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HomeMy WebLinkAboutFRESH FOOD DELI 2020.06.17New, Dallas County Health and Human Sen'ices -Environmental Health Division Retail Food Establishment Inspectiol~~wrJ 1,"""... 2."177:".STE\I\IO:"S FR\\Y.•R\I 607,DAI.L\S,T\75207 21-1-S'V;\>'\.t'ft~,)~~/m 1 2-Routine 1_ I LicClhC Pcrmil tiITimcout: ,•-I-Visit I"5-0111('1'TOTALlSCl)REPurose_of Irlsllcction:I I I-Compliance I 3-Fi('ld 111\",tigation COlllpILn('t'~latu.'):Out -Illltlilconphan~.:c I'\"(incOmpllJlll..C "\0 nnlob\cnco :".\_nntapphca ('co~turrcch.'oon sitl.! thl'JlJorOnn.lle O()lIm III the Ol'T b",t,,,reach nllmbered Item \IJrk ..a "heckmark in .Ipprupnak!:><"lor I'i.'i0.'i.\.COS ~lark an R repeat \ioJatlo~ ."ten,k '*.in appropnate he\for n Priority Items (3 Points)viola/iII".'Reqllire Immedi{l/e Correc/il'l!Adiol1l1(}//o exceed 3 II{lys COlllotiancc Statu. 0 I ""( l'"0 "() T ./~ '" /' 3 /V '"vv ....v •t.- V .v V - /' - ,/V "'./"" ,.v Time and Temperaturc for Food Safet) (F dq;ree,Fahrenheit) I.Propc-r cooling time and temperature "Proper Cold Holding tcmperature(-+IQF -+5°F) 3.ProDer Ilot Holdin~temoeraturc(135°F) 4.Proper cookin~time and temperature 5.Proper reheating proeedurc lor hot holding (165°F in ~ Hours) 6.Time ,J>a Publi<:Health Control:procedures &records Approwd Source 7.Food and ice obtained from approved source:Food in good condition.safe.and unadulterated:parasile de~trllctinn 8.Food Recei\ed at proper temperature Protection from Contamination 9.Food Separated &protected,pre,ented during food prenaration,stor,ll!e.clisploy,and tasting fO.Food contact surlaces and Returnables:Ckaned and Saniti/ed at ppm/temperature Il II.Proper disposition of returned.previotJ>ly ,en ed or reconditioned II Compli,,",·c Statu, ()I ""C I '\()A 0 T ",.V '" / / /, A' -1 / 1/ Il Employee lIealth I I~.~tJnagcmcnl.IllOd employees and conditional emplo)ecs: kno\\Icdl!c.responsibilities.and reponinl! 13.Proper u-;c of restriction anu c:"o.ciu!)iun::-\0 di~chJrgc from c\c".nose.rind mouth PreHntill(!Contamination b,·Hands 1-+.Hdnd,cleaned and properly \\ashed/Glo\e,l"ed Dnmerlv I5.~o bare hand contact \\ith ready to eat food,or approved alternate met bod properlv 10110\\cd ('-!'PROVED Y '\;I Hi2hh Susceptible Populations 16.Pasteurized foods u;cd:prohibited foocinot offered Pa~tcllri.lcd CU!!SlIsed when rcquin:d T .,r / ,- /' ,/- /V Chemicals 17.Food additi\es;approwd and properly stored:'v\ashlllg Frillts &Vc~cwbles IX.Toxic substances properly identilied.>tored and u,cd "~"ter!Plumbing 19.Water from approvcd source:Plumbing installed:proper backtlo"dc,ice ~O.Approved Se"age/WaSlewatcr Dispo>o1 System,propcr dispo>o1 Demonstration of Knowledge!Personnel Priority Foundation Items (2 Points)viola/iolls Re,lIire Correc/il"e 4CTioll wi/hill 10 d{lJ'.~ Foot]TClIllleraturc Control/Identification o I ""(t·'lOA U',__T,-"-__I-._~'-;~ I "'~I.Person III charge prcsent,demonstration ofkno\\ledge. 1,,/and perform duties!Certified Food \Ianauer (CF\I) 22.Food Handler/no unauthori7ed personsi personnel Safe \V ••ter.Recordkeeping and Food Pal'kagc Labclin!! 