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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 J I 1 ~ 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 ,\('t\.)(\\I ~I II.Proper disposition rned,previously served or '" reconditioned Compliance Status 0 I N :-;C l'";0 A 0 T S I / 'It / 7 I / I I / I I R 12.:Vlanagement,food employees and conditional employees; kno\\ledge,responsibilities,and reportin" 13.Proper use of restriction and exclusion;No discharge from eyes,nose.and mouth PrcHntin"Contlmlination bv Hand. 14.Hands cleaned and properly washedl GIO\es used properly 15.No bare hand contact \\ith ready to eat foods or approved alternate method pronerlv followed (APPROVED Y N ) Hi!!hl"Suscetltible Ponulations 16.Pastcuri1.ed foods used;prohibited food not offered Pasteurized Cl!f!Sused when required Chemicals 17.Food additives;approved and properly stored;Washing Fruits &VCf!etables IR.Toxic substances properly identified.stored and used Waterl Plumbing 19.Water from approved source;Plumbing installed:proper back now de,ice 20.Approved Sewage/Wastewater Disposal System.proper disposal Priority Foundation Items (2 Points R "iolatiOIl5 Re,lIire Corrective Actioll withill 10 days o IN"C U :-l OI,A 0 TiS Oemonstration of Knowledgel Personnel 21.Person in charge present.demonstration of knowledge, and perform dutiesl Certilied Food 1'vJana~er (CFM) ~2.Food Handlerl no unauthorized persons/personnel / Safc Water,Reeordkeeping and Food Package Labelin!'7 23.Hot and Cold Water available:adequate pressure,safe 24.Required records available (shellstock tags;parasite destruction):Packa~ed Food labeled Cunformance with Approved Proceduresm~25.Compliance \\ith Variance.Specialized Process,and HACCP plan;Variance obtained for specialized oroeessinf!methods:manufacturer instructions Consumer Advisory o I ,"C t·"0 A 0 Food Tcmperature Controll Identification T S /27.Proper cooling method used:Equipment Adequate to fl,laintain Product Temperature I :CS.Proper Date Markinf!and disposition I 2\).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 / R / 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 --~-r')I 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 n I ........,__".,.... (_'\\lYJ I )\~r-.,~ I •l I I l I t...-?~,- KJ.-&-r~I L~I IflV,h~,'2.?'0 V '/c..-luF,~l 77 \J ---'. n"1 ...r'_I I \I 11 1 ..-;1 ~..,.rJ(1'1.Y'\q-L_I6J IJ \.V'"c7 U"'F lAN VI rL J-'[ OBSERVA TlO~AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO 'IS DIRECTED TO THE CO DITIONS OBSERVED ANDNumberNOTEDBELOW: I~, ~~J7fl~'\~1 \·~m'\I ncl (1\\/~.l-t7..l m ~,V1 at I "lTi1r1 I .•...C',I fI f'...\v\:d rtnY1 ,lffll r{rts v I ~- I .~II I / ~ IV \)I)\'~+.\\h.o \\f'lL1 W ~hVI(e Ik(")'kV LL\O I U-tlVlS 115 I~v L./'--I I(\ LVl -t1lD/ l -t>UV\CJ,V \'1')\}f ( --i7 nV\L,e.e (JJ /rl (-11V\rt-([;Q~S hjI(hfI.~(hI~"- 1 I I 17 7T! 7 J I I A /j I 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