HomeMy WebLinkAboutHOLY RAVIOLI 2020.05.19Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>.5TDI.\l0:\,S FRWY .•R;\I 607,DALI.AS.TX 75207 2J.t-SI9-21IS FAX:21~-SI9-2868
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Datx;'\1 Liltb1~cr I
Time out:
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License/Permit"20)1 -Ii\\)l-C~II Type I
RI~"Category Page _L of ;;t_
Pun}()~J of Insncction:i I I-Compliance I :2-Routine I ]-Field Innsti!!atioll'-'I I 4-Yisit I ,SoOther ~LlSCORE
Establi'hmcnt~:0 \\1"-\(~I (ontaevOIl ncr '-'amc:
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*:\'ul11bl'r of l~cJl('at Yiolatiol1s:V ('"\\
C'G":t J'
--/./;\'umlH.·r of \iolatiuns COS:OJ--
Phy,ical Addres"4 \...!l..-l6J ~~\l \,,>r\~Il['ty,coC,(P I ~~(~~SPhone:I Fullo\\-up:Yes l
:'\0 (cilcll'Oill'),'-.'r~PC'~n\~.~./Complian('"Statu\:Out nol in el)lnplian~c 1"\in compliallce '\0 not ob,ened N-\'nOIapplicable CO,)'orrcl.!tl..'d on ~Ih.'R
\1ark the "PlJnmnate ooinlS ill the OUT bm for each numbered item Mark'0/':t checkmar~IIIappropnate bo.\tor 1'\.1\"0."\\.COS Mark an ,1.~h:ri:,k •*.III appropriate:no,,-fl'r R
Priodtv Items (3 Points)violatiom Require Immediate Correctil'e Ac/iol1 lI0t to exceed 3 days
Complianc.Statu,Complian(·.Status
()I !":;C Time and Temperature for Food Safety n 0 t N "C l!l:N 0 A 0 l:"I 0 0 Employee HealthTS(F =d~gree,Fahrenheit)'1 ./~V I.Proper cooling time and temperature V V 12.t'>lanagement.food employees and conditional employees:
/'V 't>•....knowledl!e.respOlhihilities.and reponing
./0 Proper Cold Holding temperature(41 OF ·WF)~V --13.Proper u,c or restriction and exclusion:No discharge i'rom/1/r--...1'<:..'es.nose.and I110uth
./3.Proper Hot Holdinl!temperature(135°F)./'"Prewllting Contamination bl Hands
/./4.Proper cookinl!time and temoerature ."14.Hands cleaned and properly II ashedi Glo\e,used properl,;>5.Proper reheating procetlurc fix hot holding (165'F in 2 ~n IS.No bare hand cont.lct \\ith ready to cat foods or apprmed
Hours)alt~rnate method properlv foil 0\\cd (APPROVED Y N )
'"6.Time as a PubliC Health Control:procedure'&records V Highlv Susceptible POllulaliuns
V Approved Source 1"16.PasteuriLed roods used;prohihited rood not ofrcred
Pasteuri/cd e~!!,used when required
V 7.Food and ice obtain~d from approved ,ource:Food in
""V good condition,sare.and unadulterated:parasite Chemica"V destruction V./8.FooJ Received at proper temperature ~'1 17.Food additives;approved and properly stored;W",hing Fruits
&Vei!etab Ie'
./Protection from Contamination /f 18.To\ie substances properlY identified.stored and u,ed
./~V 9.FooJ Separated &protected.prevented during rood /'Waterl Plumbing
preparation.stora"c.display.and tasting
••••1/IO.Food contact surfaces ~~~~urnables ;Cleaned alld /IY.Water li'om approved source;Plumbing installed;proper
Sanitized at oom I'>raILrrel ,r<;\~\"';:f'\(.""baeknow de\ice
1/II.Proper disposition ofretumed,prel"iously served or \/'20.pprm'cd Se\\agelWastewater Di<;posal System.proper
reconditioned disposal
Priority Foundation Items (2 Point~)vinla/hllls Re.lIire Correctiv(!4ctioll wi/hill 10 days
()I :-"c R 0 I "I "C Il
I ,0 A 0 I}cmonstration of Knowledgel Personnel l'"0 A 0 Food Temperature Controll IdeutifkationT"T ./">-
/~
~I.Person in charge present.demon,tration 01'knowledge../27.Proper cooling mctlll1d used:Equipmcnt Adcquate to
and pert0rm dutte,/Certified Food Mana<rer (CFNI)V t'>laintain Product Tcmperature,22.Food Handler'no unauthorized oer50lls/oer,onnci ./28.Proper Date Marking and d"position
Safe Waler.Recordkecping and Food Package /v 2Y.Thermometers pro\ided ..Iccmatc.and calibrated:Chemical
../Label;'l!!Thermal te~t strip,
./"Hot and Cold Water a\ailable:adequate pre,;urc.sare Permil Rcquil~ll1enl,Pre'l"quisite for Operation_0.
),,....-2-1.Required records m ailahle (shdlstoek tags:parasite 30.Food ESI'flisGe ~tl~'@ ICfiJrl")10d)destruction):Packa!!ed Food laheled ("
Tf f-;r Conformance with Appro'ed Procedures t'tensils,EquipmJnt~nd Vending
25.CompliJnce \\ith Variance,Speclali7ed Proce;,.and /31.Adequate hand\\'ashing Jacilities:Accc>sihic and properlyHACCPplan:Variance obtained for speciali7ed ,upplied.u,edDrocessinameth0ds;manufacturer instructions
Consumer Ad,isory /32.Fo<,d and Non-rooo COnlaet surlncc,cleanable.properly
designed.constructed.and used;f 26.Po~til1g of Consumer Ad\isories:nl\'"or under cooked /33.\\dre\\3shillg Facilities:installed.maimained,L1sccL
foods (Di,clo,ul"'"/Relllinder/BuJfet Plate)'Al1er~en Lahel Sen icc 'lI1k or curb cleaning racility pro\ided
Core Items (I Point)Violutiolls R(!(llIire Correctivl!Actioll .\'o(to Exceed 90 Day~or \'ex/lll.\pectioll.Wllidl(!I'er Come'FirH
0 ,:.;'"(n 0 I :-I'c H
L :.;II v'\0 PreH'ntion of Food Conlamination ,.'1/()A 0 Food Identificationr/s T S
"V~34.No Evidence or Insect contamination.rodent.other 41.0riginal eOnlainer labeling (Bulk Food)
animab /
1/35.Personal Cleanliness 'eating,drinkil1!!or tubacco lI~C Phvsical Facilities
/1/./36 .Wining Cloths:pronerlv used and stored ./-12.t\on-Food Contact surt:1ces clean
,//37.Environmental contamination .f'-D.Adcqu:ltl:\enti1ation and liuhtinu:dcsil.mat~d areas used
v 38.AoorO\cd tha\\inl!mcthod /44.Garbal!e and Reruse properly disposed:facilities mall1tall1cd
/Proper esc of Utcnsil~./45.PIl\<;ical faeilitic,installed.maintained.and ck-an
~V/39.Ltensil;.equipment,&linens:properl)u,cd.stored./<jh.Toilet Facilities:properly con,tructed.supplied.and clcan
dried.&handied In usc utensils:properly used
~c-scrvice &single-usc articles;properly stored 47.Other Violations
,II
Received by:c:::::--p~&~~~%Title:Person In Charge/Owner
(signature)1\r,
Inspectl'd by:y~'\p.,\;"'~()I~hM l>J Print:lIusi"",,Email:
(~igllaturL"l \
Form EH-06 (Revi~'b"15),..___...I