HomeMy WebLinkAboutCAFE BRAZIL 2020.06.17Dr-Has County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
B77 ."\.STDL\IO"\S FR\\Y ..R"607.D.\LI..\S.TX 75207 214-819-2115 FAX:214-819-2868
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fDat 11-'toYfn;ein:I Time out:.J.-License Permit"62 ~z._z._I
L·•.•'.r)pl:Rl~k C,lh:gOI,)Page J oi"<..-I'
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1'1Ir Jose of nsn~tion:L -I-Compliance IV 2-Routine I 3-Field hlHstigation 4-Ybit I 5-0ther Td:I:.•q\lSCOR [
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Contact O\\nL'r "dIllC:
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*\umber of R"pe:lt \inlatiolls:__Vc \c -._,'":rh ~./\umber of \iol:ltinll'COS:--
Ph)si al(ttl.,r)\__\r P I,ru\~it~f~l~nt)ll~I~L~hon~I Follo\\-up:Yes
'io (circle olle)I
Compliance "t;;'"Out not in compli~lI"e ~r"eomph.mer 'i0 J1()too,cl"\cd'\.\nut.tpphcabk CO'>corrcded on <lie R repe,1I\.~i~:nrL'v1ark the ""Dr<10n,lIe O{l'J1bIIIthe OlT b{'"liJr each numbered item _/\lar~'./'.1chcr~mar~III,lpprupnate "ox lor 1\".'\0.\A.COS :'1.,r"all .1~tai..,k.•*.111,..~btl\f(\r R
Priority Items (3 Points)vio/(ltillm HemiN'Immedi(lte Correcth'l!Actilll1110t to exceelf 3 t/(I.n
COlllllliancc ~tatu,Compli"n",'Status
0 I ",('Time and Temperature for Food Safe!)'H 0 I ""("H
li 'I J A 0 l'"0 A 0 Ernplo)ce HeuilhTS(F =degree,Fahrenheit)T ~
./I.Proper cooling time and temperature V 12.;\.Ianagcment.food employees and conditional employees://knowledl!e,responsibililies.and reporting
./V 2.Proper Cold Holding tempcrature(.t IOF 45 r:)/v 13.Proper use oi"restriction and exclusion:No discharge Irom
eves,nose.anJ mOLith
/.Iv J.Proper Hot Holdin!(tempaature(135CF).I Prcn'ntillg Contamination b,Hund,
//4.ProDer conkinu time and tcmocraturc /I ~1-1.Hands cleaned and properly washed,Glo\es used Droperlv
I 5.Proper reheating pmcedure i"or hot holding (165 F in ~f 15.:\"hare hand contact \\ith rcady to cat foods or appro\cd
Hours)alternate method properly fa110\\cd (APPROVED y N )
"6.Time a,a Public Health Control:procedure,&record,Highh Susceptible POllIllations
Apllro-cd Source
~
16.Pasteuri7ed i"oods u,ed;prohibited Inod not ofkrcd
Pa":.tcuri7ed et!'!.!s used when required
V 7.Food and .ce obtained Irom appnJ\ed source:Food in
I good condition.sdle.and unadulterated:parasite Chemicals
"destruction
I 8.Food Received at proper temperature ~-1,-If 17.Food additi\c,:approved Jnd properly ,tored:Ivashing Fruit>
&Ve~etables
Protection from Contamination >I'IR.To\ic ,ulhtances properly identilied.stored and usedI;/
')Food Separated &protecled.pre\tnted dur.ng food \\ate";Plumbing
preparation.stora\(e.display,and tastin!!
