HomeMy WebLinkAboutHYER ELEMENTARY 2020.09.1Dallas County Health and Human Services -Environmental Healt~i~~l-t-I
Retail Food Establishment Inspection Report
2377:\.STDL\IO:'."S FRWY .•R.\I607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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r&f i zcttry I Time out:I License,Permit #
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Purn sc'bf Isueclion:I I l-Col1loliance I I 2-Rouline I I 3-Ficld Invcsli!!ation I I 4-\'i5il I I S-Othcr TMAI.JSC~E
Est~~11C rampt ti I Contact,O"ncr \;am ,.
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*:'>lImher of Repeat \/iolation<:__3 )~~L1ACLI ..,JI ;--...;,./:-'umbl'r of Violations COS:--
PhY~i~}/r)(~'l Citr~\)bi~U1~~I Phon~:IFollOW-lip:Yes:'."0 (cirrle olle)
"!../Nil
f{repeat violati~Compliance Status:Out not in compliance IN -ill compli,~"not ob,ened A nut applicable COS corrected on sitl'
Mark the apomori,lfe POints in the OUT box for each numbered item Mark ../'acheck mark in aDlJronriate box for 1:\.(';0.;\IA.COS ~lark an a,teri.k '*.in annroonate box for R
Priority Items (3 Points)vio/atiolls Re lIire Immediate Correctil'e Actiol1l1ot to exceed 3 t/llYS
Conllliiance St:!tus Comoliancc Status
0 I 1\"(Time and Temperature for food Safety R 0 I ""C RU0A0I:"0 A 0 Employee HealthT_,.S (F =degrees Fahrenheit)T "S
~/I.Proper cooling time and temperature ,/12.Management,food employees and conditional employees:
1/knowledge.responsibilities.and reportinl!
./V V 2.Proper Cold Holding tempcrature(41°F,45°F),/13.Proper usc of restriction and exclusion;No discharge Irom,.-eves.nose.and mouth-V 3.Proper Hot Holding temocrature(135°F)"Prcwntiu!!Contamination by H:lIJds//4.Proper cooking time and temperature /[1·1.Hands cleaned and properly washed!GlOves used properlv
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5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact \\ith ready to eat foods or approved
Hours)alternate method pronerlv followed (APPROVED y 1'1 ),-6.Time as a Public Health Control;procedures &records Hi!!hly Susceptible POllulations
Approved Snu rce y 16.Pasteurized foods used;prohibited food not offered
Pasteurized CI!1!S lIsed when required
V 7.Food and ice obtained Irom approved source;Food in1/good condit!on.safe,and unadulterated;parasite ChemicalsIvdestruction,
,.,./8.Food Received at proper temperature 1 17.Food additives:approved and properly stored:Washing Fruits
,&VC1!etables-Protection from Contamination A'1g.Toxic suhstances prooerly identified.stored and used
.....1,7 9.Food Separated &protected.prevented during food Waterl Plumbing
preparation,storage,disolav.and lasting /
V 10.Food contat~'1n \!)i~~'''I~b~~~~lel(X L·I 19.Water IrOln approved source;Plumbing installed;proper.//Sal1ltlzed at mite lOera .Ire ~}I 'I back flow device
,V II.Properdispositlon of returned,previously served or /20.Approved Se\\age/WasteIVater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)ViO/lltitllH R£',uire Correct;""Actioll lVithill 10 t/lll'S
0 I N "C n 0 I .'<"C Rt:J A 0 Demonstration of Knowledgel Personnel l '1/0 A 0 Food Temperature Controll IdentificationTs._!,._V l-S//V 21.Person in charge present.demonstration o!'knowledge,27.Proper cooling method used:Equipment Adequate to_,I,and oerform dutiesl Certified Food Manauer (CFM)1'.laintain Product Temoerature1.7 22 Food Handler!no unauthori7ed oersons!personnel 7 28.Proncr Date Marking and disposition
Safe Water,Recordkeeping and food Package "'29.Thermometers provided.accurate,and calibrated;Chemical!/'Labelin!'./Therma I test stri os;?'Hot and Cold Water available;adequate pressure,safe Permi~i~ement Prerequisite for Operation~-~.
./24.Required records available (shellstock tags:parasite 30.food EstfbIiSh14~~;.:;ffllrJY/l/r¥1 r+-destruction):Packa~ed Food labeled
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Conformance with Approved Procedures 't1(c'nsils,Eqlll )m~t,rnd \;;nding
25.Compliance with Variance.Specialized Process.and l 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for speciali7ed supplied.usedorocessin~methods:manufacturer instructions
/
Consumer Advisory /32.Food and Non-food Contact surfaces cleanabk,properly
designed.constructed,and used/f 26.Posting of Consumer Advisories;raw or under cooked II 33.Ware\\ashing Facilities:installed,maintained.used/
foods (DisclosurcfReminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vioillriolls Reullire Corrt'clive Aclioll Nol to Exceed 90 Dal's or 'YexllllJoecrioll •JH,icl,e"er Comes Fir~t
0 I N N C R 0 I N '1/C RUN0A0Pren'ntion of food Contamination I:'I 0 A 0 Food IdentificutionT/~T S
./34 .No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)/animals
"~t.7 35.Personal Cleanliness/eatino,drinkin~or tohacco use ,Physical Facilities,,,,~V 36.Wiping Cloths;properlv used and stored /42.Non-Food Contact surfaces clean
'"./37 .Environmental contamination /;43.AdeC/uate \entilation and lightin!l;designated areas used
./38.Aoproved thawing method ~7 44.Garbage and Refu,e oroperly disposed;facilities maintained-Proper l'se of Utensils I '".'+5.Phvsieal f"cilities installed.maintained,and clean/39.Utensils.equipment.&linens;properly used.stored./46 .Toilet Facilitie,:properly constructed,supplied.and cleanI!.--dried.&handled/In usc utensils:nronerly used ./
~V V 40.Single-service /?-use articles:properly stored 47.Other Violations
3/uhused /J
Receive~J"~kV~/,p(~-~d Print:LovV\'"\?r-\~.•j)Title:Person In Chargel 011 ncr
(sigrw,ture).I"'lo
InS,t:~II'/7vJ.i'f1 ,e Y Prillt:Ilu;inc>s Email:
fSlgl :Hu It/lA II~r
Form't..u-M ';;;-'sed09-201S}.\...___..:/1
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 .'i.STDI.\lO:'l.'S FR\VY.,R.\1607.DALLAS.TX 75207 21-t-819-2115 FAX:2I.t-819-2868
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.I ~TEMPERATURE OBSERVATIONS l./V
Item/Location (Temp Item/Location Temp Itern/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHME:-JT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D
umber NOTED BELOW:
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Received by:~~_LA~y !~-A/_Print:~11\(\~f'I&..Qi'J Title:Person In Charge/Owner(signature1/"'-,j
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Form -6 Revised 09-2015)~