The URL can be used to link to this page

Home My WebLink AboutFRESH FOOD DELI 2020.09.15Dallas 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 (..--. Datti·IS ~J?eJ)I Time out:J License/~7U7 j)_OJ)Sv ,1iESL Type I RiskCategory Page..!_of';:;:__ Purpose ofIns ~ection:I I I-Compliance I lA"2-Routine 1 I 3-Field Invesde:8tion I I 4-Visit I I S-Other TOi:Xi'.:/Sc"tJRF Establishrv~~h1'j.Pt:I I Contact/Owner Name: I *Number of Repeat Violations:__(s)I ,f Number of Violations COS:-- Physical Adt~UL\.(),\o~llf>'~~\LlP Zi~ll)hone:I Follow-up:Yes No (circle one)-IN =incom11ianceComplianceStatus:Out =not in compliance NO =notobserved NA =notapplicable COS =corrected onsite R =repeatviolationMarktheaDDfODriateoointsintheOUTboxforeachnumbereditemMark•./,acheckmark in 3DDroDriatebox for IN,NO.NA.COS Mark an asterisk'*.in annroDriateboxfor R Priority Items (3 Points)violationsRe uire Immediate Correctil'eAction not to exceed J davs Comnliance Status Compliance SI.tus 0 I N N c Time and Temperlture for Food Safely R 0 I N N C RUN0A0UN0A0EmployeeHealthT-S (F =degrees Fahrenheit)T SVI.Proper cooling time and temperature V 12.Management,food employees and conditional employees;•.•../'knowledge,responsibilities,and reportin£! ~V 2.Proper Cold Holding temperature(41 of/45°F)/13.Proper use of restriction and exclusion;No discharge from__..""eves.nose,and mouth~/'"3.ProDerHot Holding temDerature(135°F)"Preventinl!Contamination bv Hands~4.Proper cooking time and temperature "14.Hands cleaned and properly washed/Gloves used DroDerlv/'5.Proper reheating procedure for hot holding (165°F in 2 1/15.No bare hand contact with ready to eat foods or approved./Hours)alternate method properlv followed (APPROVED y N ) ,7 6.Time as a Public Health Control;procedures &records Hiehh'SusceDtible PODulations Approved Source ,}16.Pasteurized foods used;prohibited food notoffered Pasteurized eggSused when required/./7.Food and ice obtained from approved source;Food in good condition,safe,and unadulterated;parasite Chemicals destnlction 17 8.Food Received at proper temperature ~ 17.Food additives;approved and properly stored;Washing Fruits/&Vegetables Protection from Contamination -18.Toxic substances properlv identitied.stored and used ./9.Food Separated &protected,prevented during food Water/Plumbing~preparation,storage,displav.and tasting /10.Food contact surfaces and Returnables;Cleaned and /'19.Water from approved source;Plumbing installed;proper V Sanitized at DDm/temDerature backnow device /v II.Proper disposition ofretumed,previously served or I 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points'IIwlationsRe4uire CorrectiveAction within 10 d~ 0 I N N C R 0 I N N C RUN01;" vO Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control!IdentificationTSTS """v 21.Person in charge present,demonstration of knowledge, .•••.•.V 27.Proper cooling method used;Equipment Adequate to..-and oerform duties/Certified Food Manager (CFM)Maintain Product Temperature..22.Food Handler/no unauthorized Dersons/personnel 1·-].28.ProDer Date Marking and disposition Safe Waler,Recordkeeping and Food Package )..•,...29.Thermometers provided,accurate,and calibrated;Chemical/~Labeline:Thermal test strips723.Hot and Cold Water available;adequate pressure,safe Permit ~equilJl'ment,Prerequisite for Operation-/24.Required records available (shellstock tags;parasite ~30.Food Esta~~~~t)+~..4 Valid)destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vendingr25.Compliance with Variance,Specialized Process,and ./31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied,usedprocessingmethods;manufacturer instructions 1/ Consumer Advisory ""32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and usedr26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed,maintained,used! foods (DisclosurelReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facilitv provided Core Items (1 Point)VUJI.tionsRequire CorrectiveActwn Not III Exceed 90 DQVS or Next In.~ctio".Whichever Comes First 0 I N N C R 0 I N N C RUN0A0PreventionofFoodCont.mination u N °IP 0 Food IdentificationT./S T S /34.No Evidence of Insect contamination,rodent/other ..•41.0riginal container labeling (Bulk Food) 1/animals /1"35.Personal Cleanliness/eating,drinking or tobacco use -Phvsical Facilities..-36.Wioin~Cloths;orooerly used and stored ..•42.Non-Food Contact surfaces clean '"37.Environmental contamination ,.....43.Adequate ventilation and lighting;designated areas used,38.ADoroved thawing method -..44.Garbage and Refuse properlv disposed;facilities maintained ProDer Use of Utensils ..•.45.Phvsical facilities installed,maintained.and clean/'"39.Utensils,equipment,&linens;properly used,stored,.•...V 46.Toilet Facilities;properly constructed,supplied,and clean dried,&handled!1;11\seutensils;properly used ./ ,A "ingle-Ser~single-use articles;properly stored 47.Other Violations.•..and~__ r Received by:J/f/~print~\tf~II~Nh Title:Person In Chargel Owner(siQnature)/'\.~A ~--I ,~~-r VI[I 'J \t'i t Inspec:~Ml~.,~Print:'/'/,-'J v .~\V\Business Email: (signatur Form EH~.~ed~j'9-2015)~~..4. Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 r7 ,...., Estaht~a~:~\y 1 Ckl,'1 PhystlJ~qLJ ~l (J A~l I ~~/\.~WiCenSelPermit#I Pa~_cfL- TEMPERATURE OBSERVATIONS I I Itern/Location Tel1JP Item/Location Temp Item/Location Temp /7 .-,-,;--.I t 11 "\r I .~l J n.n ~l p..)•..."-IXI L-t"?·((Jct_)UV\_ILt_'T ~1\'"M,/L'\,,-,,L C .r l'-.:r I "()i 'I r ....•......,.{.--,I -;v--iii \O,~orr cr-1 V 1l1Y\{~f,IIl,1\\V J )U\_)~r l_)~If""._l I,{I IV J Y'Lj Ct/J\)V L / OBSERVAnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: -I . /~NA L ,\,II 0 ~(lAw r~ll ,~~I/Ii)-r 1(\011 a (~1 I --L r l')v\fu \A~~ -~ <"'"J -r--- ReceiV~~bY:f!/~~pr~r~~1tt>AVJ II -Title:Person In Charge/Owner(signatvr I~tz;h,\....,\L/~-t1 ~.-n.rJ Print:'\'''-\ (si t¥ei::ffl\A/I <.<.:.'t ,Samples:Y N #collected-~.IFormEH06(RevIsed 09 2015)