HomeMy WebLinkAboutFOOD FROM GALILEE 2020.09.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMO;\lS FRWY.,R!\1 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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I Time out:I License/Pen2:o I(Ij -uJU -;r-{9U b I Est.Type I RiskCategory Page-J0f~7../"Purm ~e of b ~nection:I I l-Comnliance IV'I 2-Routlne I I 3-Fleld In\'estil!ation I I4-Visit I I S-Other T..9'N.L/S nORE
Establ~nt Nah (--I I-c:t'I Contact/Owner Name:I *Number of Repeat Violations:__lra.iVJ 'v1)(Y\'-W j ./Number of Violations COS:--
Physical dIve¥-I0 ~~h \r1 O/~~~/CountYLl ~1f82bjJhone:Follow-up:Yes
~No (circle one)
Complianc~Status:Oul =not in compliance IN =in compliance NO =nolobserved NA=not applicable COS =corrected onsite R =repeatviolationMarktheannronriateoointsintheOUTboxforeachnumbereditemMark'01"acheckmark in annropriate box for IN.NO.NA.COS Mark an asterisk'*.in appropriateboxfor R
Priority Items (3 Points)vio{ation.~Re uire Immediate Correctil'e Action not to t!Xceed 3days
Compliance Statu.Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN[/0 A 0 Employee HealthT./S (F =degrees Fahrenheit)T S
.I I.Proper cooling time and temperature /12.Management,food employees and conditional employees;,knowledge,responsibilities,and reporting
/V 2.Proper Cold Holding temperature(41°F/45°F)/.13.Proper useof restriction and exclusion:No discharge from
eyes.nose.and mouth././3.Proner Hot Holding temperature(135°F)Pre\'enlin!!Contamination bv Hands..4.Proper cooking time and temperature "14.Hands cleaned and properly washed/Gloves used orooerly
",./5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved
J Hours)alternate method properly followed (APPROVED y N ),/6.Time as a Public Health Control:procedures &records Hil!hl\'Susceptible Ponulalions
Appro\'ed Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
/V 7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
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
",V 9.Food Separated &protected,prevented during food
J
Water/Plumbing
./preparation,storage,display,and tasting
./10.Food contact~c;~~~rnables;C~fS:nd .I ,19.Water from approved source;Plumbing installed;proper
Sanitized at'ralute l backflow device
II.Proper dispOSitionor r~umei:l,prevroJs!y sdved Or ""/20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points viollldons R~juire Co"eclive Action within 10 dal'S
0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature ConlroV IdentificationTSTS
I 21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to
I.and perform 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/
LabeUn!!Thermal test strips
/23.Hot and Cold Water available;adequate pressure,safe ./Permit Rt;quh~ment,'rerequisite for Operation
)/24.Required records available (shellstock tags;parasite vi'30.Food Estabf.4l::j{)/~~Valid)destruction);Packaged Food labeled
Conformance with Appro,'ed Procedures UtenJils,Equipment,and Vendingr25.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 Ad\'lsory I 32.Food and Non-food Contact surfaces cleanable,properly
/designed,constructed,and usedl'26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Vwllllions Retlwe Corncm~Action Not to Exc~ed 90 Davs or Next InsDectiolf •Whk/uver Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTt"s T S
/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
;'36.Wiping Cloths;properly used and stored I 42.Non-Food Contact surfaces clean/37.Environmental contamination .I 43.Adeauate ventilation and lighting;designated areas used
.I 38.Approved thawing method /44.Garbage and Refuse properly disposed;facilities maintained
Proner Use of Ulensils J 45.Physical facilities installed,maintained,and clean
I 39.Utensils,equipment,&linens;properly used,stored,/46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled/Inuse utensils;properly used
40.Single-service &single-use articles;properly stored 47.Other Violationsandused
Recei\'ed by:~~Print:tVt\.<;c.,e ..r r;)k \.,c I
VTitle:Person In Charge/Owner(signature)>_-••.A
Inspected b :.Jl1\m (I fu {~I.l1ffihj(j Print:Business Email:(signature)\
Form EH-06 (Revised d9-201S -I -