HomeMy WebLinkAboutCHICK-FIL-A 2020.01.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77 ,;.STE\L\IO:\,S FRWY.,R'\I 607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
/I -
FtBD LOY.ern 1Time out:/1 License.perll1~_0\ct ~O \~t~T\pe I
RIsk C'Jlegory Page~ofL-
P roose 0 IIISllectioll:I I I-Compliance I .II 2-Routinc I 1 3-Ficld Investi!!atioll I I .:I-Visit I I 5-0tllcr TOTAllSCfIRE
Establish :Vrrc.l \.~I I .~
1cont:~ct/O\\na :--:all1c:1 *~lIl11hl'r of Repeat Violation!!:__1/:),/:\lImher of \'iolations COS:--.•.
,~Phy iU'~+1 ,Iv 11.~-;-I fil'~tty:I)~I ~\~~:7Il~1~~I FoIIO\,-up:Yes
:\0 (circle one)-.IX~~mpliance NO E nit obserwdComplianceSlalu,;Out =nOlIll cl,mpliance :'1'.\nOIapplicable COS =corrected on site R ~repeal violation
\1ark Ihe al)oroonate OOll1hin Ihe OVT box for each nllmbered Item Mark './.achockmark 111ntlDronriale box tt"1\'.....-0.NA.COS Mark an aSlerisk .*.in annrooriale bo~for R
Priority Items (3 Points)"iolatioll.l·Require Immediate Corrective ActiollllOtto exceed 3 days
COl1luliancc 51:IIU.)COllloliance SI'><fs
0 I ,'I "C Time and Temperature for Food Safety R 0 I :-.l.{c RII1'1 0[/0 L '''1)-0 Employee HealthT~(F =degrees Fahrenheil)T S
LI/I.Proper cooling time and temperature ~LI I~.Management,food employees and conditional employees:/knowledge.responsibilities.and reportinn
1'1)I(~"Proper Cold Holding ternperature(-1I°F;-I5'F)~13.Proper use of restriction and exclusion;iO discharge from
/eves.nose.and mouth
'""II 3.Proper Hot Holding temperature(135°F)/Prevcntin!!Contamination by Handsj
.I 1,/-1 ProDer cookin~time and lemperature "I 1-1.Hands cleaned and properly washed/Gloves used orooerlv
V 5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact wilh ready to eat foods or approved
Hours)allernate melhod prooerly follo\\ed (APPROVED Y N ),6.Time as a Public Health Control:orocedures &record,J Hi~hly Susceptible POilUlations
r .<\pproved Source t{16.Pasteuri7ed foods used;prohibited food not offered
Pasteurized e~gs used when required~7.Food and Ice obtained from appro.-ed source:Food in
III good condition.safe.and unadultcrnted:parasite
/Chemicals
de:,truction
I 8.Food Receil cd at proper temperature 1/17.Food additil'es;approved and properly stored:Washing Fruils
Jl &Ve!.(etnbles~Protection from Contamination /18.Toxic subslances properlv identified.stored and used
/V 9.Food Separaled &protected.prevented dUring food Water/Plumhing
preparation.stor:.H!~.display.and tasting J
I 10.Food conta~t ~a'k~I~turn~lr{5~rl~A n (h J 19.Water trom approved source:Plumbing installed;proper1/Sanltlled al n I l'Il1kratu .back llow device
c,V II.Proper disposilion ofrelllrned.previously sen'ed or I 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiom Re,"ire Corrective Actioll with ill 10 dal's
0 I ""C R 0 I N "C Rt:'I 0 A 0 Demonstration of Knowledge/Personnel t :-.0 A 0 Food Temperature Control/IdentificationT~T S
_,)~1.Persoll in charge present.demonstration or knowledge.1/27.Proper cooling method used:Equipment Adequate to
and perform duties!Certitied Food :Vlanager (CF:VI)Maintain Product Temperature,}~~.Food Handler no unauthori,ed personsl personnel I /28.Proper Date "larking and disposition-,
Safe Water,Recordkeeping and Food Package r7 {/I/29.Thermometers provided.accurate,and calibrated:Chemical!
,Labeling -Thermal test strips
....-V .•..•V'23 Hot and Cold \Vater 31 ailable;adequate pres>ure.safe ./Permit Requiremel't,Prerequisite for Operation
\IV 24.Required records available (shellstock tags:parasite f 30.Food ~s4ni51~+:t:JscTrert Valid)destruction):Packa'-!ed Food labeled
Conformance with Approved Procedurt's /Ute'nsils,Equipment,and Vending
I 1 T}..-26.Compliance \\ith Variance.Specialized Process,and /
.I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for spccialiLed
j suppl ied.usedprocessin!!methods:J11aJ1l1f~lClllrer instructions
Consumer Advisory '/3~.Food and :>ion-food Conlact surfaces cleanable.properly
I..••.•..desi!.(ned.constructed.and used
~
26.Posting ofConsulllt:r Advisories:raw or under cook~d ./33.\Varc\\ashing Facilities:installed.maintained.used,
f()ods (Disclosure R'~minder'BuITet Plate)'Alleruen Lahel Servicc ;ink or eurb cle3nin"t;lcility provided
Core Items (I Point)Vioilltiolls Require Corrective Actioll .vot 11)Exceed 90 D(/~'sor Next Illspectioll,Wlticlte"er Comes First
0 I :-."c R 0 I :-."c Rl!N 0 A 0 Prenlltion of Food Contamination r "0 ,\0 Food IdentificationTI,S T S
I,...~~34.~o E\icknce of lll~cctcontaminalion.rodentiother /'.j I.Original container labeling (Bulk Food)
animals~'./3:5.Personal Cleanliness/carin!!.drinkinu.or tnhacco lise -Phvsical Facilities
t/./36.\\'ipinQ Clolhs:properly used and stored r -l2 'Jon-Food Conlact surfaces clean•....~37.En\irollmcntal contamination /)i I ;-V -13.AdclI1I3tL'\cntilation and li~htil1!!:dcsitwatcd areas LIsee!
\.0'''''3R.Approved tha\\in"method YO JYI(H"let ILAt~;
V :j-1.GarbaQe and Refuse properly dispo>ed:facilities maintained
-'Proner l'se of Utensil;/'"'f ,--15.Plnsical liteililies installed.maintained.and clean
I.;V 39.Ltensils.equipment.&linens:propcrl)'-t"ed."ored.V -16.Toilet Facilities;properly conslrucled.supplied.and elean
./dried.&handled'In Lbe utensils;properly used v
1./-10.Single->crl'iee &single-t"e article>:properl)stored -17.Other Violallons
itnd ~ed
Reeched by~J;~1 if)I~Prin~IN\~di)1 ~~.Jn__Title:Person In Charge/Owner
1,c,lgnature.1 i t"'J'V r .//)......,..,-
InSI:i11lh~YB II sa (~vrf1)f1 IG-X Print:J Hu'\incss Email:
«.,I~l Jl 'J _
Form EH-06 Revised 09-2015 -I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77;\.STE.\I.\IO;\S FRWY ..R.\1607.DALLAS.TX 75207 21.1-819-2115 FAX:21.1-819-2868
Item/Location Temp
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number 'OTED BELOW:
Sam ks:Y N #collected