HomeMy WebLinkAboutLA MADELEINE 2020.06.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'\.STDI.\IO:,\S FR\\Y.•R\I 607,OALLAS.TX 7S207 21-t-SI9-2115 FAX:21-t-SI9-2868
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~t 7(j7nil11Cin:I Timc out:A Licensc/Permit ti ~t'Sl J)Est.r\pe I Ri,k Category Pag,_or L_~
J>urno'c fi AnAncetion:I I I-Compliallc,'I -r 2-Routinc I 1J-Field 1m esti!!atioll I I .:I-Visit I ,SoOther'TO~ORE
Estar\n!~'F1Il(.~0 t I Vl G
Contact.0\\ncr :\3I11e:I *\umher of I{cpl'at Yiularions:__(\,
./:\'ulIlbcr of \';ol"t;olls COS:--1-)
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\IPhYSi~~on \-{(Y)\'V\ll\()'Vd _~~O~l~:LJ~171J/(',\~Phonc:I Foll<m-up:)""s
1\0 (circle olle)j
Out \,."ill ct1mplia~l,\-COlllpliance Statu"in compliance :\0 not ob,er\"ed i'lA 11m applicable C05.corrected on site R repeat \1('lalion
Mark the anvl"(loriatc ooint'in the Ol'T bo\lor each numbered item I'vIdrk../.•1check mark in .1P0rooriatc box for 1'\.:\0.:,\A.CO~'lark an ",tcri,k '*.in "olJroDriate box for R
Priority Items (3 Points)violatiolls Require Immediate Correctil'e Action 1I0tto exceed 3days
COllllJli'lRC('Statu.Comolia"cc Statu ••
0 I 1\'I C Thm'and Temperature for Food Safety II 0 I 'I 'I;("RU..•J t.<A 0 l''I 0 A 0 Employee HealthTS(r:degree,Fahrenheit)T S
iI I.Proper cooling time and tl.!l11peraturc /I~.!'.Ianagement,food employees and conditional cmployees;
knowledge,responsibilities.and reporting
I~V;0 Proper Cold Holding tcmperature(.+I°F/'+5°1')13.Proper tlSCor restriction and exclusion;No dischargc from/eves,nost.:.and mouthvlJJ.).Proper HOI Holding temperature(135'1')Prcnntin!!Contumination b\'H:lnd •
./V 4.Proller eookin2 time and temperature /IJ 14.Hands cleaned and properly washed/Gloves uscd oroocrly
II 5.Proper reheating procedure t'lr hot holding (165°F in ~I 15.No bare hand contact \\ith ready to eat foods or apprO\ed
Hours)alternate method properly follo\\"cd (APPROVED y N )-6.Time as a Public Health Control;procedures &record;,Hi"hh'SUSCClltiblc POilUlations
Approved Source y 16.Pasteurized foods used;prohibited food not offered
/IJ Pa"teuriLcd e!!!!s used when required
,.I 7.Food and icc obtained from approwd source:Food in
/good condition,safe,and unadulterated;parasite Chemicals
destruction
I 8.Food Recei,ed at proper temperature 111 17.Food additi\es;appro,ed and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ./18.Toxic substances properly identified.stored and used
')/1/9.Food Separated &protected.prevented during food Wat('r/Plumbing
preparation.stora~e.dis~and tasting /
1/II'10.Food cOnta~rfa(,es al~~eturn~~;C)Vn(lt,ct 19.Water ti'OI11approved source;Plumbing installed;proper
./SanltlLed at \nnm/llperatu'i l 11/backllow dl:\ice
17 II.Proper disposition olTeturned.pre,iou,ly ,crved or I 20.ApprO\cd Sewage/Wastewater Disposal System.proper~reconditioned disposal
Priority FOllndation Items (2 Points)"iolatillll~ReI "ire Corrective ACTioll with ill 10 da)'s
0 I ill 'I;C R 0 t ,,'I;C R
l',17 A 0 Demonstration of Knowledge/Personnel l'"0 \0 Food Tcmperature Control/IdenrifcationTS1.11'S -.
