HomeMy WebLinkAboutCAFE BRAZIL 2020.09.15Dallas 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
.1 I --i{~t:',5'J,DTr,in:I Time out:~License/~O ~/~D~2 ~2tt~I Risk Category PageL of /
Pun ose oflltsnection:I I l-Comnliance I •......I 2-Routine I 3-Field Investil!ation I 1 4-Vlsit I I S-Other TOTAL/SCORE
Establi~~R V~-rr--l I I Contact/Owner Name:I
*Number of Repeat Violations:__f~),/Number of Violations COS:--
PhYSica~{\II("~V'Y-hQ I ~J .IC~tY/lounT J Q_)I~nZ'~Khone:Follow-up:Ves
No (circle one),-
Out =not in co~pliance 1$=incompliance R=repeat \"io~Compliance Status:NO =not observed NA =not applicable COS =correctedon siteMarktheaPDroDriateoointsintheOUTboxforeachnumbereditemMark,.t,acheckrnarkin annronriate box for IN.NO.NA.COS Mark an asterisk'*.in annronriate boxfor R
Prloritv Items (3 Points)violations Re7uire Immediate Corrective Action not to exceed 3 days
Comoliance Status Comoliance Status
0 I N I/N c Time and Temperature for Food Safety R 0 I N "C RUNJ'A 0 U N 110 A 0 Employee HealthTs(F =degrees Fahrenheit)T S
.I 1.Proper cooling time and temperature ,12.Management,food employees and conditional employees;
knowled£!e,resDonsibilities,and reportin£!
I.~V 2.Proper Cold Holding temperature(41 of/45°F)(13.Proper use of restriction and exclusion;No discharge from
I eves,nose,and mouth
'"/3.Proper Hot Holding temDerature(135°F)Prrventinl!Contamination bv HandsJ4.ProDercooking time and temnerature I 14.Hands cleaned and properly washed/Gloves used nroperlv
!//5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved
Hours)altemate method properlv followed (APPROVED Y N )(6.Time as a Public Health Control:Drocedures &records /'Hil!hlv Susceptible ponulations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
I 7.Food and ice obtained Irom approved source;Food in
good condition,safe,and unadulterated;parasite /ChemicalsIdestruction
j 8.Food Received at proper temperature }17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination /J 18.Toxic substances Droperlyidentified.stored and used
9.Food Separated &protected,prevented during food II Water/Plumbing/preparation,storage,displav,and tastin£!
/10.Food con~urfa=et~lRtbles ;£~nd I V 19.Water from approved source;Plumbing installed;proper
Sanitized at mit lOe t r'0 1(/backflow device7II.Proper disposition ~umed.previously served or (20.Approved Sewage/Wastewater Disposal System,proper
.I reconditioned disDosal
Priorltv Foundation Items (2 Points violations Re,uire Corrective Action within 10 dayS
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ControV IdentificationTSTSI;'21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to/1/and perfoml duties/Certified Food Manager (CFM)Maintain Product TemoeratureJ22.Food Handler/no unauthorized Dersons/personnel I 28.ProDer Date Marking and disDosition
Safe Water,Recordkeeplng and Food Package
I
29.Thermometers provided,accurate,and calibrated;Chemical!
Labelin ••Thenmal test striDsf23.Hot and Cold Water available;adequate pressure,safe ~Permit Requirement,,Prerequisite for Operation
/24.Required records available (shellstock tags;parasite y 30.Food ES}ajlis{~tffr n2~~alid)destruction):Packaged Food labeled
Conformance with Approved Procedures ~Ut4nslls,Eqdlpment,and Vending
25.Compliance with Variance,Specialized Process,and 1,31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
VI supplied,usedprocessingmethods;manufacturer instructions
Consum~r Advisory J 32.Food and Non-food Contact surfaces cleanable,properly
/designed,constructed,and used1126.Posting of Consumer Advisories;raw or under cooked IJ..-33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1Point)V'lIIlations Reflllire COI7ective Action Not ID Exceed 90 Dllvs or Next inspectioll.Whichnoer COllies First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTsTS
I 34.No Evidence of Insect contamination,rodent/other I 41.0riginal container labeling (Bulk Food)
animals
77 35.Personal Cleanliness/eatino,drinking or tobacco use Phvsical Facilities/,36.WiDingCloths;properlv used and stored I 42.Non-Food Contact surfaces clean"//'"37.Environmental contamination /43.Adequate ventilation and lightin£!;designated areas usedv38.Approved thawing method /44.Garbage and Refuse properly disposed;facilities maintained
ProDer Use of UtensIls I 45.Phvsical facilities installed,maintained,and clean
11/39.Utensils,equipment,&linens;properly used,stored,I 46.Toilet Facilities;properly constructed,supplied.and clean
dried,&handled/In use utensils;DroDerlyused
I 40.Single-service &single-use articles;properly stored -L---47.Other Violationsandused-~I
Received by:f ---=:~PrintS v\.(Otv,~h~Title:Person In Charge/Owner(signature).~/-a,)IIY1",M
Insp~td~1M \\~:-b~.a Print:Business Email:(signat e)
Form EH~ed ~9·2015)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
License!Permit #
Sam les:Y N #collected
Title:Person In Charge!Owner