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HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY 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 214-819-2115 FAX:214-819-2868 ~f [\i"L(h 1)Time in:I Time out:/'I License!Permit #M ft--I Est.Type I Risk Category Page_j of _J Puroose of Insnection:I I l-Comnliance I I 2-Routine I I 3-FieJd Invesd!!adon I I4-Vlsit I I S-Other TOTAIJS\'WRE ttblisi-lment Namt:.~~1/1 FL<ho~ownerName:I *Number of Repeat Violations:__(!VV\((;(_V~I N -'V '\./Number of Violations COS:-- PhYSl~~(~~tl Y\A~1.,I,~l-CitY!COrft)t'p ~~(~\hone:I Follow-up:Yes No (circle one)-Complianc~Status:Out;not incompliance IN=incompliance NO;not observed NA =notapplicable COS =correctedon site R =repeal violation Mark the aoorooriateooints inthe OUT box foreach numbereditem Mark ../,a checkmark in aoorooriate boxfor IN,NO.NA.COS Mark an asterisk'*.inaoorooriate box for R Prioritv Items (3 Points)violations Re'uire Immediate Correctil'e Action not to exceed 3 days ComDlianc~Status ComDliance Status 0 I N N C Time Bnd Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T s V I.Proper cooling time and temperature IV 12.Management,food employees and conditional employees; '"knowledge,responsibilities,and reportinQ .••.1/2.Proper Cold Holding temperature(41 OF!450F)/13.Proper use of restriction and exclusion;No discharge from eyes,nose,and mouth "[.,3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination bv Hands ./4.ProDercooking time and temperature /14.Hands cleaned and properly washed!Gloves used nronerly _,/"5.Proper reheating procedure for hot holding (165°F in 2 ~15.No bare h~~tlr,,~ltth readC#lfltJoHsfJr ~dHours)I alternate meth v i;J\Vedl:t )-6.Time as a Public Health Control:procedures &records HI!!hly Susceptible Ponulations Approved Source l'16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required -7.Food and ice obtained from approyed source;Food in /good condition,safe,and unadulterated;parasite Chemicals destruction /B.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination /1 lB.Toxic substances properly identified.stored and used LV 9.Food Separated &protected,prevented during tood Waterl Plumbing preparation,storage.display..and 13s~ng 17 10.Foodcontacl scrall~~~\1i~~le~tlltfni r~/19.Water from approved source;Plumbing installed;proper, Sanitized at I em u el ,I backOow device /II.Proper disposition ofretumed~previously served or /20.Approved Sewage!Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violatiolfS R~lIire Corrective .4ctioll within 10 daI'S 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledgelPersonnelUN0A0FoodTemperatureControl/IdentificationTSTS '"21.Person in charge present,demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to and perform duties!Certified Food Manager (CFM)Maintain Product TemperatureI22.Food Handlerl no unauthorized persons!personnel .I 28.PrODerDate Marking and disposition Safe Water,Recordkeeplng aod Food Package I 29.Thermometers provided,accurate.and calibrated;Chemical! Labelln!!Thermal test strips ,/23.Hot and Cold Water available;adequate pressure,safe "Permit Requirement,/I'rerequisite for Operation l/24.Required records available (shellstock tags;parasite l'30.Food EstabliShment}er nie~t t Valid)destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equ4pment,and Vending {25.Compliance with Variance,Specialized Process,and ~ HACCP plan;Variance obtained for specialized /31.Adequate handwashing facilities:Accessible and properly nrocessing methods:manufacturer instructions supplied,used Consumer Ad,illory I 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used A 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,usedl foods (DisclosurelReminder!Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (1 Point)ViollllWlIS Refluire Corrective Action Not til Excud 90 Dovs or Nexi IIISDectioll;JJ'hichewr Comes First 0 I N N C R 0 I N N C RUN0A0PreventionofFoodCoot.minatioo u N 0 A 0 Food IdeotificationTsTS \.,J17/34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food) animals I "./35.Personal Cleanliness/eating.drinking or tobacco use Physical FacUities~1......-36.Wiping Cloths;properly used and stored ,/42.Non-Food Contact surfaces clean../37.Environmental contamination 0/43.Adequate ventilation and lighting;designated areas used v 38.Approved thawing method ./44.Garbage and Refuse properly disposed;facilities maintained Proner Use of Utensils ../45.Physical facilities installed,maintained,and clean,Iii'39.Utensils,equipment,&linens;properly used,stored,/46.Toilet Facilities;properly conslnlcted,supplied,and clean,dried,&handlo:dI In use utensils;properly used 17 40.Single-sen\~t\ngle-use articles;properly stored 47.Other Violations./a\Jd IlAed fA "...-., Received by:M ~\.k:~)4 PriR1,\-nllfG 1ft if)Ct Title:Person In Charge!Owner(signature I •.. I~icte ~vPil "KN +\'~.+frhIr(.A Print:\Q J\Business Email:(si ature Form ~51RE vised 09-2015)-._,I