HomeMy WebLinkAboutDIGG'S TACOS 2020.03.03DALLAS COUNTY
DEPARTMENT OF HEALTH AND HUMAN SERVICES
Environmental Health Division
PHILIP HUANG M.D.,MPH
DIRECTOR
April 8,2020
Christine Green,City Secretary
City of University Park
3800 University Blvd.
Dallas,Texas 75205
RE:MONTHLY ACTIVITY REPORT -MONTH OF MARCH 2020
Dear Ms.Green:
Enclosed is the monthly report showing services rendered to the City of
University Park during the month of March 2020,by Dallas County Health and Human
Services Department,Environmental Health/Inspections Division.
As always,we enjoy serving the citizens of University Park.After reviewing the information,
should you have questions,please feel free to call me at (214)819-2115.
Rudol~lips,Assistant Director
Environmental Health/Inspections Division
RP:ch
Enclosures
2377 Stemmons Freeway
Suite 609
Dallas,Texas 75207-2710 Office (214)819-2115
FAX (214)819-2868
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1.'77 :-;.STDL\IO\S FlH\'Y"R\I 607.DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
I,C)t-)O I Time in:I Time out:
I Liccnse'Pennit;i J Olt{-tJ8tJq'11~I
E,[.Type I RISi-Categorl Page _!_of~
Pu rpose of Inspection:I I I-Compliance I~2-Routine I 3-Ficld 1m cstigation I I 4-Visit I I 5-0ther TOT ALISCOREEst~j;t;;S I COlllaC1!r;I(h;?1 vAlIA-I
*~umb("r of Repeat Yi()lations:__
./~lImher of\,inlation'COS:--(
Ph~iC~fyress:}JI;/J /!ffIztt I Ci~/;;Il~;l)iIZiPCode:I PI)ff{-c,~{)-111f)0 I FoIIO\,-up:Yes
:"10 (circle one)
••',f,:Compliance Status:Out -not in complian"e 1,\s in ~omr lance ':'\0 =not ob,encd :"lA =not applicable COS =corrected on site R =repeat violation
\lark the appropnatc POlllts 111the OlT box lor each numbered item Mark ,./.a check mark in appropriate box Ii"1:\."'0.NA.COS Mark an asterisk <*.in appropriate box for R
Priority Items (3 Points)viol{/titllls Re Illire Immedi{/te Correcth'e Action 1I0tto exceed 3 ,I{/ys
Conllliianre Status Coml,lillnce Status
0 I .""C Time and Temperature for Food Safe~'Il 0 I ""C R
l'N 0 0 (F =degr~~s Fahrenheit)L :0-0 A 0 Employee Health
T ./S T /S
IV 1.Proper cooling time and temperature /12,Management.food employees and conditional employees;
./1/knowledge.responsibilities,and reponing
IV ~Proper Cold Holding tempcrature(-IloF/-I5°F)/13.Proper use of restriction and exclusion:No discharge from
/eves,nose.and mouth
V/V 3,Proper Hot Holding temperaturc(135°F)/Preventin!!Contamination bv H:mds
(I /-I,Proper cook in!.!time and temperature /II 1-1,Hands cleaned and properly \\'ashed/Gloves used properly/v 5,Proper reheming procedure lor hot holding (165°F in 2 II 15.No bare hand contact \\'ith ready to eat foods or approved
Hours)alternate mcthod properlv followed (APPROVED y N ).,.6,Time as a Public Health Control:procedures &records /'Highl\'Susceptible Populations
/
Approved SOlll'ce f 16,Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained 11'0111appro\ed source:Food in
"II good condition.safe.and lInadult~rated:parasite Chemicals
destruction ,
,j 8,Food Recel\cd at proper temperature 1/17,Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from ContaminatiCJn I 18,Toxic substanccs properlv identified.stored and used
cI /
9,Food Separated &protected.pre\cnted during food Water/Plumbing
preparation.storage.display.and tasting I'
J I 10,Food contact surfaces and Relurnables :Cleaned and I II 19,Water Ii-olll approved source:Plumbing installed;proper
Saniti7ed at ppm/kmperature back flow device
I.)II,Proper disposition of returned.pre\iously served or I I 20,Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)viol{/tions Re~lIire Corrective Acriollwithill 10 daJ'.~
0 I :",,-...•(R 0 ~1Io ,c Rt:~)1'0\0 Demonstr:ltion of Knon ledge!Personnel L 0 Food Temperatnre ControU Identification
T s T ,s
1.1/21.Person in charge present.demonstration of kno\\ledge.f'/27,Proper cooling mcthod used;Equipmcnt Adequate to
and perform duties:Certified Food Mana«er (CF:VI)II Maintain Product Temperature
,I ~~Food Handler no unauthorized persons!personnel II 28,Proper Date Marking and disposition--,.Safe Water,Recordkeepin~and Food Package I 29.Thermometers provided.accurate.and calibrated;Chemical!,.,...Labeling Thermal test strips
./~,Hot and Cold Water 3\ailable:adequate pressure.safe /Permit Requirement,Prereqnisite for Operation/'_J,
/2-1,Required records a\ailable (shellstock tags:parasite 3(),Food Establishment Permit (Current &Valid)destruction):Packa~ed Food labeled
Conformance "ith Al'provcd Procl'dures I Utensils,Equipment,and Vending
it]r 25,Compliance \\ith Variance.Spee13lized Process.and //31 Adequat~hand\\,ashing facilities:Accessible and properlyHACCPpian:Variance obtained for speciali7ed
processing methods:manufacturer instructions /supplied,used
/Consu mer Ad\isory {V 32,Food and C:on-food Contact surfaces cleanable.properly
designed.constructed.and used
11 26,Posting ofColbumer Ad,isorics:ra\\'or under cooked 33.Ware\\ashing Facilities:installed.maintained.used!
food,(D,scloq,re'Remindcr.'ButTet rlate)f\lkrucn Lahel Sen ice sink or curb cleaning facility provided
Core Items (I Point)Vialaliolls Require Corrective ACTioll .'VIIIt~f'rxceed 90 D{/ys or Next Inspectioll ,Wlliclle"er Comey First
()I ,"(.R ()I :..:0;c R
t!'i 0 ,\0 Prevention of Food Contamination L'0 A 0 Food Identificatioll
T /~T S
V 3-1,:\0 E\idencc of Insect contamination.rodent'other I V -II,Original eOlllainer labeling (Bulk Food).1.'/'animals I
VI 35.PersollJI Cleanliness ealil1Q.drinking or tuhacco use 'I Phvsical Facilities
"36..\\iping Cloths:properlv used and stored I -12.,,"on-Food Contact surl[,ees clean
~/13 7)Em irOnlllclllal contamination 43.Adequate ventilation and lighting:ciesiunatcci area~lIsed
,/3X,Annro\cd tha\\inu method -1-1,Garb,,!!e and Refuse properly dispo,cd:facilitie,maintained
1/ProPl'r l'st·of Ltensils 45,Phvsical t:1eilities installed.maintained.and clean
~
3'1,L tcm,ib.equipment.&linens:properly used.stored.-16.Toilet Facilities;properly constructed.supplicd.and clean
dried.&hand!t:J,In lI~C ulcn..,ib;properly lI~l:d
40.Singlc.scn ice &~illgk-use articles:properly stored I 47.Other Violations
and,,,cd A
Rec,~v:--,-:::i4------f'rintD ,/\jje:L-/){~Title:Person In Charge!Owner
(~tgn Lure)/'J hL/k/
Inspc~~--~~R~prrj/mA t1//~.d._I;/!YAII!II;C {<,Busillc"Email:
(::'lgn3tu .--~-_;-/.....-'1
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For~(J'6 (Revised 09-201r /'v /If I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STDI"O:'<S FRWY.,R;\I 607.DAI.LAS,TX 75207 21-1-819-2115 FAX:214-819-2868
..--,
Esta1/i;:J,l~ns:I Physical Address:(/yi1f;I~~I ~/0A /blj,I License Perin it #
I
Pa~c~
TEMPERATURE OBSERVATIONS /
Item/Location Temp Item/Location Tcmp Itcm/Location Temp
OBSER\·ATlO.':S A.':D CORRECTIVE ACTIO~S
Itcm AN INSPECTION OF YOUR ESTABLlSH:VIENT HAS BEEN ["",1 ADE.YOUR ATTE.TIOe!IS DIRECTED TO THE CONDITIO S OBSERVED A D
Number OTED BELOW:
I~~
'37)ht,1///'"MANA!~JJ!/rI/(fA}l7-~.J:hrt!YlJ 1J~j.K1 .u t;d /'/J M~)1 //Ylkl H11d-h7 ~)-,./.I df-1!-Ii-,
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lit!mil !!lJlllh!f4!;J-!
f -I 'I -
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Rece:~y:.-~~IPri,j;((/A#Sfvl(,o/:Z6~/\.Title:Person In Charge/Owner
(signalur (
In~y:
~I Priryv.--':,J#~/Ayu,,~~(,.'.-'/,A i I:~Samples:Y N #collected
~m-rH-06(Revised 09-2~/',76"./'
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDI.\IO~S FR\YY.,R:\I 607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
I .Ar.
D:l!?In 1tfTcc)I Timc out:pccnse Pcrmit ~I [,t.T,pe
I
Rt•.•"C'mcgory Page1_o~"'j
Purpo~c of IIIIpection:I I I-Compliance I\..-"'"2-l{outine I I 3-Firld Imcstigatiull I I 4-Yisit I i 5-0ther TOTAL/SCORE
Establislm~,.u 0.11 \-Yl I
Contact,0\\ner ~amc:
I
*'\II mber of Ih'pl'al \·ioialiol1"1:__/-,)-/:"umber of \'iolations COS:--rcJj
Physical tc~r1-s7 Z <:'Yl ;r~~.~1G.:~~~~t)txnpY I ~Jjco1 Phone I Foll<lI\-up:Yes (
:"0 (circle one)
Compliance Statu>,Out not in cllmplian~c 1:-:in \,;ompliaTlce 'i0 -nOIob>ef\ed ;>1.\%nO!,'pplicable COS %correeled on sile R=repeat'~
\lark lhe aooroonole OOllll,IIllhe OtT Ix"lor each numbered item Mark'''''a check mark in a"proonate box lor l'i.'i0."A.COS Mark on asterisk'*.in a nale bo"for R
Priority Items (3 Points)"iota/iIlIlS R(!/lire Immedia/e Correcth'e Action 1I0tto exceed 3 days
Comlliiancc Stalll>ComlJliancc Status
0 I ""C Timc and Temperature for Food afcty It ()I ;\"C It
L ,",0 A 0 t ;\0 A 0 Employee Hcalth
T S (I'=degree,Fahrenheit)T S
j/I.Proper cooling time and tt!mpcrature ,IV 12.Managemcnt.food employees and conditional employees;
/'knowlcch!e.responsibilities.and reponing
/,
Proper Cold ~'l~''!ICUlpcrft!:'f IoF,f~~~r.l t=13.Proper use of restriction and exclusion:1\0 discharge Irom.//\ltit/Cl "j I ./eycs.nose.and mouth/
Vr./3.PralleI'HOllloldin,!cemperature(135°F)J -./Prcwntinl!Contamination b"Hands
vi /-I.Proner cookim!time and temperature /1-1.Hands cleaned and properly washed/Glo'es used oroperly
I/V 5.Proper reheating:procedure for hoi holding (165'F in 2 A~15.No bare hand cOnlact with ready to eat foods or appro'Td
Ilour5)alternak mcthod properlY follo\\'ed (APPROVED y N )v 6.Time as a Public Health Control:procedures &record,,,-Highh Susceptible Pooulations
Appro"ed Suurec /l 16.Pasleurized foods used:prohibited lood not offered
/Pastcurized eg!lS used when required
V 7.Food and ice obtained frolll approved source;Food in../V good condition.safe,and ul13dultcrated:parasite Chemicals
destruction ./
/8.Food Recei,ed al proper temperature II 17.Food additi,es:approvcd and properly stored:Washing Fruils
&Vegetahles
/Proteclion from Contamination /18.Toxic subSlances properly identitied.stored and used
iI"9.Food Separated &proteeled.pre,·enlcu during toad Water/Plumbing/I oreDaration.stora!!e.disolav.and tastinn,/
/10.Food colliact surfac~tl~l~~~t:~I~e~I ]I 19.Water from approved source;Plumbing inslalled:proper
1/Sanll17ed at 1m.'m .If \J back now de,ice
1/II.Propcr disposilion ofrctll1~d.pre,iouslysened or /20.Apprm·ed SewagdWastewaler Disposal System,proper
"reconditioned disposal
Priorit\·Foundation Items (2 Points)"iotations Re,"ire Corrective Actioll with ill 10 days
0 I ,"C R 0 I ""("Itt:,J .\0 Demonstration of Knowlcdge/Pcr~ollnd l .'Itt ,\0 Food Tempcrature Control/Identification
T I-1-',_2 S..-----'//V 21.Persoll 111~harge prcs~nt.demonstration of kno"ledge.27.Proper cool ing method used;Equipment Adequate to
and Oerl(>r111duties,Certitied Food ~lanagcr (CF\I)~laintain Producl Tcmperature
./22.Food Handler no unauthori/ed persons personnel /2~.Proper Date ~·Iarking and disposition
Safe Water,Recordkcepin~and Food Pa('kagc /29.Thenllomelers pro,·iued.accurale,and calibrated:Chemicall
./Labelin!!Thermal test slrips
.",23.HOI and Cold \\'ater a'ailable:adequatc prcssure.safe /Per~eq ircmrnt Prerequi"itelor Operation,
'"2-1.Required record,a\ailahlc (shell stock tags:parasite /1 FOOdE~;e:A~er rWtJ(ft}~U1Iid)I deslruction):Packaged Food labeled 30.
It(Conformance"ith ,\ppro\cd Procedures -Uten ils,Equi pnYen!.and Vending
1 1
25.Compliance with Variance.Speciali/ed Process.and /31.Adequatc hand\\ashing facilities:Accessibk and properlyILICCI'plan:Variance obtaincd ror speciali/ed supplied.usedp,"oce"lsin!.!methods:manut:lcturcr instructions
V Consumer Ad\isory /32.Food and ~on-food Contact surlc,ccs clcanable.properly
/I designed,constructed.and used
l'26.Posting:of Consumer Ach isorics:raw or under cooked .,/33.Warc\\ashing Facilities:inslalled.maintained,usecl/
fllOlb (Disclosure'Rcminder Bun"t Plate),Allergen Lahel Scn icc sink or curh cleanin!!facility prm ided
Core Items (I Point)Viota/iolls Re(/Ilire Corrl'c/ivt'Actio"So/to Exceed 9{)Days or Sext /Jlspectioll,'~7,;c"el'Cr COllies First
()I ,"C R 0 I :-."("It
{',0 ,\0 Prenntion of Food Contamination l'"0 J 0 Food IdentificationT/~T S
"'~3-1.'\0 E,ldcnee of InseCI contamination.rodent olher ,-II.Original comainer laheling (Bulk Food)
anima"
1"1/35.Pcr:-,onal CleanliJ1e~s eatin!.!.drinking or tobacco lise Phvsical Facilities
:/./36.\\'ipinQ Clollb:properly u,ed and stored /-12.~on-Food COnlact surraces clean
V 1/37,EI1\irolll1lcntal contamination ,/-13.Adequate \cntilation and lH!htl!H!:cie:-,i!!nated nrcas u~ed
./3X.Apprm cd lha\\in!!mClhod .,-1-1.Garbage and Reru,e properly dlSposed:IClcilities maintained
ProneI'esc of (;tensil ••//-15.Ph"ical facilitics installed.mallllallled.and clean
./
V 39.Llen"I,.cquipmcnt.&linens;properly u,cd.'lored../46.Tollet Facihues:propcrly constructed.supplied.and clean
./dric-d.&hdlldkd In u::'c U{Clhll..,;pronerl,lI~cd
/V .:lO.Singlt,:.<.en icc &~ingll'-ll:-C:arti~47.Other Violatiolb
and lI~~d __-)
Recehed by:~c:/~Print:!fit de ~tX~Title:Person In Charge/Owner
(sign3ture)-
Inspected by:(r,~)'~llf:-,&..(1vrfJtl-\I Y/\Prinl:Ru,inc"Email:
(signature),,''\
Form EH·06 (Revisec 09-015 ,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77:\.ST[\I.\IO:\S FR\\Y .•R\1607,DALLAS.TX 7S207 21.t-RI9-21IS FAX:21.t-819-2868
(/1
~.1.b~CJ I Time Olll:
~.J-iccn1DP'~~(;(}Lq30 ct '2-I
F.,(.f\pc
I
RI~k Category Page.J_of_~.\v ~
Purp(~c of In ~pcctiun:I I I-Cumpliance I y 2-Roulinc I I 3-Firld lrncSlil:atinn I I .t-\'isil I I SoOther rot;:\OSCO~E
E;;~:~e~n/~~F(J I c,:acl,o\\ncr '\;amc:
I
*'umber of Rt'Pl';1('·iolations:__\2,,/'umher of\'iolalioll'cos:---
PhYsic IpiU(,~nIell ~,~k5Jfflt)ll~(~~11~)~Od)
fTlJlJn~'Follo\\-up:Yes..0 r f )/nS :\0 (circle one)-:'1"0 =not 0 >eI~d
-
Compliance Statu;:Out,::,not in l:t1lnpliancc::I"..••..in compliance :'>/.\-not .lpphcable COS =corrected on site R =repeat \iolation
\Iark the appropnate nomb in the OLT hi"f("each numbered item ~lark .,t.a chcckmark in approprIate box I,,,I:\'.'\0.'\'A.COS \Iark all astcrl>k •*.in approPriate box for R
Priority Items (3 Points)vio/a/itllls Re(/I/ire Immediate Corrective Action no//o e.xceed 3 days
Compliance St:HII"J COml)liance ~tatus
0 I ",C Time and Temperature for Food ~afel)'II ()I ""C Rr"0 A 0 (F =(kgrcc,Fahrenheit)t ,/A ()Employee Health
T "",T S
/'/I.Proper cool ing time and temperature (12.\lanagement.food employees and conditional employees;
/'kno\\ledge.responsibilities.and reponing
I v'Proper Cold Holding temperaturc(-II 'F -15°F)/13.Proper use of restriction and exclusion;No discharge from~eves.nose.and mouth
//3.Proper Hot Holding temperature(135'1')/'/Preventing Contamination bv Hands
-//4.Proper cook in!!lime and tC'll1per~ltlire .//1-1.Hands cleaned and properly washedl Glo\es used properlv
I 5.Proper reheating procedure 1(11'hot holding (165'1'in 2 l'15.No bare hand contact \\ith ready to eat foods or approved
Hours)alternate method properlv folloll'ed (APPROVED y N )•(1.Time as a Public Health COl1tro1:procedures &records /Hi!!hh Suscelltible POllulalions
/Appro\Cd SouI'ce /16.Pasteurized foods used:prohibited food not offered
Pasteurized eg!!s used when required
IV 7.Fond and ice obtained Irom approved source;Food in
good cundition,safe.and unadulterated:para,ite /'Chemicals
dc:-,trllctiol1
.I 8.Fo\)d Recei \~d at proper temperature A'17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
"Protection from Contamination .Y IR.Toxic suhstances properlv identified.stored and used
/9.Food Separated &protected.pre\ented during food Walerl Plumbing
//'preparation.storaQc~.di~and tastin~
1/10.Foud c0I14'f1es ~~,etu;~t ;X~Yit ~I 19.Water from approved source:Plumbing installed:proper
Sal1ltl7ed at ,ppll empcrc ur :b ,i back flow device
I II Proper dispositioll.J.iJ;j'"etull1ed.pre\iousl)sen cd or /20.Appro\ed SewagelWastewater Disposal System,proper
I reconditioned /disposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Actio/l IVithill 10 days
0 t ""C R 0 I ""C R
t·"0 \0 Demonstration of Kno"ledge!Pcr~onnd t
~
/0 A 0 Food Temperature ControU Identification
_l ~-T ~--------------I----./21.P~Tson in charge present.demonstration of kIlO\\ledge.27.Proper cooling method used:Equipment Adequate to
,./-and perform duties Certified Food \tanager lCF\I)/Maintain Product Temperature
./00 Food Handler no unauthori/ed persons nerq)nnel "2X.Proper Date :Vlarking and disposition
~afe Water.Recordkccping and Food Package /.2~.Thermometers provided.accurate.and calibrated:Chemical!
./Labeling Thermal test strips
t/0'Hot and Cold \\'ater a\ailable:adequale preSSlll'e,safe /Permit Requirement,Prerequisite for Operation....,.
