HomeMy WebLinkAboutAMORE RESTAURANT 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STDI.\IO'iS FI{\\"Y..R:\1607.DALI.AS.TX 75207 21.t-SI9-21IS FAX:21.t-SI9-2868
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D~~1Mi))I Timeout J License'Permit7 O''/V·....000 ~J?11 VllbtT)pe I RiskCategory Pagel-of !
Purnose of Inspection:1 I I-Compliance I •..-,2-Routine I I 3-Field Invcsti!!ation I I 4-Visit I IS-Other T0I...1.1 JSCORE
Esyhi\l~l~:::'~l€()I·I..··h "•.•••••.•A._L I ContacLO\\_l1er:--;UlI1e:I *:\umhcroIRcpe.lt\iul.ltions:__1/..r-0(f'\\IY II \\V an \.Y\),L.lI\.~\1 ,f :\umucrofViol.ltionsCOS:V
Compliance Status:Oul not in compliance L in cOlllpliance '\0 a nOlobserved A not applicat:)e COS corrected on ,itc
Mark th,'aDorooriate ooin15 in the OUT box for each numbered item Mark ''/'a checkmark in aDllfooriate box lor 1:\'.NO.:'IIA.COS Mark ,111
R repeat violation
asten:,k ~*.in annroDriat~box for R
Priority Items (3 Points)violatiolls Rell/ire Immediate Correct;"e Actioll"ot to exceed 3 days
Time and Tempcraturc for Food Safct}
(F =degrees Fahrenheit)Emplo}ec Health
I.Proper cooling lime and temperature
~Proper Cold Holding tempei'ature(41°F'45°F)
3.Proner Hot Holding temoerature(135°F)
4.Proper cooking time and temnerature
5.Proper reheating procedure for hot holding (165°F in ~
Hours)
6.Time as a Public Health Control;nrocedures &records
Approved Source
7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated;parasite
destructiou
8.Food Received at proper temperature
Protection from Contamination
9.Fooo Separated &protected.prevented during lood
oreparation.storage.disolay.and tastinQ
IO.F~od contafIPtlffac¢,"a~etun"b"s.:fl~,,!!eQ.an_d.I 1"\
Sanitized at 'i}{nnm/JmtJeraM l'1 ,\('t\.)(\\I ~I
II.Proper disposition rned,previously served or '"
reconditioned
Compliance Status
0 I N :-;C
l'";0 A 0
T S
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12.:Vlanagement,food employees and conditional employees;
kno\\ledge,responsibilities,and reportin"
13.Proper use of restriction and exclusion;No discharge from
eyes,nose.and mouth
PrcHntin"Contlmlination bv Hand.
14.Hands cleaned and properly washedl GIO\es used properly
15.No bare hand contact \\ith ready to eat foods or approved
alternate method pronerlv followed (APPROVED Y N )
Hi!!hl"Suscetltible Ponulations
16.Pastcuri1.ed foods used;prohibited food not offered
Pasteurized Cl!f!Sused when required
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&VCf!etables
IR.Toxic substances properly identified.stored and used
Waterl Plumbing
19.Water from approved source;Plumbing installed:proper
back now de,ice
20.Approved Sewage/Wastewater Disposal System.proper
disposal
Priority Foundation Items (2 Points
R
"iolatiOIl5 Re,lIire Corrective Actioll withill 10 days
o IN"C
U :-l OI,A 0
TiS Oemonstration of Knowledgel Personnel
21.Person in charge present.demonstration of knowledge,
and perform dutiesl Certilied Food 1'vJana~er (CFM)
~2.Food Handlerl no unauthorized persons/personnel
/
Safc Water,Reeordkeeping and Food Package
Labelin!'7 23.Hot and Cold Water available:adequate pressure,safe
24.Required records available (shellstock tags;parasite
destruction):Packa~ed Food labeled
Cunformance with Approved Proceduresm~25.Compliance \\ith Variance.Specialized Process,and
HACCP plan;Variance obtained for specialized
oroeessinf!methods:manufacturer instructions
Consumer Advisory
o I ,"C
t·"0 A 0 Food Tcmperature Controll Identification
T S
/27.Proper cooling method used:Equipment Adequate to
fl,laintain Product Temperature
I :CS.Proper Date Markinf!and disposition
I 2\).Thermometers provided.accurate,and calibrated:Chemicall
Thermal test strios
Permit /{cc uire nent,PrerequiSite for Operation
Ute sils,Equipment,and Vending
I 3 I.Adequate handwashing facilities:Accessible and properly
suppl ied.used
/32.Food and Non-food Contact surfaces cleanable.properly
de,igned,constructed,and used
26.Posting of Consumer Advisories:raw or under cooked 1/33.Warewa~hing Facilities;installed,maintained,used!
foods (Diselosure/Rel11inder.'Buffet Plate)1 Allergen Label/Service sink or curb cleaning facilitv prm ided
Core Items (I Point)Violations Reauire Corrective Actio"Not II)Exceed 90 Dal's or Next I"soect;oll •Whichel'er ClJmes Fir.,t
4 I.Original container labeling (Bulk Food)34.No Evidence of Insect contamination,rodent/other
animals
R 0 I "l'C
Prevention of Food Contamin:ltion UNO A 0 Food Identification
T II S
35.Personal Cleanliness/eating.drinking or tobacco usc
36.Wiping Cloths;properly lIsed and stored
37.Em ironmental contamination
38.AOtJro,ed thawing method
Proper Use of Utensils
39.Utensils.equipment.&linens:properly used.stored.
dried.&handled/In use utensils:oroocrlv used
40.Single-sc"ice &single-usc articles:properly stor~d
and used I Ii /
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Phvsical Facilities,42.Non-Food Contact surfaces clean
/43.Ade(luatc ventilation and lighting:de,iQnateo areas lIsed
/44.Garbage and Refuse orooerly disposed;facilities maintained
/45.Phvsical facilities installed.maintained.and cleanv46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Title:Person In Chargel OwnerReceivedby:
(signature)
Inspected br.'tv'i \'
(signature)(vy",rA_\~/(~.ffi.\/\I f .-\
Print:~IA
Print:HUliilll'SS F:l11ail:
Form EH-061~09-2015 ,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.S1'E."(;\10:-;S FRWY.,lUI 607.DALLAS.TX 75207 21~-819-21 15 FAX:214-819-2868
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Estab~[L ~S M~~sicalAd'vr;ll ,5n 'ICU~~ate:U1 License/Permit #IPage -z.:;;U__
v TEM PERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVA TlO~AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO 'IS DIRECTED TO THE CO DITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bv:-ff~~-IJ1/~~vP~t:J~)A.Title:Person In Charge/Owner(signature).1\·'//_l.
~s~~;,2~tfY\'MII XN h~1:rdtJ1_(rj Print:
Samples:Y N #collected
Form EH-06 {R'evised'09-2015