HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2019.11.15D lias County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:\nIO~S FRWY .•R:\1607.DAI.LAS.TX 75207 21-4-819-2115 FAX:21-4-819-2868
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PU"pose of Inspection:J I-Compliance Ie<.2-Routine I 1 3-Field 1m estigation I I 4-Visit I I 5-0ther TOT ALISCORE
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~"e~••.•..--R =repeat violationComplianceStatu,;Out =not ill compliance I:"=in COl pliance 0 -not ob,ened ~.\=not applocable COS =corrected on site
'v1ark the appropnate points in the OlT box tor each numbered item "'lark "'.a checkmark in appropnate bo,for 1:\'.'>0.:>IA.COS Mark an asteri,k '*.in appropriate box for R
Priority Items (3 Points)vio/{JtioI1SRe lIire Immedi{Jte Correcti"e ,4ction not to exceed 3 d{Jys
CompliancL'Status ('"m"liance Statu.
0 I 'I 'i C Time and Tcmperature for Food Safety Il 0 I :\'i C Rl'N 0 A 1;1 L :-V A 0 Employee HealthTS(F =d~grees Fahrcnheit)T S,j I.Proper cooling time and temperature ..;/12.Management.food cmployees and conditional employees:/kno\\ledge.responsibilities.and reponinf!
v'~V2.Proper Cold Holding tcmperaturc(-II OF -1ST)II 13.Proper use of restriction and exclusion;No discharge from
/eves.nose.and mouthv/3.Proper Hot Holdin!!temperature(USOF)/Preventing Contamination by Hllnds11/-I.Proper cookin~time and temperature V /1-1.Hands cleaned and properly washed/GIQ\es used properlyVI5.Proper reheating procedure for hOI holding (165°F in 2 IA 15.No bare hand contact with ready to eat loads or approved
'J Hours)Alternate method properlv followed (APPROVED Y N ){6.Time a,a Public Health Control;procedures &.records /Highlv Susceptible Potlulations
Apprond Source vi 16.Pasteurized foods used;prohibited lood not offered/PasteuriLed eugs used when required
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7.Food and ice obwined from approved source;Food In
good condition.sal~.and unadulterated:parasite //Chemicalsdestruction
1/8.Food Reoei,cd nl proper temperature \/f/l 17.Food additi"es:appro,ect and properly stored:Washing Fruits
&.VeQetables
Protection from Contamination L1 18.Toxic substances properlv identified.stored and used
I 9.Food Separated &protected.pre,emed during lood //Water/Plumbing
preparation.storage.display.and tasting
/1/10.Food contact surfaces and Returnables:Cleaned and V j 19.Water li'om approved source;Plumbing installed:proper
Sanitized at ppmltcmperalUre back now device
1/II.Proper disposition of relUll1cd.pre"iousl}served or (;20.Approved Sewage/Wastcwater Disposal Systcm.proper
reconditioned disposal
Priority Foundation Items (2 Points)viol{Jtions ReI uire Corrective Action lVithi"10 days
()t ,,.C R 0 I "'i C Rl'I 0 A 0 O('monstration of h:nowledgl'/Personnel l :\0 A 0 Food Temperature Control!IdentificationT/<;--c-rt s -
jl/21.Person in charge present.demonstration ofknowkdgc.¥ed:,roper cooling method used:Equipment Adequate to
and perform duties,Certified Food ~'Ianagcr ICF~I)lain Product Temperature/""Fond Handlerlno lll13uthoriled personS!personnel /2R.Prop'.!r Date.:j\larkinu and disposition
I Safe Water.Rccordkecping and Food Packagc >I 29.Thermometers provided.accurate.and calibrated;Chemical!
Labeling "Thermal test stripsV/"'Hot and Cold Water a'ailable:adequate pressure.sat~/Permit Rcquirement,Prerequisite for Ollcration_J.
I 2-1.Required records a"ailablc (shelislOck tags:parasite /t."30.Food Establishment Permit (Current &Valid)de>trllction):Packaued Food labeled
[i Conformance with Appro'cd Procedures /Utensils,Equipment,and Vending
Tl 25.Compliance with Variance.Speciali/ed Process.and .;31.Adequate hnndwashing l'acilitics:Accessible and properlyHACCPpian:Vari'lIlce obtained lor spccinlileci I_supplied.usedprocessinl.!mcthods:manufacturer instructions
Consumer Ad,isory (/'j 32.Food and Non-food Contact surl;lces cleanable.properly/designed.constructed.anclused
26.Posting of COnSlIl11c.:rAch isoriL's:f3\\or under cooked V 33.Ware\\3shing Facilities:in~talled.maintained,used/
foods (Disclo>ureIReminder BufTet Plate)!Alleruen Label Sen ice sink or curb clcaning facilitv provided
Core Items (I Point)Vinl{JtifJlls Reqllire Corrective Actioll /\'I)t to Exceed 90 D{JYsor Next b,spectio/l.'~1Iicllel'er Comes First
0 I r.."c ({0 I ;;,C ({I:'i 0 A 0 PreHntion of Food Contamination L::\A 0 Food IdentificationT1STs
/1.3-1.;-';0 E"idence or Insect contaJl1l11ation.rodem,other V/-I1.Original container labeling (Bulk Food)animals
11//35.Personal Cleanliness 'eatim!.drinkillf!or tobacco Lise J 'J Phvsical FaciliticsII'I'3().Wiping Cloths:properl,used and >tored 1/1//42.:--;on-Food Comnct surfaces cleanI/1 37.Em irollll1t?tlwl I.:ontamination '/V -IJ.Acic.:(IlJate ventilation and li1!hlillL!;designaled ar~as ll~edI3X.Appro'cd tha"ing method //V -14.Garha!!e and Refuse properl,·disposed:facilities maintained
ProDer L'se of Utensils (I /4,Pll\,icall;loilitics installed.maintained.and cican/39.Ltensib.equipment.&linens;properly u>cd.,lOred.I II -16.TllIlct Facilities:properly constructed.supplicd.and clean
dried.&handieul In 1I~1.!utL'n:-,ib:properl),lI~cd,...W.Singk-~ef\ict!&single-lI~c articles:propt:rly stored I -17.Other Violation,
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Received b)ntf'(P ~print~)#.(J 1 (An ,Yf-r-t (\Title:Person In Charge/Owner(~lgl1aturel
Inspcctc~/L _/I<~P"''n1m~)r1ld/L~AI1A:~'fA '1:~~llIail:(\il!Jlatur~-Form ('R"evised OQ-2tl15)-~~l'/
D~lIas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STF::\I:\IO:"S FRWY ..lUI 607.DALLAS.TX 75207 21-'-819-2115 FAX:21-'-819-2868
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Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTIO OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDlimberNOTEDBELOW
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Receivedb!./~_.4 ~print:.J~LtAJ·kz"L/L £;t Tille:Person In Charge/Owner(>ignatllrc)/flI/,..,,
[~~~by:/~...,---J )?_S rttAA u.,.'''I //7/L ~.A~A_JA./_./t/..,\samples:Y 1'<#collected(51 .---r EH-06 (Revised O~/rll/'1/'f"r·.......,-/!IV"-V?J