HomeMy WebLinkAboutTOM THUMB 2020.09.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\,S FRWY.,R;\I 607,DALLAS,TX 75207 214-819-2115 FAX:21-'-819-2868
/(~
~~n iWr)5 I Time out:~iCenSe!pl!f?fl -COO;LSf3 I E>[.Type I
Risk Category Page_Tof '4
Purno"se of Insl'ection:I I'll l-ComDliance r I 2-Routine I I 3-Field Irn esti!!ation I 14-Visit I I S-Otller ~SL'1'lRE
EstabliShll~rn '-i~UV\V?I Contact/Owner Name:I *.'umher of Repeat Yiolaliolls:__II V./;\lumber of Violations COS:--
PhYSiCa~~s:\V\\~DJ;CitrCJfV I~~~1:Phone:I Follow-up:Yes I
Nu (circle olle)
-...;;:-~Compli:mce Status:Out not in compliance IN in compliance :"'0 =notobser.ed NA notappli able COS c correctedon site R=repeat violah<nr-Mark theal)nronriatep(Jintsin the OUT bo,foreachnumbered item Mark''/'a checkmark in nnnronriate box for IX NO.:>IA.COS Mark an asterisk'*.illaDnroDriateboxfor R
Priority Items (3 Points)violatiolls Re,lIire Immediate Correcril'e Actioll/wtto exceed 3 days
Comoliance Status Comllli.nn'Status0INlA-C Time and Tempenture ror Food Sarety R 0 I N '"C RU00lNJA0EmployeeHealthT/'s (F =degrees Fahrenheit)T S
V'v-I.Proper cooling time and temperature /12.Management,food employees and conditional employees:
/'knowledge,responsibilities.and reportinQ
""'_,....2.Proper Cold Holding temperature(41 °F/45°F),/13.Proper use of restriction and exclusion:No discharge from
./eyes.nose.and mouth
'"....v 3.Proner Hot Holding temoerature(135°F)Preventin!!Contamination bv Hands....•17 -4.Proper cooking time and temperature '"14.Hands cleaned and oroperly washedl Gloves used orooerlv-~5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approved
./Hours)aitemate method properly followed (APPROVED y N )[7 6.Time as a Public Health Control:procedures &records Highly Susceotible PODulations.
Approved Source r 16.PasteuriLed foods used:prohibited food not offered
Pasteurized eQgsused when required,.1-•........7.Food and ice obtained from approved source:Food in
good condition,safe,and unadulterated:parasite Chemicals~destruction
/1/8.Food Received at proper temperature .I 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination /j 18.Toxic substances properly identified.stored and used/"9.Food Separated &protected,prevented during food Waterl Plumbing/preparation,storage,displav,and tasting
/'10.Food contact surt:1c~t'.~:;n~:Cle~d ant I /19.Water from approved sOllrce;Plumbing installed:proper
I ,_Sanitized at J,~~/backtlow device
JV II.Proper disposition of retllmed,previou~§hved or ()5\nLs;/20.Apprmed Sewage/Wastewater Disposal System.proper
rcconditioned CJ.).;t.disposal
Priority Foundation Items (2 Points)I'iolations Re,lIire Corrective Actio"with ill 10 da)"S
0 I N '"C R 0 I :>I "C R110A0DemontmlionofKnowledge!Personnrl l''"0 A 0 Food Temperature ControV Identific:lUonT..-S T J S
V [/v 21.Person incharge present,demonstration of knowledge,/27.Proper cooling method lIsed;Equipment Adequate to
and oerform dutiesl Certified Food Manager (CFM)I\laintain Product Temocrature/22.Food Handler!no unauthori7Cd nersons!oersonnel /is.Proper Date Marking and disposition
Safe W:lter,Recordkeeping and Food Package /'29.Thermometers provided,accurate.and calibrated;Chemical!
./Labelin!'Thermal test strins
./23.Hotand Cold Water available;adequate pressure,safe Permit Requiren ent,Prerequisite ror Operation
/24.Required record"a,ailable (shellstock tags:parasite vY 30.Food Establi~nt Pe~c1urrzr It ~rlid)destruction):Packaged Food labeled
II
Conformance with Approved Procedures Utensils,I quipme4t,and Vending
~
25.Comphance with Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained forspecialized
processing methods:manufacturer instructions supplied,used
Consumer Ad\'isory /32.Food and Non-food Contact surfaces cleanable.properly
./designed,constructed,and used126.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities:installed,maimained,used!
foods (Disclosure/Reminder/Buffet Plow)!Allen!cn Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Reauire Corrective Actioll Not til Exceed 90 Dal'~or t'l'exl III.<oectioll •Wllic/.el'er Comes First
0 I N N C ({0 I N ~C RU0A0PI'evention or Food Contamination l'N 0 A 0 Food IdentificationTSTS
J(34:No Evidence of Ins~\~ljnation,ro(!~oth~VI /17 41.0riginal container labeling (Bulk Food)
anllnals 7111-'1 'n.l
7 35.Personal Cleanliness!C'ar,nQ.dI"·inkingor tobacco usc Ph\'sical Facilities
'/36.Wiping Cloths:prooerlv used and stored .....4".Non-Food Contact surfaces clean//37.Environmental contamination ./43.AdeQuate ventilation and lighting:designated area,used,..-38.Approved thawing method /44.Garbage and Refuse oroocrly disposed;facilities maintained.-ProDer Use of Utensils /45.Phvsical facilities installed,maimained.and clean
/1/39.Utensils.equipment.&Imens;properly used.stored./46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In lise utensils:nronerly used
/~:~Ie.service &single-use articles:properly stored 47.Other Violationsl(I
Rcceived by:~Jh~~z£Print:(~~<::::.\~Dc.'(_l..,Title:Pc<on In Chargel Owner(Si!!:113turc)/\;TlJ(U_0 t (l_(C(TOiL L.-
Inspec~~)I h1/1 ~-11_-,r.J Print:-:.J ~Businr~s Email:(sJgnatur t"I.0l.I"'25\'\)
FormE~Revised 09-2015 ,