HomeMy WebLinkAboutTROVA WINE & MARKET 2020.09.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS fRWY.,RM 607,DALLAS,TX 75207 21.t-819-2115 fAX:214-819-2868-,~rII ·1_lb~iUl:I Time out:~icense/p7c~VJO _rnf\(/J (\<;~~Est.Type
Risk Category Page -J-of _"L '-
Puml se of nSDection:I I I-Comoliance I •.....I 2-Routine I I .r-Field Investil!ation I I 4-Visit I I S-Other TOT M:1S CORE
Establ~v~~IA)~~:lf0ntactlowner Name:I
*Number of Repeat Violations:__
~
I(\e t4-.i-{.,(;,(Number of Violations COS:--
Physical A~~D i ~I~_())Vw..I CityEt"ty';;>I~~.(Phone:I Follow-up:Yes I )'"No (circle one)--Compliance Status:Out =not in compliance IN=incompliance NO=Dotobserved NA =notapplicable COS =correctedon site R =repeatviolationMarktheanmopriateoointsintheOUTboxforeachnumbereditemMark''('a checkmark in annropriate boxfor IN,NO.NA.COS Mark an asterisk'*'inaoorooriate boxfor R
Priority Items (3 Points)violations Re·uire Immediate Co"ectit'e Action not to exceed 3 davs
Comoliance Status Comollance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RVN0A0UN0A0EmployeeHealthTt.-S (F =degrees Fahrenheit)T s_,v I.Proper cooling time and temperature /12.Management,food employees and conditional employees;
knowledge,responsibilities,and reportin~1/1...-2.Proper Cold Holding temperature(41 of/45°F)IJ 13.Proper use of restriction and exclusion;No discharge from
1/J eyes.nose,and mouth
././3.PrODerHot Holding temperature(135°F)/Preventin!!Contamination bv Hands
/4.Proper cooking time and temperature f 14.Hands cleaned and properly washed/Gloves used properlv
./5.Proper reheating procedure for hot holding (165°F in 2 -1 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 HI!!hlv SusceDtible POllulations
Appro,·ed Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized ef!I!Sused when required
./7.Food and ice obtained from approved source;Food in
,/good condition,safe,and unadulterated;parasite Cbemicals
destruction /
"8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ,18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected,prevented during food Water/Plumbing..•..preparation,storage,display,and tastingV~10.Food cont~u~=etu~~~lea~ft-I 19.Water from approved source;Plumbing installed;proper••.../SanItIzed at·{mIte ~per e backtlow device.I"11.Proper disposition ~ed,preVIously serv~r .r-
~dL.
/20.Approved Sewage/Wastewater Disposal System,proper
reconditioned I.disposal
Priority Foundation Items (2 Points violllliolfS Rei lllire Corrective ."ction widrin 10 tJm"r
0 I N N C R 0 I N N C RVN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperatllre ControV IdentificationTsTS17V21.Person incharge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to,/and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
,/22.Food Handler/no unauthorized persons/personnel I 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package I 29.Thermometers provided,accurate,and calibrated;Chemical!
Labelln!!Thermal test strips
,/23.Hotand Cold Water available;adequate pressure,safe /Permit RequireJllent,Prerequisite for Operation
/24.Required records available (shellstock tags;parasite r 30.food Establis~/t tyin t~t&Valid)destruction);Packaged Food labeled
Conformance with Approved Procl'dures Utensils,Equlp,hent,and Vendingr25.Compliance with Variance,Specialized Process,and I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied,usedprocessingmethods:manufacturer instructions
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly~designed,constructed,and usedl'26.Posting of Consumer Advisories;raw or under cooked I 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (]Point)V'wlllliolfS ReQllire Corrective i4ctio"Not",Exced t)()D,rw Dr Next InsDectio",Whichever Comes First
0 J N N C R 0 I N N C RUN0I,..A 0 Prevention of Food Contamination u N 0 A 0 Food IdentificationT.,S T S
V 17 34.No Evidence of Insect contamination,rodent/other :/41.0riginal container labeling (Bulk Food)l/'animals ,I I
I v ./35.Personal n.bnliness/eating,drinking or tobacco use .Phvsical FaclUties
v 36.Wiping Cloil);properly used and stored 42.Non-Food Contact surfaces clean
./1/37.Environmental contamination /43.Adequate ventilation and lighting;designated areas used
/38.ADDrovedthawing m~lhod ,I 44.Garbage and Refuse properly disposed;facilities maintained
ProDcr Use of Utensils /45.Physical facilities installed,maintained,and clean
1//39.Utensils,equipment,&linens;properly used,stored,IJ 46.Toilet Facilities;properly constructed,supplied,and clean
dried,&handled/In use utensils;properly used I
,40.Single-service &single-use articles;properly stored 47.Other Violations
and used ,
Received bY:~\\1 '('1 ~l t_fCP .....)~Print:lv,A'(l))'J It lSo}Jl~Title:Person In Charge/Owner(signature)-~11
Ins~~rnL~hvd-Jd ~\__I {J Print:Business Email:
(sIgn tl -,Form EH 06 (ReVised 09 2015)
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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Establi~[,pIame:-
LJI~~R;;I~SS:lfDl)~V,\W~i~~ate:J(I License/Permit #I Page'LcfL_I LV~
TEMPERAtURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
A ,,I -.-i.-oVr1YlfRt4111V'i )'1IL_\..tnl:>I-~i'u1
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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:
I ,
£._)lop (~I'')hf1 ",),()r~l\)1/UL)'\\(Vq I t-f::'(0,(
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Received by:.0.\\UJlill-t f:zk Print:~A Ic~{k fN,10/S Title:Person In Charge/Owner
(signature)
Inspected bY~~~\("~h*.r~)Print:
(signature)J I~11'1 Samples:Y N #collected.IFormEH-06 (ReVised 09-2015)