V 2-1.Required records a\'ailahle (shellstock tag>:parasite
~30 .F~'Est,~I~nl p\r",f'ilnp)"'alid).I destruction);Packa!!ed Food labeled
Conformance \I ith Appro\cd Procedures \)I.:tensils,E'II.ipment,and \'ending
-1 -,if;..-25.Compliance \\ith Vanance.Spcctali/ed Process.ancl V 31.Adequate hand\\ashing faeil ities:Accessible and properlyHCCI'plan:Variance obtained for speciali/ed I supplied.usedproce~..•ill!.!ll1ethod~:manufaclun:r instrllcllOth
,,"""
Consu mer Ad\isor~/,32.Food and Non-food Contact surfaces clcanable.properly
designed.constructed.and lIsed
,(26.Posting of Con""11er ,-\cl\isories;rail'or under cooked I 33.Ware\\ashing Facilities:installed.maintained,used/
f"ocb (Di,elosure Reminder Bun"t Plate)Aller~en Lahel Service sink or curb cleaning facility prO\'ided
Core Items (I Point)Via/alio//.<Require Corrective Actio":VotlO Exceed 90 Day.<or Sex/Illspec/io/l,Wlricl.el'er COllies First
0 I :v "c R 0 I ,"C R
l ....•(),"0 Prevention of Food Contamination r "0 \()Food Identification
T /S T /'~
'"j:3-1.'0 E\idcnce of In,ect contamination.rodent other I -I1.Original container laheling (Bulk Food)
animals../V/35.Personal Clcanlillcs~"eatinu.drinkillU or tohacco usc /'Physical Facilities
/V /36.\\inin!!Cloth>:nronerl,used and >tored "
/'4~.:'\on-Food Contact surfaces "Iea~~
I 37.Ell\irollmemal contamination I "43.Adequate \entilatioll ~lI1dlit!lMu:dcsi!.!nated arca~used L
/3X.\ppro\cd th'l\\Ill!!method _..4-1.Garbage and Refu,c proped!ell-posed;I"cilities maintained
I Proper l'se of Ctensils //45.Ph"ical f;,eilities installed.mallltained.and clean
¥j 3'1.Lten>il,.equipment.&linen>:properly u,ecl.stored.I .\6.Todet f-acililies:properly constructed.supplied.and clean
dri~d.&h,lIldk'd In 1I!:)~U(I.:n .••ib;proper"lI~("d
~
-to.Slllgk-~en icc &~illglc-lI~L'artic.:Ie~:propcrl)!)torcd -I".Other Violation,
and u,ed I
Reeeh'ed by:1,~~7'/Y(~/Print:"-~_)L.~E ,ZA ty 06Y2t Title:Person In Charge!Owner
(r;;ign3tur~)
Inspcctcd b~4~l (~~.~{~t If \Print:Ilu\ine,~Email:
hi[!Il.ltlll"c)"/"r\)\~(\J
Form EH-06 (Re~9-2015)
-___
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77:-':.STE.\I\IO:-':S FRWY .•R;"I161l7.DALLAS.TX 75207 21-1-819-2115 FAX:21-l-819-2868
~..,
1:,.'~?lallle:,
1(?ta~re\n'lri ~1/~~cctP I License/Pennit it I Page fd_<-
-IA ~rl ...-
-TE~lJ>ERATURE OBSERVATIONS
Itrm/Location Temp Item/Location Temp Item/Location T('mp
OBSERYATIONS A:"ID CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO;o.J IS DIRECTED TO THE (O[\iDITIOI S OBSERVED AND
Number [\iOTED BELOW:~
--,--'\C)1.;-'\
~-~---h\\'L l ~I /.•~~r-..-,\h,\.._j_tJ l\rT'-...J V,II ,-_v ._
l (")I-,••'('I)(J(-.I~'Ll()nlA):j(1 {-t:_",(()I n(-ho <"-n-~--t-t,1Q__.I...\n,C'\(---
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,....--:---.....•I
Recei\'edbY~N ~f\\IV ~)Print:1)E:SE ~f\mcoe.r;Title:Person In Charge/Owner
(si~l1atllrc)~(_\""\If
Inspe~~1)irn \I ID l~n-~~(SiQl13tu .Samples:Y :\#collected
Form EH-~Wised 09-2015)I -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ".STE.\I\IO"S FRWY.,R\1607.DAl.LAS,TX 75207 21-1-819-2115 FAX:21.1-819-2868 t _...-,
CO \0 1bLlyn
I
TlIll~out:J l.ic~ns~P;:(C',I tj -(\OO~S III 1 [;1.I)pe lRI:-.k C,Hl.!gor:Pagq_of~L
I>urpi ~c of In Jpection:[-I-Compliance I ~2-Routine I 1 :I-Field Irl\esti!!lltion I ,.j-Yisit I I 5-0ther T~L'-"~R-
Estab ~I ;:p11 y\1~L'~i(,\·d..1 ,.~A.t,;:lll1tact,o\\ll~r :\amc:I
*'\umbt'r of Repeat '"iolatiuns:__V6:~rt.-./:\lImher of "iolalioll>COS:---
PhYsrd~f~~\t:l J V~-n I Ct~t~~l ~~y~(\Phon~:1 Fnllo\\-lIp:Yo,.j
:'>io (circle one)-....,I
R =repeal vio1'lt,~~Compliance Slatu;:Out not 11)compliance 1:\111compliallce :\0=not ob,e"cd X\~not applicable COS =corrected on site
:-lark the aOllrOOllate POIl1L,IIIthe OLT hox for each numb.!red item 'lark 'v"a ehcckmarl in appropriate box for 1:\..•.•.0.:\A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Rerlllire Immediate Correctil'e Actio"/lot to exceed 3 days
CUf1lI}liancr Statu~lompliance Slatus
0 I 'I ...C Time and Temperature for Food Safety Il 0 I ........C R
l':-.0 A 0 I l ....0 A 0 Employee Health
T V s (F =degrees Fahrenheit)T 1/S
V I(proper cooling time and temperature /I~.:-Ianagemcnl.food cmployces and conditional employees:v'kno\\led~e.resnonsihilities.and renorting
f)y ~.Proper Cold Holding tcmperatur~(.J IOF 45 F)/13.Proper use of restriction and ehclusion:No discharge from
v eves.no.;;c.and mouth
v ~3.Proper Hot Holdin2 tcmperature(J3S0F)/Preventin!!Cont:lmination bv Hands
V .J.)'roper cook 111"time and temperature /I.J.Hands cleaned and orooerlv \\ashedl GIO\es used properlv
V ••....).Propcr reheating procedure fDr hot holding (16S0F in c /15.No bare hand contact \\ith rcady to eat foods or approved
.....V.Hour,)alternate method properly (Dllowed (APPROVED y N )
~n.Time:h a PublIC Health Control:procedure,&records 1·lighh Suscentible POl)ulations
Approved Source r-16.Pasteurized tDods used;prohibitcd fDod not offcred
Pasteurized cuus used when required
".7.FooJ ,lIld icc ohtained from apprO\eel source:Fooel II'(,V good eondilloll.safe.and ulladulterated:parasite Chemicals
destructIon
vV X.FooJ Rece/\cd at prop~r temperature 1 17.Food additi,es:appro"ed and properly stored:Washing Fruits
&Vel(etables
/'Prolcctioll from Contamination <"'1 18.Toxic substances nrooerlv identified.stored and used
"/9~Food Separated &protected.pre,ented during IDod Waterl Plumbing'-'/preparation.storage.disolav.and ta>tin~
/,/
10.Food contact surfaces and Returnables:Cleaned and /19.Water from apprO\~ed source:Plumbing installed:proper
Saniti7ed at Dpnlltel11~lcrature back flow dcvice
JV II.Proper disposition of rcturned.pre"iously sen ed or /]0.ApprO\ed Se\\age/Waste\\ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls Rl"lIire Corrective Actio/l with ill 10 days
0 I 'I ,r R 0 I ....\:r R
l :-0 ~0 Demonstration of h:nowlcdgel Personnel 1.'.'0 A 0 Food Temperature Control/Identification_:L --~-~T S
21.Person in charge presenL demonstration of kno\\ledge./27.Proper cooling method used:Equipment Adequate to
/,and perform duties,Certified Food :'vlanaacr (CF~I)~'Iaintain Product Temperature
I "Fo.,d Handler no unauthori/cd pe",OllS,per'llllnel /~~.ProneI'Date :'vlarkina and disnosition-_.
Safe \\·ater.Recordkeeping and Food Package ./29.Thermometers prmided.accurate.and calibrated:Chemical!
./Labelin!!Thermal testqrips
V "Hot and Cold Water a,ailable:adcquat~pre»ure.safe /Per91i1 Req~irement,Pre equisite for Opera lione.-_J.
V 2.J.Required record,mailable (shellstock tags:parasite
~30.Food 4ta~}Shn\el~F9f~y"i(i)v destruction I:Packaccd Food labeled
Conformance \\ilh Approved Proc~dllrc~'-"t:tcnsils,Equipmc t,and Yendingr-I f}25~Compliance \\ith Variance.Speciali/ed Process.and
/1/31 ~Adcquate hand\\ashing facilities:Acccssible and properlyHACCPpian:Variance obtained 1'01'spcciali/cd supplied.usedproces'IilH!methods:manu!uclurer Itlslruction"i
Consumer .\d\isory /32.Food and Non-IDod Contact surfaces cleanable.properly
V designed.cOllstructcd.and used
l'~6.Po.'!tingof Conslimer Ad\isori~s:fa\\or ul1(kr cooked /33.\\'arc\\ashing Facilities:installed.m3intail1~d.lI.'!cdJ
foods (Di,clostlre Reminder ButTet Piatt)AlIer"en Label Sen icc sink or curb cleaninl!facilllv prm idea
Core Items (I Point)Jiiolatiolls Re(fllire Corrl'ctil'l'Actioll Sf}((0 Exceed 90 Days or Sext fI'SlJecrio/l.JH,ic!te'-eT COllies Fir~t
0 I ...."(R ()I ....,C R
t:"o y'0 Pre\~enti(Jn of Food Contamination t 'I 0 ,0 Food Identification
T 'i T S
V 3.J.'\;U E\idcnce of 11l",1..!({contHl11l11ation.rodent other ,V .JI.Original container laheling (Bulk Food)vi V/animal:_..,
v /'35.Personal Cleanlllles.'!eatinf.!.drinkin!.!or tohacca tl~l'Phvsieal Facilities
v ._/'"36.Wipinl!Cloth,:properlv used and storcd ./42."on-Food Contact stlrn,ces clean
•.../37.En\irOlllllL'nt31 conl.llllillalion ./.J3.Adl'tlllat(:\e11liJation and lightin2:d~~i~nated areas useJ
\.1"3X.o\pprO\cd tha\\in!!method ,;.J.J.Uarn:!!!e and Refu,e oroncrlv di'Doscd:facilities maintained
/I'roner esc of t:tensils ./.J5.PIl\sical facilities ill,talled.maintained.and clean
"/'"39~Ltensi".equipment.&lill~n"properly used.stored.)/.J6.Toilet Facilities:properly constructed.supplied.,,"a clean
dried.&handled In U:,ClItClhil~:nroncrl\lIsed
I .JO.SlIlglc-;cn icc &,inglc-u,c article"properl),tored .J7.Other Violation,
and l"cd
Received by:{)L-y~~/\:rint:r<A ArA-t Title:Person In Chargei Owner
(signature)
Inspected bYd\\~\I<:;~(~~\~'~r-Drrint:Bu~ine,,~Email:
(~lgnalurL')
Form EH-06 (Re~'09-~015)'--'~I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\IO:\S FRWY ..101 fl07,DAI.I.AS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
f r\_.,/"7
bt'~t?~':4f AI ~/,t\(~-=r~!\ddrt)+l?~S1dJt'~lG lWiccnsc Permit:I I Pag<Lcf_L.
/'TE~IPERATURE OBSERVATIONS
Item/Locafion '-'Temp Ilem/I.ocal ion Temp Item/Location Temp
_,..-."-/_'t I ,I -L J-'WI,\r I (TY\L-t'~d'n'~')c--...u ,P U riel \vlW 1'1f.XJ L '-4£-t-,
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II'7f'-r~I
I l._)I I ~I/
OBSERVA TIO!'lS AND CORRECTIVE ACTIONS
Itelll A:--JINSPECTION OF YOUR ESTABLlSHi'"lENT HAS BEEN MADE.YOUR ATTE:-.lTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
_.....----...,.~;;Yc_LOmm...Q ('C'l I~~'-1(1('.,--H/\D ---+-1/\17 A"(\/)C·'t •.~~A-((.Kr-t ~vV'J ?
SD ~.l Q.VI ~)\-tt\~C\r%-(1~"';Or l?-vl/r'T?:.i I~CS)ti.L
I (
f
--in 1~1(\icYln t}/Irw LJ_(::'f-
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Recehed by:
~
Print:R/~A r::A-r Title:Person In Charge/Owner
(sit!nature-I"
~~b :rN\'I~'~~~n,O Print:
Samples:Y N tj colkcled
Fo~·1 ~vised 09-2015)\..._./'--'
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STDI.\lO\S FR\\')',.R:\I 607,DALI.AS,TX 75207 21~-819-2115 FAX:21~-819-2868
j ,
Dat~:\\III 'ATlm~ll1:I
Timc out:~Liccn,c pe~llJtC \-\--'r l l(~.,)I
hI.r",e
I
RI"('.ilego\')Page ~or -.J--')I >'>
Purn(se u 11l1spection:I I-Compliance I '"f'2-Routinc I I .'I-Field hl\-rstigatiull I I 4-\'isit I J 5-0ther TOTi\I.JSCORE
EstabliSh\1lC~t;1If~••.--1.Contact;O\\ne\'~"a\1le:I
*'\lImber of ({{'peat Yiulations:__,./:'\umbe,'of \'inlatio"s COS:,(1 .-":--
Pil)sical Acldrcsst 1.-1 -I .1 .1 ocr C~)lll1t)L
\
Zit\ot I ~hone:I
FolI,m-lIp:Yes ,
\.\
,I l1,t No (circle tine)
Compliance ~t"tus:Out not in compliance I;>;-in compliance :'i0 not ob.)cn ed X\-not applrcdhle COS =corrected on SHe R ~repeat \IOla~
V1ark the aO[lroonate ooint,IIIthe OtT box for each numbered Hem "'ark''/'"checkmark I!1appropnate hox for 1:,\,'1;0.:\A.COS Mark 3n .rsterrsk '*'rn aonrooriatc box for R
Priority Items (3 Points)violatiolls Reqllire Immediate Correcti1'e Actiol1l1ot to exceed 3 dal's
COf1!nlianC('Statu,COf1!IJli!lnce Statu,
0 I '\'\('Time and Temperature for Food Safety R 0 I ...•...•C Rl...•0 p'0 l '\0 \0 Employee HealthT~(I'=degree'Fahrcnheit)T S,.I.Proper ~ooling time:and t~l1lperatlire I I~.;\-lanagement,food employees and conditional employees;\kno\\ledge,responsibilities,and reponing
1 Proper Cold Holding temperature(~IOF -ISCF)/13.Proper use of restriction and exclusion;No discharge from-1./eves,nose,and mouth
,/3.Prooer "I.,t Holding tenlllerature(13S0F)I Preventing Contamination by Hands_,-I.Proper cookinu time and temperaturc ,,.1-1.Hands cleaned and properlv \\ashed/Glo'es used properly1/5.Proper reheating procedure for hot holding (16soF in ~IS.]\;0 bare hand contact with ready to eat foods or approvedyHours)alternate method properlv follo\\'ed (APPROVED y N )
6.Time as a Public Health Control;procedure'&records ,Hh!hlv Suscelltible POIJUlations
AplJrowd SOllrce 16.Pasteurized roods used;prohibited food not offered
Pnsleurized e~1!Sused when required
_/V 7.Food and ice obtained Irom apprm ed source:Fond in
good condition.safe.and unadulterated;para~ite Chemicals
J de:-,truction /
V 8.Food R~cei\cd at pmper temperature
~
17.Food additi\es;approvcd and properly stored;Washing Fruits
J &Veactables
I Protection fl'tll11Contamination IR.Toxic substances properlv identified,storcd and used
,/j 9 Food Separated &protected.pre\ented during food "aterl Plumbing
prenaration.storage.di~pldv.and tastilH!
,v 10.Food contact sllifaces and R~,Jrnables ;Cleaned and 19.Water from approved source;Plumbing installcd;proper
Saniti7ed at .llllmltJmlle allirc .f '."'I backliow de\ice
I
II.Proper dispositiof\of relUmed,pre,iOllsly sen ed or .-20.Approved Se\Vage/Waste\\,aler Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 POints)violatillll\'Require Corrective Actioll with ill 10 days
0 I :-..,('R ()I ...•,('R
l''\0 .\0 Demonstration of h:nowlcdge/Per~tJnnel t )0 "0 Food Temperature Control/Identification_!_~.~.-~..•-T S
~I.PerSOll in charge prc::,C'nt.del11(ln~tration of kno\\ledge,,~7.Proper cooling method used;Equipmcnt Adequate tovandoerfonndutiesCenifiedFood~·Iana~cr (CF:YI)Maintain Product Temperature
2:.Fuod Handler no un3.uthnri/ed persons.pcr>;onnel f ~X.Proper Date ~larkin!!and disposition
Safe Water,He('ordkceping and Food Package /~9.Thermometcrs pro\idecl,accurate.and calibrated;Chemical
./label ina Them1,,1 test strip~
0'HOI and Cold \\·.Her a\aibhle;adequate prc,sure,saf~/Pcrmit ~equirement,Prerequisite for Operation"_J.
V ~-I.Required records availahle {shell stock tag';parasite 1/Food E;t,blisT,ii'i'L,t PetmiL (Curre'''t '&Valid)./de,tructioll):I'a,km:cd Food labeled ,I 30..-•..._'-
r-l Conformance with AI'pro,cd Procedures L~l'nsils,Equipml'nt,and Vending
It ~5.Compliance \\ith Variance.Speciali/ed Proce;s,and !,31.Adcquatc hand\\'ashing facilities;Accessible and properlyHACCPplan;Variance obtained l'or 'peclaliled supplicd,usedoroce')"ill£!11l~(hod():manufacturer instructions
Consumer Ad,isory 32.Food and ]\;on-food C011latl surfaces cleanable.propcrly
./designed.constructed,and used
I ~6.Po:-.ting:OfColl::.umer Ac1\ISOfl~S:ra\\or under cooked 33.\\'arc\\3shing Facilities:installed,mJintain~d.u::,cd/
foods (Discl,,,ure Reminder Burfel Plate)f\lIer~en Label ~Sen ice sink or curb cl!...'aning facility pro\ided
Core Items (I Point)JlioIIlTi()II~Require Corl'ecli,'e Actioll SOT TIl Exceed 90 Da,l'~or \ext IlIspecTioll,JH,iclre,'er Comes First
()I '\...•(R 0 I ,'\C R
l'...•0 ,()Pre,cntion f)f Food Contamination r ...•0 ,\0 Food Identification
T S T /S
3-1.;-'0 E\idcnce of In,ect contall1inmion,rodenLolhcr ./~1.0nginal container labeling (Bulk Food)rV ./i.lnimab ,I
./.3S.Personal Cleanline:-.s'eatina.clrinkint!or tobacco use Phvsical Facilities
,'/36.Wipln"Cloths;properl,ll,cd and ,tored ./42.,on-Food COl1latl ,urlnces clean,t'37.En\in.)])llk'ntal contallllllatilHl /~3.Atkquate \cnlilalion and li!!htillf!:de~i!.!I1alcd an:as u~t:d
3X .o\pprm d thn\\in~mcthod /~-I.Gnrbn~e and Refu,c properly disposed;facilities maimamed
./Prooel'l se of Ltensi'"/h PI1\sical facilitics installed.l1lalntall1cd,and clean
39.Lte,,,I"-c~uipll1enl.&linen,;properl)u,cd,"mcd./-16.Toilet Facililies;properly constructed.suppllcd.and clcan
dncJ.&h,lIld k<.1 [II lI~ClItClhlb:propL'rlv lI~cd
t ...W.SlIlgk-scn i<.:t:&:..•inglc-U3L'article..,:properly I\tored -17.Other \'iolatio,,,
and uscd
Reeei\cd by:I Print:I Title:PCI'son In Chargel Owner
hi!!Il.ltul't:)'\;,/
Inspeeted by:\\\.:I I
I'J.I
,Print:Btl';inc,s Email:
f"'H!Il:.tlur~[\~.)\it'I 1 t t V \-Form ~H-Op (ReVised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI.\I0:\S FRWY ..IOI6()7.DALLAS.TX 75207 21~-819-2115 FAX:21-1-819-2868
I Licensel Pennil #I Page
TEMPERATURE OBSERVATIONS
Itcm/Location Temp Item/I.oration Temp Itcm/Location Temp
'.,',
Item AN INSPECTION OF YOUR ESTABLlSH:VIENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
OBSERVATIOI\S AND CORRECTIVE ACTlO:"lS
/.-~.-
,
}I (_I ,.
