HomeMy WebLinkAboutEAST HAMPTON 2020.06.16\~)d\~VLA-__,Dallas County Health and Human Services -Environmental Healt\{DivislO~J
Retail Food Establishment Inspection Report ~
1377 ,.STF.'''IO'S FR\\'Y.,R'\I 6117.D\l.L.\S.T\75107 21-1-819-2115 F.\X:21-1-81'1-1868 LQ l~~LO
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Pllrou,e of Insoection:I I I-Comoliance I I 2-Routilll'I ]-Fit'ld In,cstigation I I 4-\i,it 5-0ttler l1llLU I${'()RE
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Contal.:l 0\\ncr :--'amc:
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*\ul1lhl'r of Rl'pcat \'jolation..,:__/~-:,\.I :\ulIlht'r of\iolatioll\C()~:1~~~--j
Ph!sh~t1r?\~v:G v;,yt'j ---n I CiIYb~)Y I~xt~hone I FolI",,-up:\os ('
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n:peat \~ion _.)Compliance Slatu"Out not in L'omplian~e 1;\in ..;\.')mplianc '\0 not ob,encd :\.\n"Jl 4tpplicahl~CO'>t.:oIT\!(,;h:d on ~Ih:R
Mark the annmnnate points Inthe Ol"T box f,'r earh numbered item 'v1ark ."."eherkm.lrk in "PIJr,'pnolte Po.\1M 1'."'"0.:-:.\.CO~\Iark .111 "tcri>k .*.in ap~e Po"rM R
Priority Items (3 Poillt~)violatioll.'Rt'/lire Immediate Correctit'e .Ietio/l lI0ttO cXCl'ed3 days
COl1lnlial1ce Statu~Compliance Stutus
()I 'I 'I (Time and Temperature for Food Safcty R ()IV 'I ('R
V "0 "0 l'"~0 Emplo~ee HealthTs(F =degree'Fahrenheit)T ;,
V I.Proper cooling time and temperllun:I Ic.\Iand~cment.food employees and condilional employees:.//kno\\leclS!c.responsibilities.and report in!..!
'Z 2.Proper Cold Holdin~temperalurel-l I°F -15 F)V 13.Proper u:,c of restriction and exclusion:No discharge from
,/'V~e\e;.nosc.and mouth
././3.Proner Hot Iioiding IcmDeralure(135°F)~Preventing Contamination b,Hands,v V -4.Proper cookill!!time and temperature /,1-1.IlallCb cleaned and properly \Iashedl GIO\es used properly
",V V 5.Proper reheating procedure lor hot holding (165'1'in c .{15.~o hare hand conlact \I ith ready 10 cat foods or "pprmed
./Hours)alternate method properlv 10110\\cd (APPROVED y )\)
6.Time a,a PubliC Health Control:procedure,&record;./Hi"hh Susceptible POlll113tions
Approved Soun'c l'16.I'asteuri~cd foods used;prohibited lood not offercd
P3~kllril.:ed e!!!.!sused when required
•...V V 7.Food and ire obtained from approved source:Food in
good condition.:.-afe.and ulladuiterated:parasite Chemicab
1/destruction ,
1/8.Food Recci\cd at proper lemperature V /[17.Food additi\es:appro"ed and propcrly stored:\\',,,hmg Fruib_,
&Vel!etahles
Protection from Contamination /1 lK.T,,,ic ;ub,tances properly identi lied.slored and ,,,ed,.9.Food Separaled &protected,pre\emed during Il.lod Wakrl Plumhillg,
.J'orenaralion.SIOra!!c.display.and tastil)l!".~10.Food contact:)",~eturn~,~Cle'V1Yl(\/1.1
I').\\,Iter from apprmcd source:Plumbing in,lalkd;proper
Sanil17ed at pm/tcnIDeratu L-,\(.I ·1 bac~llo\\de\ice
,..V I I.Proper di,posltion 'tl'fTi'IUmed.prcviously ,en cd or I cO.Appr()\cd SC\\agc/'Nastewalcr Di,posal System.proper
reconditioned di'po,,,1
Priority Foundation Items (2 Points)"iolatitl/l~Rei tlire Correeth'e 4ctirJll with ill 10 days
0 t 'I ~('R ()I ,'I ('R
U '\I 3-0 Demonstration of Knowledge/Personnel l':'I ()"(I Food Temperature ControU Identification
T s --T -~~-~-1/21.Per~on in charge present,demon~tratil)n of knowh:dgt:./27.Proper cooling mel hod used:Equipment Adequale 10
and Derfonn dUIiC';Certilied Food ~Ianal!cr (CF:--'I)0.1alilWin Product Temperature
t-22.Food Handler no unaulhorized personsl personnel /2k.Pmper Datc ~L"kinl!and dispo,ition
Safe Waler,Recordkecping alld Food Package )2<).Thermometers provided.accurate.and calibrated:Chemic.rI
./'Labelill~Thermal test strips I
//0'Hot and Cold Water a'aibble;adequate pre"ure.sali:/Permil Rcquiretn£nt,Prercquisit for Operation_J.
