HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 2020.09.17Dallas 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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I Time out:J License/Permit #I Est.Type
I
Risk Category Page _J.of-4_
Purn ~e 0(1 spection:I I-Compliance I vI 2-Routine I I 3-Field Investil!ation I 14-Visit I I 5-0ther TO~SCORE
E~~:Ji~nl&fU t1~-1/1A -tf."Ll r \Jh;~a~tllwner Name:I *Number of Repeat Violations:__f \./Number ofViolations COS:--\)Physi fit '1-t()t:~~G Cir~~Zi~C ~fhone:Follow-up:Yes•..
No (circle one))
Compliance Status:Out =not in compliance IN =in compliance NO =DOl observed NA =notapplicable COS =correctedon site R =repeatviola~Mark the appropriatepaints inthe OUT box for each numbered item Mark,./,a checkmarkin appropriate box for IN.NO.NA.COS Mark an asterisk'*.in aooropriate boxfor R
Priority Items (3 Points)violations Re uire Immediate Co"ective Action not to exceed 3davsComplianceStatusComDllanceStatus0INNCTimeandTemperatureforFoodSafetyR0INNC RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S
"V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;
knowledge,responsibilities,and reporting"2.Proper Cold Holding temperature(41°F/45°F)13.Proper use of restriction and exclusion;No discharge from•....1//eyes.nose,and mouth/V 3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands/1/4.Prooer cooking time and temperature -14.Hands cleaned and properly washed!Gloves used properly
.I 5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved
I Hours)alternate method prooerly followed (APPROVED y N )1/6.Time as a Public Health Control;orocedures &records Hi!!hly Susceptible PODulationsApprovedSource116.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
'/7.Food and ice obtained from approved source;Food in
/y good condition,safe,and unadulterated;parasite Cbemicalsdestruction
I 8.Food Received at proper temperature l'17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination .....-r 18.Toxic substances properly identified.stored and usedI/'9.Food Separated &protected,prevented during food Water/Plumbing.I •preparation,storage,display.and.tasting
10.Food contalsrbr~~i:tJ:lfWl1a.rJ1:1 /"19.Water from approved source;Plumbing installed;proper,
Sal1ltlzed at tem e r l./backflow deviceVII.Proper disposition of retumed,previously served or ,I 20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violodons Re~,,;re Cornclive Action within 10 din's0INIiCR0INNC RUN0A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Con troll IdentificationTSTS
V 21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to....v and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature"22.Food Handlerl no unauthorized personsl personnel /28.Proper Date Marking and disposition
Sife Water,Recordkeeping and Food Package I 29.Thermometers provided,accurate,and calibrated;Chemical!
Labelin2 Thermal test stripsI'23.Hot and Cold Water available;adequate pressure,safe Permit Requirement,Prerequisite for OperationI24.Required records available (shellstock tags;parasite A 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process.and
/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods;manufacturer instructions supplied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
/designed,constructed,and usedf26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used/foods (Disclosure/Reminder/Buffet Plate)1Allergen Label Service sink or curb cleaning facility provided
Core Items n Point)notations Reuuire Co"ective Action Not IfI EJcceed 90 Days or NexllnsDection.Whiclm'er Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationUN0A0FoodIdentificationTSTS,34.No Evidence of Insect contamination,rodentlother ,/41.0riginal container labeling (Bulk Food)/animals
Iv 35.Personal Cleanliness/eating,drinkin!!or tobacco use Phvsical Facilities.-36.Wiping Cloths;properly used and stored /42.Non-Food Contact surfaces cleanI37.Environmental contamination /43.Adeauate ventilation and lighting;designated areas used/38.Approved thawing method ../44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils ./45.Physical facilities installed,maintained,and clean/39.Utensils,equipment,&linens;properly used,stored,/46.Toilet Facilities;properly constructed,supplied.and clean.-dried.&han~ln use utensils;orooerly used '"I 40.Singl1ervice /&single-use articles;properly stored 47.Other Violationsandused,'"/'
Received bY!l fI_/e•.••••.
(OOv<D'<.u/Title:Person In Chargel Owner(signature)_I I ,I
Insp~t~~\vrt II);(\)v 'JJ,1 -,J J llKJ Print:/Business Email:(signat
Form EH-Ob'Revi!ed 09-2015)I -,
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"<.ST[.\I.\IO\S FRWY.,R:'IJ607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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(_/V TEMPERATURE OBSERVATIONS
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OBSERVATlO~S A;\'D CORRECTIVE ACTIONS'
Item AN I SPECTION OF YOUR ESTABLISHMEi'.'T HAS BEEN ;"I.'\DE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bY,:~I'nnt:\J~OCJ--<-t5 Title:Person In Charge/Owner(signalurc.\/\/'.-
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Samples:Y N #collected
Form E~Revised 09-2015)-