I I .,,I/f .I I \.,!•I I ,'I ,\1..1,,,,-I I
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Print;Received by:I
(Sif!lluturc)~".\.",J ,..,'-
Inspccte1by:J I'(/./I(siQl1nturej..fit J I ~.{J ""1 i I
Form EH·06 :~evised 09·2015
Title:Person In Charge/Owner
I'
Sampks:Y N #collected
Dallas 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
r
Dat~:->I ,l;'illlCill:I TI1l1COLlI:
/1
License Penlli!'i
1
hI.T.,pe
1
Rls~C,l!I,:g:llr:Pagc ~of J--
"),/:..
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:
I
*\'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
,~,I '.~I II
Inspected by:,\\'
(\\I(\Print:Bu,inc,",,,Email:
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
.
ESI'lblisllll1,1l1 Nall1~:.1 Ph)sipl t\d~ts;:/11 ,,'ill Slal~:I Lic~llsc P~rlllil #I Pagc~cr -,.\\,'~\,.')I -I I ''~_....t ,,I'~~-'-..'-,,.~,-
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
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Inspe,*ed by:"j l,h,I.
Print\
(si""atIJl'c)']
,-Samples:Y N Ii collecled'.-Form EH·06 (ReVised 09·2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE'L\lO'S FR\\Y.,R\161l7,DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
-DatI:it I!071 (TII11~in 1Tlln~out:/1 I ic~ns~P~nnJt "(/I ~~t?C I RIsk l'al~g()rI Paget-o~'J .,J(I (.-((_t -P~f In~pecti()n:I I I-Compliance I .""2-Rnutine I 3-Field Irl\esti~ation I I 4-"isit 'I I 5-0ther ~.••..TbTALlSO)RE
Establ\,h:t,~lt)(.:~(.r r:I
Contact 0\\n~r :--;al11c:
I
*\umbcr of I~l'p(.·at "iolatioll':__((-./:'\[lmbcl-(If '-inlations COS:I .--
Physic,~Addrcs~,t1'-=;"'"'\-,
•..\;~~'C(OUlp(\)Li~)I\onc:Follo,,-up:Yes t
~~l).,1 ..":\0 (circle one)\
.:-.I'in compliance :\0 m.'l nb,:,encd :-i.\=not applicable COS=c rretted on site R=repe:l[,,~Compliance Statu"Out -l1"t in CLli!lj'j d11<e 1;\
"fari-the appropnate POlllt;m thc OlT box for each numbereJ item Mark 'v"a checi-mark 111appropnate bo,for 1.'\'.;\'0.~A.COS Mark an astt.'fI.">k '*.in appropriate box for R
Priority Items (3 Points)violati(lll.~Require Immediate Correcti"e Acti{lIlllot to exceed J days
Compliance Stalm ClI1llplianc('Statu,
0 I :.."c Time lind Temperalure for Food afet~Il 0 I ,"('R
L :-;o ./(°L ,0 <\0 Employee Health
T /,(F ~degree,Fahrenheit)T V ~,I.Proper coollllg time and temperature V 12.:Vlanagement.food employees and conditional employees;.V /./kno\\ledge.responsibilities.and reporting..v/,7 Proper Cold Holding temperature(.•1'F .•5'F)...V 13.Proper use of restriction and e,elusion;No discharge Irom
eve",.nO'ie.and mouth
.//'3.Prop~r Hot Holding tcmpcrJlure(135'F)./PreH'lItin!!Contamination by Hands
v /...Proper cookin!!time and tempemture ./,1.•-Hand,cleaned and properly \\ashecL GIO\es used properly
//5.Proper reheating procedure I()r hot holding (165'F in 2 -1 15.No hare hand contact with ready to eat foods or approved
/V Hourq alternate method properlY followed (APPROVED y N )
/0.Time as a Public H~alth Control;procedurc,&rctor'd,/Highl\'Susceptible POllulations
Appro,cd Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized egus used when required
V 7.Food and ice obtained fi-OInappro\ed source;FOlld in
good condition.safe.and unadulterated;para,ite /Chemicals
de,truttion
8.Food Rceei\cd at proper temperature I~/17.Food additi\'es;appro,cd and properly stored:Washing Fruits
&Vegetables
Protection from Contamination /1 18_To,ic substances properly identified.stored and used
/•..9.Food Separat~d &protected.pre\cnted during food Waterl Plumbing
/prl.!paration.storaue,displa\.and tasting /
10.Food contact surt~,ces and Returnabks ;Cleaned and /'j 19.Watcr li'om appro\ed source;Plumbing installed;proper
"/Saniti/ed at pOIll/temperature back flow (b'ice
/I I.Prop~r disposition of rctumed.pre,iously sen cd or II'20.Approved Sewage/Wastewater Disposal System.proper
reconditioned I disposal
Priority Foundation Items (2 Points)violatioll~Refluire Corrective Actioll with ill 10 days
0 I .',('R 0 I ;\"('R
l ,0 ,\0 Demonstration of Knowledgel Per~onnel I :<0 \0 Food Temperature Control/Identification
T f--/-,-----__T ~S
21.Person in charge present.dcmon:,trJlion of kno\\kdg~.
~~P ';P 27.Proper cooling method used;Equipment Adequate to
.1 and perlorm duties Certilied Food \lanaQer (CF\I).:--'Iaintain Product Temperature•..
/22.Food Handler no unauthoriled p~rsons per"ol1llc!'[/~28.Proper Date Nlarkinu and disposition
Safe \\Ma.Recordkecping and Food Package /29.Thermometers provided,accurate.and calibrated;Chemical
/L:tbcJing .I Thermal test strips
.'"Hot and Cold Water a\ai)6blc;adequate prc,sure.saf~/Perll'it ~ql irement,rrerequisite for Operation-_J.,l't ~.•.Requir"d records a\~~k (shelbtock tags:parasite ~VI 30.Food Esl:~n ~1~1rr 'il)t:'?n~\"alid)...~dc,truction);Packa~ed F labeled
Conformance"~h ~lpro\Cd Procedures /Lten i15,Equ'Jmcnt,and Vending
I 1 fy v ~5.Compliance \\ith Variancc.SpccJali/ed Pr(1c~".and ,,/v 31.Adequate hand\\'ashing I:lcilitics:Accessible and properlyHAeCI'plan;Variance obtain cd lor speeiali/ed supplied.usedproce~:iin!!Il1dhods:J11.:lIlUructurer ilhlrllctiol1-;/
/Co",umcr Ad,isor~'/3~.Food and :--:on-food Contact surfaces cleanable,properly
/designed.constructed.and lI~cd
{~6_Po~til1g OrCOIlSlIm!:r ,\(h isorie~:rJ\\or Linder cooked ,./33.Warell ashing Facilities;installed.maintained.used!
foods (Disclosure R~lllin(kr Buffet rlat,,),Allergen Lahel ,Scn icc sink or curb clcaning "'cility pro\ided
Core Items (I Point)Viollltioll<Require Corrective ACTioll .\'otto Exceed 90 Dal's or Vext Illspectioll ,Whiche"er COllies Fi~t
II I ~)C n ()I ;\"~I R
L ,()Pre,cntion of Food Contamination l-"OJ Food Idcntification
T ",T S
~J~.'-:0 E\iciencc of IIl~l...'ctcontamination.rndent other ,/I 41.0riginal container labeling (Bulk Food)
\..animal..,
v 1/35.Personal Clc[luiim:ssieatll1!!.drinkitH!or tobacco usc ./Physical Facilities
...1/36.\\,ipin~Cloth,:properlv used and stored r /..~.",on-Food Contact sur"lCes clean
,J 1/37.Em ironmcntal contamination //.•3.AdcuLI'Jtc \t.:ntilation and litLhtinu:ciCSH!llaled areas lI:-,cd./3~.Annr",~d tha\\in~mcthod "/...•.Garh:l~e and Refuse properlv di,po,ed:facilitie,maintained
/Proller r~cof Ctcnsils //.•5.Ph~,ieal 1[lcilltt~,installed.ma"lI:l1n~d.and clean
/V jl).Vtl?n"ib.equiPIlll?llt.8.:]inen~:proper])u3l?d.'tored./V 46.Totiet Facilitie,;properl)constructed.supplied.and clean
dried.&halldh.:d In usc lIlt.:ll'\lh:rnJperl\lI:-..:d
\41l.Singlc·,cn icc &slngk-lbe article,:properl),tared 47.Other ,'wlatton,
and u"'l?d ,'.
Recci\'ed by:"?if L_',\.-Prinl:I -\I((('(.\.Tille:Pcr~on In Charge!0"ncr
hlgll~HllrC'J \.1",,\
Inspcctc(~t II<;:;~t --~I\~d\.h (
"
Print:HlIsinc.,~Email:
hi!.!llallltJ l'r \
'----Form EH O~B.evlsed 09 2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77:'i,STl,::\nIO:'iS FR""Y,,R:\1607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
i 1
Est'r
s
\";n;~n\cf"yt(i I Ptt~~dtr;~\\~(~\'\j ~~JClStt\)
I Liccnse Permit #I Paget cfL
./'\'L,TEl\WERA TURE OhSERVATIONS
Itt'lll/Location Temp Item/Location Temp Item/Location Trlllp
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OBSERYATIO!'lS A~D CORRECTIVE ACTIO:'llS
Item AN Ii SPECTION OF YOUR ESTABLlSH:VIENT HAS BEEN MADE,YOLJR ATTENTIO\l IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number OTED BELOW:
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I /-I I.i-i (\\l_..\~'-(\)\l-1 ,),,\\\\)I \(,\)!IL ~I 'C~,(.n·'I'¥.:...1 .,I
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Received by:
"f~"{1('1 _Print:(/1 ~\~(,I (('/\Title:Person In Charge/Owner
(~il':natllre)\I'/'
InS[le~~:j IJ c (-']I ,I 'P~tt,,
(sH!natll •(I .).'J ,Samples:Y N IIcollect~d
Form EH-Q61Revised 09·2015)"--
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 \C.STDL\IO\cS FR\\Y.,R.\I 607,DALLAS,TX 75207 21~-819-2115 FAX:21-t-SI9-2868
I ___,
Dat~:I I·}(~)\-~I
TIIllC out:I Llccnse Prtl ~1 C ell -;LLLl'1l LL TlPC 1 Risk CatL'gor~PageL ofL-
.-)i'J _CL --
Purpose ofl <Ilee ion:I .-1-.t -Compliance I 1 2-Routinc I ,3-Fil'ld In\estig:ltion I ,4-\'isit I I 5-0thcr TOl:t~ORE
E,tablishl1l~tc;\\\\\1 l),llli "t--I
Contact,OIl ncr :"al1lc:
1
*"limber of H.cpt.'af\'iolati()n~:__('./:\umber of \'iotatiOll>COS:).----
Ph)sieal Addre~'-'-)\'c.;_,v
~~t~~ly'Coutlv I ~~~:l\-Phonc:1 Follow-up:Yes U'L\~,'\:-<0 (circle one)
Compliance Statu,;-V Out V R =repeal 'io~nnt in compliance I"-in compliance :\0 not ob,cr.cd :\.\-not "pplicahlc COS corrected on site
\1ark the aooronriate oom"111the OCT box for cadi numbered Item Mar~'./'a chec~mark in aoorooriat<Ix"for 1:\.'\0.:,\A.COS Mark311 ,lSterisk •*.in appropriate box for R
Priority Items (3 Points)violations Re llIire Immediate Correcti"e Actiol1 1101to e.xceed 3(lays
Compliance Staw..,COmllli:lllre Statu,
0 I 1<-,.('Time and Temperature for Food Safety Il 0 I :>"c R
l':-;J A 0 r "o /A 0 Emplo~ee Health
T ,(F =d~gr~e,Fahrenheit)T ~~
~;I Proper cooling tilll~and temperature-.,;1'I~.:'vlanagement,food employees and conditional employees;
/I km)\\ledge.responsihilities.and reponing
.//0 Proper Cold Holding tcmperature(.)IcF ')5T)",/13.Proper lise of restriction and exclusion:No discharge frolll
eves.nose.and mouth
"/3.ProDer Ilot Holding temocraturc(135°F).Prenntin2 Contamination by Hands
'"/.).Proper coakin!.!time and temperature r /I,).Hands cleaned and nronerlv \I ashcd!Glo'es used properlv
;V 5.Proper reheating procedure 1'01'hot holding (165°F in 2 A'15.No bare hand contact with ready to eat foods or apprmed
HOLlrs)alternate method prooerlv followed (APPROVED Y N )
..",.6.Tillie as a Public Health Control;nrocedure,&record,,1·liphl\,Susreotible POllulations
/
ApproYCd Source ..r 16.Pasteurized foods used;prohibited f'ood not offered
Pasteurized e£!!.!sused when required,7.Food and ice obtained from approved sOLiree:Food in,1 /V gooo condition.safe.and unadulterated:parJ~ite Chemicals
d('struction j,8.Food R~cci,ed at proper temperature l'17.Food additi,es;apprmed and properly stored:Washing Fruits
.I ./&Ve!letables
"Protection from ,ontamination A 18.Tax ic substances nronerlv identi tied.stored and used
"/9.Food Separated &protected.pre"cnted dUring food Waterl Plumbing
)preparation.storage,disolav,and tasting
/Ill.Food contact f"faces and ~I,rl~!~s :Cleaned and /'19.Water Irom approved source:Plumbing installed;proper
./Sanitized at \'p~m 'k 1 '[,ur backtlow device
1 I II.Propcr disposiiiOn'rl'f rCtll'rirl"rr pre,io\lsly sen cd or )/~O.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation 1tems (2 Points)violalions Rc~lIire Correcth'c AClioll withi"10 days
()I 1<-"(R ()I 1<-,C R
t ...0 ~0 Demonstl'!ttion of Knowledge/Pcrsonnrl r .'\()0 Food Temperature ControV Identification
T --~--_T --/s
1'-~I Persoll ill charge present.demonstration of kno\\kdgc./n Proper cooling method used:Equipment Adequate to
'"/and perl'onn duties/Certified Food ~Ianager (CDI)/:Vlaintain Product Temoerature
.,;:!2.Food Handler'no unallthori/Cd person'llersonne!./2~.Proner Date Markin!!and disDosition
/Safe Water,Recordkeeping and Food Package //29.Thermometers pro\'ided,accurate.and calibrated:Chemical!
Labelin"Thermal test strips
I /0'Hot and Cold Water a\ailahk:adcquate pre"ure.safe ./Permit RCQu~rclnenl,Prer/quisite for Operation_J.
J 24.Required records a\'ailahk (shelbtoek tags:pal'3silc -{30.Food ESlabli~let/t e?.it (1'lrr~1 )
destruction):Paekaued Food labeled
urr ~I
rj Conformance with Approved Procedures Gtensils,EquipmJ,t,and\'cnding
[-1 25.Compliance with Variance.Spccia[i/~d Proce~s.and V d ...j Accessible and properly
HACCr plan:Variance obtained for speciali!e"31.Adequate han lI'ashmg laclillles:
proces-;ill!!methods:manuf3cturcr instruction ....1./supplied.used
Consu mer Ad\isory "'v 32.Food and Non-food Contact surlJces cleanahle.propcrly !)/?"./designed.constructed,and used
'1 26.Posting of COn~L1l11crAd\i~oric!');fa\\or under cooked /V 33.Ware\\ashll1g Facilities:installed.maintained,used,
f'oods (Disclosure'Reminder'BuITet Plalc)Aller~en Lahel Sc;n ic~sink or curb clcanin!!facility pro\ided
Core Items (I Point)Violatioll<Relll/ire Corrcclil'('Action .\01 /(l Exceed 90 Dol'S or ,\extillspectioll.Wlticlte,'er Comes First
0 t '\"(R 0 t :..,c R
L :>o /'()PreHntion of Food Contamination t·,0 //(J Food Identification
T ./~T ~
",'_/3,).:'\0 E\idencc of Il1s~ct contamlllation.rodent other \),41.0rigll1al container labeling (Bulk Food)
animals V
,35.Personal Clcalllillc!,>~/eatin!!.drinkinl!or tohacco u~e Phnical Facilities
.'/36.Wipin~Cloths:Drollerl"u,ed and stored ;I',)2.~on-Food Contact surfJees clean.;I'37.EI1\irOllmclltal contamination /nAdeuuate \cntilation and li!.!htItH.!:d~~i!.!nat~d ~rcas u~ed
"JX.Appro\ed tIM\\in!!method "".).).Garhagt:and Rl.!fusl'Droperl\'di~Do~ed:facilities maintailll'd
PralleI'l'sc of i.:tensils ;I',)5.Ph"icaIIJcilitie!>installed.mailllallled.and clean
1..-39.Ucn,ib.eqUIpment.&linen,:properl)l"ed.stored._//,)6.Toilet Facilitie,;properly construclCd.supplied.and clean
dned.&handled In u,e uten,ih:nronerl,u,ed
\if /,,'1 4().Sil1!.d(,-~cl"\ice &~ill!.!le-tl~e article~..:prLlpcrly ,torecl .)7.Other Violations
land lh('~1 -
Recched ),/1-,>rL I.,'-~.~-Print:t.U f'.I ~~1-1~\_Title:Person In Charge/Owtwr
(,)lgl1atu~)~~te,cd I n-.11'/.\('II t"hJ 6 \Print:J )BU.I!inl'\.I!Email:
(,IU~'e,oJ l.
For~106 Revised 09-2015)-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
ZJ77;\,STE:\I:\IO:\S FRWY"R\I 607.DALLAS.TX 75207 ZI~-819-ZI15 FAX;ZI~-819-Z868
,-.,Jl,
1~'llI~l\J~}\:~I I \2 "~\1 t\.~I Ph)SiC'II~'~C~~~~\\\t ~),I\{1 J {City S:'\_y l License/Permi!#I Pagt{"_(,r£_
J _,TEMPERATURE OSS'ERVATlO:"l'S
Item/Location Temp Item/Location Temp Item/Location Temp...
t >l I '7:~--"l .-\--~\\\,/(WI 1'\.)1'I ,-)1)V I,,'"5lfl"I--•)'r---\...I l
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OBSERV ATIOl'iS A:"I'D CORRECTIVE ACTIO~S
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTDiTlO'J IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
I 1 /I.
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Received by::/L ~--L'_'l--.'-print:J:_d Ot'-(tx f I \.Title:Person In Charge/Owner
(Sl~natllre)
Inspected bi t!\.Ii >-',(1.'r/!'\r-i t?t:\'I ,J
hWllature)_,\SanlDles:Y ~#collected
'f)rm EH-06 (R~d 01-201S)-_J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1.'77 '\.S'I E\I\lO,\S FR\\Y.•R\I 607,D,\I.I.'\S.TX 75207 21·H1I9-2115 F.\X:21-1-819-2868
at:<;1n?/;)l1C in:I TIlllc out:Llcen,,~rerllllltJc )!Ul __oro Oi~rrQ>t 1'1'"I RI"(.It~gm:Pag~~
~u'~c lflu~pcctio":~~~-I--C-t-)-m-IP~I-h-lt-K-e~~~~~~2~-R~o-u-ti-"-e~~~-~·1~3-.'F~~~I-d~I~"-\-~-·s-t-i~-a-t-fu~n~~~~~~-I--=\=·ias-it~~~I~~~-5---0-t-h-c-r~~1-·~~~~~~~~··C-~~~E~
t-
_E_~_stt_~'+b__~~~~I_I~~n~e_n_t,_l_'a_l_ll_~~._,_~~~_.---l-(-·=(l=n-t,-tL7·t~O~"~1-1C-'I-.'--a-n-lc-':~----------_.--------L_*--'\--II-m-b-c-r-O-f-I-{<-'I-'<-'a-t-\-i-Orla_l_i'_JI1_\_:~~_--f1'l~:~I~\'Cl_)"\lev t ./'\lImber ol'\'iolatiol1\cos:~-14••••
PhYSief t~TS.~f I I(U .\'~I cl~pf11~IN\I ~-?losI Phone I ~~"l";~::I~;e~~)~)~/;
Compliance'StatuI):Out nllt 111c~)mpli3nt,,;C:1\
'vIark the appropriate Plllilb In the OtT N)\ror each nllmbereJ Jtem
III';:'mrktnce \01not ub,e""d '\.\nl'l arplicable-CO"corrected on site R repeat 'Iob~
\Iark ·'/·.t dtrl'ktllJrk tn appropnate M\for 1'\.\0.\\.COli \IJrk In .ht"rhk·*.til anoronrlate [10\I,'r R
COl11llliance Statu>
Priorit.Items (3 Points)I'io/aliolll Rel/llire Immediate Correclil'e Ieliou/1lI1 to exceed 3 days
9.Food Separat~d &protected.prelcl1led durll1g Ic)od
pren,lraliotl.storJ!.!.e.displa:-.and lu::.ti'l1!..!