/24.Required records available {shellstock tags:p.lra,ite l'Food Est"b'l~P ~('~·y.c:1\)\(i'deQrUCIl0n):Packa\!cd Food laheled 30.'rn\~t:nt
r{Conformance with Appro'ed Pro,'edures ./Gtensils,Ec uipmcnt,ancl ending
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25.Compliance with"ariance.Specialized Process.and /31.Adequate hand\\'ashing facilities:Accessible and properlyIfACCrplan;Variance oblained for speciali/ed I
proccssin~mcthods:manufacturer instructions /supplied.used
I Consumer Advisory I 32.Food and Non-food COnlacl surfaces cleanable.properly
dc>igned.constructed.and u,cdIi26.Posting ofConsumcr Ad\isories:f3W or under cooked 33.\\'Jr ,,"ashing Facilities:in~talled.maintained.U~Cdf
foods (Di,closure Reminder.Buffel Plate)1 Allergen Lahel Scrvice ,ink or curh cleaning facility provided
Core Items (I Point)Villl{/tioll~Require Corrective Actiou .'Yot 10Exceed 90 D{/)'.~or 'vextlllspection ,Wlziclzel'ef Coml'<Firw
0 I :0-'I ('R 0 I "'I ('R
U 1'1
1
)-""A 0 Prewntion of Food Contamination L''\I 0 A (I Food Identification
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'"V.,.3-\.;\:0 E\idcnce of Insect contamimllioll.rodcnuolher I 41.0riginal container labeling (Bulk Food)
•....'--animals.V 35.Personal Clcanline>s'eating,drinking or toh.tcco usc ;Phrsical Facilities-
",i./36 Wiping Cloth>:properlv used and >tored /-12.'on-Food Contact surtaees clean•...•./37.En\ironmental contamin:.1tion ,-13.Atkquate 'vclltilation and lighlin~:dc)i~malcd ar~as used
V ./3X.L\PPl"m cd til,l\\int!method /-1-1Garl1a!!e and RcfiJ,e properly dispo,ed:facilities l11all1lalned
./Proper tse of Utensils ,f "-15.Ph"ical 1:lcilltie<,inst.rllcd,maintaincd.and clean
.•••V 3').L'lel1>ils.equipment,&linen,;properly used.~tl)r!.!d.I -1(,Toilet FaeilltJe<,;properly cO'1>tructed.;upplred ..1lld clean
dried.&handledi In use uten,ils;properly used
\"'0.Singlc-...•!.!f\icc &"lI1gle-lI~c artick~;proper!stored -17.Othcr \'ioI3110n;
and used
Reccived by:('I -:7 '_;>Print:Title:Person In Charge/0"ncr------(<'lgn,Hun:)•'"\_~•......
Inspe~~f'\.(,ThY!,()l prin&.r""~___~~~0 Bu,ill(,"Email:
hl!!natl e)_'~\Y\hS~.~'.
Form EH-~sed 09-2015),
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.STEi\LVIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #
Temp TempItem/Location
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Print:Title:Person In Charge/Owner
#collected