HomeMy WebLinkAboutCVS PHARMACY - PRESTON ROAD 2020.03.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE"'IO:"S FR\\Y .•R\I 607,DALLAS.TX 75207 21.t-819-2115 FAX:214-819-2868
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Purpo!k of'nspection:I I I-COIIllJlialll"c I 1.0 "I 2-Rouline I I 3-Firld IlI\e~ti!!ation r ,.t-Visit I I 5-0lhrr TOTA.bISCORE
Establish\l1"cnt ;'\Iamc ?I
Contact Oil ncr :\alllc:
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*\'ullIhl'r of H.epl·al \"iuiations:__1/.{~'1 !1 '-'-I
.I \lImb"r of \"iulatioll'COS:tlTl)~I I,"--
PhYSifal ~Ircss:\))h,l,\._
-4 I Ci(tilll~1 Z·11 (1/'bphonc:I Fullo\\-up:Yes
t .I I \I ")t ;\0 (circle olle)I
'\0 -notob cned nl't .lppheable CO!':>-correet~d on site R ~repeat \iol'iuorr-~Comptiann'Status:Out nOl in compliance 1,\III comphance :\.\
Mark the appropriate P01ll15in the OtT box for each number<d item 'l,1ark './'a check mark in .IOoropnate bo,t(lr 1:\.'\0.,\.COS ••••I.lrk an asterisk'*.in apnrollriate !-OX for R
Priority Items (3 Points)•.io/atiolls Require Immediate Correclh'e Action /lot 10e\'ceed 3 days
Compliance Status Contllliancc Statu,
0 t ""('Time and Temperature for Food Safet~R 0 I ,,('R
r::-;0 A 0 l "0 \Q Employee Health
T ,S tF -degree,Fahrenheit)T .;~
I.Proper cooling time and temper~lturc J I~.~lanagcment.food employees and conditional employees:..-,kllo\\led!..!,c.resnollsibilities.and rCl10rling
1/0 Proper Cold Holding temperature(41 F -15 F)I 13.Proper use of restriction and exclusion:No discharge from
e\es.nose.and mouth
/3.Proper Hot Holdin~temperature(135'F),PreHntin"Contamination b,'Hand~
..-4.Proper eookinu timc and temperature I 1-1.Hands cleaned and orooerlv lIashed!Glo,es used properly
I 5.Proper reheating procedure for hllt holding (165°F in 2 ;(15.;-';0bare hand contact with ready to eat foods or approved
/Hours)alternatc mdhod oroperlv followed (APPROVED y \j )
6.Time as a Puhlic Health Control:tJrocedure,&records Hi~h"Susccntiblc POllulations
/
ApllroHd Source )-16.Pasteurized foods used:prohibited food not offered
Pasteurized e!!gs used when reouired
i lJ7.FOOd'¢d ice obtained Irom appro\ed SOllrce:Food lt1-f ~good COl ilion.~afc.and unadulterated:parasite Chemicals,destrllcn0l1
/8.Food Received at proper temperature /17.Food additi,es;appro\ed and properly stored;\\'ashll1g Fruits
&Vegetables,Protection from Contamination /1 18.Toxic substances orooerlv identilied.stored and used
vt/9.Food Separated &protected.pre,ented during food "';lIerl Plumbing
preparation.storage.disola\.and ta,ting
/10.Food contact surfaces and Retumables ;Cleaned and I 19.Water from appro'ed source;Plumbing installed:proper.Sanitized at ppm temperature baekf10w de\ice,II.Proper disposition of returned.pre\iously sen ed or ("0.Approved Sewage/Wastewater Disposal System.proper/
V reconditioned disposal
Priority Foundation 1tems (2 Point~)"io/ations ReI tlire Corrective .terio/l withi"/0 days
Q I ""l Ii 0 I ;\,(R
t:;\0 A 0 Demonstration or Knowledge!Per~onn('!L .'1/)A 0 Food Temperature Control/Identification
T I/~-T I .._,_L
./21.Person 111 charge:prcsc.:nt,de:l11onstratioll ofkno\\ledge:."7.Proper cooling method used:Equipment Adequate to
./and perform duties Certitied Food \Iana"er (CF\I)/:l-Iaintain Product Temnerature,"Food Handler no unauthori7cd pcrsons Dersonnel 28.ProDer Date :"Iarking and di,Dosition~
Safe Water.Recnrdkeeping and Food Package V "9"Thermometers prO\ided.accurate.and calibrated:Chemical!