(nmDli,tncc Statu,
o I \~r
I "0 ~0
T ;'S
/"/'
Time and Temperature for Food :,afol)
(F =dcg'ee,rahrenhetl)II!I 01 I ~\I (
I ~70 \()Employee Health
~T~I--~_r-I_I~~--------r--t
I I~!1.Proper cooIlIlg time 3nd tL'mperature
/'2.Proper Cold Holcllng tel11l'eraturel-ll I -15 i')
12.\1,1l1,lgement.rood el11plo~ee,and condillonal emplo)ees:
kncl\\iecit!l!.rcsPoll~ibtlitic::;.3nd rcp<'rtl1l!.!•
R
/
!1/1 I
13.PI('per u:;,('of re~triction and e:\clu:-'ILln:'\;l)Ji=>charge fr0111
('\e".nnse.311d mOllth
Prewntin!!Contamination by Hands
I 1-1.lIand,cleaned and properl)lIa,hed (jIO\es u>ed properly
15.'\0 bare hand contact IIith rcady to cat rood,or approlcd
alternate method properlv Il)IIolled (APPROVED Y '\
/1 High"Susreprihle POI>ulation'
3.Proper Hut Holding tcmper.tturel135 F)
-l.Proper cO(lklI1!.!time ~lI1dtcmpel .•.lllln:
5.Proper reh~3tillg procl!durc for hot holdIng (lflS-F In:2
Hour,)
/1
!I I(I.Pa'teuri/cd rood>used:prohibited ftll)d not offered
I Paste uri led e~~,u'icd IIhen required
6.Ttme as a Puhlic HC'alth C0nlrol:procedure,8:record,
/.\pproHd Source
I V-.Food ,1I1dice obtCllt1ed li'om appro I ed ,ouree.h>nd in
""~good condition.s~lk.and lllwdult('ratcd:p,ll"'l~lte
./'(k~trtlction..,I'8.Food Recei,edat propertel11perature
10.Food contact.S!,r(i.I.,p.:;.,anll'3t;.L\l\·nable,:ctk,l\1cd and /19.Water rrom approl cd sourcc;Plumbing installed;propcr
Saniti7ed at L v'ppm t[li~kl\4.i.6 I backlloll del ice~~--+---~-4---+~~~--~~~--------------------------------------~---i
II.Proper disposillon o.)i'rn\u~xd..-\'r.l\~iol't j"'rl ~11"1li ~II 20.Apprm cd Sell age:W~"tcII ater Di>posal Sy,tem.proper
rewndlltOncd ()VUI n Mi1..~ru'tt i 1 dt,po-;al
I'ro({'ction from Contaminatinl1
Chcmical;
/
/17.Food additilc"apprOled and properly storcd:\\ashing Fruib
&"euctablcs
Priorih·.F<1ulldatioll Items (2 Poillt~)vio/(//i/lll~Rt·(uire Correc/h'e 4clioll wi/hill /0 days
I IX.TlHic sub>1anec,proper!\idcntilied.>;tored and used
I "aterl Plumhing
()I ~~(
l ;\0 \()
T ./~~",-
/
Demon,tratioll of "nil"ledge!Pcrsonn'"Il:)~I ~~b Food Temperaturc ControU Idcntification
_r J -f--S
,_~I.Persoll in charge prc~ent.dl'lllOnstration of "'Ill)\\kdge./27.Proper cooling mdhod u~ed:Equipment AdequJte to
and perrorm duties Certilied Food.\Ianauer ICF\I)\Iall1tain Product Temperature
29.Thermometers prOl ided.accurate,and calibrated;Chemical
Thermal tc~t 'ilrin,
2:'.Food Handler no lInalltlwri/t:d pcrson'.pcr,>ollllei
R
-2t'.Prof)('r Date \larkll1!!and disDo~itiol1
/
Safe Water,Rerordkceping and Food Packat:c
Labclin!!
23.HOI and Cold \\',ller alailabk:adcquatc pre"ure.,ate
fir
2-1.Required records al ailable I,hell stock tag':par,bite
destruction):Packa~ed Food laheled
l>ermit.Rcquircmcnl.Prercquisitc for Operation
,/
V',/
_Conformance \\ith .\ppro\cd Prol'cdurcsr~.Compliance II ith '·anJnee.Speciali7ed Proce".and
1I.\CCP plan:,'arianc"ubtained lilr 'peciali/ed
nroce~o;il1:!lllt:lhoJ\;llMl1ul:lcturer in,\trw..:uolh
Consumcr Ad,isor)'
ILtcn,i1 ,Equipment,and \'cnding
J I.'J~quate handlla;hing racilities:AcceS>lble and properly
,uppllcd.used
I
I 32.Food and ,",on-i'ood Contaci ,urfaees cleanable.properly
de..,lgncd.cO!l..,tructcd.~lIld lI"ed
26.Po~tillgofCon"ulllcr.\d\I:-.orte~:r3\\orulllkrcooked I II /l I 33.\\are\\a~hillg racllltlc~;ill~tlllll'd.lllallltalneJ.lI..,ed
food ..•(Di~clo ....url.·Rt:l11inder Buffet Plate)\lkr!..!l'1l Lahel I Sen ICC ,\1111..or curh ck311ing facility JXO\idee!
()I ~~(
l "0 \()
T ~
.//
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//.,-/,/'
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PrcI cntion of Food Contamination
Core [tellls (I Point)l'io/llliom RCI/llire C"rreclil'!!AClioll .\'01 to Exceed 9(1 D{/y~or \exl/lIsfleclitm ,Whichc.'er Come,Fir~/
Food Identification
Pro DCI't\e of l tcn\ils
0 I ~
I "0r
I /
"/1
./
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./J
101
I I II
3-l.~o E\ld~J1cc of 11l~(,C{cOl1tall1l1l~ltiol1.n.llknl uther
animab
~
,\
-II.Orlginal cont,llner lal'eling (Hulk Food)
H(
~I
I
36.\\'ipin~Cloth>:properl'Lhed and ,((Ired
Ph"sical Facilities
~)I.Em Ir()nlll~nt31 COllt31l11llatll)J1
;"\.\ppnncd tlla\\IIll!llll'thnu
,:it)l tl:lh1i~.~qU1PIllCI1t.&11111:11..,:properl)u...•L·d."'lIlr(,d~1
I clncd.&handled In the IItelhl),:prnl'cril Ihed
-lO.Sll1gl~-~er\h.:e &....lllglL'-lh('~lrtICk":PI'l1J1~r1)...,t\lrecl
and lI,ed "
Recch'ed b,:,-;T'/'~
hl!.!l1atllr~J ~___/;_~A
i
I
i -l3.\dcqu:uc \(,!ltd.lllon •.mclli!liltlI1[!:dc..•u.!natl.'d ~m.!a~u...,cd
i print:V,T,'I
Print:
I ~"Other ,'uII,lliOn,
I
Title:Pcrson In Charge/Oll'nerI
Form EH·06~d 09-2015)
I
I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 C\.STDL\IO:,\S FR\\Y..lnl 61l7.DALLAS.TX 75207 21~-819-2115 FAX:21~-819-2868
Item/Location Temp Item/l.ocation Temp Item/l.ocation
OBSERVATIOi\'SA 'D CORRECTIVE ACTIO~S
Item A0i INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Ownerf
Sam Ies:Y N #collected
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.\77 '\.STE \1 \IO'\S FR\\\..R\I 607.0,\1,1,,\:-.TX 75207 2I.j-81,}-2115 F.\'\:21.1-819-2868
Tillle Ill::I1111l.:tHIt:
I-Compliance ,_.--2-RoutinrPurpowofIn'pection:I C"lllacl Oil Ilcr '\.lIne:
I -
I 1'0111\\\-111':'es
\0 (circle one)
3-Field 1m r,tigatioll .1-\'isit I 5-0thrr TOT AL/~CORE•
I *\1ll11IJ1..'r of Hl'IH-';I{\inlalioll"l:--
../'\lllllhl'r of \iolatio[}"1 C()~:__
Complianrr St;ltu~:OUl llo1lTlt.:'(lmpliallct!1'\In::llIlpliJIll:C :\'0 ~(lh)cr.~\1 :\.\IWI.)pplt~Jblc CO.""c0m.:ctt.'d on ~ile R ""rt'pe.lt \h ..,lation -
\1ark th~Jorr<'llnate nOlllt>111the 01 T ~'"I,lr e"cil numhelod Item \1Jrk .~.•1<heckm'"k In Jnt1r<'pn ,Ie I""tur 1\.'0.,\.CO~\t.lrk an .I<terl,k .*.In al1tlropnate b",fur R
Prioritv Items (3 Points)"iolaliolll R~qllire IlIIlIIediale Correclil'e .jeliollll(lt If}exceed 3 day.,
Conllliiallce ~t"tIlS
R()I ..•"(
I .'1 0 \0
T /.,
II.Proper di,po>llion or rClllmeci.prel Illu,l),en cd or
rccol1diti(lI1~d
v.r )'
Time and TemperalUre fur Food "afet~
If (kgrce,L.hrcnheitl
I.Proper cooling lim\.!:md tcmpL'r.ltur..:
"Pr(lp~r Cold Itoldlng tcmp~raturel-11 I·.)5 ~)
.//3.Proper 1101 Holelinu temper.llureI13~F I
./-l.Proper c(lo~ill\.'!time ~\Ildlcmperntllrc
/....V
/
5.Proper rehL\ltlllg proL'coure for hot holding (Ih)-F III 2
Hours)
6.Time a,.1 Puhl,c He.lith C'"llrol:procedurc,&:rccords
/
/
v
V/
/'
.\flprond Source
r
7.Food and Ice orl.lll1ed trolll approl ed >ource:Inod In
good condition.~.d·c.•lIld unadult('rJtcd:p.lra~lte
dc')trtlctil)[1
8.Food Reccil cd al proper lemperalure
Cnmnlianc(.''-)1attl ,
I R
()t ,"('
l'O\()Emplo)ee Health
i
)
I
T ,
)
I I~.\1.1I1,'gemenl.food ell1p")~ees and eondllional employees;
)..]10\\kd!.!c.r(':'l1nnsibililic~.and rCJ)0rtim.!
I '1
I J I
U.Proper use ofrc:'lrit..::tion and c\clu<..inn:'\0 di~charge from
C\e.....no~c.and mOllth
Pn'Hnting Contamination b\'Hands
1-1.Hand,cI~ancd and proper"\\ashed GIOI es ,,,cd properlv
15.:\0 bare hand eontact II ith ready 10 eat foods or approl ed
Jlt~rllale method pmncril t(liloll cd I.·\PPRO\,ED Y '\)
IIy
/
Ili!!h"SU5cciltibic Potlulations
Ifl 16.P"'I~uri/ed toneb used;prohibited food not otfered
Pa~teuri/ed e!.!!.!s uo;;ed \\hen required
Protection from Contamination
I
I
Chemicals
1
17.Food addillles;approl ed and properly slored:\\ashing Fruils
&\'c1!etablc~
I~.T,nic ,ul:>,I.lI1ce,properlv idcntified.stored and u'ed
\\aterl Plumhinl!
20.Approl cd Selrage Wastell ater Di>po,al Sy,tem.proper
di,po,al
19.\\ater from approl cd source;Plumbing installed:proper
baektloll'dCI icc
riollililllll ReI tlire Cl>rreclh'e Actioll with ill 10 day,·
()
l,_:r
9.Food Separated &protected.prel ented dunng t(lod
preparalion."tllra~e.lli>play.and t,hting
Priority Foundation Items (2 Point~
lR
Demonstration of "no\\ledge/Per'"nnet
21.Person in (harge pn..:'-,elll.Jemonstratioll orklw\\Il:dgc.
and perroI'm dUlies Certified Food .\!anauer (CF\I)
22.Food H.lIldkr 110 unauthori/cd per'lOlh ncr::.onncl
Safe \\',lIcr,Recordkeepinl:and Food Parhage
Labeling
I
I fIr
~3.Hot ,mel Cold \\.Iler alallable:adequate prc"ure.sak
24.Rcquired rl.!cnrd"u\ailablc (shell"tock t.lg'J;para::.itc
ele,truction):PJcka~ed Food labeled
Conformance \\ith \ppro\ed Procedure,
25.Compliance II ilh \·~II·lance.Specrali/ed Proce".and
H.\CCP pian:\'Jriance obwined 1'01'>peciali/ed
pr()ce"~ill.!mctl1mb:lllantlf~l~lUrer in....tructillih
('oll>umer .\(hisor~
Oil 0'..•('l'\()Food Temperature Control/Identification
t S _
/
~7.Propcr coollllg method ,,,ed:EqUipment Adequate 10
\I.llnwin Product T enll)erature
~~.Proper Date \larkin\!and di~po~itioJ1
V
I
~9.Thermomeler"prell Ided,accurdte.and calibrated:Chemical
Thcrmal tCSI strip,
R
Permit RC9..!!.il'e .cnt.Prereqnisite for Opcrlltion
ltcntf ••.=quipm~nt.and Vending
31.!\dcqualL'hnnd\\a:-,hing fncilities:Accc~sihk and propaly
supplied.u,ed
3:.Food and :'\on-food Contact ,ur",cc,clcanable.proper!,
de~igncd.(on..,trllct~d.:md lI~('d
26.Po~tll1go!'Con:,ulller .\d\!"nrie...,;ra\\or unLl('r cooked I I VII ]3.\\.IIT\\;'hh!l1g F:.cilitie ...:in'-ltalled.mUlIltal!1('d.used
f()od,IDi,cI'NIIT Reminder Butkt Plate).-\Iler~cn Lahel I I 'ierllce 'Illk ()r curb cleaning facility prol idccl
()
l
T
VVV•...V
(o,I're\ention or Food Contllmination
Core Items t I Point)'illllltilJllS Ref/uire Co/'rrcliI'l'Actiol1 .\ot to Exceed 9(1 D(/)'~or \ext II1'pectiol1.Wllicllel-er Ctllllev Fi"t
Food Identification
animal::.
.//,
35.Pen,anal Cicanlllle~...eal!n!.!..drinklllQ t'r tobacco lb(,
3-En\IrolllllL'ntal cOlltoll1i!l1a),(ll\
3x.·\nllr1ll cd Ih.1111I1e!mell-lfJl '\\1\,I'!t\f"V V
Propu l ~e of l'tenFlI~
I .19.l t~lhlb.cqulpIllL'nt.&11I1L'n•..•:pr()p~rl~u...,ed.....rnrL'd.
I dried.&h,lIldlcd III the IIlen,ik JJI\I!'crll lhCU
.•0.S!lH.!IL'-"'L'1"\ICC &:""11l!!!c-thC .lrtH.:te",:prnpcr1:...,torcJ
alfli lhe~1 "-
Reech ed by:/III 1 I,'
h1!.!11r1tl1l"t.'}•(~/-A--
Inspeeted/f[r."\..!l -V./-.-..IA .-h T ~
(,iUllcllureK 1 'i~r\1J \1\~l \"\n.,rl\I l,.1
Form EH-06l1reii1sed 09·20151 J
I{
I ~I.Onglnal cnntJlIlCr I"hellng (Bulk Food)
Phvsical Facilities
I
r Othcr \'illl,lll(lih
R
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III
Prinl':
Print:
4h.I\lIkt racllllll.~....:pwpL'rl:con ...•tructcd.'Iupplll:tl.and clcall
I Title:Per~()n In Chargl'/0\\ner
J I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 x.STDI"OXS FRWY.,R;\I 607,DAI.LAS,TX 75207 21~-81,)-2115 FAX:21~-819-2868
~
Establi~hl::L~t~.r ,~(~I PIT1;'r.~~~-MIl V'/{LJt-I CiGtpr~l k1J LiTse,perlllit~I Pagd..elL_.
-TEI\IPERATURE OBSERVATIONS L,'J /
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERYATIO:\S A~D CORRECTIVE ACTIONS
Item A;-';INSPECTION OF YOUR EST ABLlSII:VIENT HAS BEEN 1\IADE.YOUR ATTE:--JTIO:.J IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
,.......___t
'/n\){\+(,l \\\)l(\)I i Ot\1CI'P~,,&\'\IV 2--nJP V)~Y-;:'r-h Lf1+'L
\I -(,
~;:f+-r1i'")~)\(\1-Ic"vII'b It"\\...v W lOr-._.c~vVl C.p--
~
Received by:i1/_J-"/)Print:j,'jp .(//-.2)/.7 "Title:Person In Charge/Owner
(Sl!!n~ltUreJ /''_I 1,,,I.':'"
Inspected,~~y{<t\\~j (~,r ~rint:(I ij.I Samples:Y :--;#collectedISlQn3ture)'
Form EH-O~d 09-2015)'--'"'
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE:\L\lO:\S FR\\"Y..R\I 607.DALl.AS.TX 75207 21.1-819-2115 FAX:21.1-819-2868
PurDo~of Ilspection:I 'I-Compliance IV 2-Routinc I 3-Field Imcstigation I I .I-\"i~it I 5-0tllfr T.~t:7St'DR£'
l_,-~Compliance Status:Out not m comphance 1'1'~ilYcompliance :\0 nOl ob,en cd ..\;not apphcable COS corrected on sitt'R =repeat '"lVlation-
'lark the approrlrlate POl11t,lIltlt.Ol'T hox lolfeach numbered lIell1 "-lark .,.,.a ,heck mark in appropriate box for 1:\.'i0.:-01\.CO~Vlark an asterisk'*.in .oorooriat<box for R
Priority Items (3 Points)vio/a/iolls Rewire Immedia/e Correc/il'(!/fc/ioll/w/to exceed]days
Compliance ~ta",s
Employee Health
RTim('and Temperature for food Safcty
Ir =degree,Fahrenheit)
I.Proper cooling time and temperature
,Propcr Cold Holding temperature(-II F -15 F)
J.Proper Hot Hnldinu temperature(135'F)
-//4.Proner cookin!!time and tCI11Dt:rature
/'
~
V /
1/
J "/
iI
';1/
I /
5.Proper reheating procedure Illr hot holdlllg (165~F in ::>
Hours)
6.Tlllle ~,a Public Health Control:oroceoures &record>
Approwd Source
".Food .IIlJ ice obt,lIl1ed frolll ~pprO\ed ,ource:Food in
good conditIon.sal~.and unadulterated:parasite
d('strllctinn
8.Food Recei,ed at proper lemperature
Protection from Contamination
9.Food Separated &prolected.pre,ented durlllg food
preoaralion.stora!!..:".disp!a\,.and Instin!!
10.Food cont~ct ~lrtjce~l~tun~abl<;!\\C!Faned and
Sanitilco at )(ppr£ir~rt.fturell\.(0
11.Proper disposi1iolll'f~llrnlfd·'pre\'iousl~'l91~1"'J1":"
reconditioned \/\\if,~\j t-I \IJ \
R
Coonuliance ~tatus
20.Approved Sewage/Wastewater Disposal System.proper
disposal
R o I .•••"('
L.\OAO
T ./'S
v
v
I::>.:Vlanagemcnt,food employees and conditional employees:
kno\\ledge,responsibilities,and reportinu
v
,I
13.Proper usc of restriction and exclusion;:'<:0dischari!e trom
evcs.nose.and mOllth
Prcl'entin!!Contamination bv Hands
1-1.Hands cleaned and properlv \\ashed/Gloles used oroperly
15.No bare hand contact \\ith ready to eat foods or appro,ed
alternale method properlv followed (APPROVED Y N )
Highh Susceptible POl)ulations
!~16.PasteuriLed foods used:prohibited tood not offered
Pasteurized e~!!s used when required
Chemicals
"1 17.Food ~dditi\'es;approved and properly stored:Washing Fruits
&Ve!!etables
18.Toxic sub,tances properly identilied.stored and used
''''Her/Plumbing
/
19.Water Irom appro,cd source;Plumbing installed:proper
backllllw dc.vicc
Priority Foundation Items (2 Points)violatiolls RL'quire Corrective A.ctioll with ill 10 days
/::>3.Hot and Cold VI ater ,1\ailable:adequate pre,sure.safe
o I ~~\R
l'.\0 I I<0 Demonstration of Kno"ledge!Pcrwnnd
T V s'-'-I-r/~~4-__---,-21.~in c~c present,demonstration of kno\\ledge.
:»ld pertoJr~~·rtilied Food :<.-Ianauer (CF:V1)
.J 1-:.::>.Fond Handler noi'llI3uthorizcd person,personnel
",,----Safe \\ate~rdkceping and food Package
/Labelill!!
