HomeMy WebLinkAboutHOLY RAVIOLI 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STE:\I.\IO:\,S FRWY.,R;\-I 607,DALLAS,TX 7S207 21.t-819-211S FAX:21.t-819-2868
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~:017{\)II)le in I Time out:J License/Permit II 2.0 Iq -OC'il lR)~0Llr:pe I RiskCategory Page -l-or/-
Purnose of Insl)cction:I I l-ColIIl)liancc I IA 2-Routine I I 3-Field 111\esti!!ation I I 4-Visit I I SoOther TO~COR£
Esta~c~r~le:dt:vi 1)1,I.ContacLOwner Namc:
1
*~umber of Repeat \'iolations:__If)./:"ulllbcr-of \'iolation>COS:---
Physical Ad~(·'~ll (~1A~~1L'\C.i4cpunr)I ~tkh(1ne I Follow-up:Yes
No (circle one)~
Compliance Status:Out =not in compliance lili -in complIance NO-notobsen cd NA-not applicable COS corrcctl.'d on site R -repeatviolationMarktheaDDrooriateDOintsintheOUTboxloreachnumbereditemMark''/'a checkmarkin nnl)ronriatebo.,for 1"'-.1\"0.NA,COS Markan asteri,k '*'in aDorooriateboxfor R
Priority Items (3 Points)violatiolls Re uire Immediate Correeth'e Actioll II0t to exeeed 3 {lays
COlIlDlianccStatus Comuli.ncc Status0INNCTillieandTemperatureforFoodSafetyR0IN'I C RUNo"A 0 t:N 0 A 0 Employee HealthTS(F =degr~e Fahrenheit)T S7'I.Proper cooling time and temperature /)/12.Management.load employees and conditional employees:./
/knowledge,resDonsibilities.and reportin!!
/'"2.Proper Cold Holding tcmperature(-lloF/45°F)13.Proper use of restriction and exclusion;No discharge fromV,-eves.nose.and mouth173.ProDer Hot Holding temDerature(135°F)Prevenlin"Contamination bv Hands/,4.Proper cookin.!!time and temnerature "1 14.Hands cleaned and properly washedl Gloves used properly
I 5.Proper reheating procedure for hot holding (165°F in 2
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15.No bare hand contact with ready to eat foods or approved
Hours)alternate method prooerlv followed (APPROVED Y N )I 6.Time as a Public Health Control:nrocedures &records Hi!!hh'Susceotible Ponulations
Approved Source
~16.Pasteurized loads used:prohibited food not offered
Pasteurized eggs used when required
/7.Food and ice obtained !rom approved source:Food in
good condition,safe,and unadulterated:parasite Chemicalsdestruction
/B.Food Received at proper temperature /17.Food additives:approved and properly stored:Washtng Fruits
&Vel!etables
Protection from Contamination lB.Toxic substances properly identified.stored and used
V 9.Food Separated &protected,prel ented during food Waterl Plumbing",oreoaration,storage,displav.and tastin!!
,/~10.Food contact~rv:an:.teturn~teRleaned ~(/19.Water from approved source;Plumbing installed;proper
Sanitized at .i nnmlte lOeratl VI.~....t backflow device
....V II.Proper disposition ned,prc\'iously served or /20.Approved Sewagc/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points vio/atilJ1Is ReI lIire Correcti.·e Actioll withi"10 days
0 I ""C R 0 I N 'I C RUN0A0DemonstrationofKnowledgelPersonnell'N 0 A 0 Food Temperalure ControU Idl'ntifkalionTSTS
/[/21.Person in charge present,demonstration ofknolVledge,/27.Proper cooling method used;Equipment Adequate to
and oerform dutiesl Certified Food i'vIana,cr (CFM),Maintain Product Temoerature722.Food Handlcr!no unauthorized ncrsonsl personnel ,28.ProDer Date Marking and disposition
Safe Wllter,Recordkeeping and Food Package ~19.Thermometers provided,accurate,and calibrated:Chemicall
'"Labelin!'Thcrmal test striDs)23.Hot and Cold Water availablc;adequate pressure,safe Permil Requirement,Prerequisite for Opcralioll
/24.Required records available (shellstock tags:parasite
~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and \'ending
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25.Compliance 'WithVariance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized supplied,usedorocessingmethods:manufacturer instructions
Consumer Advisory I 32.Food and Non-food Contact surfaces cleanable.properly,designed.constructed.and usedI]26.Posting of Consumer Advisories:raw or under cooked II 33.WarclVashing Facilities:installed.maintained.used/
foods (Disclosure/Rcminder/Buffet Plate)1 Allergen Lahel I Service sink or curb cleaninl!facility provided
Core Items (I Point)ViOitltiolls Reauire Corrective Actioll NlJt to Exceed 90 Dal's or Next IlIsoeenfJII •Wlli£"IIel'erComes First
0 I N N C R 0 (N N C RN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
/..34.No Evidence ofInsect contamination.rodent/other /41.0riginal container labeling (Bulk Food)animals
I 35.Personal Cleanliness/catin!!.drinkinl!or tobacco usc Physical Facilities711-36.Wiping Cloths:properlv used and stored /42.Non-Food Contact surfaces clean"37.Environmental contamination /43.Adl.!ouale ventilation and Iigllling;designated areas used73B.Approved thawing method /44.Garbage and Refuse properly disposed:facilities maintained
/Proper Use of Utensils .-45.Ph~sical facilities installed.maintained.and clean
IV 39.Utensils,equipment,&linens:properly used,stored./46.Toilet Facilities;properly constructed.supplied.and cleandried,&handled/In usc utensils;nrooerlv used
I 40.Single-sef'ice &single-usc articles;properly stored 47.Other Violations
and llsed /"..
Received by~~/prin~Z.o1\Q,~~£"~1VlTitle:Person In Chargel Owner(signature)7 ./-
InSJlect~~K~1M (I~I'\)h~-YL,/J Print:Busine~s Email:
(signature ~
Form EH-06 RI vised 09-2015 '-"