HomeMy WebLinkAboutCAJUN ON THE GO FOOD TRUCK 2020.01.23Dallas County Health and Human Services -Environmental W.I~~~v~~1'11 t-(
Retail Food Establishment Inspection Report
,2.177~.srW~tFJ~/~~.'16r ~~\L;~'TQ~~;7 ~~I~h:9~I~x:214t9[;,68 J ~I~I (;'"'.I Il·t2,-)7n~~~Cin:Time out:9"License/Permit if (~Est.Type /7tegory (i'ilge L oi"--l-
Purpose 0 Inspection:I I I-Compliance I I 2-Routine I 13-field Investigation I I 4-Visit IVI SoOther TIJ.J.o...L,•••.."URE
EstabliSh,~\t ~~e(1 {.1t ~{('0 f-7tyj ~~/~\\'lA:~an~¥VOY1 HI tl Ir~*:\umher of I~epeat Violations:__:0)'1 !O)~~~io"~ions cos:__
PhYSica\t~
~v\ltu HIIIs/f!tij~O~i.s 1<.'\1..,Zip Code:
f
PhonelJ,J~5f*,"0\\,-up:Yes/}'1 -.2,~0 (circle one)
Complianc('Status:Gut =not in clllJ,.iiancc IN =in comp~0i'0t obsen'ed NA =not applicable COS =corrected on site R =repeat violation
Mark the aooroonate Doints in the OIJT box tor each numbered !lem ark ../'a eckmark in 3Dorooriate box tor 1:\.1\'0.NA.COS Mark an asterisk'*.in annroDriate box for R
Priority Items (3 Points)"iolalions RC"lIire Immediale Correclive Aclion iloIlo exceed 3 days
Comnli"nce Shin'S Cumoli.nce Status
0 I ~U c Time and Temperature for Food Safety R 0 I r-;1'0 C Rt:N 0 U :'\0 A 0 Employee HealthT"S (F =degrees Fahrenheit)T I.--S
[/I.Proper cooling time and temperature L-V 12.Management.lood employees and conditional employees:
1/knowledge.resoonsibilities.and reponino
jl/1 Proper Cold Holding temperature(-I1°F,.:15°F)jV 13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth,/3.Prooer Hot Holdin~tempcf3ture(135°F)./Pl'eventinl!Contamination bv Hands7'/4.Proper cooking time and temperature i-1 14.Hands cleaned and properly washed!Gloves used orooerlv
y 5.Proper reheating procedure for hot holding (165°F in 2 vV1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
/6.Time as a Public Health Control:procedures &records ~Hi!!hl"Susceptible Pooulations
Approved Source
~
16.Pasteurized foods used:prohibited food not offered
,Pasteurized eggs used when required
I/V 7.Food and ice obtained from approved source:Food in
good condition,safe.and unadulterated:parasite !/Chemicalsv/v destruction
1/8.Food Recei,ed at proper temperature Jri 17.Food additives;approved and properly stored;Washing FruitsV&Vegetables
Protection from Contamination Y 18.Toxic substances properlv identified.stored and used
'/v 9.Food Separated &protectcd.prevented during tood Water/PlumbingV"oreoaration.storage.displav.anc1tasting ./
./'10.Food contact surbces and Returnables:Cleaned and 'vV/19.Water from approved source;Plumbing installed;proper,Sanitized at ppm/temperature back flow device
V II.Proper disposition of returned.previously served or j 20.Approved Sewage/Wastewater Disposal System,properIvireconditioneddisposal
Priority Foundation Items (2 Points vio/ali""s Re,"ire Correclive Aclion withi"10 days
0 I ,'I :.;C R 0 I N ~C RI.:~IY A 0 Demonstration of h:noll'ledge/PCl'Sonnel V :'I 0L)-0 Food Temperature Control/IdentificationTSTS
/v I.Person in charge present.demonstration of knowledge.V 27.Proper cooling method used;Equipment Adequate to
/and perform duties/Certified Food .\'Ianager (CFNI)1/.••..1.--Maintain Product Temperature
V "Food Handler no unauthorized personsl personnel ././28.Proper Date Marking and disposition__.
./'Safe Water.Rccordkeeping and Food Package d,/29.Thermomcters provided.accurate,and calibrated;Chemical/
Labclin2 Thermal test strips
,/",..".23.Hot and Cold Water available:adequate pressure.safe r Per~l Requir'1'"cnt,Prerequisite for Operation IV24.Required records available (shellstock tags:parasite fFOOd ;lb~men~it &')f5~I+1Vdestruction):Packaged Food labeled
Conformancc with Appro"cd Procedures "---""'"Utensils,[quipm!~t,a-nd Vending~
IIIvY 25.Compliance \I ith Variancc.Specialized Process.and /'V
HACCP plan:Variance obtained for specialiLed •.•...31.Adequate handwashing i"aciliti s:Accessible and properly
suppl ied,usedprocessingmethods:J11anufacturer instructions ~
Lv Consumer Advisol'Y /'32.Food and Non-food Contact surfaces cleanable.properly-designed,constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked [.....-33.Warewashing Facilities:installed.maintained.used/
loods (Disclosure Reminder'BufTet Plate)l Allergen Lahel LV Service sink or curb cleanin~facility pro,ided
Core Items (I Point)Vio/mio/ls Relillire Correclive Actioll Not 10 Exceed 90 Dal's or Next flupectioll.Jllflic/.e,·er COnte.~First
0 I 7'1 "C tl 0 I N :'I C Rt:'I ;?A 0 Prewntion of Food Contamination t:~0 A 0 Food IdentificationTST.>Y
v 34.:-.10 E,idcnce of Insect contamination.rodcnu'other V 41.0riginal container labeling (Bulk Food)l/animals ./
V/35.Personal Cleanliness/eatiIH!..drinking or tobacco usc ..."Phvsical Facilitiesvv36.WilJin~Cloths:proDerly used and stored I..•••'"42 .;"\ion-Food Contact surtaces clean././37.En\ironmcnlal contaminallon ....,""-13.Adequate I'entilation and lighting;designated areas used
v 3X.AllPrn,ed tha\\in~method ~v_44.Garbage and Refuse properly disposed;facilities mainlained
Proper Use of Utensils ",.~45.Physical facilities installed.maintained.and clean
~V 3Y.L'ten,ils.equipment.&linens:properly u;.cd.stored.V 46.Toilet Facilities:properly constructed.supplied.and clean.....dried.&handled,In use utensils:properlv used i/
<41).S,il£lc·se'Aicc &sin le~,se articles:PrOfjrlY stored 47.Other Violations
and u L'd II
Rcceiyed by:;A\V\II£!Yl/tf~Print:\.~nllr'r 56V'1
Title:Person In Charge/Owner
(signature)c'-A /1/An J'J';
Inspected by:~\MJ\\~(~V1~,j ~
Business Email:
(!->ignaturc)
Form EH-06 (Revis~.O~"W151 .,____........I I I .J