24.Required records ,l\~lilable (shclbtock tag~:parasite
de,tructiun):Packa!!ed Food labeledr·Conformance"ith Appro\cd Proccdllrc\
r 1 r
25.Compliance IIith V~riance.Specialized Proce,s.and
IiACCr plan;Variance obtained l(lI'>peciali7ed
proce ...sin!.!methods:1l1~1I111factllrerin~trllctil)ll!)
/Consumcr Ad\isory
o I .•••
~"11°~~H ~I-I V 27.Proper cooling method used:Equipment Adequate to
:<.-Iaintain Product Temperature
YI
\o food Tcmpcntture Control/Identification
I'),2R.Proper Date ~larkin!!und disposition
29.Thermometers provided.accurate,and calibrated;Chemicall
Thermal test strip,
v/
Permit Rt'quiremept.Prerequisite for O"er:otion
tt 0 I ~~C
t'"0 1 0T\
1/
\)
30.food ES++~pLr~~~Valid)
Ltcnsils,Equipment,and Vcnding
/
31.Adequate hand\\ashing faei lities:Accessible and properly
supplicd.used
3::>.Food and :'<:on-Iood Contact surfaces cleanable.properly
dcsigned.constructed.and uscd
::>(1.Pusting of Con,umer .-\(1\isnries:ra\\or under cooked /33.Warell ash ing Facil ities:installed.maintained,used/
food,(Di,closure Remindcr Buffet Platc)Aller~en Label .;I Sen icc sink or curb cleanin~facility prO\ided
Pre>ention of food Contamination
R
Core Items (I Point)ViolatiollS Re(/Ilire Corrective Actioll .vot to Exceed 90 Dan or Sext Illspectioll .Wlricl,e,'er Cl)lIIe~First
0 I :-.V'C
l ....IJ'\0
T ,
1/
v/
//
.//
/
I )/
V.;
3-1.~o EI idcnce of ""ect contamination.rodent othcr
animals
35.Personal Cleal1lil1c~~catin!!,drinkll1!.!or tobacco U"C
36.Winln~Cloths:Dronerl\'used ~nd stored
37.En\irolllllenta]c011tJminatinl1
3X.Aonro\cd tha\\inu Illethod
ProneI'l'sc of Ctemils
31),Llt:n~il".ClJUlp1l1C'1lt.&lillC'J1S:propl".'rl)lhed.~tor('d.
dried.&h"lI1dlcd In lI::,C u(l..'lhib:nronerl\.ll'.cd
-lO,SlIlglc-"cn ICC&,)inglc-u,>c articlL'~:properl)~ton:J
and I,cd _
Title:Person In Charge!0\\ncrRecehedby:r'/l}1/1"\,I "-(,ionaturc)_j IJ j r ~\}.Q:::i .-""\.
food Identification
-I1.Original container labeling (Bulk Food)
t//
Print:a A ().Aa.II A.x /I
Print:
Phvsical Facilities
-12.;"\(In-Fnod Contact surlilces clcan
-+3.Adc(luuu:\elltilatioll and liuhtin!..!;:dcsiunatt:d arcn~u~ed
4-1.Garba~e and Refuse properlv (lispo,cci:facilities maintained
-15.1'1",ical facilities IIlst~lled.maintallled.and clean
-16.Tuliet Faeliltle,:properly con'lrucled.supplied.and clean
-17.Other Vloiatiolh
Bu~in('~~Email:I
Form EH-01i'TRevised 09-2015)t
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2J77:\.STDI:\IO:\S FRWY.,lUI 607.DALLAS,TX 75207 21-t-SI9-2115 FAX;21-t-S19-2868
License Perillit #
Temp
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTDITlON IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number ·OTED BELOW:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1377~.STE\L\IO~S FRWY ..lUI 607.D.\I.LAS.TX 75207 21-l-RI9-2115 FAX:21-l-819-2R68
I ,..--,
D~~1'7 11Zlo111C
III I Time out:I Liccilse peri MO oac(1 Ll~Il(,1 r'pe lR"k Calegon PageL Ol~-:-;./-
Pur~(l~('df Inspection:I I I-Compliance 1./2-Rolltine 1 3-Ficld Inv('sti!!ation I I 4-\'isit I I 5-0th('r TOlAl::1SCOR
Establirll~f~ll:
"1)(6 L-{•.•.·t·(!SHu--i COlllact,O\\ner :--lame:
I
*\;uIlIIH.'r of I{cprat Yiol:iriol1\:--/'~./:\ulllhcr of \"i()lati()ll~COS:--,rJ
Ill(/~l()+-I tWlrttAl b\)~'oSllOlle
u
Ph sifa~~~Follo\\-up:Yr,
~~)~o (eirdc one)\J--~I
R -repeal'iolatlOn ~COlllpliance Status:Out oN 10compliance "in .:ornpliance :XO:not ohsened ;"1.-\-not applicable COS -corrected n sit~
\Iark the aprropn.lle POIIll>III the OCT hox t,'r each numbered Item >"Iark '_"a checkmark III appropnatc ho"lor 1-';.-';0.,'.;A.COS Mark an astemk •*.in appropriate bo"for R
Priority Items (3 Points)violatiolls Require Immediate Corree/ire Actiol1l1ot to exceed 3 tlays
COllluliance Status COl)1uliance Stalu~
0 I ""C Tillie and Temperature for Food Safet)R 0 I 1/""C R
l N o II~0 (I'=d~gre~,Fahrenheit)l 'I 0 \0 Employee Health
T ~S T ~
\.V)/'1.Prop~r cooling time and tCl11p~mtllre 12.tvIanageme11l.food employees and conditional employees;
,knowkdl(e.re,ponsibilities.and reporting
"V ~
,Proper Cold Holdlllg temperature(';IOF ';;i F)I 13.Proper use of restriction and exclusion;:-.10discharge from
II c\es.nose.and mouth
V V /'Proper Hot Holding temperaturc(135'1')/Prevcnting Contamination bv HandsJ.
,/.;.Proper cooking time and temperalUre I ~14.Hands cleaned and nronerlv washedl Gloves used properly
1/5.Proper reheating procedure for hOi holding (165'F in 2 15.No bare hand C011lact with ready to eat foods or approved
Hour:.)alternate method properlv follo,,·ed (APPROVED y N )
,/6.Tim~a,a Public Health Conlrol:orocedures &records /Hiohl\Susccntible Ponulations
/Approwd Suurcc (16.I'a,teurized foods used;prohibited food not offered
Pa<;teurizcd egus used when required
/7.Food and ice obtained from appro'cd source;Food in..,/I good condition.:-at'e.and unadulterated:para:-,itL"/Chemicals
destruction
.I H.Food Recei,ed at proper temp~rature 17.Food additi\es;appro\ed and properly stored;Washing Fruits
".&Vegctables
/Protection frulll Contamination I 18.To\ic substances orooerlv identified.stored and used
.IV 9.Food Sepdrated &protected.pre\e11led during food Waterl Plumbing
preparation.stora"e.displav.and tasting
10.Food cont:.~a~~,urnahks;Cleaned and I IY .\vater li'om appro\cd source;Plumbing installed;proper
....-s;niti7ed at ,Ill/tern eralure backflow dcvice
/'I I.Proper disposition ~ed.pre,iousl1'sen ed or I 20.Apprm ed Sewage,Waste\\ater Disposal System.proper
/rcconditioned disposal
Priority Foundation Items (2 Points)viola/ions Require CorrectiH!Actioll with ill /0 days
0 I :.."(R 0 I \"(R
l',0 A 0 Demunstration ()f Knowledge!Per~onnl'l l'."0 A ()Food Temperature ControU Identification~---~•...--Tr/S
V Cer~~-g("present,del1l0n~traliol1 or kno\\ledge,~-Proper cooling method used;Equipment Adequate to-,.•.,;crTO ,,_Iu s,Certified Food ~Ianauer (CF~I)I ~·Iaintain Product TemperatureI
''_"t..te.Fond lIandler\;lO unauthori/ed oe",on,roersonnel I I 2X.PrODer Date :Vlarkinu and disposition
/'~ccordkeCPing and Food Pm'kagc /I 29.Thermometers provided.accurme.and calibrated;Chemical
Labelill!!Thermal test strips.V 23.Hot and Cold Water U\'ailahle;adequate pressure.safe Permit Requirement,Prerequisite for Operation.,2';.Required records a'ailable (o;hdlstock tags:parasite J1 Food Estab~sge-~t ~JI,i;}(rfl'r'j)l f,\did)destruetioll);Packaued Food labeled 30.
/Confurrnance \I ith Appro"cd Procedures Licnsils,Equipnwnt,and \'ending
1 I I ~5.Compliance"ith Variance.Sp~eidli/ed Proce,s.and ,V 31.dequate handwashing facilities:Accessible and properlyHAeCI'plan;Variance ohtained lor specialiLed suppl ied.usedproce"isin!..!method,;:manufacturer in~lructinn':i
V Consu mer Ad,isory ~I/32.Food and :-Jon-food Contact surl~lces cleanable.properly
d~ncd.constructed.and usedr'26.P05ting l)rCon:-.umer .\c1\iSOI'iL's:ra\\or under cooked 12 I 'v V33.\\'are\\a:.hing Facilities:installed.maintained.used'
1'(>1),1>(Di,cl"",re'Rcminder Bllifet PlJtC)1 Alkr~en Label Sen icc sink or curb cleaning lacility provided
Core Items (I Point)Violations Require Corrective .-Ietioll Sot to Exceed 90 Day<or Sext InspecTioll.Whicherer COllles First
0 I 'I/\'C Il ()I :-"c R
l'"V A (I Prenntion of Food Contamination t "0 .\0 Food Identification
T S T S
/3';.;\0 E\ide nee or Insl.:ctcontamin~tion.rod(,1ll other /.;I.Origl\1al container labeling (Bllik Food)
1/animals
/V 35.Per:,onal Cleanilllc:,s eatill!:l.dnnkil1!.!or lOhacco lise /Ph\'sical Facilities
V 36.\\ipinc Cloth,;properlv ll:.ed ancl :'lOrcd ,.;c.\on-Foocl Contact sllrt:1ces clean
/./37.l:n\lrOIlIlKl1t.1icontJminat.tcrfO ,I.t ...D.A<il:uutllC \cntilatlon and li1!htin~:desi~.malcd areas u~cd1-
./3X_\pprO\cd Iha\\in>.!method V1 IvtL'()_~h,v ~'-I r ~v 4';.Garbaue and Refu,e nronerlv dlsno,cd;facilities l11ailll[lliled
ProDer l'se of Ctensili ,/';5.Ph"ical I~,cilines installed.maintained.and clean..••...3<).Ltensil,.eqlllpmcnt.&linen,:properl)ll,ed.stored./';6.Toilet Facdines:properly con"rLlcted.supplied.and clean-dril·<..L &handled In lI~ClIll.."llz,II....:properlv lhCti
./-Ul.Singlc-~cn icc &~ing1c-lI~e article~:proper!):,torcu 4".Other Violation:.
and u..•ed
Recched by:feU I'rint:'6 V~\~r"~\()f(~
Title:Person In Charge!Owner
(..•if!nature)AI:W~\I <XR (:...,'1 ·--h11-h ,(()'Z Print:Businc"Email:
(!.!llaturL',
Fa\"""t"';~\Revised 09-2015),-J I ~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 "i.STDL\IO"iS FRWY.•R\1607.DALLAS.TX 75207 21~-819-2115 FAX:214-819-2868
2--D2Q-C'tI")DI l~4'I
ESt,~~tll~~+"-\O~UA~I)h~~~a~SS (I2f)S-M,\Wfr'O\)Ibl~iJ),p~rmil#Pa~rf_L-c-
(TEj\JI~RATURE OBSERVATIONS '-'/
Item/Location Trmp itrm/Location Temp Item/Location Trmp
----:7 .",r
Y n \\t,f ,P ,.:.1 }()V -f-"UYI-\")~loT
u''-1 ('_.-
,..---->--/'
t~4 C V"--'--\1 YI-
OBSERVATIONS A:'I'D CORRECTIVE ACTIO;'liS
Item AN INSPECTION OF YOUR ESTABLlSII:vIENT HAS BEEN MADE.YOUR ATTENTIO;-..J IS DIRECTED TO THE CONDITIOC\JS OBSERVED AND
Number NOTED BELOW:
,.•
~-)'H&lvt ~\lLL<fD Nll1~,lj \~.L C>('\1'-.k1l,\(tj St('\\I'TI .
C -
./)J r -.",
~7 \\\g ,d Cf)()\l \Of rll \rbJul I:JhODA-ee I~hJCt>\
\I ('.I
\t)q yy l tJ 1/S ClIIl'h L,{j k rA I Vl ~,,-r I()~I?Ct -hLJh.J-I r
.
.
Reeeh ed by:~Print:"...,,
Y'\()re<i Title:Person In Charge/Owner
(Siullolure)/\__,h\J~"(:'"
Inspe~~1t '--".(~1/)+1-r1l1'(--~:
(SiUll3tu )Il(\(\\I~Samples:Y N IIcollected
Form E~~(,,l 09-2015)-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-'.ST[\I\IO:,\S FRWY.,R.\1607,DALLAS,TX 75207 21~-819-2115 FA,\::21~-819-2868
(-~.,~7ortl?51 I Til11e OLiL I Licen;e pcnn~.,011._I
hI.T:pc
I
RI~~Catcgor)Pagc~or_{:__
OOO,,~I'-'~
Purp lse ofj nSllcction:I I I-Colllpliance I 2-Routine •I 3-Field Investigation I I 4-Visit I I 5-0ther TOTAL/SCORE
Estat'tf't:\~~{V~S\A\'),~1~lct O\\'ncr :"al11c.
I
*\'umhl'r of Rcp('at \"iolation:o.:__"j../'\(Imht'r t)f\"iolatittll~COS:--
Physical A~i \I ~h~~,\lLfPrO~\~,fflt6es I Phone.I Folio"-up:Yes 3:-;0 ("irele aile)
,~"in compliJIlCe ~O -nllt oh~ef\ed --Compliance Swtm:Out -1in compliance 1:\X\nOIapplicable CO'corrected on ite R =repeJI \iolalion
Mark the appropnate POlllts in the Ol'T box fa ach llumbercJ item \Iark 'v"nchec~mark in appropnate 00.\lor I:\'.'\0.;\'A.COS >.Iark an asten,k '*.in appropriate bo~for R
Priori!"Items (3 Points)"io/{I(iolls Ri'flirt!Immcdiate Correctil'e Actioll lIottO exceed 3 days
Comllli:tnce St:ltllS ('(lIIII)lionce'itatu,
0 I ",c Time :lnd Temperature for Food Safety R 0 I ='"C R
U :.;o,A 0 l =')'t-A 0 Eml)lo~ee Health
T ,/~(F =degree,FahrenheIt)T ~
"I.Proper cooling time and temperature /12.\lanagement,food employees and conditional employees..,/"~kno\\ledge.responsibilities.and rcporting,IV ,Proper Cold Holding temperature(.)I'F ')S-F)/13.Proper use of restriction and exclusion:No discharge from
eve~.nose.and mouth
,/./3.Proper Hot Holding temperature(135'F)./PrcHllting Contamination b,·Hands~-"~.Proper cooking time and temperature /I I,).I,"nds cleaned and properly"ashedl Gloves used properly
,/5.Proper reheating procedure for hot holding (165'F In 2 y 15.:--;0 bare hand contact \\ith ready to eat foods or approved/Hours)alternate method properly follo\\·ed (APPROVED Y N )
/6.Time as a Public Health ConlroL procedure>&records ./Hi!!hl\Suscciltible POlJulations
Appro\ed Soul'ce 1 16.Paste uri Led foods used:prohibited food not offered
PasteuriLed eggs used when required
~/7.Food and ice obtained from apprO\ed source:Food in
good condition.safe.and unadulterat~,L parasite Chemicals
"destruction /
)~8.Food Recei\ed dt proper temperature V I 17.Food additi\es:approved and properly stored:Washing Fruits
&Veuetables
/Protection from Contamination /18.Toxic substances propcrly identitied.stored and used
)~9.Food Separated &protee~ed.pre\Tnted during food J Water/Plumbing,-preparation.storaue.displa),,--:i tastinu ,
",,/IO.Food contact surfaces ~te~;l~Rane~h h.1~/'1 19.Water from apprm cd source.Plumbing installed;proper
V Samtlzed at ppn tem r back 1low dey ice
,V I I Prop~r disposition of rerumed.p\e\ib'\i~ysen eiT or /20.Approved SewagefWastewater Disposal System.proper
reconditioned \disposal
Priority Foumlltion Items (2 Points vio/(Jtioll5 Re~((ire Corrective Actioll lVithill /0 days
0 I :.;"c
Demonstnltion of KnOWledtf Personnel
R {)I ='"C R
l:1"[/A 0 L ,()A 0 Food Temperature ContTol/ldentification
T ,.2 I--,.2.•.2 I.Person in charge present.demonstration or kno\\ledge./27.Proper cooling method use,L Equipment Adequate to
and perform dutiesf Certified Food :-Ianager (C'F.\-I)j :-Iaintain Product Temperature
/00 Food Handler'no unauthori/ed pcr,on;,personnel ,2~.Proper Date c-Iarkinu and disposition
Sa ft·\\ater,Recordkecping and Food PaCkage I 29.Thermometers pro\ided.accurate.and calibrated:Chemical/
/Labeling Thermal test strips
~0'Hot and Cold Water U\ailable:adequate pressure.safe Permit Re uiremcnt,Prerequisite for Operation_.).
/'2,).Required records a\ailable (shclbtock tags.parasite vr 30.Food E~liS lIl~tr1·~'dtrYnt &Valid)destruction 1:Packa~ed Food laheled
r r Confonnunce with Appro'cd Proct'duros Utc l;iI5,Equil)mcnt.mId \'ending
II
25.COl11pliance \\ith Variance.Speeiali/ed Proce;s.and V 31 AdcLJu:lte hand\\'ashing facilities.Accessible and properlyIIACCPplan:\'priance ohtained for specinli/ed !SLIpI'Iied.usedprocessin1!methods:manut:1cturer ill~tructi(HlS
Consumer Ad\isor~';'32.Food and :-';on-food Contact surf'tces cleanable.properly
//cksigncci.constructed,and used
X 26.PostIng ofCol1sul11cr .\(l\1:,01"1('5:ra\\or under cooked I 33.\Varc\\u:,hing Facilities:installed.mailHaincci,lIsedl
foods (Diselo,ure Reminder,Bufret Plate)-\11en..!cn Lahd Sen ICC"nk or curh cleaning facility provided
Core Items (I Point)Vio/lI(iOIlS Require Correct;"t!ANion .'\ot to Exceed 90 Days or Sex/illspectioll .fH,ic/,e,'er Comes Fir<t
()I ='"C f{()I =',C R
l:"0 ,\()Prnention of Food Contalllination l'"0 /()Food Idenrification
T ./~T ~
/[/J~.:'\0 E\ldcnce of Ill~cct contamination.rodellt 'other ./-II.Onglllal container labeling (BlIlk Food)
animals-/35.Personal Cleanliness eatin~.drinkin!!or tobacco lI:,C Phvsical Facilities
..;/36.'\\ipin~Clotlh DroDerh ,,,ed and stored /-12.:-';on-Food Contact surl'lce;clean
./37.En\ironmcntal contamination ;'.jJ Adl..:quJtc \entilatioll and lightin!l:de!:Ji!!llatcd area5 lIsed
3X.".ppro\·ed tha"ine method "./.).).Garb3~e and Refuse prolJerlv disP<)'ied:lacilities maintained.
/'Proller l'se of l'tcn~il5 01'/,)5.1'11\sieal faclittlc,installed.maintained.and clean
//'3Y.LtcnsJ!:-..equipment.&linens:properl)u~L'd.:..torcd./,)6.Toilet Facilities:properly cOlbtructed."'pplicd.and clean
dried.&handleci In lise uten;tls.properl,used
..,.
,;-10.Single-sen ice &;,inglr::-use articles.properl);tored .)'.Other Violations
and used .......••.
Received by:·\-"DX)h N kll...frr<p,.'
