HomeMy WebLinkAboutSPRINKLES ICE CREAM 2020.03.05Dallas 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
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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",,__
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Fullo\\-up:Yes
\'0 (c;rcle one)
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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
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Comlliiancc Slatus
0 I "..•C'
L :-.[/0 A 0
T ~
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/1,
1
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1
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Employee Health
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~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
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1,/
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-------:!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
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l'"0 .\0
T
V
I
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/
/
I 1/
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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
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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 ~~
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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
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"---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
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4\-,1{'.-&-"J 0 \-t X'r!_(tm~)\_;~YI()_!,,f-f)/Y1 11 r1ve S
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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)