HomeMy WebLinkAboutSALON PATISSERIE 2020.09.25Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO:\S FRWY .•R,\1607.DALLAS,TX 75207 21.t-819-2115 FAX:ZI.t-819-Z868
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.~z<;1%'57 !j'illle in:I Time out:~o~'LYrnDS~YW 401 I Est.Type I Risk Category Page _ot_/__,
Pur ose oQ Inspection:I I l-Compliance I '-1 2-Routine I I 3-Firld Investilnltion I I 4-Visit I I 5-0tllcr TO'LlLISCORE
EstabliSht1lCt~~v ~t\.s~jVvG I ContacL'Oll"n~r Name:I *.\lumber of Rt'prat \iolatiolls:__I ~)./;.lumber of Violations COS:--
Physical Adai}~~-+II W-rT-I City/CoutJy ~n Phonc:I Follo\\-up:Yes
Nu (circle one)~
R =repeat viola~Comilliance <;tatus:Out not in compliance IN in compliance ~O ~not obsc1"\cd NA ~not applicable COS corrected on site
Mark the aoorooriate ooints in the OUT box for each numbered item Mark ,.t,a checkmark in noorooriate box lor IN.1\"0.'IA.COS Mark un asten,k '*.in annranriate box for R
Priority Items (3 Points)violatilln~Re /lire Immediate Correctil'e Aclion 1I0tto exceed 3 days
Comoliance Slatus Compliance Stalus
0 I N N C Time and Temperature for Food Safety R 0 I 1'1 N C RU0A0VN0A0EmployeeHealthT/s (F =degrees Fahrenheit)T S1/I.Proper cooling time and temperature IV 12.[l,lanagement.food employees and conditional employees:'II /kno"ledge.responsibilities.and reporting
/1/2.Proper Cold Holding temperature(41°F/.t5°F)/13.Proper use of restriction and exclusion;No discharge Irom
eyes.nose.and mouth
,I 1/3.Proper Hot Holding temoerature(U5°F)Preventing Contamination bv Hands
.//4.Prooer cooking time and temperature /14.Hands cleaned and properly washed/Gloves used oroperly
I 5.Proper reheating procedure lar hot holding (165°F in 2 I 15.No bare handS~t~adY to eat foods or approved
/Hours)altemate method ro v'I ed (APPROVED Y N 1
6.Time as a Public Health Control:procedures &records /Hil!~l~Suscclltible POllulalions
Approved Soune -{16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained from approved source:Food in
I good condition,safe,and unadulterated;parasite Chemicals~destruction
/8.Foou Received at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination /IR.Toxic substances properly identified.stored and used
/9.Food Separated &protected,prevented during faod Water/Plumbing
preparation,storage,display,and tasting
..-1/10.Food contact surfaces and Returnables;Cleaned and J 19.Water trom apprOved source;Plumbing installed;proper
Sanitized at ppm/temperature back now device
1/I I.Proper disposition ofretumed.previously served or /20.Approved Sewage/Wastewater Disposal System,proper
./reconditioned disposal
Priority Foundation Items (2 Points violations Reillire Correcth'l'Actioll wilhill 10 days
0 I N ro;C It 0 I "!Ii C RUN0A0DemonstrationofKnowlcdge/Personnel r ro;0 A 0 Food Temperature ControV IdentificationTST~
1-21.Person in charge present.demonstration of knowledge.I 27.Proper cooling method used:Equipment Adequate to
and perform duties/Certified Food Manager (CFM)[l,laintain Product TemperatureII'[.22.Food Handler/no unauthorized persons/personnel I 28.Proper Date Marking and disposition
Safe Water,Reconlkeeping and Food Package I 29.Thermometers provided.accurate.and calibrated;Chemieal/
/Labeling Thermal test strips
/')'Hot and Cold Water available;adequate pressure.safe /P~rmit Requirefl ent,Prerequisite for Operation_J.
)24.Required records available (shellslOck tags;parasite
~30.Fo01 EOa li~t ~~if19t\rent &Valid)destructionl:Packaged Food labeled
Conformance with Appro"cd Procedures ~lYiCnsils,I quipmcnt,and Vending
1 25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained far specialized J supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory J 32.Food and ]'ion-food Contact surfaces cleanable.properly
designed.constructed,and used
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26.Posting of Consumer Advisories;ra"or under cooked /33.Warcwashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/BufTet Plate)f Aliemen Label Ser,ice sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reqllire Corrective Action /\'01/(1Exceed 90 Dal's or NexllIIsDei:tioll ,JHlic/lel'er COllies First
0 I N N C R 0 I N N C RN0A0PreventionofFoodContaminationl'N 0 A 0 Food IdentificationTSTS
/34.No Evidence of Insect contamination,rodent/other /4 I.Original container labeling (Bulk Food)
animals
35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
./J 36.Wipin~Cloths:properly used and stored /42.Non-Food Contact surfaces clean
'"37.Environmental contamination .I 43.Adequate ventilation and lighting;designated areas used1/38.Appro,ed thawilH!method ./44.Garbage and Refuse properl"disposed:facilities maintained
Proner Use of Utensils ..-45,Physical facilities installed.maintained,and clean
/1/39.Utensils.equipment,&linens;properly uscd,stored,..-46.Toilet Facilities:properly constructed,supplied,and clean
I.dried,&handled/In use utensils:properly used,40.Single-service &single-usc articles;properly stored 47.Other Violations
and used
Received by:.._aurl e__~cme.S P~~()t 1 l\J a (hl\A~Title:Person In Charge/Owner(signature)/'
Inspcct~~mll~hvrHl~10 _A p.lrrt:I ~Business Email:
(si(!l1aturc)
Form EH-06 (Revise~09-2015)J
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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Es~n;ri~~,,?ev1;I PhYr;~Yr;~I Ir 1P\+-I Citytrr
I LicensefPermit #I PagLofL
J V 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 ANDNumberNOTEDBELOW:
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Received by:If<{r ~1mA ~,_Prit8 l)r ~e__.:::rty\c:.<)Title:Person In Charge/Owner(s;Qnature\)1 \I 1 11 l~0
I~:~)'M J I SZ\t~JV1~I(~nt:
Samples:Y N #collected(SI at
Form~~;sed 09-Z015)"~,_j