HomeMy WebLinkAboutTOM THUMB 2020.09.16Dallas 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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Da~I I ,a turo I Time out:I License/Permit #I Est.Type I RiskCategory PageL ofL-
PUfPOS of Inspection:I I I-Compliance I I 2-Routine I I 3-Field Inve5til!ation I I4-Visit I I S-Otber TJ,n Ar:1!l.Lu Ki,;
Establishn1ei'mame:
1~u'V\b I Contact/Owner Name:
I
*Number of Repeat Violations:__/s~ll)rYl "I ,(Number ofViolations COS:--
Physical Ad~jD ~(I i d.u+1Ja~ouu ,~~~)(h~one:Follow-up:Yes j\__No (circle one)
Compliancr Status:Out;not incompliance IN;in compliance NO=notobsetVed NA ;notapplicable COS;corrected onsite R =reprat violation
Mark theappropriate points in the OUT box foreach numbereditem Mark'./'8 checkmark in appropriate boxfor IN,NO.NA.COS Markan asterisk'*.inappropriatebox for R
Priority Items (3 Points)violanonI Re 'uire Immediate Co"ect;,'e Action not to exceed 3days
Compliance Slatus Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T s
_,/I.Proper cooling time and temperature r 12.Management,food employees and conditional employees;
knowledge,responsibilities,and reporting
/'2.Proper Cold Holding temperature(41 °F/45°F)I 13.Proper use of restriction and exclusion;No discharge from~./eyes.nose,and mouth
/'1/3.Proper Hot Holding temperature(l35°F)Preventinl!Contamination by Hands
,/4.Proper cooking time and temperature /I 14.Hands cleaned and properly washed!Gloves used properly
.1/5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
/6.Time as a Public Health Control;procedures &records /Hil!hlv Susceotible PODulations
Approved Source l'16.Pasteurized foods used;prohibited food not offered
Pasteurized eg!!s used when required
/7.Food and ice obtained from approved source;Food in~good condition,safe,and unadulterated;parasite I Chemicals
destruction
/8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
&Ve.getables
Protection from Contamination A 18.Toxic substances properly identified,stored and used
tV 9.Food Separated &protected,prevented during food Waterl Plumbing
preparation,~tora!!e.,display.and tasting
)r':t1:':---'-r~~(ut5s ndf~t;tbles ;Clred and I I 19.Water Irom approved source;Plumbing installed;proper
Sal1ltlze ~'YlI'(t,,"u".r re,,1 N I back flow device
/II.Proper disposition of returned,previously serv~cr t'1 L U J 20.Approved Sewage/Wastewater Disposal System,proper
./reconditioned disposal
Priority Foundation Items (2 Points "iollltions Re~uire CorrectiveAction within 10 davs
0 I N N C R 0 I N N C R
U 0 A 0 Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature Controll Identification
T '"S T S
/V 21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature
22.Food Handler/no unauthorized persons/personnel .,t 28.Proper Date Markin!!and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemicall
./Labelinl!Thermal test strips
/~-23.Hot and Cold Water available;adequate pressure,safe /Permit Requ\"em nt,Prerequisite for Operation
/24.Required records available (shellstock tags;parasite -1 30.Food Establis~m~nt efrrl;~lid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vendingr25.Compliance with Variance,Specialized Process,and )~31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
processing methods:manufacturer instructions supplied,used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used
l'26.Posting of Consumer Advisories;raw or under cooked V 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/Reminder/Buffet Plate)1Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Poiot)V'whztionsReqllire Co"ectiw Action Not II}Exc~ed 90 Da~'SorNext InsDection.Whiche.'er ComesFirst
0 I N N C R 0 I N N C R
V N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationTSTS
\34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
animals
".1 35.Personal C1eanliness/eating,drinking or tobacco use Physical Facilities,36.Wiping Cloths;properly used and stored /42.Non-Food Contact surfaces clean
I -37.Environmental contamination /43.Adequate ventilation and lighting;designated areas used
/38.Approved thawing method /44.Garbage and Refuse properly disposed;facilities maintained
ProDer Use of Utensils ,45.Physical facilities installed,maintained,and clean..-39.Ut~pment,&linens;properly used,stored,/46.Toilet Facilities;properly constructed,supplied,and clean
dried,handle In use utensils;properly used
J ,-~.l~e-service &single-use articles;properly stored 47.Other Violations-r-..
Received by:I ~~~Print:(\Let \~V\/')b l/UA Q,,-.,
Title:Person In Charge/Owner
(signature)/\~
Inspe~~1\),,\a)hl/l1jl+-L I (,/\
Print:)-Business Email:
(signatu )00 \,
Form EH-Q'6(Revised O~-./
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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~stablir~~an~lurm b IPhY~:S'n \rU--~~late:
Up I License/Permit #IPa~(of i:_
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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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:I..J"A ,/Print:lk L I'"&~(),,__Title:Person In Charge/Owner(si.nature),/"'".1.-}'\\V
Inspected~~U ~(:;;,Vl-fil-h I(')Print:
.~J'-/(sienature)I Samples:Y N #collected
Form EH-06 (ReVised 09-2015)