HomeMy WebLinkAboutSHORT STOP (PARK CITIES) 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2.177:\.sn:.\I\1o'lS FR,,"Y ..R:'11607,D.\LLAS.TX 75207 214-819-2115 FAX:214-819-2868
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t;f ,~I Time in:I Time Ollt:I Licensc/P~tU20_COD (0 S SiJ _$l:slT)pe I
RI:,k Cah:gory Page\-of ~7r\2 ()/'
Pu 'pose of Inspection:I I I-Compliance I I 2-Routilw I I3-Field InHstigation I I4-Yisit I I 5-0thrr T~SCORE
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Contact/Owner :--iamc:
I *.\ulllhcr of l~ep(,:1(\"iolations:__(3 ),(:'Iumher of "iulations COS:
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c~en~ss:~n'I~¥~:-n 1City,cay ~lbSI Phone:IFollo\l-up:Yes
;\iu (circle one)
Compliance S.a'u>:Out -not in compliance 1:-1 in compliance :-IU not ob encd NA Iwt applicable COS c rrcctcd on site R repe.ll vil)lal~Mark the appropriate points in the Ol'T bo"for each numbered lIem Mark'""a checkmark in appr"priatc bo,\for 1:'1'.NO.:-;A.COS Mark an asterisk'*.IIIapproprrate box for R
Priority Items (3 Points)violatiolls Real/ire Immediate Correctil'e Actiol1l1otto exceed 3 days
COlllllliance Status Comillianec Status0IN'Ii C Time and Temperature for Food Sufety I{()I N 'Ii C HN0AUt::<OVO A 0 Emplo)ce HealthT./S (F =degree~Fahrenheit)T S
""V I.Proper cooling time and temperature I 12.Management,food employees and conditional employees:~knowledue,responsibilities.and reporting
Vy 2.Proper Cold Holding temperatllre(41°Fl 45°F)/13.Proper lise of restriction and exclusion:No discharge IromV..•e\es,nose.and mouthV./3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands
'"~.....-4.Proper cooking time and temperaturc ,14.Han~lealjed and properly "\Ishfdl Glo\es used properly
,/5.Proper reheating procedure for hot holding (165°F in 2 /1 15.NOIC:t~\;teadtw~r~V Hours)altemat 1 (..10 \\ed'(.'')V 6.Time as a Public Health Control:procedures &records I Highh'Su~ceptible POI)ulatiuns
Approved Source 1 16.Pasteurized loods used:prohibited lood not offered,.Pasteurized ea.gs used when required
"V 7.Food and ice obtained from appro\ed sOllrce;Food in
good condition,safe.and unadulterated:parasite ChemicalsVdestructionJ ••V 8.Food Received at proper tcmperature ,17.Food additives;approved and properly stored:Washing FruitsV&Vegetables
/'Protection from Conlamination ./18.Toxic substances properly identilied.stored and used
VV 9.Food Separated &protected,prevented during food Waterl Plumbing./preparation,storage,display.and tasting.,10.Food cOllt~ue~nd ~:::;,r~~s:c,,~and ~J r 19.Water from approved source;Plumbing installed;proper
Sanitized at m/tem ra j 1 VII I backflow device,
•..V II.Proper disposition ~c(j,previously served or ,/20.Approved SewagelWastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points)violatioll~Re~lIire Correcti.·!'Actio"",ithi"10 days
0 I N "C R 0 I :-'i C H0A0DemonstrationofKnowledgelPersonnelt;1>0 A 0 Food Temperature ControV IdentificationT/'S T 1/s
/21.Person in charge present,demonstration of kno\\'ledge.)27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food 1Vfana~er (CFM)Maintain Product Temperaturer/_22.Food Handkr!no unauthorized persons!personnel ./28.Proper Date fvlarking and disposition
Safe Water,Recordkecping and Food I'ackagc 29.Thermometers provided.accurate,and calibrated;Chemlcal/
./Labeling I Them1al test strips
./~,Hot and Cold Water available:adequate pressure.safe ./Permit RequiTcment.Prcrfquisitc for Operation_J.
././24 .Required records available (shellstock tags;parasite n 30.Food E~~,+,~r1t rrrt"Yva~d)destruction):Packaged Food labeled
Conformance with Appro\Cd Procedures Uten~ils,Equipmllrlt,an<1V'rn'di~gII25.Compliance with Variance.Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
processin~methods:manufacturer instructions sllppl ied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanahle.properly
designed.constructed,and used
A 26.Posting of Consumer AdviSOries:raw or under cooked /33.Warewashing Facilities:installed.maintained.used!
foods (Disclosure!Reminder/Buffet Plate)!Aller1!cn Label Service sink or curb cleaning facility provided
Core Items (I Point)VitlllltioJls Reqllire Corrective Actioll NlItto Exceed 90 Days or ."'extlllspectioJl.Wilicile"er Come,'Fir<it
0 I N N C H ()I N N C HUN0A0PreventionofFoodContaminationt.:N 0 A 0 Food IdentificationTSTS
I 34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
1.1 animals
,;35.Personal Cleanliness/eating,drinking or tobacco use Phvsical Facilities
"'1/36.Wiping Cloths;properly used and stored /42.Non-Food Contact surfaces clean,37.Environmental contamination -'43.Adequate ventilation and lightin1!:designated areas used/38.Approved tha\\ing method 1/44.Garhage and Refuse properly dispQsed:facilities maintained
Proper lise of Utensils I 45.Phvsical I;leilitics installed.maii'llJined.and clean
)39.LJtensils,equipment.&linens:properly used,stored.V'46.Toilet Facilities;properly constnl..~ed.supplied.and clean./dl,·cd.&handled/In lise utensils:ptOpcrly u,ed
/40ilSingle·service &Single-usejcles:properly stored r\;,47.Other Violallons
a\I used I I
Received by:A\1/1j)_i rL (~Print 'f\\'\~rrlS Title:Person In Charge!Owner(signature)//10 Ill.0
Inspected byl ~Ml \~,(~v\iJ.d1~1 (J.Pf-int:--Busincs.Email:(sign:Jture)./
Form EH-06 (R~09-2015)-I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\,STOL\IO:-iS FRWY"R;\1607.DALLAS,TX 75207 214-819-2115 FAX:21.t-SI9-2868
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ES(abliSh:~l~V+-~~Jn I p'Totrr~,C::;n \ri 1 l'Vdfrstate:(J \_)I License/Permit #I ParL __cr-'.-
,TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIO~S A~D CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISH:VIENT HAS BEEN :VIADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received bf /\\I(j~1WgJij~r{rint:T")(fA y\P {-Jl[J.rr I _s,Title:Person In Charge/Owner
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(sirrna ur Samples:Y N #collected
Form E~evised 09-2015)-