~
Title:Per~on In Charge!Owner.~...r ------(si!!n::l.turc)~IJ
InsP~~d P~IroJI ~N (~,rrt-"hlL.(J Print:..........._BlI~illc~,Email:
(signm ;.~
Form EH-Ob Revised 09-2015)I -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,STDL\IO:\S FR\\Y"Inl (,1)7,DALLAS.TX 75207 21~-819-2115 FA\::21~-SI9-2868
'------......--
Fslabltn\~JJ ~I\J I.l "iA ,rbl~;~II/\~\I \~\c:u.v~I a~/J-~IQ)censc Pennll ~I Page (Cf-L._-
,f'"TDIPERA.TURE l1BSERVATIO:\,S "'-"/
Item/Location Tc~,p Item/Location \.Temp Item/Location Temp
-.---.r •I ~
'Y I7n,(/~hYS -bI'I't-"<1<')7>(-•"TLfll V{-
rl T ,-J-_..,
,---<r1 ,,~-3Y"'f
T
OBSERVATlO;\,S A:\'O CORRECTIVE ACTIO~S
Item AN INSPECTION OF YOUR ESTABLISH:V1ENT HAS BEEN MADE,YOUR ATTENTIO>J IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number NOTED BELOW:
r----.••...,~2..;;hnn r-1",\n h \...u0 "ll\'0/A '-d--'fM,A\1 lv\X:'j '-+·Kl¥Y77t7.~,(e ~n~1J'l("Y t
r I
.•i ""
'A~~\..._L<1LL.~tL IP \)tt:K.UJ-~,/(l,lnni'(\{A \I.1-1."-_.--\.;(7
l )\'''11''1 r 11~Oo~nA '-
/
(
"""-
Received by:/\i \1U\\7"",_)~l.llL;..Print'
l----~
Title:Person In Charge/Owner
(~i!!naturc)
InspectedYJ/\JVY)III~h~~~rint:----~
(,;unalurc)L -,~Samples:Y N Ii collected
Form EH-Ob(RJ2vised 09-2015)I ~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE:'L\IO~S FR\\,Y .•R\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
l -
Pagcl_OrLITimeout:I License pel~OzO ~_ot(')I 2-I~\I 1:>1.I\pe
T<~OREPurpse~"IlSllectioll:I I I-Comilliance I........2-Routine r 3-Ficld Invcsti!!ation I I 4-Yisit I I 5-0ther
Establi~I:~D;...;a.n~:(\IA I n i\.,1;,~(.jr :~~~I~O\\ner :\ame:I *\umher of Repeal ";olat;o",,__
--")1'V I II\l,~.)r...\(-i'.lrtf,"I Y I "\umhe,'of \';olat;on,COS:__
I1
Fullo\\-up:Yes
\'0 (c;rcle one)
!/'\
L
Compliance Statu>:Out nN in compliance 1\III~npliJ"ce \'0'7-not o~>ef\¢d X\-not applicable COS =corrected on site
Mark the aprropri3le point;IIIthe OCT box for each numbered item \-Iark 'v'a chec~mark in ,IPoroonate box for 1\'."0."A.COS \lar~an
R =rereat vio~lon ./
3slensk .*.in a~bo"for R
COlllllliance Statu>
Priority Items (3 Points)•.iolatiom Require Immediate Correcti •./,ACliol1l1olto exceed 3 daJ,I'
o I .••"C
Tc \[1 A °S
Time and Temperature for Food Safe~
(F =dcgrees Fahrenheit)IV ./Propt:r cooling time <lnd telllperature
//V ~.Proper Cold Holding tempaaturc(4 IOF "5'F)
,\/3.Proper Hot Holding temperJture(135°F)
//...L Proper cookilH!til11~and t~mperatllre
5.Proper reheating procedure for hot holding (165'F in ~
Hours)
6.Time as a Publie Health Control:procedures &record,
Appro"cd Source
V Ir..-IV 7.Food and ice obt3llled from appro\ed source:Food in
good condition.sali:.and unadulterated:parasite
destruction
8.Food Recei\ed at proper temperature
Protection from Contamination
9.Food Separated &protected.pre\ented durmg rood
preparation.storage.display.and tastinl!
10.Food cOnlaCt.>o/li;.c,,~eturnablel:(:'kaned and I
SanitiLed al .?~Dm/tenmerature tI v<tlf'lo._,.~
II.Proper disposition~led.pre,iously served or
reconditioned
Food Temperature Controlf Identification
R
Comlliiancc Slatus
0 I "..•C'
L :-.[/0 A 0
T ~
/
I
,
/1,
1
/
1
/
}/
I
(
Employee Health
R
~1).Appro\ed Sewage/Waste\\ater Disposal System.proper
disposal
I~.;I,lanagement.1'0ad employees and conditional employees:
klln\\led"e.responsibilities.and rep"rtiIH!
13.Proper use or restriction and exclusion::\0 discharge from
e\·~<;.nose.und mouth
PrcHntin!!Contamination bv Hands
1-1.Ilands cleaned and oronerly washed!Glo"es used properly
15.:-10 bare hand contact \\ith ready to cat t'oods or approved
alt~rnate method orooerlv follo\\ecl (APPROVED Y N )
Hi~hh Suscclltible PUlIlllations
16.l'asteuriLed l'oods used;prohibited f'ood not offered
PastcuriEed e!!!!s used \\hen required
Chemicals
17.Food additiws:appro'ed and properly stored:Washmg Fruits
&Vecelables
Ig.Toxic substances proneriv identilied.stored und used
'Vaterl Plumhing
/
19.\\'ater tram appro\'ed source:Plumbing installed:proper
backtlow de,ice
Demonstration of Knowledgel Personn'"
Priority Foundation Items (2 Points)"ioiatiuns Rt'~/lire Correcli~1!AClioll wilhil1 10 do)'s
0 t ":-;cc..•0 A °T ~S
",-
1,/
/
---/'
l'
r-r r t
-------:!I.P~rson in charge pre::.cI1l,demonstration of kllo\\ledge.
and per1()I'm duties/Certified Food :'-1,lIlaccr (CF:'II
~".Food H.mdler no unauthonlec!persons,per>onncl
Safe Water.Recordkceping and Food Package
Labelill!!
23.Hot and Cold Water:1\dilable:adequate prcs,ure.sati:
2.•.Required records a\dilablc (<;helbtock tag';parasite
de>truction):Pack.l!.!ed Food labeled
Conformance"ith Appro\ed Procedures
25.Compltance \\ith Variance.SpeetallLed Process,and
HACCP plan:Variance obtained IClrspeciali/ed
proccs..;in1!l11~thod~:manuf3cturcr inSlructiOib
Consumer Ad'istJry
RIlco~~~_+--4_~~s4-_
27.Proper cooling method used:Equipment Adequate to
:Vlaintain Product Temperature
Ph\'sieal Facilities
R OI"C
l'"0 .\0
T
V
I
/
/
/
I 1/
/
28.Proner Date ~larkil1g and di30o:,ltion
29.Thermometers pro,ided.accurate.and calibrated;Chemical!
Thermal test strins
Permit ReID irel lrut,Prrrl'qu'~ite for Operation
ctcnshs,"quil'ment,I ld Vending
31.Adequate hand\\a,hing facilities:Accessiblc and properly
suppllcd.used
3~.Food and \;on-l'ood Contact surt:1ces cicanatfle.properly
d~~igned.constructed.and lIsedy26.Posting o(Cot1:,umer .\d\l:-,orit'~:r~l\\ur under cooked )33.\\'an';\\Jshing Facilities:installed.mnintainc:d.used,
foods (Disclo,urc Reminder Buni:t Plate I '-\lIerucll Label Sen ice ,ink or curb cleanina facilit)pro'ided
Prevention of Food Contamination
Core Items (I Point)Violatiolls Require COl'I'I!cliVt'Actioll .'1/0110 Exceed 90 Days or Sext Illsnectio/l.IF/,icllel'er Comes Firsl
0 I ,..•c
c :-.0 A 0
T S
vV
.J"V_,./•....
./'~,••/""
v
3-1.:\0 E,IJencc or Insect cOll1amln.nion.rodent other
animals
35.PCf'ionai CkaIlIIlH:",s/ealin~.drinkin~or tohacco lise
36.Wining Cloths:nroper"lhed Jnd ,tored
37.Em lronmcntai contaJ11I11HtlOn
3X.-\pprm cd tha\\in>.!mel hod
Pro PCI'l'se of Ctensih
3l).Ctcnsli~.equipment.&linens:properl)lb(,('l.•..•ton:d.
dried,&handled In ll,e utel1>ik proper"ll,ed
Recei\'C(1 ~.:/'.-11111'1 Al'AJIL.~"",lvll1</I ~~(signature)~~V '(/Vv'\L{f'\~:--1'{))·It VJt7 ~~
R
Food Identification
I "1.Onglilal contall1er labeling (Bulk Food)
I Print:
I
4:::.".on-Food Contact ,urraces clean
43.AdcuU •.llC \enubtion tlnd liuhtin!.!:dC"liunated area~used
.•.•.Garbaue and RcltlSC DroDerlv clisDosed:facilities maliltallled
45.Physical lactlitie,lI1,talled.maintained.and cle.1Il
-1(>.Toilet Facihuc,:propcrl)c","lrucled.supplied.and clean
Bu~iIH.'~'Email:InspeeINrrn':f~'\l"/\I ('t..-:'t"\.0t (I
("gnalure .\)"'11V'\ll \~~JVYT (I i'1 L I /\
Form EH-O~09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77:\.STE\L\IO:\S FRWY.,R:\1 607,D.\I.LAS.TX 75207 21~-819-2115 FAX:21.t-SI9-2868
,--/~
~:~~11A II ~\;i({J (~i~i~hL'"Y D20 ~/lllNrY~v~t)T~+1w~Ll)ll)..PCr1llIt~
I Pa~_lr_
"---1 TE;\IPER.HURE OBSERVATIONS \.)
Itrm/Loea tion Temp Item/Location Temp Item/Location Temp
OBSERVATIO;-';S Ai'lO CORRECTIVE ACTIO~S
Item AN INSPECTION OF YOUR ESTABLISHMENT H S BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO 'S OBSERVED AND
umber NOTED BELOW:
/)~,\Ivrr_\J \A '\t (Jill ll/,v V\Q jJJl \(~IiOl'li/Ii A
*,....----?/.
4\-,1{'.-&-"J 0 \-t X'r!_(tm~)\_;~YI()_!,,f-f)/Y1 11 r1ve S
~J IV CI
l~rt n;:1 {\'\V 1"\(,I/"W'/j
'-"'.'"---
-
('"t')I ~(),.-1\
Reeeivce~r1M )~offllH;t,~pri'A1M (;U.;~~~II/\c_[)V\Title:per[~7\i\wner(si!.!nature l(lfi/\C
InSI;~~d )I:I~I IM:\{~lr\~i+L r'Print:
(si~n,e).......~"SanlDks:Y N #collected
Form EH-=tJoi ~evised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2."177"\.STDI.\IO,\S FR\\,Y"R\1607.DALLAS.TX 75207 21~-819-2115 FAX:21~-819-2868
(',......__~.'0 -zolull I Time out.,/1 Licelit~u -CU0z1'S2 ~1-11:>I.I,pc 1
RI~"Categor)Page 1-oCL_
P~~f Inspection:I I-COIllIJliancc I -I I-Routine I 3-Fielcl In,estil:ation I I 4-Yisit I I 5-0thcr TOTAL/SCORE
EstabliS'r 1lU:;;11~.-iJ (.11)1 COlltacLO\\llcr :\a~le.1
*\ul11h('r of Rl'peat Yiolalion,:__VI \'j./:\umb('r of Yinlations COS:--I
Physt6[Adtl304 tl \IleH \~f\1CiUfhll~\~)rK115sl Pholle.I Follo\\-up:Yes \:"0 (circle olle)
Compliance Statu,:Out =not in c,'mpliance I"-Ib<omphance :,,/1 n()!oh,ened :\,\not applicable COS =corrected on site R ~repeal \iola~
:'\'lark the aprropriate POll1l'111the OlT hm tor each numbered item \lark './'a check mark In appropriate box for I:".:-'-0.."A.COS \Iark an asterisk'*'in appropriate box for R
Prioritv It('ms (3 Points)violations Require Immel/iate Correctil'e Action not to exceed 3 days
Comilliance Status Cnml1lin"co Status
0 1 ""C Time and Temperature for Food Safety Il 0 1 ""C R
l''I 0,P 0 l ~0 A 0 Employee Heallh
T "(F =degree,Fahrenheit)T /s
/I.Prop~r cooling:til11~and t('mp('raturc /12.:VIJnagemenl.load employees and conditional employees;0/kno\\ledgc,responsibilities.and reporting;,Proper Cold Holding tcmperaturc(-1I°F -15'F)I 13.Proper use of restriction and exclusion.No discharge from
/eves,nose.and mouth
i/1/3.Proper Hot Holding tcmperalUrc(135'F)/Preventing Contamination b"Hands
.I /'~.Proper cooking time and temllerature //hi 1-1.Ilands cleaned and properly \\'ashcdl Gloves used properly
V 5.Proper reheating procedure lor hot holding (165"F in :1~15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv follo\\'ed (APPROVED y N )
/6.Time a'a Puhlic Health Control.procedures &records /Highl\'Susceptible POl1ulalions
ApproHd Source ,16.Pasteurized foods used.prohibited food not offcred
./Pasteurized eugs used ",hen required
/7.Food and ice obt.lined from appro\ed source.Food in
good condition.S~lre.and lInadult('rated:para:-,ite Chemicals
/ekstruction /
:;8.Food R~ceil cd at proper temperature 17.Food additives;apprOl ed and properly stored;Washing Fruits
&Vegetables
Protection from Contamination /18,Toxic Sub,wIlces properlv identified.stored and used
/'9,Food Separated &protectecl.prel cilled during food Waterl Plumbing
,f preparation.stora~e.dispbv.and ta:-,tin!.!
/10,Food cont~,t)a~n,~,etur~tt(~,ed and I I;;'19.Water from approved source:Plumbing installed:proper
Sanitilcd at ml ,per:tu (\I'L-a baekflolV device
,.V II.Proper disposition tr!"i'Ctumed.previously sen cd or /"0.ApprO\cd Se\\,age/Wastewater Disposal System.proper
I reconditioned disposal
Priority Foundation Items (2 Points).'iolations Require Corrective Action with ill 10 days
0 I ""C R 0 1 '\"C R
l'.'0 A 0 Oemonslr:ltion of Knowledge/Per~onnd l ,0 A 0 Food Temperature Controll Identification
T -~--1--T S
/'21 Person in charge prescnt.demolbtralion of knowledge./};27.Proper cooling method used:Equipment Adequate to/./and perform duties!Certilied Food ~laI1agcr (CF:VI)t\laintain Product Temperature
~1.FooJ Handkr 110lIll~wthorJlL'd (}er~OI1~l1C'ro;ollllcl ')~R.Proper Date :Vlarkill!.!nnd disposition
Safe Water,Rccordkeeping and Food Package ,29.Thermometcrs pro\ided.accurate.and calicrated:Chemlcal/
Labeling Thermal test strips
,r "Hot and Cold Water 3\ailahk:adequatc pressure.safe Permit Requirement,Prere juisite for Operation/_0.,
V 2-1.Required records alailabk (,hcll,tock tags:par.lsitc N 30.Food Establis\lmer tP~t~C ~t&?~pi)i dC>!ruction):Pat:bgcd Food labeled....Conformance wilh Appro'ed Procedures Ltcnsils Equipment,and Vending
1l It 25,Compliance \\ith Variance,Speciali~ed Process.and Z 31.Adequate hand\\'ashing 1~lcilities.Accessible and properlyHACCPplan:Variancc obtained till',peciali/ed supplied,usedtJrocl?'':)sin(!Illethod~:mnnul~lcturcr instructioll'-1/
Comumer Ad,i,ol~'I 32.Food and ~on-food Contact suriaees cleanable.properly
designed.constructcd.and llsedvr~6.Posting of COJ1!-o,ul1lt!rAch isorie~:ra\\or undcr cooked II'I 33,Warc\\ashing Facilitie,:installed.maintained,used!
looeb (Discl,"LII'e1{el11inder Buffet Plate),,\ller~en Lahel Sen ice sink or curb clcanin~tacility pro\'iclecl
Core Items (1 Point)Viol(l{ioll5 Require CorrectivL'Actioll .Yot to Exceed 90 Days or Sext Illspectioll .IVhicJrel'er COllle5 First
°1 ,"(Il 0 1 ~"C R
I:"0 A 0 Prc"cntion of Food Contamination t "0 ,\0 Food Identification
T ./~T S
"3-1.,,",0 b idence of In;,ect contamination.rodcll(other I -1I.Original cOlllainer labeling (Bulk Food)
l_,.rulimuIs
\/'
.,..35.Per:-,onal Ckanlmc::.s catit1!!,drillklll!.!or tonacco lI~e Ph,'sical Facilities
/36.\\ipin!!Cloths:IJrOllerlv '[bed and stored "-12.\ion-Food Contact surlaces clean
./37.En\irnnl11ent~llCOl1tal1lil1~ltlOI1 ./43.Adequate \enlilatioll and li!.!hlin1!:(k~i!!nalCd areas lIsed1./
/3X.AflprO\cd th,l\\in!!method ./-1-1,Garhage and Refuse propcrly di'Pl]>cd.lilcilities maintained
"Proper l';,c of Ctcnsih /45.Ph),icall:,cililics installed,maintained.and clean
"I 3').Lten,ib.equipment.&lincn,.properl)u,ell.'torcd.I -16,Toilet FacIlItics.properl)con,tructed.supplied.and ckan
.,-tined.&:handlt:d In us!.:utell~ils:I1ropt:rh u,cd
./...HJ.Singk-~en ice &~ingk-lI~t.:artjck~:properly ~tored -17.Other Viola!ions
and u,cd /l
Reech'cd by:f\/V~1__Y"/\Print:Po '1~CM,'v._J OCc)Title:Person In Chargel Owner
('>I!.mallln.:)
Inspected r:h\m\'\~(AVt kh·:tL-le~
Print:"Bu"in("~Email:
(...,lgnatlll\:)"-
Form EH-06 (~"v""u u9-2015)I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,STDI:\IO\,S FR\\"\'"lnI607,OAI.LAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
OBSER\'ATIOl\S A:\,D CORRECTIVE ACTIO:"lS
A]'.;INSPECTION OF YOUR ESTABLISI-IME0!T HAS BEEN ivlADE,YOUR ATTENTIO:--lIS DIRECTED TO THE COl DITIONS OBSERVED AND
OTED BELOW:
/
Title:Person In Charge/Owner
II collectedSal111les:Y N
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 -'.STE.\L\(O:\S FR\\"Y.,R.\(607.DALLAS.TX 75207 Z(~-8(9-2(15 FAX:ZI~-819-2868
1 /"'J
~:S~7(y-a,D1Cin:I
Time out:r Llcens~r\J~()-('i \t)\1-\\,)(1 hI.T,pc
I
RI~h.C.1tt.:gor)Page t or L-
Purr use 01:.I1~~pection :I I l-Coll1()liancc /"2-Routine 3-Ficld (11\esti!!a lion I I 4-Visit r I SoOther TftT A LlSCQRE
Establish~~am"':\A \'('lAD!N Ij j ,on tact 0\\ner :-amc:1*'\umt)('1"of l{epl'<I(\inlatioll-':__V 0):._~(M (\;0\./",ulllher of \"iolalioll>COS:--J..•
Physical ~~2 kl i ~Cit~6tfYl ~I ~\il~j Pl)I)
Follo\\-up:Yes (n vtl fl.i'\\/R)I ~'o (circle one)/-R ~repeal 'i~Compliance Slatus:Out not In cl'mpliancc I.•.•III,;ol~liJnce :\0~nol oh,cr\ed :-'.\~not appltcabie COS=oITl!cted 011site
\-Iark Ihe appropriate poillls In the OrT hox for each numbered Ilem \Iark .,/"acheckmJrk to JPIlWpnat~ho\for L\."':0."'A.COS \-Iark 311 asten<k .*.ill appropriale box for R
Prioritv Items (3 Points)violatiolls Require IlJImediMe Correctil'e 4ctiol111ot to exceed 3 days
Compliance Statu,Cumilliance Statu,
0 I ;\"C Time and Temperature for Food S"fel~R 0 I ,,C R
t'"0 A 0 t "0 A ()Emplo~ce Health
T ./s (F =degrc~,Fahrenheit)T /s
I //I.Proper cooling time and temperature ,/12..\Ianagemcnt,food emplo)ce,and conditional employees:
I kno\\leduc.rcspon~ihiliti~s,and reoortin!!