.I 10.Fond cont'll"~url~,Ret~I,~bkS ;Ckaned and I '1 19.Water Ii'om apprO\cd source:Plumbing installed:proper
1/Sanitizcd at .''0)ppm/tt;)npcl 1.1(Y\nn i(f·)backflo\V cle\icc
1/II.Proper di,po,ition oT'i'i:'turned,pre\iously sen cd or II 21J.Approwd Se""ge '\\/aste\\ater Disposal System.propcr
reconditioned disposal
Priority Foundation Items (2 Point,"iofatio/lv Rei uire Correctio'e Actio/l lI'ithill If)days
0 II)\;(R 0 I \;"C R
l''I A I)Demonstration of Knowledge/Personnel l ,0 \()Food Temperature Control/Identification
T ~--------T ~-~r;-1'7 -~21.Person in charge pre~ent.dt'I11onstratioll or kno\\'ledge.~7.Proper cool ing metlllld usecl:Equipment Adequate to1/and pcrform duties!Certified Food \ian,l!!Cr (CF:--'I)(
~Iailltain Product Temperature~2~.Food Ilandler no unauthorized person,pe"onnel 1 1/2S.Proper Date [\1,l[king and disposilion
,/Sare Wnter,Rccordkecping and Food Package /2,).Thermometers pro\ided.accurate.and calibrated:Chemical'
Labelinl1.Thermal test strips
\I /23.Hot and Cold Wnler available:adequale pressure.safc
~
I'ermit Reql irement,Prerequisite ror Operation
.I 24.Required records a\ailable (,hellstock t,lg';parasite /l 30.Food Esta~h'lCtV~ni ~rrJP:yalid)destruction):Packaued Food labekd
lr 1{
Conformance \\ith Approved Procedure~lten ib,Equipt ent,and '-ending
25.Compliance \\ith Variance,SpecialiLcd Proce,s.and r_,31.Adequate hand\\ashing facililies:Accessible and properlyHACCPpian:Variance oblained lor spcciali/ed supplied.usedprot:essilH!methods:manufacturer in~truction'i ,,-/
Consumer Advisory /32.Food and Non-t()od Contact surfaces cleanable.properly
//designed.constructed.and used
/26.Posting of Consumer Ad,isories:raw or lInder cooked /33.Ware\\ashing Facilnies:installed,maintained.used!
food~(Diselosure'Reminder/Bliffet Plate),Allergen LJbcl Sen ice sink or curb ckanin~tilcility provided
Core Items (I Point)Viofatio/ls Relillire Corrective .Ictio/l Sot ttl E~cl'ed 90 Da_l'\or ,\ext Illspectioll,W"ic"el'er COllle.\First
0 I :0;"(H ()I ,,C II
l /Ii 0 A 0 Pre\ention of Food Contamination r "(IV 0 Food IdentificationIST~
I 3-1.;-";0l:\·idcnce of In~cct cOlltdmination,rodent/other I 41.0riginal container labeling (Bulk Food)
/animals /
/!/35.Personal Cleanline,sleatIlH!.drinking or tobacco lise J /'Physical Facilities
,,-./36.Wining Cloths:oroocrly used and ,tored
~
vv 42.:'\on-Food Contact surfaces clean
"/37.En\iron mental conlamination /43.Adequate,entilation and lightina;de,ignaled areas used
v'..1R.ApPnl\cd lh,,,,inu method I 4-1.Garba~e and Rei"use properlv (Ii,posed:facilities mallltaincd
Prollel'LIse of l"temils I .45.Ph'r,ical t:,cil.ties i.l>talkd.ma1'l,j{lIncd.and clean-.•.
/39.Ltcnsll"equipmcnt.&linens:pr,'perl)'L"ed.,tored.I 46.Toilet Fncil.tic5:properl)COll'jt~.~ed.supplied.alld ckan-dried.&handled In use utensils:properly lbCU
/40.Single-sen ice &,ingle-Lbc articles:properl\,wred 47.Other ViolJlIOn,
and used
Received by\-\r\,,~{....~Print:N L ',""in'
Title:Person In Charge!0"ner
(sigllature)'.I/?\\,r ,(\'1 \.r-=-,C\...
Inspected b~\,\t"(~(,\-YM"L I~
Print:Hu,ine.\~Email:
i"gllalurc')""/)\~J
Form EH-06 (.\~:,~tj~015)-/
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:>1.STE:\L\IO:'iS FRWY.,R.\1 607,DALLAS,TX 75207 21-t-SI9-2115 FAX:ZI-t-SI9-Z86S
License/Permit #
Item/Location Temp TempItem/Location Temp Item/Location
OBSER\'ATlO:\,S A~D CORRECTIVE ACTIO:'llS
Item AN INSPECTION OF YOUR ESTABLlSH:vtENT HAS BEEN :VIADE.YOl'R ATTE],;TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
NOT BELOW:
Samples:Y :-..#collected