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HomeMy WebLinkAboutSTELLA NOVA 2020.01.14Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :\.STDI.\IO:\S FR\\Y.,R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:21~1~86~c:f~. I .J telc I I i "Drr \L\\1_1"1lc~llle in I Time out: I License Permit ~ I Est.T)pe I ~C"ICgOry (Pa~~of-r Pu~ose tJ Insoection:I I I-Comilliance I I 2-Routine J 3-Ficld Invcsti!'ation I I 4-Visit 1/1 5-0ther TOT~RE Establish~~Tt~I ex lr 1~)A'C\ner ~ame:1 *:'>ul11ber(If Repeat "iolation':__(a/IIIIVS-./;'I;ul11berof "iolations cos:--, Physical A 'dnn I ('I '-I ~n \(f (i vlFf~y~ll;tY:L \_p I Zr§9leh Phone:L1 1-'2--,<i<lc .3 .+itw~Yes-/1clr cone) "-<:V'---C -; ol11plianc{'Status:Out =not in cumpliance IN ~in comrliance ;'1(0 =not ub,ened <'IA=nOIapplicable COS ~corrected on site R =repeal Violation Mark the aoorooriate Duints in the OCT box for each numbered item Mark''/'a check mark in aonrooriate bm,for f:\T.i\'O.NA.COS Mark an asterisk'*.in annronriate box for R Priority Items (3 Points)violatiolls He'llire Immediate Correcti"e Actirm 1I0tto exceed 3 days COl11lJli:mce Status ('omlJliance Status 0 I N "C Time and Temperature for Food Safety R ()I :;"C RV1'1 0 A 0 t:...~0 Employee HealthT-s (F =degrees Fahrenheit)T S17I.Proper cooling time Jnd temperature IIV 12.:\lJnagement.food employees and conditional employees:t//knowledge.resDonsibilities.and reportinQ i/V ,Proper Cold Holding temperature(.J Iof .J5°F)/13.Proper use of restriction and exclusion;No discharge from /eves.nose,and mouth V f7 3.Proper Hot Holding temnerature(135°F)Preventin!!Contamination by Hands..1/4.ProDer cookinu time and telllDcraturc V 7 I.J.Hands cleaned and properly washcd/Gloves used properly :I v 5.Proper reheating procedure for hot holding (165'F in 2 /f 15.No bare hand contact with ready to eat foods or approved Hours)alternate method Drooerlv followed (APPROVED y N ),/6.Time as a Public Health Control;Drocedures &record,7 Hi2hly Susceptible POilUlations Apflrowd Source I~16.Pasteurized foods used:prohibited food not olTered /Pasteurized eg(!s used when requiredV1/7,Food and ice obtained tram approved source:Food tn V /good condition.sale.and unadulterated:parasite Chemicals destruction / vi 8.Food Recci \ed at proper temperature -1 17.Food additives:approved and properly stored;Washing Fruits /&Vegetables/Protection from Contamination l'18.Toxic substances oroperlv identilied.stored and used1/-9.Food Separated &protected.prevcnted during tood Water!PlumbingV/preparation.stofa!!e.displav.and tasting / /10.Food eontnct surt~lnd~~~~es:Cleaned and 'V 19.Water li·om approved source:Plumbing installed;proper1./Saniti7ed at \ult~e atu back flow device t,-I/II.Proper disposition ofretun~d.previously served or '"20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points)violatiolls Hel (lire Corrective Actiol!withill 10 days 0 I 'I 'I C R 0 I N ."C Rt:Nl)'A 0 Demonstration of Knowledge!Personnel t:NV>A 0 Food Temperature ConlroV IdentificationTSTSv1/'-21.Person ill charge present,d~1110nSlra{ion of kno\dedge./27.Proper cooling method used;Equipment Adequate to and perform duties!Cenilied Food :Vlana~er (Cr:Vl)'"Maintain Product Temoerature "00 Food Handler/no unauthori7cd oersons,ocrsonnel If'2X.Proner Date Markine and disposition /Safe Water.Rccordkeeping and Food Package /29.Thermometcrs pro'ided.accurate.and calibrated:Chemical! LabelinQ Thermal test strips //"HOI and Cold Water a\'aibble:adequate pre>sure.safe A fermit Requirement,Prerequisite for Operation_J. V 2.J,Required records a,ailabk (shell stock tags:parasite 30)0¥\Estab~~ent ~W~~de"nlction):Packa\!cd Food labeled r(Conformance with Approved Procedures UtJnsils,Ea'uiptllcnt,and Vending 25.COl1lplianc~\\ith Variance,SpecialiLed Process.and 17V 31.Adequate hand\\'ashing facilities:Accessible and properlyHACCPplan:Variance obtaincd for specialized \_..,V supplied,usedor.ecessilH!methods:m~mllfactun:r instructions V Consumer Advisory ,VI./32.Food and Non-food Contact surfaces cleanable.properly/./designed.constructed.and used 1 26.Posting of COIlSlIl11a Ach isories;nm or under cooked "'v 33.Ware\\ashing Facilities;installed.maintained.used/ foods (Disclosure,ReminderfBuITet Plalel'Allergen Label Sen icc sink or curb cleaning facility provided Core Items (I Point)ViolaTiollS He(mire Corrective Actiol1 NIITto Exceed 90 Days (lr Next II1SPCCTiml.'~7Iiclle"er C(I/tles First 0 I ""C I{()I ""C RU'"()A ()PrcI'ention of food Conlamination t:"0 A ()Food IdentificationT1/s T -S ~r::3-l.No E\'idcncc of Insl.:ct contamination.rodt.!i1llother 1/.J1.Original container labeling (Bulk Food)v animals V "'Vi ......35.Personal Ch.:anlincss/eatil1!!.drinking or tohacco use /Phl'sical Facilities1736.WipilH!CIOlh,:properlv used and storeJ V/_42,:-':on-Food Contact surfaces clean ./37.En\irolllllental comaminatiol1 /V 43.Adequate ventil::ttion and lightin!!:d~signated are3~used ,/JR.Appro\ed thm\illt!mdhod ,/V ,4.J.Garba~c and Refuse properly disposed:facilities maintained ./Proller Use of Utcnsil~V /.J5.Phv,ical facilities installed.maintatned.and clean ~/ /1/39.L:ten,ib.equipment.&linens:properly u,ed.stored.vV .J6.Toilet Facilities;properly constructed.supplied.and clean dried.&handlt:d,In usc utcnsils:or(mt.:rl"lIsed /40.Singlc-~cl"\ice &~inglc-u~e anick~;properl)Mored .J7,Other Violations.••. and ~Ised Receiwd by: ~~~Print:l-I()'IA-~\lG Title:Person In Charge!Owner(signature) Inspected 1 ,\{VA lISN,r,vJ1\h_I(jJ Print:BlIsine~s Em<til: (.~it!llatllre)__.... Form EH-06 (~~~2015)~