HomeMy WebLinkAboutBALDO'S 2020.09.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO;\/S FRWY ,RM 607,DALLAS,TX 75207 2J.t-819-2115 FAX:214-819-2868
I ..••....•ret iO t7~T5:I Time out:I License/per!'~0 -(\l)')\':>4LL1 I Est.Type I Risk Category Page _i_of-L-
Purnose ofIrl meetlon:I I l-ComDliance ••............•.2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther T.v •••.•.lftI,I ORE
Establis~J(\"'i I ""\I Contact/Owner _:ame:I *Number of Repeat Violations:__I
~'
./Number of Violations COS:--
PhYSici 6~l)I+o I II(LP l )t ~::WtmmtY1 J V I ZiP~L1ose:I Follow-up:Ves
No (circle one)
Out =not incompliance IN =incompliance NO =not observed NA =not applicable --Compliance Status:COS =correctedon site R =repeat violation
Mark the aoorooriate oointsinthe OUT box for each numbered item Mark .",a checkmarkin 8oorooriate box for IN,NO,NA.COS Mark an asterisk'*.in aoorooriate boxfor R
Priori tv Items (3 Points)violations Re.uire Immediate Correctb'e Action not to exceed 3days
CORlolianceStatus Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee HealthTJs(F =degrees Fahrenheit)T ,/S
V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;
.."/knowledge,responsibilities,and reporting
V /_2.Proper Cold Holding temperature(41°F/45°F)I 13.Proper use of restriction and exclusion;No discharge fromVeves.nose.and mouth
."V 3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands
"/4.ProDercooking time and temperature I L 14.Hand~c1epned and properly washed!Gloves used properly
_/v 5.Proper reheating procedure for hot holding (165°F in 2
~IS.No bart ~~'2t\",\ntfA \'~h r\~ods or approved
/Hours)altemate m 10\d VED Y N )
/6.Time as a Public Health Control:procedures &records "Hh!hly Susceptible PODulations
Approved Source r 16.Pasteurized foods used;prohibited food not offered
,Pasteurized eggs used when required
/'"7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
1/destruction /
/8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination /1 18.Toxic substances properly identified,stored and used
/9.Food Separated &protected,prevented during food Waterl Plumbing
preDaration,storage,display,and tasting /
./10.Food contac~rs """-Returnables;Cleaned and I 19.Water from approved source;Plumbing installed;proper
Sanitized at hm/teJmerature backflow device
V II.Proper disposition o~ed,previously served or 1/20.Approved SewageIWastewater Disposal System,proper
/reconditioned /disposal
Priority Foundation Items (2 Points 'lfiollztioru Re.Ilire Corrutive Action within 10 tlavs
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature Controll Identification
T S T S
V 21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to
,/./and Derformduties/Certified Food Manager (CFM)Maintain Product Temperature
/22.Food Handler/no unauthorized persons/personnel /28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package n 29.Therm~~s provtcd':'_hlrate,and ca~atcd;Chemical!
Labeling Thermal tes ips (l aY1~
,7 23.Hot and Cold Water available;adequate pressure,safe Penni~RequifementJ Prereqpisite fwA:>peration
V 24.Required records available (shellstock tags;parasite vr 30.Food Establishmfi3;1m3fS5/r®rj"J'f)\----destruction);Packaged Food labeled
Conformance with Approved Procedures "/Utensils,Equipment,and Vendin}-lr25.Compliance with Variance,Specialized Process,and Z~3~~h~aShing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
Drocessin!!methods:manufacturer instructions V su ed,us \1,,\t lLf
Consumer Advisory V 321.F~d and Non-food Contact surfaces cleanable,properly
designed.constructed,and used
..1 26.Posting of Consumer Advisories;raw or under cooked 4_/33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Vwilltioru Require Corrective Actitm VolIII ~e4 '0 DIlYS or Nexllnspectioll •Whichever Comn First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN01)-~o Food IdentificationTSTS
../34.No Evidence of Insect contamination,rodent/other ./41.0riginal container labeling (Bulk Food)
animals
/".35.Personal Cleanliness/eating,drinking or tobacco use PhySical Facilities
,/36.Wiping Cloths;properly used and stored ./42.Non-Food Contact surfaces clean
/37.Environmental contamination ,43.Adequate ventilation and lighting;designated areas used
,/38.Approved thawing method v 44.Garbage and Refuse properly disposed;facilities maintained
Proner Use of Utensils ./45.Physical facilities installed.maintained,and clean
/V 39.Utensils,equipment,&linens;properly used,stored,/v 46.Toilet Facilities;properly constructed,supplied,and clean
./1~dried,&handled!In use utensils;properly used
,I""\40.Single-service &single-use articles;properly stored 47.Other Violations
and used
Receive~)7s;1 ~(~print~Avv-\(.I'-ryt1-.\(\1\Title:Person [n Charge/Owner(signature
Insp~~V MI '5Y\\(-_-"~'LLI A 17 \Print:--Business Email:
(sIgna I I '--hll In (.I
Form E~vised 09-2015)-I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
-
Establ~r711l1,)I ~rrWJr ~I Ilr 11\}-Ai ~~ta/t(rz l Jn License/Permit #I Page~_£..
TEMPERATURE OBSERVATIONS
Itern/Location Temp Item/Location Temp Item/Location Temp
,1 I I ;1--.,-7\/'h _,-~-/"l.A\
V i/;'TV\~f/~V ),)1-'-I ,,,")l #_~y-~"I err -=
C I I I
OBSERVAnONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received by:/~~~Print:~AA Nj\rY('\\)(,h Title:Person In Charge/Owner(signature)t?h -------.
Inspected b~~~M I \~hL,,~,l!_~~-(signature)Samples:Y N #collected
Form EH-06 (Revised O~-201S)-