.J [/::!I.Per~OJ1 in charge present,demonstration of knowledge.'L L.,,;v 27 .Proper cooling method used:EqUipmen~equate to
and pertorm duties/Cenilied Food Manager (CF1'.I)Maintain Product Temperature.,-2~.Food Handler'no unauthoriLed persons/per;,onnel ."28.Proper Date :vtarking and disposition
Safe Water,Recordkceping and Food Package 1 29.Th~~leters provid.t'<l accurate.and calibrated;Chemical/
Labeling Thermal ,t striDs (.11\lOA,IA j
\/Y'l'Hot and Cold Water available;adequate pressure.safe
~/Perri1it F cquirement jPrerequisitc for OperationJ_.).
V 24.Required records a\'ailable (shellstock I.!gs;parasite .Yl FOOl{ES'O')I"~1;;;,[jClj rcJcffe)~d)I de,truction):Packa~ed Food lahelcd 30.r Confurmance with Appro\ed Procedures U cnsiIs,Eql'pmcnt.und Vending11I
~5.Compliance \\ith Variance.Specialized Process,and /31.de'luate handwashing facilitics:Accessible and properlyHACCPplan:Variance obtained for speciali7cd /supplied,uscdproccssil1~methods:manufacturer instructions J
_/Consumer Advisory /3~.Food and Non-Iood Contact surIClces cleanable,properly
I designed.constructed.and used·r 26.Posting of Consumer Advisories;ro\\or under cooked /33.Ware\\ashing Facilities;installed.maintained.used!
foods (Disclosure/Reminder/ButTet Plate)'Allergen Label Sen ice ,ink or curh cleaning facility provided
Core Items (I Point)Violl/tion.Require Cllrrectiv,'Action Not til El:c,'ed 90 Days or Nex/llIspecti(}II,IHlicltel'er COllies Fin/
0 I N :-;C II 0 I :-;..,C R
l N 0 .\0 Prevention of Food Contamination r "0 A 0 Food Identil1cationTsTS
I It 34.1'."0 [\idence Ofl'f\:t con.~inatiol1,rodent/othcr ,V .+I.Original container labeling (Bulk Food)
animals ,l.j t-,.;'\
V 35.Personal Cleanliness/eatinu.drinking or tobacco usc Pbl"sical Facilities••••r..36.Wipinu Cloths:properly used and stored ./42.••••on-Food Contact surfaces clean71/37.En\iroJ1l11t:ntal contamination ~'+3.Acklluak \entilation and lighting:designated areas u~ed
/38.Appro\cd tha\\in~method ./44.Garba!.!e and Refu;,e properly disposed;facilities maintained
('roper l'~e of l'tensils .,-'+5.PhY,ical facliities installed.maintained.and clean.,.39.Lten"b.eqlllpmeni.&IIOCI1S;properly used.,torcd.)1 '+6.Toilet Facilities:properly constructed.supplied.and clean,./dried.&handled,In usc utcn<:;ils;properly lIsed
i 40.Single-sen icc &,ingle-use articles;properly storcd 47.Other Violations
and usecl
Received by:Prw\tt J C\,4 St't'\~Print:'hvv-.CL..l...~S~\,,,\<..v Title:J>erson In Charge/Owner
(Si!!IHlturc),...
InSI:~:(--:;vrfhll ,0 Print:Il",ine;,Ema;l:
('lign,lin:1 M l,')cCl
Form E~Revised 09-2015)\
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,STDJ:\IO:\S FRWY"R:\I 607.DALLAS.TX 75207 21.t-819-2115 FAX:21.t-819-2868
Liccnse Pcrmit #
Item/Location Temp
OBSER\'A T10~S A~D CORRECTI\'E ACTIO;'llS
Item AN INSPECTION OF YOUR ESTABLlSH.'vIE:-.IT HAS BEE'":"vIADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Print:Title:Pcrson In Charge!OWllcr
Print:
Sam Ics:Y ~#collected