HomeMy WebLinkAboutROLY POLY 2020.01.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY.,R:\I 607,DALLAS,TX 75207 21-t-SI9-2115 FAX:21-t-819-2868
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PUI bose n ll;;"Jec·'''···I I I-Compliance I I 2-Routinc I I 3-Field 1m esti!!ation I I 4-Visit I I 5-0ther To:rALI~-'-ORE
Esta1)lisl~r:le;~)\l I
Comact,OIl ncr "ame:
I
*~lIl11hl'r of Repeat \'i()lation~:__V
~).1 ./:\umber of Violations COS:--
PhYSic()l)e~~U&I \k\\?1~'ity crr~I lWf)W~le I FollOW-lip:Yes
No (circle one)
Out --:"4compliancc:'-~Compliance Status:1:\=in compliance :\0 =not obsened ;'1/A =nOIapplicable COS =corrected on site R =repeat dolatlon-
Mark the aporoDriale ouints in the Ol'T box for each numbered item Mark ../'a chec~mark in appropriate box fur 1:\.:\0.:'IA.CO~Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re lIire Immediate Correcth'e Actiollllot to exceed 3 da.r.~
Comnlianc<'Status COll1ulhmcc Status
0 I N "c-Time and Temperature for Food Safety R 0 t ""C RrN0A0l:'lt9 A 0 Employee HealthT.•..S (F =d~gree,Fahrenheit)T S
1/I.Propl?r cooling time and tl?mpCrnlUfc (12.Management,food employees and conditional employees:'"/I)knowledge.responsibilities.and reportino
II V 2.prOPCjOld,\Gldin3'111pe~"e41°F fOF)'3'P
t-.
-to'~.I 13.Proper use of restriction and exclusion:No discharge from
./Inc _"I"-I'V l-)eves,nose.and mouth,-.'7 V 3.Pr(lper Hot Holding temperaturl~135°F),,,
j Preventing Contamination bv Handsr.4 .ProDer cookin!!time and temperature ,/1/1-1.Hands cleaned and PI'operly washed/Gloves used DroDerlv
/I 5.Proper reheating procedure lor hot holding (165°F in 2 11 IS,No bare hand contact with ready to eat foods or approved
Hours)Alternate method properlv followed (APPROVED Y N ),6.Time as a Public Health Control:procedures &records /Highly Susceptible Ponulations
Approved Source It'16.Paste uri Led foods used:prohibited food not offered
Pasteurized e~L!Sused \\'hen required
V 7.Food and ice obtained Ii'om apprO\ed souree:Food in
V good condition.safe.and unadulterated:parasite
,/Chemicals,destruction
,IV 8.Food Recei,cd at proper temperature 1---/17.Food additi"es:approved and properly stored:Washing Fruits
&Vegetables
Protection from Contamination /18.Toxic substances proDerlv identified.stored and used
V 9.Food Separated &protected.prevented during lood /Water/PlumbingIII,preparation,stora!lC.displav and tasti,lg I
[7 10.Food eonta?i')JY:an~Jeturn~t1 :~~(\ed 3I~
~V 19.Water li'OIll approved source:Plumbing installed:proper•....~Sal1l11zed at ppmit·1peratu e ,it j /back flow device
V II.Proper disposition ~e(1.pre,iousl)served or 1/20.Appro,ed Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Ri"tlire Corrective Actio"within 10 dOl'S
0 I 'I .\('Il 0
t~
,C R
l'~0 A 0 DemonTI~of h:now~e/pe~~~t:."A 0 Food Temperature Control/IdentificationTsTsN:!(v..
.IVt...-.2I Person in charge present.dCl11olbtration r k:~27.Proper cooling method used:Equipment Adequate to
i"./and perform duties Certilied Food :Vlana!!er (CF.J i'.laintain Product Temperature~~2:!.Food Handler/no unauthori/ed persons,per;fll1nd {/I/28.Proper Date :'vlarking and disposition
Safe Water,Recordkeeping and Food Package II 29.Thermometers provided.accurate.and calibrated:Chemical
Labeling Thermal test strips
/'l'Hot and Cold Water available:adequate pre"ure.safe /Permit \lequiren cnt,Prerequisite for Operation_0.
Iv
__,..-i-l.Required records a,ailahle (shcllstoek tags:parasite Ii 30.FOO~i;;fnt r'7nf~rrrf""?f Valid)destruction):Packaued Food labeled I
./Conformance with Appro'cd Procedures /Utensils,4 quipment,and Vendingmr=r~5.Compliance \\ith Variance.Specialized Process.and /31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:Variance obtained for speciali/ed
~supplied.usedprocessinull1\!thods:manufacturcr in-;tructions
1/Consumer Advisory V/32.Food and Non-Iood Contact surfaces cleanable.properly
cksigncd.constructed.and llsed
V 26.Posting of Consumer Ad,isones:rail or under cooked ~33.\liarewashing Facilities:installed.maintained,used/
loods (DiscJo"".el Rerninder/Bu ITet Plate)!AIler~en Label Sen ice sink or curb cleanin~facility provided
Core Items (I Point)Viol{Jtiolls Require Corrective Action .I"m to f.xceed 90 Day.•or Next IlIsl1e£'fiOIl,"'IJicIJel'cr Comes First
0 I :..~('Il 0 I N "C Ru'11,1'.\0 Prc\'cntion of Food Contamination L:"0 A 0 Food IdentificationTsTS•...3-1.~o E"idcllcc of Ins~ct cOlltall1il1~ltion.IT.•(kllt/oth~r V 41.0riginal contamer labeling (Bulk Food)~animals '"./.35.Personal C!t:anlincssteatin!.!.drinking or tobacco usc .Phvsical Facilities~_,..36.\vipin~Cloths:properl,u,ccl and stored ./42.'-<on-Food Contact surlc,ces clean
../~v 37.En\ironmcnlal contamination ./-13.Adcuuatc \entilation and liehtill!!:dcsi!!natcd areas lIsed
""3R,"ppro,cd tha\\1I1~method ,/4-1.Garhaue and Refuse properlv dispo,ecl:facilities maintained~Proner l'se of Utensils •.....-15.Ph"ical l'acilitie,installed.maintained.and clean•......J9.Licnsils.equipment.&linen,:properl)'''cd.stored.V 46.To"et Facilities:prorerly constructed.supplied.and cleanVdried&handled [n use utensils:properly u,cd V
V -I~:Ainglc-sel'\ICC&,llIgle-u,e articles:properly ,tored -17.Other Violation,v an u::-.cci
Recrind by:I /fl C ~/,~£r'Prin\o I\I~YU /r illo,.\:)x clL Title:Person In Charge/Owner(5ignalure)-('/1,/1/\.(,_c.__-6v/'(-,C'
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Form E~vtsed 09·2015)..._