HomeMy WebLinkAboutYUMILICIOUS 2020.09.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE;\'nIO;'l/S FRWY.,R;VI607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~~)DITime in:I Time Ollt:I LicensefPermit #I Est.Type I Risk Category Page~ofL
Purpose of Inspection:I I I-Compliance I I 2-Routine I I 3-Field Im'esti!!ation I I 4-Visit I I S-Other TOT ALISCORE
Establisht',;1aj!tlol/5 Contact/Owner Name:
I
*1'umber of Repeat Violations:__
./Number of Violations COS:--d-A..
PhYS~{j~7 )$;h/11;~I Ct$W!/ftl Jffl ~tJ~Ph°;2It(-J~~-;;/'1IFollow-up:Yes
No (circle one)
Compliance Status:Out =not incompliance IN=in cOI{pliance NO =fat ob erved A2 not applicable COS =correctedon site R =repeat '~olation
Mark the appropriate pointsintheOUT box for each numbereditem Mark''/'acheckmarkinappropriate box for IN.NO.NA.COS Mark an asterisk'*.in aoorooriatebox for R
Priority Items (3 Points)violations Re7uire Immediate Correctil'e Action II0t to exceed 3days
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C R
U N 0 A%t:0 A 0 Employee Health
T (F =degrees Fahrenheit)T r S
V V I.Proper cooling time and temperature f 12.Management,food employees and conditional employees;
I A knowledge.responsibilities.and reporting
I ~
V2.Proper Cold Holding temperature(41 of/45°F)//13.Proper use of restriction and exclusion:No discharge from
eyes.nose.and momh,'1/3.Proper Hot Holding temperature(135°F)/".Pr~ventin!!Contamination by Hands
II1/4.Proper cooking time and temperature 1.1 /14.Hands cleaned and properly washed/Gloves used properly
/-"5.Proper reheating procedure for hot holding (165°F in 2 If /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 /Highly SusceDtible PODulations
Approved Source V 16.Pasteurized foods used;prohibited food not offered,.Pasteurized eggs used when required
I;7.Food and iceobtained Irom approved source;Food in
good condition.safe,and unadulterated;parasite Chemicals
destruction I
J 8.Food Received at proper temperature V I 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
I Protection from Contamination /I 18.Toxic substances properly identified.stored and used
I;9.Food Separated &protected,prevented during food /Waterl Plumhing
preparation,storage.display,and tastin!!
(10.Food contact surfaces and Returnables;Cleaned and /'19.Water trom approved source;Plumbing installed;proper
Sanitized at ppm/temperature backtlow device
I II.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violalit/ns Re~lIire Corrective Action within 10dQI'.~
0 I N N C R 0 I /~1'1 C R
U N VO A 0 Demonstration of Knowledg~/Personnel U N/l A 0 Food Temperature ControU Identification
T S T S
IV 21.Person in charge present.demonstration of knowledge,{J /27.Proper cooling method used:Equipment Adequate to
J and perform duties/Certified Food Manager (CFM)Maintain Product Temperature
f 22.Food Handler/no unauthorized persons/personnel "28.Proper Date Marking and disposition
I Safe Water,Reeordkeeping and Food Package (29.Thermometers provided.accurate,and calibrated:Chemical!
/Labeling Thermal test strips,.1/23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisit~for OperationJ
24.Required records available (shellstock tags;parasite X1 foO/oOd Establishment Permit (Current &Valid)~destruction):Packa~ed Food labeledm-Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process.and Iv 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained lor specialized supplied,usedprocessingmethods:manufacturer instructions
I Consum~r Advisory (I 32.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and used
(26.Posting of Consumer Advisories;raw or under cooked J 33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violations Reqllire Corrective Action Not to Ext;eed 90 Dol'S or Next Inspection.JJ7,ichel'er Comes First
0 I N N C R 0 I to N C R
U N 0 A 0 Prevention of Food Contamination u N A 0 Food Identification
T j S T s
/1;~34.No Evidence of Insect contamination,rodent/other J 41.0riginal container labeling (Bulk Food)
if animals
'I 35.Personal Cleanliness/eating,drinking or tobacco use ,J Physical Facilities
/36.Wiping Cloths:properly used and stored "42.Non-Food Contact surfaces clean
/37.Environmental contamination J,y 43.Adequate ventilation and lighting;designated areas used
I 38.Approved thawing method -44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils 45.Physical facilities installed,maintained,and clean
/39.Utensils.equipment,&linens;properly used,stored.I 46.Toilet Facilities;properly constructed.supplied.and clean
dried,&handled!In use utensils:properly used
40.Single-service &single-use articles;properly stored j 47.Other Violations
I and used
Received by:r/'"~__.",--::....-----Print:~~/f/.Pf _:5 Title:Person In Charge/Owner
(signature).:---~-/.I"-
Inspected ~.~~%)PPJJ/IJ///&/~r/~/A /~ncssEmail:
(signature)---7 ,
Form E .6 (Revised 09-2015)~/,IV-"v -,,f(