2-1.Required rccords a\ailable (sheiblOck tag>:parasite deslruction):Packaucd Food labeled /23.Ilot and Cold Watcr availdble:adequate pressure.sate Conformance "ith Appro"cd Procl'dures 25.ComplIance with Variance.Specialized Process.and IIACCI'plan;Variance obtained for specialized oroccssinu methods:manufacturer instruction., Consumer Advisory R 0 I ""c r "~\() ,_I -.2.- 1[/ :> 1-1,- ~9.Thermometcrs pro\idcd.accurate,and calihrated:Chemical/ Thermal test 'trips ~7.Proper cooling method used:Equipment Adequatc to ~iaintain Product Temperature 2X.Proper Date :Vlarkinl!and di,position PJIfIiIit \,!cquir~me\lt,Prerequisite fOI'Opcrlltiqn "--'Ltcnsil~,Equipmeri.f'and Vellding 31.Adequate hand"ashing facilities:Accessiblc and properly supplied.used 32.Food and 0<On-ll)od Contact surface>cleanable.properly designed.con>tructed.and u;cd .1./"26.Postin~of Consumcr J\<.h isories:ra\\or under cooked /33.Warcwashing Facilities;installcd.mailllained.used! ..,food,(Di,cl",ureiRenllnder/Bulfet Plalel!Allergen Label Scrnce slIlk or curb ckanlll1!facilIty prm Ided t ""o Pre,ention of Food Contamination Food Identification Core Items (I Point)Viola/iolls Re([lIire Corrective Ac/ioll .1\0//0 Exceed 90 Da)'\or Sext JlISpec/ioll .Wlticlrel'er CIIIIIl'V Fir.'/ o (' T 38.Apnrm cd thall in!!mcthod s Proper l'se of Utcmils :0- o 3-+.,,"0 E\idence of Insect contamination.rodcnt/other animals 35.Personal Cleanlil1~ss'catinl!.drinkin!L or tobacco usc 36.Wiping Cloths:properly u;ed and storcd 37.Em ironm~l1tal contaminatIOn •/'"39.Llen,ib.equipment,Po lincns:properl}u;ed.5tmed. r dried.&h.lI1dledJ In u~lItcllsilc;;proncrly used Form EH-06 Revised 09-2015 ROt :0-,C l'"0 "0S H <l1.Orlginal container labeling (Bulk Food) Physical Facilitics -12.j\,oJ1-~ood Contact surfaces clcan .f~.AdclIudtc \entibtion and iiulllin!2::dc~i!.!natecl arca~used -1-+.uarhal!c and Retll;,e properlv diw"sed:lilcilillCS maintained -+'.Ph'.,ieal I"cilit,c'ilhtalled.maint.lined,and clean -+6.Tollct Facilitle'O properl,con51ruetcd.supplicd.and clean -17.Other ViolatIons Bu,inc"Email: Title:Person In Charge/()\\ller Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:-;.ST[:\-I"O:\S FRWY.,R.\1 607,DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868 -.A ~ EstabliS~~h hurt i21lll PhYSrQ A~r~b tJ Cev1TItSU ~m:J__i ~License/Permit #I PageLcr_?- TEM PER.\TURE OBSERVATIO~S I Item/Location Temp Item/Location Temp Item/Location Temp OBSER\'ATlO~S A~D CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHME0JT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND umber NOTED BELOW: r;f\ /lr1 (~t--tt\p ,/I.IA "Ii tl.~lCy~1Y\(/K'I/1 Len l(.r'1,,~1-h),...~ [L:-'"I --,J~r-I '\('hL \I'lIJ1 u \(.)t{v"'S'\"\;l ()~'--- r I L .i 1"\ ,r[._.HA I),.-?~L.{'u/(~II \0·1\1c.r ;;{J1\JI/ri_l?\</liR J Lt-I.)' v r r -=- - _._-_I "J I Received by:I './!f Print:-ArfrR ~It-I~~;~Title:Person In Charge/Owner (signature)/~/I/}/1~ InsP~~K I)t~II <fl(M!ti·-}1 'j (( Print:--I l (signa e)/Samples:Y N #collected Form EH-lJOTRevls&d 09·2015),~F I~