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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 'I 7 ~~)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(