/'labclill1!1-Thermal test striP'
""0'Hot and Cold Water a,ailabk:adequate pre>,ure.safe Permit Require,ent,Pre •.~qttisite for Operationv_.).
V 24.Required records a\ailabk (shclbtock tags:paras'te 'l I 30.Food EstablJ;.fen P~(~'1'rlm ¥il"id)destruction):Puckaued Food labeled
Conrormanee "ith Appro,cd Proccdurcs t:tentils.Equipmci t:-and \'ending-1 I [Y 25.Compliance IIith Variance.Spccialiled Process.and
/31.Adequate hand\\ashing facilities:Accessible and properlyHACCPplan:\'ariance obtained I()r 'peel.liiled suppl ied.,!)edproce~sil1u t11l'thod~:m:1I1ufacturer IIlstrtlcripn ..•
1/
Consumer .\d\isol)/32.Food and ;-';on-food Contact surl'lces cleanahle.properly
designed.cO'btrlleted.and lI,ed
.~26.Postlllg ofCon~umer ,\(.hi::.on~s:r3\\or under cook~d ./33.\\an!\\,I::.hing facilities:in:-.talled.maintained.lIsed;
foods (Diselo,urc'Rentinder Rullet PI,lIe)Allergen Lahel Sen ,ce 'ink or curb cleanin!!I:tcility nrm ided
Core Itellls (I Point)Via/miolls Re(llIire Corrective ..Iclioll .'\0110 Exceed 90 Dar~or \exlllIS/Jectioll,Wlric:lre"erCome~First
0 I ,,(I{~I I ;\,c:R
r:"0 A U Pre,'clltion of Food Contamination "(l \0 Food Identification
T iJ',T ,
V ~
V 3-1.~o E\lcience of Insect conta1l1111ation.rodent otll!.!r I V -1IJlrigin'll container labeling (l3ulk Food)
'"animals
./I"35.Pert,onal Ckanlll1es~:JcatilH:!.drinkim!or tobacco lhC Phvsical Facilities
v "./36.\\'ipinu Cloths:proper"used and stored /-12."on-Food Contact ,urfaces clean
,
-"37.En\ironmental contamination ,-1].Adcllu3tC \c.:nulation ~lI1dli!.!htint!:dt:::.i!!rw.tc.:d.1ITali Llsed
3X Appro,cd tha\\inu method '"-1-1Garha1!e and Refuse oroner"disDosed:I"clllt,e,maintained
/Prooer Csc of Ctett~il~,/-15.PIl\,ical !:tell,lIe,il"t.llied.Illallltained.and clean
V 39"Ltcn~lIs,equipment.&linens:properly tl~e:d...,torcd.~r -16.rollct F,leliitie,:proper!,constructed.,"pplied,and clcan//dned.&handled.In U'C lIten'>t!>:properlv u,ed I
40.SlI1glc-scn ic~&singk-u':lc artick~:properl::.~tort!d [-17.Other \'lolallons
and lI~ed
Receh'e!1 by:,
I )I I(Print:
"I Tille:Person In Charge!Owner
(signature)1\\\_/I
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Inspected by:,\\'
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hignattlrL')I \.(.J ),I I ~,
form EH-06 (Revised 09-2015),J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77;\,STDJ:\IO:,\S FR\\Y.•R;\1607,DALLAS,TX 75207 21~-819-2115 FAX:21.t-BI9-2868
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t"'TEMPERATURE OBSERVATIO:'olS
Item/Location \.Temp Item/Location Temp Item/Location Temp
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OBSERVATIO~S A~D CORRECTIVE ACTlO:"l'S
Item AN Il"SPECTlON OF YOUR ESTABLlSIIMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:Print:Title:Person In Charge/Owner
(si""aillre)
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Inspe,*ed by:"j l,h,I.
Print\
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,-Samples:Y N Ii collecled'.-Form EH·06 (ReVised 09·2015)