HomeMy WebLinkAboutLA MADELEINE 2020.09.25Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 ~.STE:\-I}IO\'S FRWY.,R:\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I Esl.Type
I
I~enSefpenllit #
IS-Other
~~len\.~r~.:.\\.I Contact'Owner arne'I *;\umbrrofRrpratnolations:__-7 J~(~--~\~~~~~'\~~~~'~~~_~,~~~/~Vl~~~~~-Ar-~'__'__~~~__'~~~__~__;\_U_I_lb_r_r_o_f_v_iO_I:_lt_iO_"_S~C_O_s_':~~~~/l~~&-f-,\-10-JJ irt.V?f ~(h ~~i,~/:ollntY:(1Y I~(j I~hone:I ~~IIO\;~::I;;e ~~:)
I Risk Category Page-i o(L
Compliance Status:6."=oN in ~nee IN -in compliance NO not observed NA 1I0tapplicable COS =correct~d 011site R repeat 'iola~
Mark the '''Dmariate ooints in the OUT box for each numbered item Mark ,~,"chc:ckmark in aDllTonn"te Pox lor Il'i.:\'0.NA.COS Mark an asterisk'*.in .nnronriate box for R
Priority Items (3 Points)violations He uire Immediate Cnrrectit'e Action 1I0ttO excl'et/3 days
Conmliancc Status
Employec Health
RoINNC
UNO A 0
T j S
10.Food con~t ~i'l\tac~nd~turnaQle1;Clep)!.e9,q9,&-\C /\
Sanrtlzcd at 0 U r£,m/te~oeratu~'D(N VV I ~/
Time and Temperature for Food Safcty
(F =d~grees Fahrenheit)
I.Proper cooling time and temperature
v
""""1/2.Proper Cold Holding temperature(41°F!45°F)
3.Proocr Hot Holdin!!tellloeraturc(135°F)
4.Proper cooking time and temnerature
/5.Proper rcheating procedure for hot holding (165°F in 2
Hours)
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6.Time as a Public Health Control:nrocedure,&records
Approved Source
7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected.prevented during food
oreoaration,storage.display,and tastin!!
II.Proper disposition 0 rned,prevIOusly served or
reconditioned
Priority Foundation Items (2 Points
C
os DemonSlration of Knowledge!Personnel
21.Person in charge present.demonstration of knowledge,
and oerform duties/Certified Food Manager (CFM)
22.Food Handler/no unauthorized nersons/ncrsonncl
Safe Water,Recordkecping and Food Package
Labelin!!
23.Hot and Cold Water available;adequate pressure,safe
24.Required records available (shellstock tags;parasite
destruction):Packa~ed Food labeled
Conformance with Approved ProceduresrV25.Compliance with Variance,Specialized Process.and
HACCP plan;Variance obtained for specialized
orocessing methods;manufacturer instructions
./'/Consumer Advisory
Comuli.nce Status
R o I N 'I C
l'N 0 A 0
T S
20.Approved Sewage/Wastewater Disposal System,proper
disposal
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"8.ProneI'Date Marking and disposition
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12.Management,lood employees and conditional employees;
knowled"e,responsibilities,and reportin!!
/
13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
Preventinp Contamination bv Hands
14.Hands cleaned and orooerly ",ashed!Gloves used orooerlv
15.No bare hand contact with ready to eat foods or approved
altematc method nrooerlv followed (APPROVED Y N )
o I 1'1/"C
UNIYAO
T /S
Highl\'Suscelltible Ponulations
16.Pasteurized foods used;prohibited food not offered
Pasteuri7ed e!!IlS used when required
Chemicals
17.Food additives;appro,ed and properly stored:Washing Fruits
&Ve!!etables
18.Toxic substances oroperly identified.stored and used
Watrr/Plumbing
19.Water from approved source;Plumbing installed;proper
back flow device
v;nlat;om ReI uire Correcth'e Actioll withill 10 dal's
Food Temperature ControU Identifieation
R
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
29.Thermometers provided.accurate.and calibrated;Chemical!
Thermal test strips
Permit Requ}remellt,P~erequisite ror Operation
UtCI'l ih,Equip411ent,and Vending
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and on-food Contact surfaces cleanable,properly
designed.constructed.and used
26.Posting of Consumer Advisories:raw or under cooked ,...1/33.Warcllashing Facilities:installed,maintained,used/
foods (DisclosurefReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
0 I N N C
U N 0 A ()
T S
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Core Items (J Point)ViolatiollS Rea"ire Correct;v,.Action {';'otto Exceed 90 Day.•or Next /IISIJe('riOIl,Whie/lel'er Comes First
40.Single-service &single-use articles:properly stored
and used
41.0riginal container labeling (Bulk Food)34.Ko Evidence of I~<fl;t contar,linatAo$.I'Odentiother
animals ~ll+--r1IJ \
R 0 INN C
Prevention of Food Contamination UNO A 0 Food Identification
T S
35.Personal Cleanlinesstcatin!!.drinking or tohacco usc
36.Wioing Cloths:prooerlv used and stored
37.Environmental contamination
38.Approved thawing method
Proper Use or Utensils
39.Utensils.equipment,&linens;properly used.stored.
dried.&handled/In use utensil>:orooerlv used
R
Phvsical Facilities
42.Non-Food Contact surlaces clean
Print:
43.Adeuuate ventilation and lighting;designated areas used
44.Garbage and Refu>e oroperly disposed:facilities maintained
45.Phvsical facilities installed.maintained.and clean
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Received by:Title:Person In Charge!Owner
(signa!ure)
Inspected by:/f~I
(signature)~/~~M I XN
Form EH-06 ReviMd 09-2015
Print:~c::vLuv.
Business Email:
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
(\
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\I)I TEMPERA TURE-oBSEItY A:IONS
Itelii7Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by/,~UA-,",~t:.o Print:;tlMAdO\(S'~VV1<.-tl Title:Person In Charge/Owner
(signature)•
InSPar~MII~I-l VI'--J1)-11'1 I r-~nt:(signa Samples:Y N #collected
Form EH-001Revis d 09-2015)-I -