HomeMy WebLinkAboutYUMILICIOUS 2020.02.26Dallas 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
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Tilll~111:I Time out:I License Permit ~11-60)JII/07 I
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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:
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For~(rlevised 09-2015)///"/f ,.!/Iv J