HomeMy WebLinkAboutDIVE COASTAL CUISINE 2020.09.23Dallas 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
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~r'2~7V715ime in:I Time out:/'I Lice~v·)_CUN 41~\~'IEst.Type I RiskCategory Pagel_of-L
Pur ose On.llspection:I I l-Compliance I .....•2-Routine I 3-Field Investigation I 4-Vlsit I I S-Otber TOTAL/SCOREI
Establ ~:~t(~llb1<::';"r\).1 rj 1.1 ~'1 ~contact/owner Name:I *Number of Repeat Violations:__IV~,,'Number ofViolations COS:--
Phygj(a~~~(llV\ln I City/ctttJ ~:_C±Shone:I Follow-up:Yes
._
(.~No (circle one))
Compliance Status:Out =not in compliance IN =in compliance NO =not observed NA =not applicable COS =correctedon site R =repeat viol~_/Mark the appropriate pointsintheOUT box foreachnumbered itm!Mark,,,',acheckrnarkin appropriate box for IN.NO.NA.COS Mark an asterisk'*.in appropriateboxfor R
Priority Items (3 Points)violations Rl'uire Immediate Co"ecm'e Action not to exceed J days
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN!J A 0 U NlJ'A 0 Employee HealthTs(F =degrees Fahrenheit)T s
II I.Proper cooling time and temperature /12.Management,food employees and conditional employees;
knowledge,responsibilities,and reporting'1 V 2.Proper Cold Holding temperature(4 IOF!45°F)/13.Proper use of restriction and exclusion;No discharge from,1/eyes,nose,and mouth./:I ,3.Proper Hot Holding temperature(U5°F)"PreventlD!!Contamination by HandsIV4.Proper cookinll time and temperature "/14.Hands cleaned and properly washed!Gloves used properlyVI5.Proper reheating procedure for hot holding (165°F in 2 .,"15.No bare hand contact with ready to eat foods or approvedHours)altemate method properly followed (APPROVED Y N )I 6.Time asa Public Health Control;procedures &records HI!!hlv Susceptible PODulations
Approved Source l'16.Pasteurized foods used;prohibited food not offered
Pasteurized eglls used when required
/7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite
/Chemicalsdestruction
/B.Food Received at proper temperature -17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ,/lB.Toxic substances properly identified,stored and used//9.Food Separated &protected,prevented during tood Waterl Plumbingpreparation,storage,displa"-.and t~stiWg I I/10.F?od con~u~actand,~~~tteIL~~{I-,,\/19.Water from approved source;Plumbing installed;proper
/Santttzed at mite e tu e backtlow device
I II.Proper disposition o~1Cd,previOusly served or I 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points 'IiobnJons Re.Ilire Co~ctive Acdon within 10 Uy,
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnel U N 0 A 0 Food Temperature Control/IdentificationTsTS/V 21.Person incharge present,demonstration of knowledge,"27.Proper cooling method used;Equipment Adequate tol/and perfoml duties!Certified Food Manager (CFM)Maintain Product Temperaturev22.Food Handler!no unauthorized persons!personnel l.-I 28.Proper Date Marking and disposition
Safe Water,Recordkeeplng and Food Package I 29.Thermometers provided,accurate,and calibrated:Chemical!
/Labelln!!Thermal test strips
/I 23.Hot and Cold Water available;adequate pressure,safe J Permit Requ ement,Prer ~uislte for Operation
I 24.Required records available (shellstock tags;parasite tlr{30.Food Est~blr1m nt'~m}(\;iFJIvflid)destruction);Packaged Food labeled
Conformance with Approved Procedures 7 ultfls s,Equipmel t,and Vendingl'25.Compliance with Variance,Specialized Process,and
I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
supplied,usedprocessingmethods;manufacturer instructions
V Consu mer Advisory /'32,Food and Non-food Contact surfaces cleanable,properly/1/designed,constructed,and used
1 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelReminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items n Point)ViM__ltMJIIIn C~~ctiMNot III Exc.u 9(1Days or Nt!XI 1.'.Jllhldtno OJ.a Fint0INNCR0INNC RUNJA0PreventionofFoodContaminationuN0A0FoodIdentificationTsTSII'34.No Evidence of Insect contamination,rodent/other ,41.0riginal container labeling (Bulk Food)'/,animals
'v 35.Personal Cleanliness!eating.drinking or tobacco use Physical Facilities-v 36.Wiping Cloths;properly used and stored .,42.Non-Food Contact surfaces clean/'•..37.Environmental contamination ./43.Adequate ventilation and lighting;designated areas used/3B.Approved thawing method ./44.Garbage and Refuse properly disposed;facil>\iei maintained.,.ProDer Use of Utensils I 45.Physical facilities installed,maintained,and d\lll1
IV 39.Utensils,equipment,&linens;properly used.stored,/46.Toilet Facilities;properly constructed,suppliel'lnd cleandried.&handled!In use utensils;properly used
J 40.Single-service &single-use articles;properly stored 47.Other Violations
and used
Received by:
~1"'9-.t ~J:L~'---Print:(Iii'M (~,tp;1 Title:Person In Charge!Owner(signature)"/'
Ins~z:~Inhl1Xri V("S~,V\Print:~V -Business Email:(sign'e)
Form EH-06 (ReVised 09-2015),
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
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./TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS 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:IJO\{~Cl/'t/1~7/Print:_)~...rU (~h~,7 Title:Person In Charge/Owner(signatur /\,
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(si Samples:Y N #collected
Form~5(Re~ised 09-2015)I