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
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,•-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
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Priority Items (3 Points)viola/iII".'Reqllire Immedi{l/e Correc/il'l!Adiol1l1(}//o exceed 3 II{lys
COlllotiancc Statu.
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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
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II.Proper disposition of returned.previotJ>ly ,en ed or
reconditioned
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Compli,,",·c Statu,
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Employee lIealth
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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
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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
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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
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~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
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""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.'/
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38.Apnrm cd thall in!!mcthod
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Proper l'se of Utcmils
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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
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<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
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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:
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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~