HomeMy WebLinkAboutPENNE POMODORO 2020.06.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-.1.STDI.\I0:\S FR\\L 1'01 607,D.\U.I\S,TX 7521)7 21~-SI9-2115 F.\:\:21~-819-2868
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Compliam'e St:~Out opt in ~omphanl,,;c I~1Ill.;ompli.lIlce '\'0 not nb::-,cr\cd ~\nol applll.:ah ('CO,(;orrect.:d on Sit.:R n:pcal \i{l~--=__./
Ihe aODrODfI:tlcPO"'t;IIIthe 01T box 1(1feach numbereJ ilem \lar~',f'a ,hec~mar~III,II'Dr,mriale 1'0.,for I".'1;0.'\.\.•O~\1,lfk.1I1 aSlerhk'*.in aDnrODnal<1'0,for R
Priority Items (3 Points)violatiolls Require Immediate Correcth'"4e/if",/lot to iJ-xceedJ ,lays
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Tim"and Temperature for Food Safct)
(F =degree,Fahr~nhcit)Employec Health
('olllOli,,",'o Status
I.Proper cooling time and temperature
2.Proper Cold Holding temperature(.J Iof'.J5°F)
/_/3.Proper Ilot Holding tempernture(135-F)
././4.Propcr cookinl!time and tcmneraturl.!
5.Proper rehcating procedure for hot holding (165'F in ~
Hours)
(>Timc as a Puhli,Health Cuntrol.procedure'&record,
ApprOHd Sourcr
7.Food and ice obtain~d from approl'Cd source.Food In
good condition.,.Ife.and unadulterated.parasite
dc~trllction
R.Food Recei\cd at proper temperature
Protection from Contaminalion
'7
//9.Food Separated &protecled.pre I ented during food
preparation.storage.displav,and tastil1i.!
/10.Food eon~y~es aq"yRtffil'nabl\sJ (,\I~ll~g !)I\d{\
Sallltiled at )\},Dn~,~urerlJl..V'(Y\i.\I
f7 II Proper disp~lIitilT'ofre\urned.prel iously ,en cd or
reconditioned
COllluli"n\'c Sial us
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12.:Vlanagement,foou employees and conditional employee,;
knOll ledue.responsibilities.and reportin!!,v 13.Proper usc:of restriction and cxdu~ion:~u discharge from
eves.nose.nnd mOllth
PrcHntin1!Contamination hI'Bands
/I.J.Ilands cleaned and properly "ashcdl Giol es ,,,cd oroDerlv
15.~()bare hand contact IIilh ready to eat roods or approved
allernate method properl •.tollOl,ed (APPROVED Y l\')
Hi!!hly Suscctltible Popnlalions
16.Pasleurized loads used;prohibiled food not offi:red
Pa'\lclIri7cci e!.!!.!~tI'ied \\hen required
Chemicals
17.Food add,til ~s;approl'l;u and properly ,Iored.Washlllg Fnnts
&Veuetables
'\-ater/Plumbing
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/19.\\:lIcr from approved source.Plumbing instalkd.proper
back flail del ice
20.APPflll ed Sell age/Wastcwater Disposal System.proper
di'posal
Demonstration of Knowledge/Personnel
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Priorit,Foundation Items (2 Points)"iolatillll~R,"lIire Correcth'"Actio/l withill 10 days
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----_-----------~I.Person in charge present.demonstration ot knOll ledge.
and perform duties/Certificd Food ~lanauer (CF\I)
Food Handler no lInaulhoriLcu pers('ns/personnel
Safe 'hlter,Rccordkeeping and Food Package
Labeling
//23.Hot and Cold Water ",ailable.adequate prc>'lIrc.sare
I ~.J.Requircd record,available (shellstock tags.parasite
destruction I.Pacbued Food labeled
Confurmance "ith Appro'ecl Procedure~
Tf Itf 25.COl1lpli31lcC II ilh Variance.Specialiled Proce»,and
HACCP plan.Variance oblained for speciali/cd
nrocessinl.!method •••;manu facturer in::.lruct ions
COII~umer Advisory/
Food Temperature Control/Identification
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27.Proper cooling method used.Equipment Adequate to
1\.1ainlain ProJuct TemoeraLUre
~X.Proper Datc ~Iarkill'!and disposition
~9.Thermomelers pro\ided.accurate.and calibrated.Chelnlcal
Thermal tCSIstrios
./Permi_!I equircl1Icnl,Prerequisite for Operalion
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L ell,ih,Eqdipment,3nd '-ending
31.dequate handll",hing facilities.Accessible and properly
suppl ied.used
32.Food and ~on-f()lld ConlJet sur races cleanable,properly
(ksiglhXL cOI1.)tructed.and used
26.Postmg OfConslimer Advisories:ra\\'or under cooked ""V 33.\\'are\\a:-.hing Facilities:installed.maintained,lI~edf
f()od>(Disclo>ure Reminder/Buni:t Plale)/Allerucn Label Sen ICC,ink or curb cleaning ",ciIiIY orOl ided
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PrcYClitioli of Food Conlamination
Core Items (I Point)Violll1ioll.\Reqllire Corrective Actio/l SOl tf)/-.xceed 90 [Jal's or l\exlllI.<Dectio/l .Which ••I'er COllie,Fir!o·t
Food Identification
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34.No EI idence 01'In,eci coniarnillation.rodcnL other
animal:,
35.Personal Cleanlincss/catinf.!.drinkilH..!or tUh~lCCOlbC
30.Wioinl(Cloths;properly used and ;,toreel
37.Elnironmenlal conlamin<uion ~.__
'H.Annrol cd Iha\\'inu mciho(h.\\1 1./\.J I ~I~
Proller l ~eof Utcmils
39.l·len,ils.equipment.&linens.properly used.,toretl.
d.A~d.&handlt:cll In u-.c ulL'llsil<;:properlv lIsed
_lV.jO.Single-,en icc &>ingle-use article>:proper!);tored.i\d u,cd
Titl.·.Persoll III Charge/0"ncrReccived)!,
(~igl1;M'1i.rel
In!l{JccJM t~·:~.0\.(1---..lA,lA '(V
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~I.Ongmal COlllamer labeling (Bulk Food)
Phvsical Facilities
42."on-Food Conlact slIrf"ec,clean
43.A(il:(IUJtt:\cntilation and li!!htinu:de::,iunatcd area ...U~t:lj
4~.Garh,,~e and Rcfu,e properll di'llo,ed.facilities maintained
.J5.Phvsical i<.cilltle,installed.mamtaincd.and clean
.J6.Toilel Facilllle>:pruperl)eOlhtrllcted,>upplied.and clean
.J"Other Vtolatlons
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Form ~Revised 09-2(15)\.,_..../'
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-"77 'i.STD,-\I0'iS FR\\Y..R:\I607.DALLAS.TX 75207 21~-819-21IS FAX:21~-819-2868
License/Permit #
ltem!Location TempTemp
OBSERVATIO~S A:\D CORRECTIVE ACTlO~S
Item AN INSPECTION OF YOUR ESTABLISH:VIE~T H,\S BEC0i :VIADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Sam les:Y N 11 collected
Title:Person In Charge!Owner
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