HomeMy WebLinkAboutPLAZA HEALTH FOODS 2020.03.10Dallas 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 ,