HomeMy WebLinkAboutCOOKIE RACK, THE 2020.12.11Dallas County Health and Human Services _Environmental~~~~1-1-'!
Retail Food Establishment Inspection Report
2377 N.STE.\L\IO\'S FRWY.,R:\I 607,DALLAS,TX 75207 214-819-21 IS FAX:21-1-819-2868
I I Risk Category Page ~of _L--DfU I i ZJJtJ)in:I Timc alit:I Liccnsc/Pcrmitit I Est.Type
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TOTAL/SCOnEPurp6seoftnspect,ion:I I-Compliance I I 2-Routine I I3-Field Investigation
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Physical AddresL ~'J..-,'7 A~1>-'X 1 :i:y/COI,nt{l }~'lS/h Phone:Follow-up:Yes 0
?JI (\\l)\A.JI.)A-...~J<.J uri ~/))(J No (circle one)
I I 4-Visit I IS-Other
Compliance S!atus:-'Out =no!in c\m¥liancc IN =in compliance :-;0 -not observed NA =nO!applicable COS =corrected on site n =repeat viol~
Mark the appropri:He points in the OUT box for each numbered item Mark''/'ncheck mark in appropriate box for I:"'.1'0.NA.COS Mark an asterisk'*.in appropriate "ox for R
Priority Items (3 Points)violations Re./lire Immediate Correcth'e Action 1I0tto exceed 3 days
o INN CV
~N 0 A 1%Tim~and Temperature for Food Safely
(F =d~grees Fahrenheit)Employee Health
C0ll111liance Status
/I.Proper cooling time and temperature
2.Proper Cold Holding temperature(41 of/45°F)
3.Proper Hot Holding temperature(135°F)/v 4.Proper conking time and temperature
5.Proper reheating procedure for hot holding (165°F in"
Hours)
/6.Time as a Public I[calth Control;procedures &records
Approved Source
/7.Food and icc obtained from approved source;Food in
good condition,safe,and unadulterated;parasite
destruction/
8.Food Received at proper temperature/
Protection from Contamination
/9.Food Separated &protected,prevented during lood
preparation,storage.display,and tasting
I 10.Food contact surfaces and Returnables.Cleaned and
Sanitized at ppm/temperature
II.Proper disposition of returned.previously served or
reconditioned
Compliance Status
RRoINNC
UNO A 0
T /'S
12.Management,tood employees and conditional employees;
knowledge.responsibilities.and reporting
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mOllth"/Preventing Conlamination bv H!lnds
14.Hands cleaned and properly washed!Gloves used properly
/15.No bare hand contact with ready to eat foods or approved
altcrnate method properly followed (APPROVED Y N )/
/Hi~hlv Snsceptible Populations
16.Pasteurized loods used;prohibited food not offered
Pasteurized eggS used when required
Chcmicals
,17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/18.Toxic substances properly identitied.stored and used
/Water/Plumbing
,
J
19.Water from approved source;Plumbing installed;proper
backtlow device
20.Approved Sewage/Wastewater Disposal System,proper
disposal
Priority Foundation Items (2 Points
R01NNC
UNO A 0 Demonstration of h:nowlcdge/Personnel~T~__+--+__~V~~~-_~~~
I 21.Person in charge present,demonstration of knowledge,
and perform duties/Certified Food Manager (CFM)
/22.Food Handler/no unauthorized persons/personncl
Safe Water,Rccordkeeping and Food Package
Labelin~
23.Hot and Cold Water available;adequate pressure,safev~2-1.Required records available (shellstock tags;parasite
V destruction);Packaged Food labeled
Conformance with Approved Procedures
....--25.Compliance with Variance,Specialized Process,and
HACCP plan;Variance obtained for specialized
processing methods:manufacturer instructions
Consumer Advisory
l'io/atillns Relllire Corrective Actioll lVithin 10 days
/27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
R o I 1"\;\C
l '1/I 9 A 0 Food Temperaturc Control!IdeulHication
T V s
/
"8.Proper Date Marking and disposition
/29.Thermometers provided,accurate,and calibrated;Chemical!
Thcrmal tcst strips
Permit 'lcquirement,Prerequisite for Qpcration
Utensils,Eq~ipment,and Vending
31.Adequate handwashing facilities:Accessible and properly
supplied,used
32.Food and Non-Iood Contact surfaces cleanable.properly
designed,constructed,and used
1...•.•••...•••...26.Posting ofConslll11er Advisories;raw or under cooked /v 33.Warell'ashing Facilities;installed,maintained,used/"f'foods (DisclosurelRcminder/Buffet Plate)/Allergen Lahcl Servicc sink or curb cleaning facility provided
o
U
T Prcvention of Food Contamination
Core Items (1 Point)Viollltiolts Reqllire Corrective Action Not to E,"xceed 90 DlIYs or Next IlISpectioll •Whic/,el'er Comes First
Food Identification
J N N
N 0 A
,./
('
os
L.V
,.//
34.No E,idence of Insect contamination,rodent/other
animals
35.Personal Cleanlincss/eating.drinking or tobacco use
36.Wiping Cloths;properly used and stored~37.Environmental contamination
38.ApprOl ed thawinl(method
ProneI'Usc of Utensils
39.Utensils,eq men I.&linens;properly used.stored.
dricd.&A,andl dl In use utensils;properly uscd
AD.~ng e-sen ice &single-usc articles;properly stored
/aRd pse,
Received by:•_\/
(sigllature)('I ---+-'TF'i--\_'P--
R 0 INN C
A 0
S
U N 0
T
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./
./
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41.0riginal container labeling (Bulk Food)
Pbysical Facilities
42.Non-Food Contact surfaces clean
43.Adequate ventilation and lighting;designated areas used
4-1.Garbage and Refuse properly disposed;facilitie,maintained
45.Phy;ical facilities installed.maintaincd,and clean
46.Toilet Facilities:properly constructed.supplied.and clean
47.Ot~cr Violations
I
Tit~son In Charge/Owner
Inspcctc(y6f:i ,;:f\'l 'f-.-i 1111iT?LV1j (I \1
(sign3tun:(.:,/1 \i_ri 1 l\<)N (J r'l JrJ L y J'\Print:Busincss Email:
Form EH-O~d 09-2015).
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI\(O:\S FRWY.,rnl 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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17 'tEMPERA'lJREOBSERVATIONS
Item/Location Temp Item/Location Temp Itcm/Location Temp
OBSERVATIO~S AND CORRECTIVE ACTIONS
Item AN INSPECTlO r OF YOUR ESTABLISHMENT HAS BEEl\MADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIO S OBSERVED AND
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Received by:\.\l.<:>~Print0,h (:01{,'f ~IV~r(r~Title:~~n Chargc/Owner
(signature)!T IA -,
Insptl~r~],~(y~J11_f ((IArint:
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(signa .'1 Samples:Y N #collected
./"Form EH-06 (ReVised 09-2015)