /l S,,,+Jr-M_,.r •...•..."7'
:,~:,~"~~~~~by~\I ..,J (~~...l \/1 Yf 1Print:IA_
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item/Location Item/Location Item/LocationTempTemp Temp
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
OBSERV ATlONS AND CORRECTIVE ACTIONS
Title:Person In Charge/Owner