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HomeMy WebLinkAboutFAJITA PETES 2020.09.17UV\.~/ Dallas County Health and Human Services -EnvironmentarHe~Jt , Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I I DatU I~'iTo1(1 I Time out:I LicenselPermit #I Est.Type I RiskCategory Paget ofL Purn •••of Insnl ••.tion:"1 I l-ComDliance I I 2-Routine I I 3-Field Investi!!ation I I 4-Visit I I S-Other TQ'I'Jtl/SrORE Establi~bNiltne:Pt~y I Contact/Owner Name:I *Number of Repeat Violations:__If ~ rUI ~7P;;\,/Number of Violations COS:-- Phyoott 'd~~K tV.5 t1~l.(_,I CitYfiU¥I ~1:ol)hone:Follow-up:Yes I No (circle one)-v IComplianceStatus:Out =nOIin compliance IN =in compliance NO =nOIobserved NA =nolapplicable COS =corrected onsile R =repealviolationMarktheapproprialepointsintheOUTboxforeachnumbereditemMark,,/,acheckmarkinappropnale box for IN.11;0.NA.COS Markan aSlerisk'*.in approprialeboxfor R Priority Items (3 Points)violations Re uire Immediate Co"ectil'e Action not to exceed 3 days Conmliance Status Comnliaoce Status 0 I N N C Time and Temperature for Food Safely R 0 I N N C RUN0A0UN0A0EmployeeHealthT-s (F =degrees Fahrenheit)T S 1/I.Proper cooling time and temperature /12.Management,food employees and conditional employees; knowledge,responsibilities,and reporting /2.Proper Cold Holding temperature(41°F/45°F)I 13.Proper use of restriction and exclusion;No discharge from eves,nose,and mouth /"3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands;'4.Proper cooking time and temperature I 14.Hands cleaned and properly washed!Gloves used nronerly 1/....1/5.Proper reheating procedure for hot holding (165°F in 2 I 15.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 Hil!hlv Susceptible PODulations Appro\'ed Source /16.Pasteurized foods used;prohibited food not offered Pasteurized el!~sused when required "V 7.Food and ice obtained from approved source;Food in good condition,safe,and unadulterated;parasite Cbemicals,destruction I .-8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination /18.Toxic substances properly identified.stored and used /9.Food Separated &protected,prevented during food Water/Plumbing preparation,storage,display,and tasting ;'10.Food contact su'?'1~~~=~~~Cle~d and /19.Water trom approved source;Plumbing installed;proper Sanitized at _,te r.IY\back flow device I II.Proper disposition of returned,pr'tiously served or I 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points viollltJOIUR~,IlireCo"ective Action within 10days 0 I N N C R 0 I N N C RUNJ."A 0 Demonstratio~owledge/P5~onnel u N 0 A 0 Food Temperature Control!IdentificationTS/J -_~I ~T I S-;.;21.Person in charge prese.t;-d'e~lOhsu .",...,.uC Knd\Vl'ed~J II 27.Proper cooling method used;Equipment Adequate to 1/and perfonn duties/Certified Food Manager (CFM)Maintain Product Temperature '"22,Food Handler/no unauthorized persons/personnel J 28.Proper Date Marking and disposition Safe Water,Recordkeeping and Food Package J 29.Thermometers provided,accurate,and calibrated;Chemical/ Labeline Thermal test stri~I ./23.Hot and Cold Water available;adequate pressure,safe Permit foqu\remfl It,jrereqJ site for Operation /'24.Required records available (shellstock tags;parasite 30.Food Esta~iShm~e m~urr Int~alW J A/i!YI , destruction):Packaged Food labeled Conformance with Appro"ed Procedures Utensils,Equipment,and Venditlg , 25.Compliance with Variance,Specialized Process,and I 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized processing methods;manufacturer instructions supplied,used Consumer Advisory J 32.Food and Non-food Contact surfaces cleanab'le.properly designed,constructed,and used ....f/26.Posting of Consumer Advisories;raw or under cooked j 33.Warewashing Facilities;installed,maintained,used! foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (l Point)ViollllionsReouire Co"~ctive Actio"Not III ExaetJ t)()Davs or Nextlns'_";on •WhicJreverComes First 0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminatIonVN0A0FoodIdentificationTsTS '" 34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food) animals /35.Personal Cleanliness/eating,drinking or tobacco use Physical Facilities,f ,36:Wiping Cloths;properly used and stored ,/42.Non-Food Contact surfaces clean-37.Environmental contamination ./43.Adequate ventilation and lighting;desil!nated areas used I 38.Approved thawing method /44.Garbage and Refuse properly disposed;facilities maintained(.I Proner Use of Utensils .-'45.Physical facilities installed,maintained,and clean I 39.Utensils,equipment,&linens;properly used,stored,I 46.Toilet Facilities;properly constructed,supplied,and clean,dried,&handled/In use utensils;properly used 1.1 40,Single·service &single-use articles;properly stored 47.Other ViolationsIIandused Received by:/,.00-P/IA/Print:~rJ"P ./~r~O~/Title:Person In Charge/Owner;gnature) ~ctedm (l8liSrl (~Vl~1~k b Print:Business Email:.re) tH-06 (ReVised 09-2015)