HomeMy WebLinkAboutCOMADRE'S CATERING 2020.11.25'\"\'V(.___WV\\,'r I •J I •r \A..r\S-v~\L~c v\;'---'--.__:_u;Y\_'J V ~VTI}1
Da]Jas County Hea~and Human Services -Environmental HealJlfDlvision ,
Retail Food Establishment Inspection Report--2377 N.STE""'IO:'lS FRWY.,R"607,DALLAS.TX 75207 214-819-2115 FAX:214-81R86
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(at t~~1J)LD I Time Ollt:I License/Permit ~I 10,1.T)pe Risk Calegory Par-D
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PUrD(I 'e of Ii!sDcd-ion:I I I-Compliance I I 2-Routine I I 3-Field Jrl\esti!!ation I I 4-Visit I •....'-Other TOTALl5e6RE
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Compliance Statu~:Out -=r not in complian('c 1"1 in compliance 1\"0 ~not ob.e"cd NA nut applicable COS ~corrected on site R ~nMarktheappropriatepointsintheOUTboxloreachnumbereJitemMark.,/,a chc('kmark in aOllrooriate box for 11\.1\0.:"A.COS Mark 311 asteri,k '*.in annronriate box for R
Priority Items (3 Points)violations Re lIire Immediate Correct;"e Acti""/lot to exceed 3 dlll'S
COllluliance St:ttus Comoliance Status
0 I 1'1 "C Time and Temperature for Food Safety R 0 I 1'1 "C RU1'1 0 A 0 U :;,.A 0 Emplo)'ee HealthT!it'(F =degrees Fahrenheit)T S
,/1.Proper cooling time and temperature /12.Management.food employees and conditional employees;,,1/knowledge.resllonsibilities,and reporting
VV 2.Proper Cold Holding temperature(41 of/45°F)..,}"13.Proper use of restriction and exclusion;No discharge fromV1/eves.nose.and mouth,/V 3.Proper Hot Holding tempcrature(135°F)Prewlltilll!Contamination bl"Hnnds,/./4.Prooer cooking time and temperature 11 IJ 14.Hands cleaned and properly washed/Gloves used oronerly
/5.Proper rcheating procedure for hot holding (165°F in 2 I /15.No bare hand contact with ready to eat foods or approved
/Hours)alternate method properlv followed (A PPROVED y N )/6.Time as a Public Health Control:procedures &records /Hi!!hly Suscelltible PODulations
Approved Source -1 16.Pasteurized foods used;prohibited food not offered
/Pasteurized ell!!S used when required
/./7.Food and icc obtained Irolll approved source;Food in
good condition,safe,and unadulterated;parasite
/Chemicals/destruction
/8.Food Received at proper temperature '1 17.Food additives;approved and properly stored;Washing Fruits
1/&Vegetables
Protection from Contamination ,./18.Toxic substances properly identified.stored and used179.Food Separated &protected,prevented during food Waterl Plumhing,./preoaration,storage,display.and tasting ,
V 10.Food contact surfaces and Returnables:Cleaned and /19.Water li'om approved source;Plumbing installed;proper
/I.-Sanitized at ppm/temperature backflolV device
V II.Proper disposition of retumed,previously served or '/20.Approved Sewage/Wastewater Disposal System.proper/reconditioned /disposal
Priority Foundation Items (2 Points "iolatit",,,Re,"ire Correetil'c Acti{)1l with ill 10 days
0 I ro."c R 0 I "/"C RIJII0A0DemontrationofKllowledge/Personnel t'"<j J\0 Food Temperature Controll IdentificationTST~
,/\...21.Person in charge present.demonstration of knowledge,)/27.Proper cooling method used;Equipment Adequate to
V and perform duties/Certified Food rvtana~er (CFM)Maintain Product Temperature
/'22.Food Handler/no unauthorized persons/personllel 1/28.Proper Date Markin}!and disposition
Safe Wate,',Recordkeeping and Food Package 1/29.Thermometers provided.accurate.and calibrated;Chemica II
/Labeling ./Thermal test strips
//'?'Hot and Cold Water available;adequate pressure.safe Permit~'fl11~nt,p'erequisitc for Opcration \_J.
/24.Required records available (shellstock tags;parasite 30.Food Estfblishm'+kr~~~MW)\-rdestruction):Packaged Food labeled
III
Conformance with Approvcd Procedures ~ils,VEquipmfnt,';;~dVendingr25.Compliance with Variance.Specialized Process.and ......V 31.Adequate handlVashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialiLcd supplied,usedprocessinrrmethods;manufacturer instmctions
Consu Incr AdVisory /32.Food and Non-food Contact surfaces cleanable,properly
,,"designed,constructed.and usedr26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vio/atiom Reqllire Corrective .Iction Not to Exceed 90 DaJ".~or /\ext Impectioll,Whicl,e,'er C(}",es First
0 I N ;\C R 0 I N ;\C RUN0A0PrevenlionofFoodContaminationl'N 0 A 0 Food IdentificationT,S T I,S
V 34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)/1/animals
/1/35.Personal Cleanliness/eating.drinking or tobacco usc ,P'wsical Facilities./..•.36.Wining Cloths;oroperlv used and stored ,4~.Non-Food Contact surfaces clean
./1/37.Environmental contamination '"43.Adequate \entilation and li.ghting:desi~nated areas used
/'38.Aooroved tha\\'ing mcthod /"44 .Garbage and Refuse properly disposed:facilities maintained
Proper U~e of Utensils ..•.•.45.Physicallaeilities installed.maintained.and cleanV39.Utensils.equipment,&linens;properly used.stored./46.Toilet Facilities;RopcrlY constructed,supplied.and clean../..•.dried.&handledi In use utensils;prooerly used
,17 40.Singlt:-scrv ice &single-use articles:properly stored 47.Other ViO"~I(P,nSf1~~---K~~K T:.(dandused
Received by:~c.IlJ -Pdnt:t.Ve/'m ..'--'"Title:Person In Charge/Owner(suw.atu ~/"I ./_.tl ')(__.I~111~A _(\AA t1Yl(,)\J IA j (
I~~t:m,1 f~hJ\t1-+tJ-tl1 ~A Print:(Bu~iness Email:
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