HomeMy WebLinkAboutWAFFLE O'LICIOUS 2019.09.10.-.jU Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE\IMOi\S FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868-,~0'4 to 1r'~I Time out:ynSeIPcrmit #LO\01 -flY,\~m~r I Risk Category Pagel=of-L--
PurDose of InsD'ction:I 1 I-ComDliance I -I 2-Routine I I 3-Field Investi!!ation 1 r 4-Visit vI I 5-0ther ~AL/!)CO)E
EstabishJ~~Ol liO(~)I Contact/Owner Name:
I
*Number of Repeat Violations:__VC()./:'Iiumberof Violations COS:--I
Physic;1 Add~LL t--VaC1 n()\p City/1°tv l~'t~one:I Follow-up:Yes \)No (eircl.one),_.~\-_,
R =repeatvio!im-~Compliance Status:ut -ot incompliance I'=in compliance NO=not observed NA=not applicable COS =corrected onsite
Mark theaoorooriate oointsintheOUT box foreachnumbered item Mark''/'acheckmark inaoorooriate box for IN.NO.NA.COS Mark an asterisk'*'in aDoronriatebox for RPriorityItems(3 Points)violations Re,uire Immediate Corrective Action 1I0ttO exceed 3daysComulianceStatusTComolianceStatus0IN~c Time and Temperature for Food Safety R 0 I N Ii C RUN00/u N 0 A 0 Employee HealthT""S (F =degrees Fahrenheit)T l,.-SV'IYroper cooling time and temperature !12.Management.food employees and conditional employees:
knowledge.responsibilities,and renortinglXv-II 2.Proper Cold Holding temperature(41OF!450F)/13.Proper use of restriction and exclusion;No discharge from.1./
eyes.nose.and mouth_/V 3.Proper Hot Holding temperature(135°F)Preventin!!Contamination b,·HandsI'4.Prooer cooking time and temoerature 1/14.Hands cleaned and orooerlv washed!Gloves used nronerly{'5.Proper reheating procedure for hot holding (165°F in 2 /f 15.No bare hand contact with ready to eat foods or approvedHours)
alternate method properly followed (APPROVED Y N )""6.Time as a Public Health Control:orocedures &records /HiIThlvSuscentible PonulationsApprovedSourcel'16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when requiredV7.Food and ice obtained from approved source;Food in,/good condition,safe,and unadulterated;parasite Cbemicals/destruction
j./8.Food Received at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables-Protection from Contamination /1 18.Toxic substances nronerly identified,stored and used./9.Food Separated &protected,prevented during food Water/Plumbingoreoaration.storage.disolay'nlnd tasting ,,
.//10.Food contact surfac~t,n/~'1~ur~~eanrt~,..)S;10I,)I 19.Water from approved source;Plumbing installed;properSal1ltlzedat11!er~J backflow device7II.Proper disposition ofr~d,previously served or /20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points)violations Re!"ire Corrective Action within 10 dill'S0INNCR0INNC RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature ControV IdentificationT1./S T S
7[/21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate toandperformduties!Certified Food Manager (CFM)J Maintain Product TemperatureJnFoodHandler/no unauthorized oersons/personnel /28.Prooer Date Marking and disoosition
/Safe Water,Recordkeeping and Food Package
./29.Thermometers provided.accurate,and calibrated;Chemical!Labelino Thermal test strips/23.Hot and Cold Water available;adequate pressure,safe /Permit Requireme ~t,Prerequisite for Operation
/24.Required records available (shellstock tags;parasite -1 30.Food Establish~t P r~.J<¥1~Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,E(uipment,and Vending
~
25.Compliance with Variance.Specialized Process.and )31.Adequate handwashing facilities:Accessible and properlyHACCI'pian;Variance obtained for specialized
supplied.usednrocessingmethods;manuf.lcturer instructions
Consumer Advisory ,
32.Food and Non-food Contact surtilces cleanable.properly/I designed.constructed,and lIsedIJ26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed.maintained,used!foods (Disclosure/ReminderlBuftet Plate)/Allergen Label Service sink or curb cleaning facility providedCore'Jtems (I Point)Violatio1ls Require Corrective Action Not to Exceed 90 Da)'s or Nut IlI,snectio1l.JHlit:h~I'er Comes First0INNCR0INl'C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTSTS734.No Evidence of Insect contamination,rodenUother /41.0riginal container labeling (Bulk Food)animals
/35.Personal Cleanliness/eatine,drinking or tobacco use Phvsical Facilities/'36.Wiping Cloths:properly used and stored /42.Non-Food Contact surtaces clean/37.Environmental contamination ,/43.Adeouate ventilation and lighting;designated areas used738.Approved thawing method ,/44.Garbage and Refuse properlv disposed:facilities maintainedPronerUseofUtensilsI45.Phvsical facilities installed.maintained.and clean/39.Utensils.equipment,&linens;properly used.stored._)46.Toilet Facilities;properly constructed.supplied.and cleanI,dried,&handled!In use utensils;nroperly usedI40.Single-service &single-use articles;properly stored 47.Other Violations''''-ah.:lusecJ'...-~.....
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Title:Person In Charge/Owner(signatureV\/'\-.Inspec~~1 ',f--..,,,l..4--G d \Print:/I u•••.:•.•~•...•.r._~!I.(";n•.•..,t£,,,"-I.~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO:'l'S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
.--J -ESt0I~()t lie IILt~~Add~(llThof£olJ city/State:(rP I License/Permit #I pa~ctE
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TEMPERATUR.e'OftSERV ATIONS -
Item/Location Temp ltem/LoCjHion \...--Temp Itern/Location Temp--...../
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OBSERVATIONS AND CORRECTIVE ACTIONS
;Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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-Received by:k()~~'j /'PrinG (.2-~A-~'<-\E Title:Person In Cbarge/Owner(signature)-Ki..._-(Inspected b~\~~L~~5J/\.}t~:.tf A I(si.gnature)
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