HomeMy WebLinkAboutHIGHLAND PARK MIDDLE SCHOOL 2020.09.23Dallas 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
......•.I Ier·?-~Aflhimein:1 Time out:_I LicensefPermit #1 Est.Type 1 RiskCategory Pagtl_of/_
Pur pose of nspectlon:I 1 I-Compliance 1 "'I 2-Routlne 1 I 3-Field Investi2ation I I 4-Yisit I I S-Other .•.•.IJ".J\L1"'CORE
Esi1~~atptl ~~\.~tdJIa-h.bcrtact/owner Name:I
*Number of Repeat Violations:__1)./Number of Violations COS:--
PhYSiC~~S<(--.,YNi1f;J(L"N -City/crurv IZi~j{\hone:Follow-up:Yes
No (circle one)
Complla~e Status:Out:not in compliance IN =in compliance NO =Dotobserved NA =not applicable COS =corrected onsite R =repeat vio~~./
Mark the aoorooriate ooints intheOUT box for each numbered item Mark,,/,acheckmarkin8oorooriate box for IN.NO.NA.COS Mark an asterisk'*.in aoorooriateboxfor R
Priority Items (3 Points)violations Ruuire Immediate Co"ectn'e Action not to exceed 3 days
Compliance Status ComDliance Status
0 I N N c Time and Temperature for Food Safely R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T ./S (F =degree Fahrenheit)T S
V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;,1/knowledge,responsibilities,and reporting
,/V 2.Proper Cold Holding temperature(41°F/45°F)/13.Proper use of restriction and exclusion;No discharge from
eves,nose,and mouth.,./3.Proper Hot Holding temperature(135°F);-PreventiD2 Contamination by Hands
./4.Proper cooking time and temperature ./14.Haeds cleaned and properly \ashedl Gloves used properly
/5.Proper reheating procedure for hot holding (165°F in 2 I 15.:~~CO:~t\~i ;~y~d~r approved
Hours)alte t •,*0 l.(fo 0 .lie.~Y N )
6.Time as a Public Health Control;procedures &records ,ffil!hlv'silsleDti Ie PODulations
Approved Source
~
16.Pasteurized foods used;prll1fJbitedfood not offered
Pasteurized eggs used when required
/'7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
destruction
.....v 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..,..r 9.Food Separated &protected,prevented during food Waterl Plumbing
preparation,storage,display.and tasting/"...10.Food contrqi~~tumlj~~;Cleaned anf I 19.Water from approved source;Plumbing installed;proper
Sanitized at Irlt f'\I r!,')q_back flow device
/"11.Proper disposition of retumed,pr/7W ~or t-{~J /20.Approved Sewage/Wastewater Disposal System,proper,
recondllIOned '.~-I\-disposal
Priority Foundation Items (2 Points 1li0kuioIU R~flirt!Com!ctive Action within 10 davs
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature Controll Identification
T S T S
./1'21,Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to
and perfonn duties/Certified Food Manager (CFM)Maintain Product Temperature,22.Food Handlerl no unauthorized persons/personnel /28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!
/'Labelin2 Thennal test strips
//23.Hot and Cold Water available;adequate pressure,safe Pet mit Requ'rement,Prerequisite for Operation
1/24.Required records available (shellstock tags;parasite vi'"30.FOO~I s~stm e~lfffitl(Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utenl ils,Equipment,and Vending
'v1 25.Compliance with Variance,Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized ./supplied,usedprocessingmethods:manufacturer instructions
Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable,properly
I designed,constructed,and used
/f 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used!
foods (Disciosure/ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)f?iolll1ions Require Corrt!ctiv~ActWn Not ID ~~d 90 Dllvs or Nexlln.WJ~ctWn •Whichever Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A ,,0 Food Identification
T 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 Phvsical Facilities
J.36.Wiping Cloths;properly used and stored ,42.Non-Food Contact surfaces clean,II 37.Environmental contamination /43.Adequate 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
V dried,&handledl In use utensils:properly used
I 40.Single·service &sinru~e articles;properly stored 47.Other Violations
."...I and used ,I ,
Received by:"tJ(;.-;'rl/\1~~A.....Prtt:g'r ntltl Vr1 (df JI Title:Person In Chargel Owner
(si~n:rt;1re)I P ..h /1_\.-
Iil'kct~~v-AVI-{1 f(It.~
Print:•Business Email:
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Forrr EH-06 (Revised 09-201:;)