HomeMy WebLinkAboutDESPERADO'S AT MOODY COLISEUM 2020.11.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Reportu.-
FAX:21~f!~t./b~I
"..•--2377 N.STEl\J;\10NS FRWY.,Rl\1 607,DALLAS,TX 75207 214-819-2115
I A
fttc (7))f7j-T!:r I Time out:I License/Permit20 W -bDD J 1 rJ"Ltyt Type Ri~goy h'llgJ_of~
Pur IO'P of II snection:I l-CoRloliance I I 2-Routinc I 3-Field II1\l'stigation "l I4-Visit I ......-f"5-0t~er TOTAUSCORE
Establislr:n~\VO 'vN~I')No )(1'~(It1iC ~le~~~1 vfl n-r HmI"Ul11ber of Rrl:~iolations:__~~~e¥'i()'onBV'i/1 "'I_I A _L-0)'"'V"<::unSicff(iy t(J
~
City/Coflllt1:[)~eb PhCrtLrtt ~:rl LI .$f<r)-up:Yes )II L~PU VV1 )-.circle one)\._
COll1pli:onceSlalus:~
Our -nOI incompliance IN =in compliance 1'10~nolobselVed NA -not apI'''Ie COS =correctedon sik R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditell1Mark../,acheckmarkin appropriate box for 1:\'.NO.NA.COS Mark un asterisk'*.inaoorooriate box for R
Priority Items (3 Points)vio/atilillS Re uire Immediate Correct;"e Actiollllolt(J exceetl3 dars
Comllli.ncr Statu.Compli~nce Stalus
0 I 1'1 N C Time and Temperature for Food Safety R ()I ~'I C RN)-A 0 1.:N 0 A 0 Employee HealthTS(F =degree,Fahrenheit)T /S
.1/I.Proper cooling time and temperature /'12.Management.food employees and conditional employees;
knowledge,responsibilities,and reporting
;/V 0 Proper Cold Holding temperature(41 °F/45°F)/13.Proper use of restriction and exclusion;No discharge Irom~/eves.nose,and mouth
V 3.ProDerHOIHolding temperature(135°F)~/Prewnting Contamination bv Hand~".//4.Proper cooking time and temperature /A'14.Hands cleaned and p(operly washed/Gloves used DroDerly
l!5.Proper reheating procedure for hot holding (165°F in 2 /v 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly follolVed (APPROVED y N ),6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approved Source
~
16.Pasteurized foods used;prohibited food not offered
Pasteurized eg!:!sused when required
[/7.Food and ice obtained Irom approved source:Food in,good condition,safe,and unadulterated;parasite Chemicals
"destruction /
/V 8,Food Received at proper temperature /'17.Food additives:approved and properly stored;Washing Fruits
'/&Vegetables
/Protection from Contamination A 18.Toxic substances properlv identified.stored and used
/v 9.Food Separated &protected,prevented during food Water/Plumbing
/preparation.storage,display.and tasting /
,/V 10.Food contact surfaces and Returnables;Cleaned and /
/'
19.Water from approved source;Plumbing installed:proper
Sanitized at pom/temperature backflow device
[/II.Proper disposition of retumed.previously served or /20.Approved Sewage/Wastewater Disposal System,proper/reconditioned disposal
Priority Foundation Items (2 Points)vio/ati()lIs Rei lIire C()rrecth'e Acti(JII withill 10 day>,
0 I N -;C R 0 I N -;C R~0 A 0 Demonstration of Knowledge/Personnd l"N 0 A 0 Food Temperature Control!Identification
T S T S1/21.Person incharge present,demonstration of knowledge.V 27.Proper cooling method used;Equipment Adequate to/,..
1/and oerform duties/Certified Food Manager (CFM)1/Maintain Product Temperature
./22.Food Handler/no unauthorized oersons/personnel 1//28.Proper Date Marking and disposition
Safe W:tter,Recordkeeping and Food Package ....V 29.Thermometers provided,accurate.and calibrated;Chemical!
Labelin!>Ther,lT\pltest strips
//?"Hot and Cold Water available;adequate pressure.safe /_1/Permit Requirement,Prerequisite for Operation..•.._0 .
/V 24.Required records available (shellstock tags;parasite /f 301 ~MN.~~ermit (Current &Valid)destruction):Packaged Food labeledrn/Conformance with Approved Procedures I Utensi)(Equipment,and "ending
125.Compliance with Variance.Specialized Process,and /31.Adequate handwAshing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized ./supplied,usedorocessingmethods;manufaclurer instructions
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
~designed.constructed.and used
~
26.Posting of Consumer Ad\'isories;raw or under cooked /33.Warewashing Facilities;installed.maintained,used/
foods (Disclosure/ReminderlBuffet Plate)!Allen!en Label Service sink or curb cleaning facility provided
Core Items (I Point)Violations Reqltire Corrective Actioll /\'otlll Exceed 90 DaJ's ()r/\'exllnspect;oll,WI.ichel'er Comes First
0 I N ~C R 0 I 1'0 !'i C R
U N 0 A 0 Prevention of Food Contamination l'N 0 A 0 Food Identification
T S T S
t,-V 34.No Evidence of Insect contamination,rodent/other ,41.0riginal container labeling (Bulk Food)
animals '",..
v !/35.Personal Cleanliness/eating.drinking or tobacco use /Phvsical Facilities
,/./36.Wiping Cloths;properly used and stored 42.Non-Food Contact surfaces clean
""./37.Environmental contamination ;-43.Adequate ventilation and lighting;designated areas uscd
./3g.Approved thawin!!mcthod ....44.Garhage and Refuse properly disposed;facilities maintained
.....-Prooer Useof Utensils /45.Physical facilities installed.maintained.and clean
//39.Utensils.equipment,&linens;properly uscd.stored,V 46.Toilct Facilities;properly constructed,supplied.and clean
dried.&han(lJ.i<l!In\usc utensils:properly used /'A
/40.Single-sfrvi c,!\~'ngle-use articles;properly stored (1f1:10~i/Ja+-y~I(hLlenV1'lItandused•
Received by:\~P'it:t \.)or'\~V\r J Title:Person In Charge/Owner
(signature)J\V'\r r
Inspected b~I '(lli~J (J~Print:~-I Bu~inc~s Email:
(signature)1Y6l .
Form EI-'-IQefised 09-2015