/,/--"Proper Cold Holding lemperalure(41°F ~5°F)/13.Proper usc of restriction and exclusion::-Jodischarge Irolll
.#eve~.nosc.and moulh
"iJI"""".l..Proper HOI HoldlllQ tcmperalureI135°F)Pre,entin!!Conlamination b\'Hands
II /v 4.PraDa cookin~time and tCI110crntlire ,I~.Hands c\e,lned and orooerlv washed/GIO\es u"ed properly
II"
5.Proper rehealing procedure for hOI holdtng (16)oF in 2 /15.No bare hand contaci \\ith ready to eat foods or approwd
/'Hours)alternate method properlv follo\\cd (APPROVED y N )
,6.Time a,a Puhlic Health Conlrol:orocedure,&record.,)'Highh Su~cel)tible POllulaliuns
API)roHd Source 16.Pasteurized foods used:prohibited food not offered
PasleuriLed eg!!s used \\'hen reauired
.IV 7.Food and ice obl3l1led from appro'ed source:Food in
good condition.,afe.and unadulleraled:parasite Chemicals
1/destruclion /
/8.Food Recei,ed at proper temperature f 17.Food additi,es:appro\"ed and properly slored:Washing Fruils
1/&Ve!!etahles
/Protection from Contamination "I 18.Toxic substances nrooerlv idenlified.stored and used
/9.Food Separatecl &prolected.prc,ellled dunng food Water/Plumbing
/prcparation.storn!!e.disolav.and tastint!/
/10.Food COI1I?2surl'!~de~~Un~)~~caned and \/19.Water li'OI11appro'ed source:Plumbing lI1stalled:proper
/v Sanilized al V I mIte eral rc v'\\,,~/backfio\\'de,ice
,,'"II.Proper disposilion ~d.piT'iousl}sen ed or /20.Appro'ed Sewage/Waslewaler Disposal Syslem.propcr
reconditioned I disposal
Priority Foundation Items (2 Points)"iolatiIl1l5 RI'GlIire CorYl'clive Actioll with ill 10 days
0 I ...:.;C R ()I ,,(R
r ;0.0 A 0 Demonstration of Knowledge/Personnel t ,0 .\0 Food Temperature Controll Identification
T ,-~-T _I ~-~1.Person 111charge prc!\cl1t.demonstration of kno\\ledge.,27.Proper cooling melhod used:EqUIpment Adequate 10
(./
./and oerform dUlies Certilied Food [l.lana!!er (CF\I)\Iaintain Produci Temperalure
,;'"Food Handler no unauthorized nersons,ol'r~onnel ..2B.Prooer Dale \larkin!!and dlSDo,ilion-_.
Safe Water,Rccordkceping and Food Package /29.Thermomelers pro,idcd.accurale.and calibrated:Chemical
Labdin!!I Thermal lest strips
.('"HOI and Cold Water a,·ailahle:adequate pres,,"re.sar.:Penni RequirclIll'nt,Prerclluisite for OperationV_0.
/2,).Required record,a'ail,1blc (shc\bIOCk tag>:parasile I/l'30.Foqst.h~1nMlciar;c)&Valid)de,lruclion):Packaued Food laheled ~--
Conformance with ApproHd Procedures Vten;ils,£quilHuent,and Vending
il [y 25.Compliance \\nh Variance.Speetalt/ed Proce,;.and II 31.Adequale hand\\asiling facilities:Acce",ible and properly
H;\CCI'plan:Variance obtained ft"speci .•li/ed ,I
oro(C''i'iina method>;:m3llufactun:r in~trucllOlh
supplied.used
Consumer ,\d'isory .I 32.Food and :-"on-food Conlact surfaces cleanable.properly
/'dc ....ignc-d.cnn:-,trucled.and used
/26.Po~tl11g OfCCHbUI1lL'r .-\d\l~orie:-,:r3\\or 1I1H.kr cooked I I ./33.'v\.Ire\\a~h1l1g Facihtie~:IIbtalkd.maintained.used;
I(lods IDisclosure Reminder Bufici Pl.ue I Aller!!en Lahcl Sen ICC,ink or curh cleanin!!facility pro'ided
Core (tellls (I Point)Viollltil)/IS Re(llIire Corrective rlctioll .\ot /()E.xceed 90 Da.l"~or \ext Illsflecrioll,'~llic"el'er CI)IIII'~Fir<it
n I ",(R 0 I .'~I c R
Ii '/'\0 PrcH'ntion of Food Contamination t "()0 Food Identification
T ~T ,~
'~3,).'.0 E,idencc of Ilbeet contallllllatllln.rodenl olher V .)I.Original contJiner lahellllg (Bulk Food)
animals I '
fJ 35.Personal Clcanllllc""~/eatil1!!.drinklll!.!or tohacco lise PI"'sical Facilitic~
'/36.\v ipin~Cloth,:properlv u>ed and ,,,,,ed ",)2.:\on·Food Contact ,UrnlCeS clean
"37.En\ironll1L'l1tai cont311linatlon ,/,)3.AdcoL1UJtL'\entilation and Ii£!htin!.!:clc:-.i!.!natcd nre3~lISL'd
,;'3X.Appro,cd Ih'l\\1I1~mel hod ./.).).(jarha!!c and Reru~c Dronerl\di,no,cd:I;lcllilie,mmlll",ned
",ProDer l',e of l:tl'mils '/1 .)).I'll',ical "lei lotte,1Il,lalled.maintained,and dCdn
/39.Llcn,ib.equipment.&linells:properl)used.>lared.,,/I ')b.Toilel Facllolle,:properl)cOlblrueled.,upplicd.and clean
/dried.&handled!In u'c utensil>:nroncrl\u,ed
(,I).SlIlgle-,en·ice &SIll~ttCIe"properl~,Iored I :7 ~Viol,IIIons
.nd used A .
ReceiYedbN rvvlr2~..~Y.A\VL(j)VI print:mvttUl'dot ~6V1(_(}~Tille:A_ee0M_l Charge!0"ner
(signaturc),!\I
I:~ec~~t~.
.v ~\.\~~(J,\/\:·Hrh I ~
Print:Bu~ine~..,Email:
Is 'n~Hll[\~
For~b (Reti\ed 09-20151
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:\.STE:\J:\IO:\S FR\\Y..lUI 6()7.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-1119-2868._...•_.....,
I:Sla~;';I~~l~~(_LL)(1 lAY ~UI'~YSicll~()\/l 1\0)Y1'lA Cil
Yt~p ,1 )J Il~c~ls\cnllil #I Pa~_,rJ_r--
I 1 TE:\IPERATURE OBSERVATIONS V ./
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS A~D CORRECTI\'E ACTlO~S
Item A;-";INSPECTION OF YOUR ESTABLISHMENT HAS BEEN "'lADE.YOGR ATTENTION IS DIRECTED TO THE CONDITIO S OBSER VED AND
Number OTED BELOW:
_,.--)-I I
~/\(\.t-()_.A..T ~11 H'I)()~thVl le/'~\')\_VI _iv·-r (j/l.sPc ei uv--1
~,i ("-)I ~(\A r->
Received byf
~~V\OV~~~~(l-~tQtY:L print:~~~~I'v\_'>0)11 Title:pers~fr!;"W\vner
hi"n~
I,:xected \~'\\'A (~~,,~,1(t k"rint:I
(,i l<lture)Samples:Y :-.;#collected
Form~~vil ed 09-2015)-~
Dallas County Health and Human Sen'ices _Ent:dn~nt;H~D~e n
Retail Food Establishment Inspection Report,
,\~·\emA~th2377'\.STE\I\IO,S Finn.,R\16U7,I).\LL\S,T:\75207 21-1-819-2115
FA:\:2J.j-81~;(111 h'\U \.
D~M 1lJiV 1 T"n,'llllt:V'CIl'C Perlllil ~I I .•.t.1)1)l:I/t'~,Page.l of lJ
_
PUI"I)(J lie of Irll<ncction:l I-ComlJlianl'c /2-){outillc .I-Field III'cstigatiull -I-Yhit 1</5-0thcr n)'fxa.<;(\JR E
Est~rbl~ur~lhlyl ~t-\-f',h~(J -r ("Iltact A"Iler ',line:I
*'\ull1hrr of J{l'pl'at \iolatiol1\:--(reJI~-;--...."'\,/\ulllhl'l"of '-iolalioll)cos:--
Ph,sical Addl~~~.r")I k(1<:)l\V\(~i\~(1ty lAY II!r~l"hPI~)1l~7n~1 FolI""-lIp:,e,
o ")I '\0 (circle one)
\O~l nb,er.cJ '\.V nl'l uppltcahlc
-
n:pe.ll \h'I~~Complianl'(""'tutu~:Out not III,,'mpli31H.;C 1\III ~t"nrIiJnl:c COS corre~h.:J on '\11(.'R
\1ark the appropnate rOIllt...,m the Ol~T ho'(t(lr I!~u..·hnUl1lha~d item \Iarl.'';'.,chec,!1l,trl.III.1tltlwpnalC 1>0\i(lr 1'\.\0.\\.CO!-\larl.an •..,tc.:n-;k .*.111~Ippronriate bo'\t~)r R
Priorit\"Items (3 Points)l'iololi(JlI~RC£.lIircImmediate Correcti"e -Ictiollllol to exceed 3 day.,
COfllulial1cc StUIU:)(ollluliance ~tatu~
0 I ,,C Time and Tcmperaturc fllr FO<Hll>afcly I!I ()I ,,I (R
l'!\0 ~0 (I'-deg'ec,r"hrenhetl)
,I ,()\0 Employee Health
T ~r .,
1/I.Propt:r cooling time nnd t(:lllp(:r.llur~I A I I
12.\Ianagement.food cmplo)Cc,and conditional employees:
r/kill)"ku!!c.re~J)()lhihilitit::-..and rc)Jortint!
/'"Proper Cold Holding teml'ennure(-I I F -15 FI I )-1 13.Proper LI:,Cofn::.,triction and c\c!u..,ion:'.;0 di.:-,chargc li·olll
1/Ip,i t!\~~.no'ic.nnd mouth
,/y/3.Proper Hot H"ldin~lemper,Hure(I <)'FI '"Pre\entin~Contllluination b,Hand;
//-I.Proner cookll1Q timc and kmpcralur ...·/,.I 1-1 H,II\(I><.:leaned and properlv \I a,hcd'Gll)\'"u,ed properh
V 5.Proper reheating procedure f(lr h<lt holdll1g (165 F!ll~r .1 15.:\0 bare hand contact \I ith ready to eat foods or appro\ed
Hour,)alternate melhod Droperlv fa II0\\cd (-\PPROVED Y '\j I
I 6.Time a,a Public Health COl1trol:procedure>8.:rccoro..,1·li!!hl,I>USl'cDtilJlc POlJulations
t\pproHd I>ourcc I VI 16.Pa,teuriLed foods used:prohibited food not nlTered
P3<:teurilcd eut!:,u....ed \\hen reauired
IV 7.Food and Ice obl'l'ned from ,'ppro\cd ,ouree:Food In I
good condition.".de.dilL!1I11.loulteratcJ;parasite Chemicals
de,truction
I 8.Food Recci,ed at proper tempcrature 1 17.Food additi,es:appro,cd and properly stored:Washing Fruits
&\'c!!ctahles
/Protection fmOl COlltaminatilln %l{'l.Tax ic suhstances ~roperl,idenu lied.stored and u,,,d
/)9.Food Separated &prOiecled.prc,ented during food I \\atcrl Plumbing
orcnaratinn.stora~e.disnla,.and la'linl!
/'Ifl.Food ClHlt,lCt,urt;~~~leJf,e"1:~jl~ean~d and I I 19.\\atn li'OI11appro'cd source:Plumbing installed:propcr
Saniti/cd at .1-0 1 ten ItN!I''111.1{.f'i.I backllo\\dc\icc
V I I.Proper dispo><t ion of retumeJ.pre'iousl:,en cd or ,1/2D.ApprO\cd Sewage Wa,le\\ater Dispo,al Sy'lem.proper
'"reconditioned disposal
Priority Foundation Items (2 Points violations Require Corrective Acriull within 10 liars
()t ""(1R
()I ,"C R
l :..0 ,\0 Dcmonstration of Kno\\ledgel Per,oltncl I ,0 \0 Food Temperaturc Control!Idcntifieation
_I.V '-->-'_r /s-._-----
./21.Pcr!:lon in chJrge pr~..,cnt.dCl11olhtrntion or kno\\ledgc.
1
27.Propcr cooling method u>cd:Equipment Adequate to
and Dcrform dlltl(,~Cerulied Fond \Iana"cr (Cr\11 r,~lainw.in Product TemocrDture
""Food Handkr no una!llhori/ed peN)Il,peNlnnel _,~X.PrOpL'I"Date ~larkin!!and cli::,l)o~llIOn
/Safe \\'ater,il('cordkceping and Food Package .1 I 20.Thermoll1et('r~pro\ideo.accurate,and calibrated:Chcmical!
Labelirw Thermal test ,trios
I 1 '1'Hot and Cold \\,lIcr a,adable:"dequate Ixe»ure.salt Pcrmit Requircment,Prerequisite for Operation_J.
1/2-1.Required record,al atiable hhelblOck lags:parasite
J ckstrucllon I:P"d.a~cd rC1lld I,rheled
.,0.Food Establishment Permit (Current &Valid)
Ivf
Conforr1l3ncc "ith ,\pproICd Proccdures /'t.:tcn,ils,Equipmcnt,and \cndin~
I -I 25.Compliance"IIh "an,lIlee.Speci.1lilecl Proce".and I "V I 31.,\clequate hand"a,hing factiltles:Acce,Slhle and properly
H.\CCP pl'lII:Variance obtained for'reciali/ed
oITH:cs"in.!mdho(b:tl1.lIlufacturcr il1~(rllcti~)I1 ....I V "rprl ied.'bed
I Con~u nrcr .\d\isor)V 32.Food and '\on-Illlld COlliact surface,cleanable.properl!
./V de:-.igned.con..,trllclcJ.Jnd lI~I:'O
-1 ~6.Pl):-.ting:of COil '-IUIllt.'r ,\(1\hl1l"ic'):ra\\or ull(kr cl)(.)kcd I ,V 33.\\nrc\\a..•llIllg Facllltle~:in~talkd.maintained.u:.,cd
Il)od,(Di,clo,ure Reminder l3ullel Plate I "I kr~en Label Sen ICC..•ink.or clIrh tkanllH.!litcilit:,pro\ided
Core items (I Point),ioillrioll'RefIt/ire Currl'clil'('Actioll \or ((I Excce{/9()Doy'or \ext IllspecriOlr,Whiche"er COllie,Fir~t
0 I ,"(H 0 I ,,(R
L ."II A 0 PrcI"Cntion of Food Contamination l ,0 \0 Food Identification
T s r ~
VV 34.'0 [\Idence of in ....cd cOlllamlllation.rm.knt ·olher i _/V ,-II.Ongrnal cont"iner labcllllg (Bulk rood)
animdb ,I
-.I 35.Pc-rt...onal Clcanlil1t!=>....t'dllll!.!.drink in!.!or wbacco thC I Ph"ical Facilitie~
1/I J 36.\\inlll~("1,lIh"nroner"u,ed alld ,{Llred ,/-12.",\pn-hwJ l ont,ll't t...url~lce~clean
V V J""'I En\II'onI11L'lltal cnnt,ll11ln~Ilinll I ...-<.1.'.\dc(~1I.ltc \entdall\)I1 and il!.!.illin!.!.:dC"d!.!Ilatcd drca~u~cd
vi 3X.\nonl\cd Ih'1I\Ill"method :...--I..J Cinrha.!c alld RcfthC prpnerl:dl'...p()~cd:1.ledltl\.!....l11<lintamed
/Prooer l ~e of Ucn,il,./-15 PI",ical r,l(tirlle,lIl,t.,lkd.1ll.lIni,lIl1eu.alld cblll
~I'/I 3~).l.ten ,,!It....equlpmcllt.&1I11CI1....:pr()pcrl~u",co.....tnrL·d.I I 1 -1('T\lilcl l"a.:illlIC":proper!)cOI1~lrllclcd.:,upplh.:d.and Ck.11l
dried.8:h311dkd In u'c utell>ti,:prl)l'~rl\u,ed I I
I -Ill.SlI1glc-,en ice-,1I·"n:,:I,'-l~pnlperl:'lored I I I -17 Olher \'inIJllnn,
and u,ed./'C,.•I I
Rcceh cd bl':/U~'7 /1/,Prilll:JIo..lL h\,.---.{......1 Title:Pcrson In Chargel 0"lIer
(..,lgllay.Wt:.J.(\7~/r 1Je...J,...\U\."-
Inc ~\\rril\~0J,(~j ~1t,U Prilll:1 Bu..,iIH..'"Email:
(::'If:..
Form f+.w~evised 09-20151 --..J
G\..
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:",STE,\I,'IO;\;S FRWY"R'\I 607.D,\LI.AS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
Temp
OBSER\'ATIONS A~D CORRECTIVE ACTIO;'llS
Item AN INSPECTION OF YOUR ESTABLISH:VIENT HAS BEEN iYlADE,YOUR ATTE,TION IS DIRECTED TO THE CONDlTlOl\:S OBSERVED AND
Nlll1lb~r NOTED BELOW:
Title:Person 1n Charge!Owner
Sam les:Y N #coll~cted
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2:177 '\.STDI\IO,\S FR\\Y .•K\I 607.D.\LL.\S.TX 75207 21~-SI9-2115 FAX:21~-819-2868
r "D:J -M ..)01 Tlln~111 1Tlln~out:1Licen,~Perlnll ~;)o)-b -DeOd8)tq I F>l.T,pc 1 R"k Calegor\Page ~ott_
PurDO~c of In'Dcction:I I-Compliance IV 2-Routine I 3-Field 111\estiJ.:atioll I I 4-\'isil I I 5-0ther TOT ALISCORE-
Estah'ish'K\l [;,\\eiS Contact 0\\ncr :-"al11e:
I
*,\III11h(,1"(If Rl')lCat \-iolafions:__
d-./:\lIll1her of \·iolatilJlls COS:--
Phtt/r/jdress:I Sr1J ~O!~\(bJl 1 C/Yf!;,t(iJ!v ~~l17~~~;:'11 Phone:1Folhm-lIp:Yes
:\0 (circle olle)
Compliance Statu"OUI -n(ltlll compliance ('.;~111c.{mrliance :\0 nol obser.ed X\~not applicable COS =corrected on site R :=repeal \tvlation
"'ark Ihe appropnate J,omi>IIIthe OrT bo\Ii"each numbereJ nem Mark './'a chcckmark in appropnate box lor 1:\.\"0."A.COS 'vtark an (lstensk .*.III30orooriate box for R
Priority Items (3 Points).,iolalhllls Re /lire Immediate Correclit'e Acliol1l1ot to e\'ceed 3 days
COl1lulianc{'Stlltu~Comllli:IOce Stalus
0 I ""C Time and Temperalure ror Food ~afety J{()I ""C R
l""I.?0 L "0 A 0 Emilloyee Health
T ~(F =d~gree,Fahrenheit)T A S
/I.Proper cooling time and temperature '/12.i\lanag~ment.food employees and conditional employees:/v'II-knO\\ledge.responsibilities.and reporting
tI ///1 Proper Colu Hvluing temp~ratur~(-II OF -IS'F)I 13.Proper use of restriction and exclusion;I 0 discharge from1/eve'i.nose.and mouth
V /3.Proocr Hot HnldllW temoerature(135°F)/Pn'wntilll!Contamination by Hands
V -I.Proper cookino time and temperature IV /'1-1.Hands cleaned and properlv washed/Gimes used properly
/1/5.Proper reheating procedure for hot holuing (165°F in 2 J'15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
"6.Time a,a Public HeJlth Control:procedure>&records Hichly Susceptible PODulalions
Approwd Source .Y 16.Paste uriLed foods used:prohibited food not offered
/'Pasteurized el!!!S used when required
II 7.rood and ice obtained from apprm ed source:Food 111 .
