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