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HomeMy WebLinkAboutDELTA DELTA DELTA 2020.09.14Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE\I'IO:\S FR\\T ..R.\1 607,DALLAS.TX 75207 21.t-SI9-21IS FAX:21.t-SI9-2S68 ,1 O/:-)f-)f)I Time in:I Time 0l1t:I Llcen,e Pc:rmit 'i !JfJ(J (/qfftD I bl.Iypc I RI~k Calcgur)Pager -off Pur~'Ilse of Insllect"ion:I I I-Comlliiallce I I 2-Rolltinc I 3-Fielo lriVestfgation I I 4-Visit I I 5-0ther TOTAL/SCORE Ett!!Jnt~~/}I#-Contact/OMlcr i\amc: I *'umber of Repeat \,iolations:__d-,f :\urnbrr of Violations COS:--J Ph7!)i!)ress~f1f/j tit AJv#I ~lfilll)J'i"jd!l Mj f 7~~~Phone:I FoIIO\\-up:Yes 'l,u¥,l'.wrt :>io (circle olle) Complillnrr St.,(.s: . 1:\:in "",plianceOut,.;:not in compliance ;\0 =not ob ened :'11,\=nOIapplicable COS:corrected on site H =rep<at 'lulation Mark the appropriate points Inthe OuT bo,lor each numbered item "lark './'"checkmark in appropnate t>oxfor 1:\'."0."A.COS 'lark an a~terisk I *.III aoproonate box for R Priority Items (3 Points)I'iolaliolls Require Immediale Correelil'e Aclio"110110exceed 3 days COOlolian«'Statn,Comillian<'c Status 0 I N '(C Time and Temperature for Food ~afcty R 0 I 'i '(('R V N o r 0 r 'i 0 A 0 Employee Hcalth T S (F =degree,Fahrenheit I T S IN I.Proper cooling time and tell1l'et'alUre /1 I~.~IJnagement,food employees and conditional employees: ~no\\ledge.responsibilities.and reporting ///'I ~c.Proper Cold Holding temperature(-11 OF 4S'FI I 13.Proper usc of restriction and exclusion:;-';0 discharge li'om l'\'CIi.nose.and mouth /II 3.Proper Hot Holding tempcrature(135°F)I ,Preventing Contamination by Hands 1/I -I.Proper cooking time and temperature ,V 1-1.Hands cleaned and properly \\ashed/Glo\es used properly /1 5.Proper reheating procedure for hot holding (165'F in 2 ~ 15.~o bare hand contact \\ith ready to eat loods or approved Hours)alternate method properlv 10110\\ed (APPROVED y N ) /6.Time as a Public Health Control:procedure,&record,/Highlv Susceptible POllulations Appro,ed Source J 16.Pasteurized foods used:prohibited tood not offeredrPasteurizedeg~s used \\'hen required //7.Food and ice obtatned Irom appro\ed source:Food in I good condition,safe.and unadulterated:parasite /Chemicals I destruction 8.Food Recei\ed at proper temperature ~ 17.Food adcliti\'es;apprQ\ed and properly stored:Washing Fruits &Vegetables,Protection from Contamination /18.To\ic substance,properly identifi~d.stored and used I 9.Food Separated &protected,pre,etlled during food I Water!Plumbing preparation.storage,display,and tasting 10.Food contact surfaces and Returnables:Cleaned and I'19.Water trom approved source:Plumbing installed:proper fI Sanitized at ppm/temperature baekflow de,ice (II.Proper disposition of returned.pre\'iously sen'cd or 20.Approved SewagcIWaste\\·ater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violaliolls Re~lIire Correclive ACli()1Iwith ill 10 da)'s 0 J :-;'(('R 0 J !f:-''\('R V "'VO 0 Demonstration of Kno"Icdge!I'erwnnel L "0 0 Food Temperature Con troll Idcnnfienlion T S T I s ~V ~I.Person in charge present.demonstration orkno\\·lcelge.{II 27.Proper cooling method used;Equipment Adeqllnte to and perform duties!Certified Food :-Ianager (CF\1)i\laintain Product Temperature (22.Food Haneller no IInauthorilcd persons!per,onnel II 2~.Proper Date i\larkin!!.and disposition / Safe Water.Recordkeepillg and Food Package /29.Thermometers pro\ided.accurate.and calibrated:Chemical! Labeling Thermal test 'trip' II ?'Hot and Cold \Vater a\ailable:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0."...• 24.Required records a\ailable {shellslOek tags:parasite I~JO)OOd Establishment Permit (Current &Valid)destruction):Pacbaed Food labeled Conformance with Appro\Cd Procedures ,/Utensils,Equipment,and \'ending 11 ~5.Compliance "ith \'ariance.Specialized Process.and ,'31 Adequate hand\\'a;hing facilities:Accessible and properlyHACCPplan:Variance obtained lor specialized supplied.usedprocessin!.!ml.!thod~:manuf:,cturer instruction!) Consu mer Aci>isory 1/3~.Food and :-Jon-tood Contact surfaces cleanable.properly /designed.constructed,and used If 26.Posting of Consumer Ad\Isories:ra\\or under cooked 33.\\'Jrc\\3~hing Facilitil!s:installed.maintained.llsed, foods (Disclosure Reminder Buffet Plate)'..\I Jcrgcn Lahel Sen icc sink or curh cleanin!!lacility prO\ided Core Items (I Point)Violllliolls Require Cllrrl'ct;v<,Action N()I t~Exceed 90 Days or ,\'ex/lnspectioll.Wlticl,el'er COnies Firw 0 t :-.'(c R 0 t 1:-'(C R V 1'1 ;0 /\0 Prc,'cntion of Food Contamination l'...0 A 0 Food Idcnlilication T ~T I 5 /3-1 :-';0 bidcnce of Insect contamination.rodent other {'-II.Onginal c011lainer labeling (Bulk Food) animab II I 35.Personal Cleanlil1c~s eatin~.drinking or tobacco lI:.-.e Phvsical Facilities V ~36.Wip1l1~Cloths:proper!,used C1nJ'tored 4~.,",on-Food C011lact surtilces clean /37.Em irollmcntal contamination .jJ Adequate \entilatioll and lighting:desi!..wated 3rea~used I 3g,Appro\cd tha\\in!!method -14 Garba!!e and Refuse properl'di>p<"ed:"Icilllic>maintained If Proper l'se of t:tensils -IS.Ph)sicall:1ciII11~s in;talled.maintained.and cleany39.Lten;ib.equipment.&IlIlen,;properl,lI;.cd.'tured.-16.Toilet F.leilities:properly constructed.supplied.and clean dned.&handled/In lise utelbii>:properlv l"ecl I 40.SI~-sen ice &single-use article,,:properl,.qored -li"fther Violations and Il (\(\,'~,..-.",/" Received by:~\\1)(1 (\A-)~Print:\~~(\(_Title:Person In Charge!Owner (signature)"Inspecteo~•.. ~.~ v ~(P~:.M'A"A .•tbfAI ,-.%J BLI~in('~s Email:.•A,(signntun.:)/7 A'//t'/URI/Y.,-"Form 6 (Revised 09-2~J5)'_/~-....v 1/-/