HomeMy WebLinkAboutUNLEAVENED 2020.09.16Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMl\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~II11010 Time in:I Timeout:I LicensefPermiZOZO_00005'251 I I Est.Type I RiskCategory Page ~of=-L
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Pur ose of Insoectlon:I I I-Compliance I I 2-Routine I 3-Fleld Investil!ation I I 4-Visit I I S-Other T<U1t[/SC1lRE
Establi ,lIT ~t~t1VlD (
I Contact/Owner Name:
I
*Number ofRepeat Violations:__/qJ)./Number of Violations COS:--)-
PhYSiC~~~}~hl~L~~1 Cittr?:PrJ'tbi Phone:I Follow-up:Yes I
No (circle one)
Compliance Status:Out =not in compliance IN =in compliance NO =Dotobserved NA =not applicable COS =corrected onsite R =repeat ~__;_.
Mark the aoorooriate ooints intheOUT box for each numbered item Mark,./,a checkrnarkinaoorooriate box for IN.NO.NA.COS Mark an asterisk'*.in aooronnate boxfor R
Priority Items (3 Points)violations Re~uire Immediate Correctit'e Action not to exceed 3 days
Comnliance Status Comoliaru:e Status
0 I N ~C Time and Temperature for Food Safety R 0 I N N C RUN~A 0 (F =degrees Fahrenheit)U N 0 A 0 Employee HealthTsT.S
I.Proper cooling time and temperature ,1/12.Management,food employees and conditional employees;
knowledEe,resoonsibilities,and reportinE
~2.Proper Cold Holding temperature(41°F/45°F)II 13.Proper use of restriction and exclusion;No discharge from1/eyes.nose,and mouth/1/-3.Prooer Hot Holding temoerature(135°F)PreventinE Contamination bv Hands
II'V 4.Proper cooking time and temperature "14.Hands cleaned and properly washed/Gloves used nrooerly
V 5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact with ready to eat foods or approvedIIHours)alternate method oroperly followed (APPROVED y N )I 6.Time as a Public Health Control:procedures &records HiI!hh'Susceptible Ponulations
Approved Source I 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
!;7.Food and ice obtained from approved source;Food in
I good condition,safe,and unadulterated;parasite Chemicals
destruction .
I 8.Food Received at proper temperature I 17.Food additives;approved and properly stored;Washing Fruits
&VeEetables
I Protection from Contamination /18.Toxic substances properly identified.stored and used
)9.Food Separated &protected,prevented during food Waterl Plumbing
I oreoaration,storage,display,ane tasting -
II 10.Food contai~;~nt;d Rclt$rMeaned afd lu 19.Water from approved source;Plumbing installed;proper
/Sanitized at -{}vteml ~t t r 1/,:\back flow device
JV I I.Proper disposition of retumee,previously served or I 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points .,loIadolU Reillire Corrective Action within 10 davs
0 I N ~N C R 0 I N N C RUN7A0DemonstrationofKnowledge/Personnel U N 0 A 0 Food Temperature Controll IdentificationTSTS
./V 21.Person in charge present,demonstration of knowledge,1/27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
/22.Food Handler/no unauthorized persons/oersonnel Irl 28.Proper Date Marking and disposition
/
Safe Water,Recordkeeping and Food Package /V 29.Thermometers provided,accurate,and calibrated;ChemicaV
Labellne Thermal test strips
)23.Hot and Cold Water available;adequate pressure,safe /Perm't Require.pent,Prere!!lisite for Operation
/24.Required records available (shell stock tags;parasite vY 30.FOO~,st 'bl~n ri&!t«()Jent&Valid),J destruction);Packa!!ed Food labeled
Conformance with Approved Procedure!Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process,and /"31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized //supplied,usedprocessingmethods;manufacturer instructions
Consumer Advisory ./32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed,and used
26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained,used/
foods (DisciosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Jl'UJ/llJiomRequire Co"ectit¥.4ctUm NtIIIrI Exc«Il 90 Dllj'$or Next Il1SDection,Whichever Comes First
0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS
;'34.No Evidence of insect contamination,rodent/other ",V 41.0riginal container labeling (Bulk Food)
animals
/35.Personal Cleanliness/eating,drinking or tobacco use Phvsical FacilitiesI36.Wioing Cloths;orooerlv used and stored I V'42.Non-Food Contact surfaces clean
/v 37.Environmental contamination t/v 43.Adequate ventilation and lighting;desiQnated areas used
/38.Aooroved thawing method tI 44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils 1 /45.Physical facilities installed,maintained,and clean
1/39.Utensils,equipment,&linens;properly used,stored,1/46.Toilet Facilities;properly constructed,supplied,and clean",_dried,&handled/In use utensils;properly used '"
V 40.Si~~e-servi~e &single-use articles;properly stored 47.Other Violations
and us
Received by:\~/~print;-J\okfol\~~WJ')~t1,(\Title:Person In Chargel Owner(signature)
Inspected by ~
v ~bvafth,iJ Print:Business Email:
(signature)mIl '9"
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
Er~S~rp~~,nar ,l I prilUjej Sn;cle_,~~::e:LA?ILicense/Permit #I Page?c~
TEMPERATURE OBSERVATIONS
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN rNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:II/~/)JJ#W \Print:~D~"~d I-l-~~<?I)Title:Person In Charge/Owner
(signature)/"\I
Imp~t~:1 1~ItL ~{~~~'r~Print:
(signat r Samoles:Y N #collected
Form EH-CT6lRevlsed 09-2015)I