~I/good condition.,are.and unadulterat~d;para,ite Chemicals
d('struction ,
.I 8.Food Recei\ed at proper temperature
~
17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
/Prolection from Contamination ,/1 IR.Toxic substances propedv identified.stored and usedv9.Food Separateu &protected.pre\ented durtng food /W:tlcrl Plumhing,v preparation.storal!e.di>pla\.and tasting
/V 10.Food contact surIClccs and Returnables;Cleaned and V /'19.Water from approved source;Plumbing installed;proper
Sanltiled at ppm/tC'mperature back flow device
/II.Proper disposition of returned.pre\iously sen ~d or I/'~O.Approved Se\\age/Wastewater Disposal System.proper
reconditioned Ii disposal
Priorih Foundation Items (2 Points viola/ion I Ret /tire Corrective AClioll withill 10 days
()I ""C R 0 t ""(R
L"~II ,\0 Ocmonslralion of Knowledge/Persulind l "V A 0 Food Temp('ruture ControV Idenrification
T ~----T ._.2_--
!21.Person in charge present.demonstration of kllo\\ledge./V/27.Proper cooling l11ethod used:Equipment Adequate to
and perform duties,Cerrified Food ;\fana~cr (CF\[):-'Iainlain Product Temperature
2~.Food ~lJndler no unauthori/ed nersons ll~r,onnel "1/2R.Proper Date :-'[arkin~and disposition
/Safe \\al~r.Recordkeeping and Food Package V 29.Thermometers provided.accurate.and calibrated;Chemical
Labelin!!Thermal Icst strips
I /l'Hot and Cold \\'Iter available:adequate pre"ure.safe /Permit Requirement,Prerequisite for Operation_J.
j 2-1.Required ree0reb a\ailahle (shelblock tag>:para>lte v(V 30.Food Establishment Pertnil (Current &Valid)de<;truction):Packa~cd Food labeled
Conformance"ilh Apprond Pro('edures /Ltcnsils,Equipment,and \'ending
I~f f
25.Compliance \I Ith Variance.Speciali/ed Proc~".and t/31.Adequate hand\\ashing facilities:Accessible and properlyII.\CCP pl.lIl:Variance obtained for spcciali/ed /"supplied,usedproce'\sill!.!methods:nWllufactllrcr in~tructiollS
Consumer Ad\iSflry ,,/V
32.Food and "on-food Contaci sur"lces cleanable.properly,....•designed.constructed.and L1sed
Xl r..;::;,ePostin'!,of Consumer "\eh i,orie,;ra\\or under cooked /33.\\'arc\\a:-,hing Faciliti~s:instalkd.maintained.u:-,ecll
d,(Di,elosLire Reminder Flun"t Plate)AllerC!cn Lahel 11 Scn ice sink or curb cleaning facilitv proyided
Core Items (I Point)ViolatiOn<Require Corrl.'cliv.'AClioll .\01 to Exceed 9(/Days or Vex/Illspeclioll.'~7,ic"e.'er Comes Fir~1
()I ""t i(()I}',C R
{'"0 ,\0 PrcHntion of Food Conlaminalioll r "\0 Food Identific:llioll
T /~T S
IV'34.;"0 E\ide nee ClfIn~cct contamination.rodent.nth~r V -I1.Origl11al container labeling (Bulk Food)
,animab
V .,.35,Personal CleaJllllle~s entll1Q.drinkin!:!or to hac co lI~C /A Phvsical Facilitiesr/'36.\\'lDin~Cloth>:nronerh u,ed and 't[\rcd ,,//42.;\on-Food Contact surfaces clean
/37.En\irol1mt.:ntal contamination II //'I -U.Adequate \entilation and IIf!htinu:dc~i~natcd 3rca~used
V 3~.\nnrO\cd tha\\inC!method 1I V/I -1-1.Garba~e and Refu,e properly dispo,~d:factlitics maintBmed
/ProDcr l'sc of L'lensils II /'-15.Ph"ical 1~lc"ities In'talled.maliltaincd.and clean
.II 39.Ltelhib.equipment.&Imen"prop~rl,L"ed.'toreu.y II -16.Toilet FaCilities:properly con,tructcd.supplied.and clean
drjc~h~llldh:d In U'"lC uh:ll ...•ib:,.nroperl"lI:.-ed I
/-1(~tSinL c-,en iC~'~Ic-U'C fllc Ie,:proper(>'tared I -17.()th~r Violation,
an iu:-.c((),-,...--...
Recehed by:If 101 I \'~J)/Prin\Cf)16Jf~tAD (;<~I~t-f Title:Pcrson2;:C~rgel 0"ncr
("lgn~ltLlrL')c
Inspecte~.~""'Vy).I £~prhj1h~l1r;?//A ~'\"Email:hign,lturc)____.•____'r';////I ~l-pgA!)-..y-~
For -O{(Revised 09-2015)//c::?/'v ,'(f -/
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY .•R'1607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
~f)
E1tl;/J ~amc ~~/nAddrcs'5!11tWl /l1at-I (JJI;/)/V ~f I )C~;t;C~I~J~#O}8J~ag~cr~
I TEMPERATl'RE OBSERVATIO~S l
Item/Location Temp Itcm/Location Temp Item/Location Temp
OBSER\·.\TIO~S A~D CORRECTIVE ACTIO~S
Item A:--JINSPECTlO"-l OF YOUR ESTABLlSII'vIE"-lT fL\S BET"'vIADE.YOUR ATTENTlO"l IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW'
~A •
(A&)~kHltd_t?t f':-.1"··IMIIJ /-ij~kOt~~
~I~kj .).A117t<'"";';:;X IftJt1.ZA-bM)._.
v v
~
-
/-'".
(j I f )I -
Received b)~I iu7?J.i~t I Print:J..)IG Ii?K'JRo 'LS,SC rI Title:I~In fJrrge/Owner
(sienalUrc)\
Inspcctcd~--:'AA -p j Print;::;'/A /R !<;:.lIl1Dlcs:Y "-l
,
(sienature'---'_-/'./YJJ11IJ AI)?(//-.-#collected
For -06 TRevised 09-2015)-7 ,--I J/~-./
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77:\.STE:\I:\IO:\S FR\\Y..R.\I607.DALLAS.TX 75207 21-1-SI9-2115 FAX:21-1-819-2868
1
7J&-){)I
Tilll~111:I Time out:I License Permit ~11-60)JII/07 I
h\.I,pe
I
Rbk Cat~gnr~Page L of_!_
Purpose of In~pection:I 1-('oll1l>liancc IV 2-Routinc I 3-Firld InHstigation I I 4-\'isit I I 5-0thcr TOTAL/SCORE
Est3bli~um ~1~C)OUS.I Cl)lltactn~~11o~I
*'\umher of Repeat Yiolatiom:__(0./'\umber of \'iulations COS:--
PI~~lJ'S:)1!)t11 fMza.I Cifjl!!!Yttu ok 'ft 17?J;/~I Ph()n~:I Follow-lip:Yes
:\"0 (drcle one)
COlllplianre Status:Out not in 'ompliance I:\"=in co6.rliance :\'0 fll\lob.,ened X\n<'lapplicable COS _corrected on site R =repeat violation
:>'1ark the appropriate pomt'111 the OCT box for each numbered item Mark ."'.a ehcc~mar~IIIapproPriate bo>.for 1:\'.;'1;0."A.COS \1ark an aSlen,k •*.in aporopriate box for R
I'riority Items (3 Points)"iolations Require Immediate Correcth'e Action JlllttO cxceed 3 days
COmlJli:tnce ~t:ttll'Conll11iance Status
0 I .....•.('Time and Temperature fnr Fnnd Safety R 0
IV "('R
L "OJ 0 t \)\()Employee Health
T ~1F;degree>Fahrenheit)T S
I /I.Proper cooling time and temperature 12.l'vlanagcmenl.food employees and conditional employees:
'/kno\\ledge,responsibililies.and reporting
;/~
,Proper Cold Holding Icmperaturel-11 'F -15'1')I;13.Proper usc ofreslriction and exclusion:No discharge from
eves.nose.and mouth
[//3.Proper Hot Holding IcmperalLlre(135-1')1 r Prewlll'in!!Contamination by Hands
/v'-1.Proper cookln~time and temperature .14.Hands cleaned and properlv \\'ashcd!Gloves used properly
//5.Proper reheating procedure Illr hot holding 1165·-F in ~I IS.No bare hand contact \\'ilh ready to eat foods or approved
Hours)alternate method properlv follo\\'ed (APPROVED Y "i )
II'6.Timc a,a Public Heallh Conlrol:proccdurc,&record,I High"Susceptible POIJulations
pprO\ed Source /Iii.Paste uriLed foods used;prohibited food not offered
/'PasteuriLed egas used whcn required
/7 Food and ice obtained from approwd source:Food in
.//good condition.safe.and unadulterated:parasite Chemicals
de,truction /
I 8.Food Recei,ed .ll proper temperature (If 17.Food additi,'es;approved and properly stored:Washing Fruils
&Veuetablcs
/Protection from Contamination Ig.Toxic subslances properlv idemified.stored and used
/II 9.Food Separated &protected.pre,e11led during food /Water/Plumbing
preparalion.stmage.display.und lasting
.;V 10.Food contact surfaces and Returnable,:Cleaned ancl II 19 Waler li'OITIapproved source:Plumbing inslalled;proper
Saniti/ed aI PDln tcmlJ~r.1turc back flow device
I II.Proper disposition of relUmcci.pre,lousl)sen'ecl 6r (20.ApprO\ed Sewage/Wastewater Disposal System.proper
rcconditiollt.?d disposal
Priority Foundation Items (2 Points)violatiolls Rcquire Correct;"c Actioll withill 10 days
0 I ......('R 0 I ..."C R
l';\0 ~0 Demonstration of h:nowlcdge/Per~onn",(p 0 A 0 Food Temperature Control/Identification
T_~/~---T Sr--I------Proper cooling melhod used;Equipment Adequate to
~/21.Person in charge present,dClllon~tratlon of kllo\\1cdg.t.?27.
and perlorm dutiesl Certified Food \Ianauer (CF\I)~laimain Product Temperature
1//2~.Food 11.1I1dlcr n(1unauthorJ7ed persons per"lllnel I I 2R.Proper Date iVlarkinu and disposition
/Safe \\ateI'.Reeordkecping and Fond Package {29.Thermometers provided.accurale.and calihrated;Chemical!
I>Labelinl!Thermal tesl stripsy/"HOI and Cold Water u,aibble:adequate pre»ure.safe /Permit Requirement,Prerequisite for Operation--"
V 24.Required records ",'uilable IshelislOc"lags:parasHe 30.Food Establishment Permit (Currem &Valid)demuction):PacbC!ed Food labded
Conformance \\ith App",n ed Procedures /Ctensils,Equipment,and Vending
II 25.Compliance \\nil Variance.Spcciali/ed Process.ancl 1/31 Adequate hand\\ashing lacilities:Aece"iblc ancl properlyHACCPplan:Variance ohtained for specialized supplied.usecl
!.<proccs::.ilH!mc.:thods:manufacturer instructions
/Consumer Ad\isory (V 3~.Food and Non-food Contact surl:lees cleanable.propcrly
designcd.constructed.and used
~tl.Po~tlllg of Con~lImer .-\(h I~ories:ra\\or ull(_iercooked 33.Warc\\ashing Facilities:installed.mai11lained,usedl
foods 1Di,clo>llre Reminder/Bullel PI:Jle).Alleruen Label Sen ice sink or curb cleaning facility prO\ided
/'Core Items (I Point)Violatiolls Require Corrcctil'l!Actioll .\/It t/l Exceed 9()Da_r~or .YextlllsfJecrir}ll .IV/richel'er COllies First
()I 10 "(I{0 ~V~...('R
L ".\0 Pre\cntion of Food Cnntamination t·\()Food Identification
T S T S I,I J..L '0 E\ilknce of In~c(t contamination.rodent 'other /41.0riginal conlaintr labeling (Bulk Food)
animals
rI /35.Personal Cleanlinc~::,'catill!!.drinkinu or toh.lcco u<;e Ph\'Sical Facilities
I '/30.\\ipin~Clolhs:properl,u,ed and ,tnred 111/42.:-':on-Food C011laCIsurt3ces clean
f /37.En\irolllllental cOlltdlllin[l{loll (JII 43.Ad~(luate \cnlJlalion and lil!hlin~:dcsiQllatcd Hn:as u~ed
I 3R..•••pprm cd tha\\inC!llleillod I Ji/44.Garhaue and Rcfll'C properly dispo,ed:iJcililies mainlained
Proper l'se of Ctemi"II I 45.Ph\sical f~lcilitic,ilhtallcd.mallliaillcd.alld cleall
II ]').l tcn,ib.cqulpll1Clll.&linen,:properl,Lbell.'tored.(Ij -11i.Toilet Facilitle,;properly cOllstructed.supplied.alld cleall
ur;eu.&h.lIldlnl In lI5.Cutcn ..•i!:...:pr(lper/"tbCU /
I ...UL Sil1glc-s~n ice &~illglc-lh~artl<:!c\:proper!:-~tored /4'.Other Violallolls
and Ihcd
Rccehcd b}:--~.-
Print:f},'~.;',r(c~-C Title:Person In Chargei Owner('c::"~c_7.Isignature)~-.•....~.v ~/,(_,)_---._.
Inspected ~~h__/k fA Print;::..vrJ IfIIJJ Ilv/A //~~1/fJ!1AV
I [\inc,~Email:
(!-.I!!1l<lturC)~.--J
For~(rlevised 09-2015)///"/f ,.!/Iv J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE.\I\IO~S FR\\T ..R'I 607.DAI.LAS.TX 75207 21~-819-21 IS FAX:21~-819-2868
J •....
Jl~X-J.()I
Timc in:
I
Timc out:
I
Licel"c Pennlt '")(J}OI /?(}()l)J.s7 I
1;,1.IlllC 1 Ri~]'"C<lll.:gor)Page I--olQ.
Purpose of In,pcction:l I I -Compliance IXI 2-Routine f 3-Ficld Imc,ti!!atiol1 I I 4-"isit I 1 S-Othcr TOTAL/SCORE
E statts;J:;"aIrt(';/I Contact,O\\ner ':-<31&/1 11M I *:\'ulllher of Ih'pl'at \'iol:ttion~:__
-/:\1111111<"rof "iol"tioll'COS:--:3•
PhYL;'tJf/)(\nldO r P/()lf).!1!J,J/h"iltJ fbtl ~r~!Phone:!
Follo\\-up:Yes
;\0 (circle olle).
I"~in ctmplianceComplianceStatu,:Out not 111 c(lmpliam:e :\'0 not ob>cned X.\not appftcahle COS =corrected on <ite R =-repeat \iolation
'Y1.lrk the appropnale romb Inthe Ol'T b",tor each numbered lIem "'lark './'n cfteckl11Jrk In anproon.t"bo,for I:\'."0."A.COS \1ark an asteri,k •*.m appropriate 00\for R
Prioritv Items (3 Points)vio/atiolls Require !mntedillte Correctire Actio/l IlOttO exceed 3 days
CnmrJliunn'Stlltll,)C'ul11oliancc Statu~
0 I ..."("Tillie and Temperaturc for Food afc~R ()I ""("R
l'.•.U .\0 L "I)'A ()Employee Health
T /~(f =d~grec,Fahrcnhctl)T S
V I.Propt:r cooling time and temperature /V 12.:--'Ianagcment,food cmployecs and conditional employees:
1/kno"leduc.responsihilities,and reoortinu
I
,Proper Cold Holding tcmperatur,,(-11°F -IS"F)//13.Proper use of restriction and exclusion:1"0 discharge Irom
//evcs.nose.and mouth
/,/3.Proller Hot Holdinu tcn1J)craturc(135CF)Prevcntin~Contamination by Hands
'v -I.Propcr cookin<!tim"and tcmp"raturc {/1-1.Hands cleancd and properlv \I ashed/GIO\es used properly
IV 5.Proper reheating procedure lar hOl holding (165°F 111C vi 15.1\0 bare hand contact with ready to eat foods or approved
Hours)I alternate method orooerh'follo\\ed (APPROVED y ")
/6.Time ;b a Public Health Control:proccdures &records /I-li"hh Suscentible POilUlations
ApproHd Source If 16.PasteuriLcd foods used:prohibited food not olTered
/'Pasteuri/ed e~~s used whcn rcouired
/7_Food and ice obtained from apprO\ed source:Fond 111
J -good condition.,are.and unadulteratcd:parasite /Chemicals
/dc::.lrllctioll
I B.FooJ Reeei\cd at proper temperature 41 17.Food additi\es:appro,ed and propcrly stored;Washing FrUIts
&Vegetablcs
-Protection frnm Contamination J 18.To,ie subslances properlv identilied.stored and used
v-I~OOd Separated &protected.l)I"e\entcd during laod /Water/Plumbing
reparation.storJue.display.and tn~ting.I V Ill.Food contact surbces and Returnahles ;Cleaned and Vv 19.Watcr Irom approved source:Plul11bing installed:proper
Saniti7ed at DDI11!temnerature back flow device
/II.Proper disposition of returned.pre\iously sen cd or J ~O.Approved Scwage/Wastcwater Disposal System.proper
reconditioncd disDosal
Priority Foundation Items (2 Points)violatiolls Ret lIire Correclh'e Actiun witilill 10 days
0 I .•....c f(0 I ""C R
l'~0 \0 Dcmonstration of Kno"ledge/Pcrsonnel L ;\/,0 \0 Food Temperature Control!Identification
T /~,
f-----.._I_7I;s-e-
li :!I.Person ill charge present.demon:,lration of kllo\\1edgL'.[..-~7.Proper cooling method used:Equipmc11l Adequatc to
and perlllrm dutie,!Certified Food ~Iana<!cr (CF\I)!l-Iaintain Product Temoerature
.I f ,~Food Hand"'r'no unautlltlriled person,/per,onnel V /~X.Prooer Datc J\larkin~and disnositioll./Safe"atcl".Recordkecping and Food Packagc 29_Thermometers provided.accurate.and caliorated:ChemicalJV
/Labclin"Thermal tCSlslrins
V /~,Hot and Cold Water ",aibblc:adequatc pre"urc.safe I Permit Requirement,Prerequisite for Operation_J.
1/c-l.Required record,a\ailablc (shellstock tags:parasitc ~)II dc>tructionl:Pacb~ed Food Iabcled 30.Food Establishment Permit (Current &Valid)
Conformancc "ith .\ppnncd Proccdures /Utcn~i1s,Equipment,and \'cnding
1-1 if 25.Compliance \\nh Variance.SpecialiLcd Procc,s.and IV;31.Adequate hand\\ashing I'lcilities:Accessible and properlyHACCPplan:Variance obtained for specialized
proce"sin!.!methods:manuHlcturer instructions suppl icd.used
/
Consumer Ad,isor)'/II 32.Food and ~on-food Contact surfaccs cleanable.properly
,designed.constructed.and used
v1 2(1.Po~tlllg of Con:-,umer Ach i~one~:fa\\or under conked /33.Ware,,-ashing Facilities:installed.maintained.used.
food,(Di,closure Reminder Buffet PIette)Allergen Lahel Sen icc sink or curh cleanin!!facility prO\ided
Core Items (I Point)Vitl/lItio",Require Correctivl.'Actioll .Yot to E~ceed 9(}Dny~or SextlllSDl.'ctioll ,WhichHer COllies First
()I ......(I{U 1 "...(_R
e ..,0 \0 Pre'cntion of Food Contamination t-o "0 Food Identification
T /'~T ~
v.f:3-1_.•••0 E\Idence of Ilbcct contamination.rodent other I i -I1.Ongmal container labeling (Bulk Food)
animals
'IJ/35.Per~ollal Cleanline"s'eatinu.dnnk[J1Q or loh.leco u~c 1:1 Phvsical Facilities
II )..3fi.Wipll11:!Cloth,:properlv mcd and ,lOred f/,1//-12.'ion-Food Contact suriaces clean,1/37.Ell\irotllllCllwl cOlltatlllllatiOn II/ill -13.Adeuuate \1.:1ltilation and li!.!htinu:de!"liQnaled areas used
r/3X.<\pprO\cd tha\\in~mellwd J -1-1.Garba!!e and Refuse properly disDO,cd:facilitie,maintained
/Prop~r l\c of Ctcnsih I -IS.Ph"ical Llcilitie,installed.mailltained.and clcan
/V 3')_Ltel"i!>.equipment.&:linen,:properl,lbCd.stored.I'J I -IA.Toilet FacilillcS:properly constructed.supplted.and clean
dned.&handkd In lI~C lItl;'Il..,II~;properlv lhed.;-I1J;j:Jlgk-,cn ice b:_'lIlgle-l""arllck,:properl,,tored -17.Other VIOlatIOn.
an(l -eil.
Recehedt~\
Print/A f~n/Jd-"-_Title:Person In Charge!Owner
hl~rmtllre)-/)f J -1 __~
Inspec:_~/A_---jl~I P~A//Aul//AJ ~dIt1A!J/1 K ~lll'ill{,"S Email:
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Form~rRevised-09-2015)/'P"'I·'''''·V[;--',1/-=/""'/
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\I:\IO"\S FH\\Y..R.\I607.OAI.L.\S,TX 75207 21.t-SI9-2115 FAX:21.t-819-2868
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E~:;;'l 12ft I ()()I23c1res)v~//JPA I~;1(}f1/hIt 1~~~):;~/1J~1Pag~_(~
TEMPERA TURE OBSERVATlD:'IIS
Itcm/Location Tcmp Item/Location Temp Itern/Location Temp
OBSER\'ATIO~S A:'IID CORRECTIVE ACTIO~S
Item A:--II:--ISPECTIO .OF YOUR EST.\BLlSHiVlEl\T HAS BEE;\\IADE.YO 'R ATTE:'-iTIO",IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
~J A I
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VtV,~LolA\!"LU~{e \CXJl{a ~
j F""\
Recei\'cd bY:~~-!Print:I tlAll.t~:t-Title:Person In Charge/Owner
(sif!nature)•~'-~
Insp~~y:/A !?)P~-/h L'\(sif!nat __,-I ·.#-i~ff/fi /__...,~Samples:Y :--;"collected
FOJ'i1'iEt-r:Ot;(ReviSedLJ9-2~~',"-''/I -/'