HomeMy WebLinkAboutPENNE POMODORO 2020.09.25Da~s County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 x STD'L\IONS FRWY.,R.\I607,DALLAS,TX 75207 ZI-t-819-ZIIS FAX:ZI-t-819-Z868
,6f ?~'7fflfjin I Time out:]License'Permit II2m n _flnn J '2 ~~e I
Risk Category Page of L___
Pun ose of \'.nection:I I I-Compliance I '1 2-Routine I I 3-Field In\'{'stiQation I I 4-Visit I I 5-0ther TOTAI.ISCORE
Establ~n~n Vl-L-./~0 M ()c\0 vTJ I ContacliO"ncr :-.lame:I *SUlllher of [{('peat '·iolations:__
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.r ~lIl1lbcr of Viulatiuns COS:--
PhYrrY~dr5 Snick~1 CitY/CITt___)I~tJ <{Phone:I Follo\\-up:Yes
No (circle one)'-Compliance Status:Out -n('(in compliance IN ':II'in compliance NO =not observed NA =not applicable COS =corrected on site R -repeat 'iOI~Mark the aDDroDriate ooinls in the OUT box for each numbered item Mark ,,/,a eheckmark in aoorooriate box for 1;\.NO.:-.IA.COS Mark an nSh:risk I *.in a ale box for R
Priority Items (3 Points)violatiolls Re uire Immediate Correcth'e Aetiollllot to exceed 3 days
Comoliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N 'I C RNV>A 0 t;N ~A 0 Employee HealthTs(F =d"grees Fahrenheit)T SI,L Proper cooling time and temperature /12.Management,food employees and conditional employees:
,knowledge.responsibilities,and reportinp
~/
2.Proper Cold Holding temperature(41°FI 45°F)/13.Proper use of restriction and exclusion;No discharge from
eves.no'e.and mouthI3.Proper Hot Holding temnerature(135°F),Preventhl!!Contamination bv Hands/1/4.Proner cooking time and tempcrature 'V 14.Hands cleaned and properly washedl Gloves used nroperlv1#5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved
Hours)alternate method pronerlv followed (APPROVED Y N )J 6.Time as a Public Health Control:nroeedures &records 7 Hil!hly Susceptible PODulations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
)1/
7.Food and icc obtained Irom approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
destruction
/8.Food Received at proper temperature 7 17.Food additi,es;approved and properly stored:Washing Fruits
&Ve!!etables
Protection from Contamination /18.Toxic substances properly identified.stored and usedJ/9.Food Separated &protected,prevented during lood Water!Plumbing
preparation.storage,display,and tasting _.
./10.Food conta,~'i~~",Returnables;Cleaned and (19.Water from approved source;Plumbing installed:proper
Saniti7cd at llDcrature backflolV device
1/II.Proper disposition (ffT?t'urned,previously scrved or /v 20.Approved Sewage/Wastewater Disposal System.proper
/reconditioned disposal
Priority Foundation Items (2 Points violatiolls Re,flire Corree/ire ActilJll withill 10 days
0 I N I/"('R 0 I N '"C RuNIJ'A 0 Drmonstnltion of Knowledge!Personnel l''I 0 A 0 .Food Temperature ControU IdentificationTSTI,S
./1/21.Person in charge present.demonstralion afknowledge,I"n.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CF\1)Maintain Product Temperature
"22.Food Handlerl no unauthorized persons!oersonnel ,/28.Proner Date Marking and disoosit;on
/Safe Water,Recordkceping and Food Package I 29.Thermometers provided,accurate.and calibrated:Chemical!
Labelin"Thermal test strips
//23.Hot and Cold Water available;adequate pressure,safe /Permit R quirement,Prereqllisit'e for Operation
,/V'24.Rcquired records available (shellstock tags:parasite f 30.FOOd~li.htlJf_fflr1it (Current &Valid)destruction):Packa~ed Food labeled
/Conformance with Approved Procedures /'-"U 'nsils,Equipment,and Vending-
",725.Comphance "ith Variance,SpecialiLed Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained lor specialized
supplied,usedDrocessin~methods;manufacturer instructions /
Consumer Advisory II'"32.Food and Non-food Contact surfaces cleanable,properlyV.
J designed.constructed.and used
-~26.Posting of Consumer Advisories;raw or under cooked /1/33.Warewashing Facilities;installed,maintained,used!
foods (Di«losure!Reminder/Buffet Pbte)1 Allercen Label Service sink or curb cleaning facility provided
Core Items (1 Point)ViolatiollS Require Corrective Action Not to Exceed 90 DOl"or NexlllIspectioll ,JHlic/lel'er Comes First
0 I N N C R 0 I N N C RU0A0PreventionofFoodContaminationl'N 0 A 0 Food IdentificationT,S T ,SV34.No Evidence of Insect contamination.rodent/other I.•••41.0rtginal container labeling (Bulk Food)v 1/animals ;'
(/./35.Personal Cleanliness!eatinp,drinking or tobacco use /Phvsical Facilities
,/"/36.Wiping Cloths:properlv used and stored'vi,42.Non-Fooel Contact surfaces clean7V37.Environmental contamination "'V 43.Adequate ventilation and Ii~hting;desi!!nated areas used/38.Approved thawin!!method "44.Garbage and Refuse properlv disposed;facilities maintained
./Proner Usc of Utensil,/1/45.Plnsical facilities installed,maintained.and clean
/v 39.Utensils,equipment,&linens;properly used.stored.I 46.Toilet Facilities;properly constructed,supplied.and clean1/dried.&handled/In lise utensils;nroperly used
V 40.Single-service &single-use articles;properly stored 47 .Other Violations...•
h.and used
Received~Yll:f.r ()/11/1 1/1-'1/7'1//1/Prinr IiiI}_iIJ 11L 1 ('j~U;(//Afi1),Title:Person In Charge!Owner(signature r\-,~j_{11-../":t.~~:\('K\\I11,/rw IT 11h l'l ]Print:7 ~Business Email:(si<\,.\\1
Form ~~er'ised 09-2015)I
Dallas 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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TEMPERATURE OBSERVATIONS
Item/Location 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 ~DBELOW:./
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Received V~UvU\-Lq"l (!_Ji/Vlf/t,f)lVV prin~JJ.ll1 ))~vlLf/Lt(!j f9 Title:Person In Charge/Owner
(signature)(~I
Inspected~~r-);\Il--j/dl--t L"~iW(signature)\~Samples:Y N #collected
Form EH-06~ed 09-2015)-I