Loading...
HomeMy WebLinkAboutCHI OMEGA 2020.09.24Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\,51'E"'10:\S FRWY..R'I 607,DALLAS,1'X 75207 214-819-2115 FAX:214-819-2868 ) r I Do/~)J'f)l)I Time in I Time out:License Pcn~it f)/)O It ()t:1)u IE,!.r\pc I R15!...Calegor~Page k_01'_'- Purpose of Inspection:I I I -Compliance I I 2-Routine ~j-Field Investigation I I 4-Visit I I 5-0ther TOTAU5CORE Esta ~1~:;~l%'Ai/JIIIIAtJI contDh~/'~;;:m~I'h I *'\umher of Repeat \'iolatiolls:__ DIX,/:"lumber uf \'iul"tioll>COS:-- nL _l.__'-/l;I1MI -)I 1~/~~O~/r "l~~1 Phone:I Follu\\-up:\es II 'Y;~~'1.Jl.:'{)Ji '\0 (circle Oil")-~, in C"';'ltdIlCJ,\OComplianceSl3tus:Out -not in compliance 1:\not oh,en cd :'\.\-1I0tapplicable CO!>:corrected 011site R :repe3t \lolatlOn \1ark the appropriate points 111the OCT bo~for each numbered item \lark .,,"a chechmork illaporopnatc bo~for 1'\,\"0.'\A.CO!>\lark an 3sten,k .*.in appropriate bo~for R PriOl'ih'Items (3 Points)viol(l(il)ns Requirl!Immediate Correcti,,£'Actio"not to 'exceed3 days Compliance Sta1t1~Cmnuliance SrUrU'ii 0 I N ~l%Time and Temperature for Food aIel)R 0 I 'I ,C R li N 0 L ,0 A 0 Employee Health T /s (F =dcgrc~,rahr~nheil)T ~ )~I.Proper cooling time and temperature 1;,12.\lanagemenl.food employees and condition31 employees: kno\\ledge,rcspon;ibilities.and reponing ~ 0 Proper Cold Holding temperature!41 'F 45 F)Ij 13.Proper use of reslriction and exclusion:No discharge from II-~\er.;.Iloc;e.and mouth (,3.Proper Hot Holding temperalure(135°F)//I Prenntin!!Contamination by Hands IV //4.Proper cookini!time and temperature I /1-1.Hands cleaned and properly \\ashedl Glm es used properlv W 5.Proper rehealing rrocedure for hot holding (165'F in 2 / 15.'-<0 bare hand comacl \\ilh ready to eat foods or appro\ed Hours)ahcrnale method properlv follO\\ed (APPROVED Y N I /6.Time as a Puhlic Health Control:procedurc,8:.records /Highh Suscellt"iblc Populations Approved Source 16.Pasteurized foods used;prohibited food not offered /'Pasteuri7ed e!!gs used when required //7.Food and ice obtained Irom approl cd source:Food in /good condition.safe.and unadulter3ted:parasite !Chemicals destruction 8.Food Received at proper temper3ture I/J 17.Food additives:appro\'ed and properly stored:Washing Fruils 11/&Vel!etables.Proteclion from Contaminalion 1/18.To\ic suhslances properlY identified.stored and lbed /Ij 9.Food Separated 8:.protected,prcvelllcd during food I Waterl Plumhing preparalion.storage,display,and ta;ling ';10.Food contact surtaces and Relurnables :C[c3ned and ~19.WaleI'li'om appro\ed source:Plumbing installed:proper Sanitized at ppnlltemperature 1/back flow device I II.Prop'"disposition or returned,prel iously sen ed or I 20.Approved Sewage/Wastewaler Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violations Ret lIire Correctit'l!Actioll ••.ithill 10 days 0 I~-"e-II 0 -t ""C R t::-I A 0 Demonstration of h:nowlcdge!Personnl'l L 0 A 0 Food Temperature ControV Ident"ification T ~_I.-S if'21.Person in charge present.demonstration of knowledge.I 27.Proper coolmg method used:Equipmelll Adequate to and perform dutie;'Certified Food .\Ianager (CF\I)t ~,Iaintalll Product Temperature I :!2.Food Handler no unauthori7ed personsl personnel 1/~S.Proper Date ~·Iarking and disposition Safe":tter,Rccordkecping and Food Package ~9.Thermometers prm ided.accurate.and calibrated:Chemical. Labelin!!Thermal lest strips /0"HOI and Cold Water alailable:adequate pressure.safe I Permit Requirement,Prerequisite for Operationif'_0. 24.Required records mailahle (shellstock lags:pamsile 30.Food Establishment Permit (Current &Valid)/de~truclion):PJcka~ed Food laheled IfnConformancewithApprovedProcedures Utensils,Equipment,and "ending II ~5.Compliance ",ilh Variance.SpecialiLed Process.and {I 31.dequate handwashing facilities:Acces;ihlc and properlyH.\CCP plan:Variance ohtained for ;peciali/ed supplied.usedproces.,ilH!methods:manufacturer il1structiol1:-. / Consu m('r Advisory 32.Food and ,",on-food COlllact surface,cleanable.properly designed.con~trllcted.and u~cd 26 Posting ofCol1slImer .\d\I~ori~s:ra\\or under cooked I 33.\\'3f1:!\\ashlllg Facilities:installed.maintained.lI~C'd/ foods (Discillsure Reminder Ruffet Plate)'Allergell Label Sen Ice 'ink or curb cleaning "Icilitv prol ided Core Items (I Point)Vio'atioll.~Require Corrective Actioll -,V(Jtto EXCl'ed 90 Days or Sext Illspectioll .Whichel'er Come~First ()~~"C R 0 I ;\,C Il U A 0 Prcnntion of Food Contaminalion t:1 0 A 0 Food Identific:ttion T s T ~ 111 3-1.~o E\idence of Insect contamination.rodent other i,-I I.Original eolllalller labeling (Bulk Food) anilllais II -35.Personal Cleanlille~::,eatinu.drinkilH.!or tobacco lISC ••Phvsical Facilities Ii 36.WininQ Cloth,:properly u;ed and stored -t2."on-Food Contact surlaces clean I /37.EJ1\irollmcntal conlnminalloll -IJ.Adequate \entilation and liuhtina:desiunated area;u;ecl /l 3~.Apprtl\cd lha\\in!!method -1-1.Garbage and Refu;e PI"OIleriy disposed:lacilillCS maintained /Proper esc of l:lcn.,ib -I:i.PII\,ic311:lcdllle,installed.mall1wined.and clean ~ 39.Ltensils.equipmcnt.&linl'I1~:properl)tl~cd.:-.torcd.I 4(1.Toilet Facilnie,:properly con;tructcd,,upplied.3nd clean dried.&handled In lbe utensils:properly used I 411.Sll1gle-,en ice &single-use article"properly ,tored ~I -17.Other Vio13lions and llsed '" Received by:_OJ ~.....~fo-~k_prilttt_1 :ve f lr fll r~\.ye{'Title:Person lit Charge!0"ncr (signature:)- Inspecte~-//~___,I!:J Prj/(t:AA.A1#JJ/~/~"A',A~_)rj"Email: (signature ""'--'''''.1 -/'ff///I/./1tJ/r///"h Form 6 (Revised 09-2015)/'-.///I ,