HomeMy WebLinkAboutOLIVELLA'S PIZZERIA 2020.05.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.sn:.\I."o:\S FRWY ..R.\1607,DALLAS,TX 75207 21-1-819-2115 fAX:21-1-81'l-2868
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I Timc'OLlt:7~n5c,Permit #I bl.T)pc I Risk Cmegol)Pag\!L of .£-
I)url Hlse of j Ispcction:l J I-Compliance I -I 2-Routine I I 3-Field 10\estigation I I 4-\'isil I I S-Othcr T~SC01{E
Estnblirr-tc;PJ Ir'~'~7IT1&'G.I Contact,0"n\!r "<amc:
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*;\umber of I{epeat "iolations:__/~)./.\"ullIbl'r of Violations COS:--j
Ph~111f)r~U1e ~G i.;kJryI I CitYFtfY 1~7nt:;l1t)n\!I Follow·up:Yes {
:\u (dr-ell'011(,)
-Complianrr Slatus:Out not IIIcompliance IN 10compli.lIlcc '\0 not obscrved ~A ntll applicable COS =correct~d on site R repeat \iolation
Mark the appropriate points in th,'0 L'T bo,I,)r each numbered item Marh ../.a cherhmark in appropriate bo~for 1;\.;\0.!'IA.COS Mark an asta;,k '*.in appropriate box for R
Priority Items (3 Points)violatiolls Ne uire Immediate Correcth'e Actilm II0t to exceed 3 ,lays
C"mulianer Statu,COIIIDli"nc('Status
0 I r;;\C Time and Temperature for Food Safe!)R 0 I N "("R
U N 0 A 0 t 'I 0 0 Employee Health
T ./s (I'=degree,Fahrenheit)T S
.,/•....I.Proper cooling time and temperature "'"I~.Management.food employees and conditional employees:
/'...•-knowledge.responsibilities.and renorting
v/2.Proper Cold Holding temperaturc(-II of'-15°F)/13.Proper use of restriction and exclusion;No discharge Irom••eves.nose.and mouth
//3.Proper Hot Holding tempcrnture(135°F)/Prcnntill!!Contamination by Hands
/4.Proper cookin'!time and temperature r .....-I 1-1.Hands cleaned and properly washcd/Gloves used properly
,v 5.Proper reheating procedure for hot holding (165°F in 2 /15.1\0 bare hand contact with ready to eat foods or approved..Hours)alternate method properly folio"ed (APPROVED y N )
V 6.Time as a Publ ic Health Control:procedures &records /Hi!!hl"Susceptihle Potll1lations
Approved Source 16.Pa;,teurized foods used:prohibited food not offered
Pasteurized el(!!S used when required
V 7.Food and ice obtained IrOl11approved sourcc:Food in
/good condition.safe.and unadulterated:parasite Chemicals
/dcstruction /
"8.Food Received at proper temperature Ai 17.Food additives;approved and properly stored:Washing Fruits
&Vegetahks
/Protection from Contamination If 18.Toxic substances propcrly identitied.stored and u,ed
~9.Food Separated &protected.prevented during food /Water/Plumbing
preparation,storage.display.and tastin~
fL 10.Food contactnfa~'d~\lUl~leS;C1rncd and .\/19.Water from approved source;Plumbing installed:proper_..•...Sanitized at IPIn/temper u e O'i ~~1 tLI?'\//backOolV device
V II.Proper disposition ~,ed,previouslv sen'ed or I 20.Approved Sewage/Wastewater Disposal Syst\!m.proper/reconditioned disposal
Priority Foundation Items (2 Points violatiom Re~lIire Correcti~(!Actioll within 10 days
0 t :0-"C R 0 t :-.;"C R
l'0 A 0 Demonstratioll of Knowledge/Personnel r "0 "0 Food Temperature Control!Identification
T 0;__r s
/21.Person in charge present,demonstration of knowledge."V '27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (Cn I)./""JI,'laintain Product Temperature
/'22.Food Handler/no unauthorized persons personnel ~"-:28.Proper Date Marking and disposition
Safe Waler,Recordkecping and Food Package ..V '29.Thermometers prO\ided.accurate.and calibrated:Chemical.
Labclifl!!Thermal test strips
/0'Hot and Cold Water available;adequatc pressure,safe ('ermit Requirement,Prerequisite for OperationJ_.).
I 24.Required records available (shellstock tags;parasite tl,-JO.Food Establishmcnt Permit (Current &Valid)destruction);Packa!!ed Food labeled
Conformance with Approved Procedures /Utensils,Equipment,and Vendingrr25.Compliance with Variance.Specialized Process.and V 31.Adequate hand"ashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized i//supplied.usedproces,ing methods:manufacturer instructions ~
Consumer Ad"isory V V 3'2.Food and Non·food Contact surfaces cleanablc,properly
_..,/designed.constructed,and used
-1 26.Posting of Consum\!r Advisories:w"or under cooked /'"33.Ware\Vashing Facilities:installed,maintained.used!
foods (Disclosure/Reminder/Buffet Plate)1 Aller~en Label Sen icc sink or curb cleaning facility provided
Core Items (I Point)Vio/lltio/l.<Require Corrective Actioll Not til Exceed 90 Days or \'e:r:tlllspectil)l/.Wllichel'er Con,,'.First
0 t 1\"C R 0 I "'1\C R
N 0 A 0 Pn'"ention of Food Contamination l 'I ()A K Food Identification
T S T
\[/J-1.No Evidcl:~ln't'+1aIllIl1ation,rodcnt/other ",/41.0riginal containcr labeling (Bulk Food)
/,animals ••\'I IJ ,\
'/35.Personal Ckanliness/eatil1!!,drinking or tobacco lise '"Phvsieal Facilities
'i ,36.Wiping Cloths:properly used and stored ~"42."on-Food Contact surfaces clean
I 37.Environmental contamination .//-13.Adequate \cntilation and lightinf!;<ksi!!nated areas used
(38.Approved tha"in!!method /44.Garbage and Refuse properlv disposed:facilities maiI1lall1ed
../!'roper Use of Utensils ~/45.PI1\sical t:lcilitlcs ilbtalled,mainlOined.and clean
/3').Ctcnsils.equipment.&linens:properly used,stored./-16.Toilet Facilitie~:properly construct cd,supplied,and clean
-dried,&h""dled/111 US.C utensils:properlv used
,/'"h fO.SIhgle1scn ice &single-use articles:properly stored 47.Othcr ViolationsIand~sed ~
Received by:
~\J \/Vvo Print:\\1\\Y Irt!N\l\(\rcMJ\()f Title:Person In Charge/Owner
(,ignatllrc)I"/)('\/'\
[nSPC~~i ~~i)ltl+ttLIU Print:-BlIsille~s Email:
(!)ignatl -I.:)
Form EH-06"[ReiiTsea 09-2015)-~-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>1.STDt:\IO:\S FR\\Y ..R)1607,[)ALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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-TEMPERATURE OBSERVATIO~S
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS A:\,O CORRECTIVE ACTIONS
Item AN INSPECTrON OF YOUR ESTABLISHMENT HAS BEE]\;MADE.YOCR ATTENTIO,IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received bY(.A0~\fv Pri~t:'\~\~\(\\\/\l \(\,(\O'f\0~Title:Person In Charge/Owner
(signature)'"
Inspected ~\~/1).--)(1.1t +-h--h-t~_j •~
(signature)I Samples:Y N ;I collected
Form EH-06 Revised 0 )-2015 I