HomeMy WebLinkAboutF AND F EXPRESS 2020.01.13Dallas County Health and Human Services -Env ron efta'LP"lIlth~iV''~9VV\J__
Retail Food Establishment Inspe io epo'~V V I J I I I
2377:\.STDI.\IO:\SFR\H .•R:\1607,DALLAS.TX75207 21 -9-2115 FAX:21~-819-68
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Risk (""togor)Page _l of _j_
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Puroo!c of InsoJction:I I I-Cornnliance I I 2-Routil\e I I 3-Field Investigation I I 4-Visit I 5-0ther TOT~ORE
Esta~Il~~'\iat1t==f--x ().I cot1la:I't~~{t:1C:~(,n I.'\l'l'Yll
*:\umbcr of I~epeat \-iulation~:__(\
j '.--'l_./:\umber of Yiolations COS:--I...•
Physical Address:.~1-sG.f tJ L~t~o(rj}r~_~1·~COdC ,iPhone (L"1Ljf\0 -1·L.";t~r:Yes~,Y..~\'\'S;tO~'\/1 7 Ii.J IV v .'.(rcle "ne)
Compliance aim:Oul =nol in compliance 7~=~;:-~~~plian~~\'0-;;'nol obsened :"iA -not applicable COS ~corrected on site R =repeat violak/
:v1ark Ihe aporotmatc ooints in the OlT box tor each numbered item Mark '.,1'a checkmark in aopropnat~box lor 1:'<.'.:\0.~A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)"iolatiolls Rewire Immediate Correctil'e Action/wt to exceed 3 days
COl11uliance Status Cumuliance Statu~
0 I N f c Time and Temperature for Food Safety R 0 I :;"C Rt::;J A 0 L ."0 ~0 Employee HealthTS(F =d~grecs Fahrenheit)T /'S,//I.Proper cooling time and temp~ralllre v V 12.Management,lood employees and conditional employees;
knol\"ledge,responsibililies,and reporting
/~Prope\C~~~Holdil)g,lelllTtlu~OF,45°F)/'13.Proper use of restriction and exclusion;No discharge from1/1//I,-'j 1/./eves.nose.and mouth
,//3.Proper Hot Hdlding temperature(135'F).//Pr~vcntilll!Contamination by Hands
./V ~.PrODer cookilH!lime and temoerature /./I·J.Hands cleaned and properly washed/Gloves used properlv
"b/5.Proper reheating procedure I()r hot holding (165°F in 2 v 15.No bare hand contact with ready to eat foods or approved
./Hours).,/a(jernatc mcthod properlv followed (APPROVED Y N )...'''''6.Time as a Public Health Control:procedures &.records V Highly Susceptible Populations
Approved Source -{16.Pasteurized foods used;prohibited food not offered
,Pasteurized e{!{!sused when requ ired
(1/7.Food and Ice obtained Irom approved source:Food in
1/good condition.safe.and unadulterated:parasite V Chemicals
"ckstruction
,.,./S.Food Receil cd at proper temperature yy 17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination X IS.Toxic substances properlY idcntilied.stored and used
V V 9.Food Separated &protected.prevented during food Water/Plumbingv,preparation.storage.displav.and tasting /
V 10.Food contact surtace~d.,Rcturnablcs :Cleaned and 1/19.Water Irom approved source:Plumbing installed:properVSanitizedatI[)tetTI1)Cl"IIUI"t.--......,//back now device
.••....""II Proper disposition of re!umed.previously sen ed or /20.Approved Sewage/Wastewater Disposal System.proper.
reconditioned disposal,
Priority Foundation Items (2 Points)violations Re,uire Corrective Actio/l withill 10 days
0 I N :;C R 0 I ~"C R
IJ 'I 0 A 0 Demonstration of Knowledge/Personnel L :-!/A °Food Temperature ControV Identification
T S T s
\-l---::21.Person in charge present.dCI11()n~[r3lionof knowledge./~.27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food iVl3na~cr (CF\I)Maintain Product Temperature.-2:!.Food Handler;no unauthori/ed persons,t)ersonnel /'2S.Proper Date :Vlarking and disposition
Safe Water.Recordkeeping and Food Package V 29.Thermomcters provided.accurate.and calibrated;Chemieal/
."r Labelin:::/Thermal test strips
,V ~,Hot and Cold Water available:adequate pressure.safe Pe~eq ~irVltlent,p\"erequisite for Operalion_0.1--
./24.Required records a\ailaok (shellslnck tags;parasite 30 FOO{Estabjsh r~rnm ~rell I&PJ1ljVY)I.../
destruction):Packa~ed Food labeled
Conformance wilh Approved Procedures /\..'/Uten ils.Equipn~n(and ~nding .
t
II,}"V:!5.Compliance II ith Variance.Specialized Process.and ./31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained tor 'pecialiLed
orocessinu method'):manufacturer instructions J suppl ied.used
1/Consumer Ad\isory .•..32.Food and Non-food Contact surfaccs cleanable.properly
designed.constructed.and usedy2().Posting of Consumer Ad\isories:ral\"or under cooked /./33.\~.:arc\\asbing Facilities;installed.maintained,usceV
foods (Disclosure/Reminder,ButTet Plate)'Alleruen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vioilltiolls Ref/llire Corn'ctivl!Actio"Not to Exceed 90 Days or Next IlISpectioll.Whichel'er Comes First
0 I ~'I C R 0 I N ~~R
l''I 0 A 0 Prevenlion of Food Contamination t.:~0LP'Food IdentificationT/"S T S
'/V .•.•...34.~o Evidence of Insl:ct contamination.rodent,other V 41.0riginal container labeling (Bulk Food)
./-animals.••..../35.Per::-;onal CIC'anline~s/ealinQ..drinkil1L'.or tohacco use Phvsical Facilities
//36.WilJinu Cloths;properlv used and stored I 42.:-:on-Food Contact surfaces clean,.,.V 37.Em irollmcntal contamll1atioll /1/43.Adequate ventilation andlightin~;designated area,used
/'3~.".pprOl cd thall ing method /.j.j.Garbaue and Refuse properly disposed:I"cilitics maintained
Proner l'sc of Utcnsil;I '+5.Phv,ieal facilities installed.maintained.and clean
/'v 39.L:tensik equipment.&.linens:properly used.stored._...,V 46.Toilet Facilities:prorerly constructed.supplied,and clean.••....dried.&.handled,In use utcl1,ils:DJ"ODerivu,ed
/'.j0.Single-sen ice &.,ingle-usc articles:properl\stored 47.Other Violations
and lI~cd
Received by:'-/-<
,
Print:._.._('Title:Person In Charge/Owner/1 .~.~.J :~if--(signature)/\/'-"
Inspcc!:c1f\Yt71 II :XFt (~!/I:+1rf1 I~~lt:Bu~ine~s Email:
(~igJU.IIJ rc
Form EH-(JlTIl'evised 09-2015)-I J
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