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HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY 2019.09.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.STDI.VIONS FRWY.,RV1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Datetl 12-1~t?r I Time out:ycense/permit #H4-I Est.Type I Risk Category Page-f of~
Puroose of Ins ~ection:I I I-Compliance I A 2-Routine I-I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAl/SCORE
Estab~nn{rEV;\'~r ~u_r1t~~tf(\(cl l\-t ~8 *:'iumber of Repeat Violations:__fa)D t':'iumber of Violations COS:__
PhY~$t'):·~hQ~I Cttyyp;:rl~Ilr'l)zi~LiM~ne:Follow-up:Yes
No (circle one)
Out =not in compliance -IN =inMI~pliance --Compliance Status:NO nol observed NA =not applicable COS %corrected on site R =repeal violation
Mark the aooropriale ooints in the OUT box for each number~d item Mark''/'a checkmark in appropriate box for IN,NO.NA,COS Mark an asterisk'*.in aODroDriate box for R
Priority Items (3 Points)violations Re>uire Immediate Correcti,'e Action II0t to exceed 3 days
Comoliance Status Comoliance Status
0 I N N c Time and Temperature for Food Safety R 0 I !Ii N C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T SVI.Proper cooling time and temperature /12.Management,food employees and conditional employees;
V knowledge,responsibilities,and reportingV;,V 2.Proper Cold Holding temperature(41°F/45°F)/13.Proper use of restriction and exclusion;No discharge fromveves,nose.and mouth•17 ~3.Proper Hot Holding temperature(135°F)-Preventio!!Contamination by Hands
'i.l /4.ProDer cooking time and temperature I 14.Hands cleaned and properly washed/Gloves used nroperly
/'17 5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N ).oJ 6.Time as a Public Health Control;procedures &records Hil1:hly Susceptible POIlUlations
Approved Source ;(16.Pasteurized foods used;prohibited food not offered
J Pasteurized eggs used when required
/1/
7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
destruction ,
~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 Water/Plumbing
preparation.storage,display,and tas~ing
)10.Food contat ft~~~,~~~~e~~n~d ansi.A I I 19.Water from approved source;Plumbing installed;proper
Santtlzed at .,mIte er r '"ff:backOow device..,V II.Proper disposition of returned.previously served or /20.Approved SewageIWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,uire Corrective Action withill 10 days
0 I N N C R 0 I N ~C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Control!IdentificationTsTS
,,/V 21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate tov-and perfonn duties/Certified Food Manager (CFM)Maintain Product Temperature
J 22.Food Handler/no unauthorized personsl personnel J 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package I 29.Thermometers provided,accurate,and calibrated;Chemical!
/Labelin!!Thermal test strips
V 23.Hot and Cold Water available;adequate pressure,safe /Permil Require'!"eo l Prerequisite for Operation
VV 24.Required records available (shellstock tags;parasite vf 30.Food ~ta Iishhnf Pe I.qc_(i!J{J.f-Vy lid)destruction);Packaged Food labeled
Conformance with Appro\'ed Procedures -Utensils,EqI ipment,and Vending
25.Compliance with Variance.Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized J supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory /
)
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and usedy26,Posting of Consumer Advisories:raw or under cooked ,/33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/ReminderlBuffet Platc)t Allergen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Vio/atiOlr.l",ReQllire Corrective Action Not 10 Exceed 90 Dal's or N~xl Inspection.Wlrichel'er Comes First
0 I N 1\C R ()I N N C RUN0A0PreventionofFoodContaminationUNo)0 Food IdentificationTSTSV34.No Evidence of Insect contamination.rodent/other Iv'41.0riginal container labeling (Bulk Food)
V animals
~jl/35.Personal Cleanliness/eating.drinking or tobacco use ~Phvsical Facilities./1/36.WiDing Cloths:proDerly used and stored ,/42 .Non-Food Contact surfaces clean
.//'37.Environmental contamination ./'13.Adequate ventilation and lighting;designated areas used
IV 38.ADProved thawing mcthod /,/44.Garbagc and Refuse properly disposed;facilities maintained
Proper Use of Utensils -45 .Physical facilities installed.maintained.and clean1/39.Utensils.equipment,&linens;properly used.stored.•,I(yl?46.Toilet Facilities;properly constructed.supplied.and cleanV'"dried,&handfedl In use utensils;properly used
.....v 40.Single-service &S~lgle-ur:-'tieles:properly stored 47.Other Violations
and used ..1 .-..
Recei~~_by:)~fllJ/)1/111 'I-rJ W(/~-Pt1n1J7)()!I{-M'~l /t1:P (Title:Person In Charge/Owner(signatu )
It,lt~~rhll~BL11f;;~/qA ",.)y Print:Business Email:
(gn ure)
FOr'iTilFf-06 Revised 09-2015).I -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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(~I TE¥ptRATURE OBSERVATIONS I
Item/Location '------'Temp Item/Lohtion Temp Item/Location Temp
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OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
•
h 1 -
Received ~:f {JA t(J ~~'P"ri1KJ nl ({Hh)t ,~Title:Person In Charge/Owner
(signature).A
I~~r\lVll,~~6D(rrfhtt ,~Print:\
(si atul:)Samples:Y N #collected
For~~rVised 09-2015)