HomeMy WebLinkAboutBANDITO'S TEX MEX 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377N STE:vnIONSFRWY RM607 DALLAS TX75207 2148192115 FAX'21481928681.,.,1 ,,----I"~:r/;o I Time in:I Time Ollt:I LicenselPermit 11 I Est.Type I RiskCategory Page _j_of -
Puroose of Insnection:I I l-Comnliance I~2-Routine I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
Est~~lB -rx ;1/f'J('_I Contact/Owner Name:I *Number of Repeat Violations:__?J./'Number of Violations COS:--
Physical AJ:,t;;/)'<;b/r #~I Ci1J);JjrrrJAjA Zip Code:I ~;:T5tJ ,;~OI Follow-up:Yes,..."1/J No (circle one)-~
Out =not in compliance-IN =in comrlanceComplianceStatus:NO =notobserved NA =not applicable COS =correctedon site R =repeat violationMarktheappropriatepOintsintheOUTboxforeachnumbereditemMark'./"acheckmarkin aDoropriatebox for IN.NO.NA.COS Mark an asterisk'*.in appropriateboxfor R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Action "ot 10exceed 3davs
Comnliance Status Compliance Status
0 I N N vC Time and Temperature for Food Safety R 0 r N N C RUN01/0 (F =degree'Fahrenheit)U N IJ A 0 Employee HealthTSTs
1/I.Proper cooling time and temperature I V 12.Management.food employees and conditional employees;
knowledge.responsibilities,and reportin!!
I1,,:/2.Proper Cold Holding temperature(41°F/4S0F)/1/13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth1',//3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands
if /,4.Proper cooking time and temperature I I V 14.Hands cleaned and properly washed/Gloves used DrODerly7V5.Proper reheating procedure for hot holding (16S0F in 2 I IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
6.Time as a Public Health Control;procedures &records ,Hi!!hlv Susceptible Populations
Approved Source /16.Pasteurized foods used;prohibited food not offered,.,Pasteurized eggs used when required
V i/7.Food and ice obtained Irom approved source;Food in f;(./good condition.safe,and unadulterated:parasite Chemicals
destruction
/8.Food Received at proper temperature 17.Food additives;approved and properly stored:Washing Fruits
II"&Vegetables
-Protection from Contamination ,/18.Toxic substances properly identifIed,stored and used
II V 9.Food Separated &protected,prevented during food /Waterl Plumbing
/preparation,storage,display.and tasting
7 17 10.Food contact surfaces and Returnables;Cleaned and (II 19.Water from approved source;Plumbing installed;proper,Sanitized at ppm/temperature J back flow device
(II.Proper disposition of returned,previously served or {20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations ReI flire Corrective Actio"withi"10 days
0 r~"C R ()~lI6 N C Ru./y A 0 Demonstrntion of Knowledge/Personnel U A 0 Food Temperature Control/IdentificationTsTI,s
';21.Person in charge present,demonstration of knowledge,II;1/27.Proper cooling method used;Equipment Adequate to
and perform duties/CertifIed Food Manager (CFM)J Maintain Product Temperature
I 22.Food Handler/no unauthorized persons/personnel I II 28.ProDer Date Marking and disposition
/Safe Water,Recordkeeping and Food Package
I
29.Thermometers provided,accurate.and calibrated;Chemical!
Labeling .Thermal test strips,1/23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisite for Operation,
(/
24.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)deSlnlction);Packaged Food labeled
/Conformance with Approved Procedures Utensils,Equipment,and Vending
!25.Compliance with Variance,Specialized Process,and
}~31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized supplied,usedprocessin!!methods:manufacturer instructions
I Consumer Advisory 32.Food and Non-tood Contact surfaces cleanable,properly
designed,constructed.and used
;(26.Posting of Consumer Advisories;raw or under cooked (33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (]Point)Violatiolls Require Corrective Action Not to I ueed 90 Dal'S or Next In.~Dection.Jf7,ichel'er Comes First
0 ~I;1'\C R 0 1 N 1'1 C RUA0PreventionofFoodContaminationU0A0FoodIdentificationTsTS
~34.No Evidence of Insect contamination,rodent/other I j 41.0riginal container labeling (Bulk Food)
animals,1/3S.Personal Cleanliness/eating.drinking or tobacco use Physical FacilitiesjI/36.Wiping Cloths;properly used and stored 42.Non-Food Contact surfaces clean.,37.Environmental contamination 43.Adequate ventilation and lighting;desi!!nated areas used/1 38.Approved thawing method 44.Garbage and Refuse properly disposed;facilities maintained
(J Proner Use of Utensils 4S.Phvsical facilities installed.maintained,and clean
1,39.Utensils.equipment.&linens;properly used.stored.46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled!Inuse utensils;properly lIsed
J 40.Single-service &single-lise articles;properly stored 47.Other Violations
and useu -......
Received by:\'--~~)print:J!>"L F 0.J /-+f;-CA-,...J Title:Person In Charge/OWlIer(signature)"
Inspect~~/~~\pr~fJJ;1J!;1#/ki/4 HI/71/.Bl!'!:._ess Jmail:(signature -.-e..-_--
Form yr-Ur;;(Revised 09-2015).t!7 ,,'-L ./)'f -~)