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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 I ,I - .~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 ~ 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 - 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: 2-1 ~ ...L-l I)d r~rI-n \If)(.t<lk_~f1 ~·OA-I'~(:C-.vh tl C<l-i-f> I c -/}'),-v-l' -t-f£1A L ~~\njtr).~Jl f J IJ JA r A-,/()'\-.<=))-}=>/'in~- /)1\ 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