HomeMy WebLinkAboutEAST HAMPTON 2020.12.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1'.STDL\IO:'l'S FRWY.,R.\I 607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Puri ose If Insnection:I I I-Compliance I ~l 2-Routinc I 3-Field Invcsti!'ation I 1 4-Visit I S-Other TOTAL1."CORE
Establj~~t,allle+~JfYl:"',()___I Cl)ntact,O\\ncr Name:1 *,'Limber of I~{'p('at\'iolutioll":__Vji),
./:-'-umber of \'iol ••tiol"COS:~+-,,----IPhYSica'(1~{rtT2 S n\elf,~/~~y (OUltJ V zWHne I Follow-LIp:Yes
:\..(circle one)I J
Complialll'e StaIUS:Out =not in compliance IN"""in compliance ,,0 nOlob .ned NA -not applicable COS ~correcled on site R repent Yi~on /M,lfk the allnronriate poinl'in the OUT box for each numbered item Mark .,/'n checkmark in ,lmlfonri31e box for 1:-'-,1\'0.NA.COS Markmt aSll!risk •*.in aLlI.!1 .'\...,\f,')r R
Priority Items (3 Points)violatiolls Require Imlllediate Correctil'e Action lIot to excee{l 3 days
Coml}liancr Slatus Comuli:lIlC<Status
()I N N C Time and Temperature for Food Safety R 0 I N 'i C RUN<j A ()U N 0 A 0 Employee HealthTSIF=degrees Fahrenheit)T S1/I.Proper cooling time and temperature ,,/""12.Management.food employees and conditional employees://knowledge,responsibilities.and reporting
~//2.Proper Cold Holding temperature(41°F -15°F)1/13.Proper lise of restriction and exclusion;No discharge from
eves.nose.and mouth"'V /3,Proper Hot Holding lemoerature(135°F)Preventing Contamination by Hands./17 4,Prooer cooking time and temoerature /1 14.Hands cleaned and oroperlv washeJ/Glo\'es used orooerlvII5,Proper reheating procedure for hot holding (165°F in 2 ./15,No bare hand contact with ready to eat foods or appro\'ed
Hours)alternate method properlv follo\\ed (APPROVED y N )vi 6,Time as a Public Health Control:nrocedures &records .Hi!!hly SusceDtible Ponulations
I'Approved Sonrce
~16,Pasteurized foods used;prohibited food not offered
Pasteuri7ed eggs used when requiredJV7,Food and ice obtained from approved source;Food in
good condition.safe,and unadulterated:parasite Chemicals
J de,truction
I 8,Food Received at proper temperature
~17,Food additives;approved and properly stored:Washing Fruits
-&Vegetables
Protrction from Contamination A'18,Toxic substance>pronerly identified.stored and used
~OOd Separated &protected.prel ented during food
)Water/Plumbing
mation,storage,display.and tasting
I~,VIO.Food contac~IT~al~,eturnables:Cleaned and /19.Water from approved source;Plumbing installed;proper\r Sanitized at m/lllDerature backflolV device
II,Proper dispOSition med.previously served or /20.Approved SelVage/WastelVater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violatiolls ReJ lIire Corrective Acrioll withi"/0 days
0 I N 'i C Il ()I 'r)I""i C RUN0A()Demonstration of Knowledge/Personnel V N A 0 Food Temperalure ControV IdentificationTS
L
s
L 2L Person 111 charge present,demonstration 01'knowledge.~17 27,Proper cooling method used:Equipment Adequate to
and perform duties/Certified Food Manager (CFI'vI)Maintain Product Temperature
i-2~,Food HOlidlcr/no unauthorized nersons/nersonnel /28,Proner Date Markin!(and disposition
/Safe Water,Rel'ordkecping and Food Package 12 2'),Thermometers provided.accurate.and calIbrated;Chemical!
Labeling Thermal test stripsvi/23.Hot and Cold Water 3I'ailable;adequate pressure.safe /Pl'rmil Requirement,P erequisite f(r Operation
/2-1,Required records available (shellstock tags:parasite -1 30,Food ESlablishn~.l!tLcrmi ~~&'~Q2_1destruction):Packaued Food labeled
11 Conformance with Approved Procedures Utensils,Equipn enl,and Ve ding
25,Compliance with Variance,Specialized Process.and /31.Adcquate hand"ashing facilities:Accessible and properlyHACCPplan;Variance obtained lor specialized /supplied,usedorocessingmethods:manufacturer instructions IJ
Consumer Advisory ./32,Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
,~
26.Posting of Consumer Advisories:rail'or under cooked I 33,Ware\\ashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)1 Allemen Label Senicr sink or curb cleaning t~1cility provided
Core Items (I Point)Vioilltioll.s Re{llIire Corrective Actioll II/ot to Exceed 90 Dol'S or Next Illspectioll,Whichel'er Comes First
0 J N N ('It 0 I N :.;C R(;N 110 ,\0 Prevention of Food Contamination L N 0 A 0 Food IdentificationTSTJsf-7 I 34,No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
animals
.J 35.Personal Cleanlincss/calinrr.drinking or tobacco lise Phvsical Facilities~36.WiDinu Cloths:properlv used and stored /('j Y)f J']A I 42,Non-Food Contact sur"lces clean-,I 37.Environmental contamination ,1 ,../-13,Adc(Hwtc:\cnlilalioll and lil!htin~:designated areas llsed/3~,Appro,ed thawinl:!mcthod /4-1,Garba2c and Refuse properly disposcd:facilities maintained
,ProDer Use of Ufensils I ./-15.Physical "Icilitics installed,maintained.and clean
I I
39,L;tensils,equipment.&linen>:properly u,ed.stored./46,Toilet Facilities:properly constructed,supplicd,and clean
dried,&handled/In usc utensils:oropcrlv used
/40,Single-service &single-use articles;properly stored 47.Other Violations
and used
neeeiv~AY:rv\t-fJ\1.Print:rA lo.",~\\\A c..or''...(Z Title:Person In Charge/Owner(signatur;-;~~t;}':J I;~b \-~'-=:FRl-L,.Ie:\Print:Busine~s Email:
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~EH-,,(Revised 09·2015)I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Temp
OBSERV ATlONS AND CORRECTIVE A
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Sam les:Y N #collected
Title:Person In Charge!Owner