HomeMy WebLinkAboutFAJITA PETES 2020.12.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 1".STE.\t:\IO"S FRWY.,R:\I 607.DAI.LAS.TX 75207 214-819-2115 FAX:214-819-2868
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Risk Cat~gory Page L ofL_.
Purpose If InsllC;~'On:I I t-Compliance I L--1 2-Routinc I I 3-Firld Investigation I I 4-Visit I I 5-0ther TOT.A+.£::-;COI{E
EstabliShn~rl ~7-e-tc~I contact'OlVnc~~al11c:I
*\umhl'r of Rl'pt'at \"iolatioll~:__(0')../:\ul1Ibrr of \·iol:ltion~COS;--
PhYSiCa~~~\;:(\r1J .())-<~1A1\I,City COllnty:!j 1/I~'137[h~le:I Follow-up:Yes
:\0 (cirde one)
COIllPli"~tus:Out ~~in compliance IN -in compliance :'i0 ~not ob.clycd NA =nut applicable COS =corrected on site R s repeat \illlati~
Mark the appropriate points in the OUT box for each numbered item Mark''/'a chec~,mrk in aporopriate box for 1:\.l"0.:\A.COS Mark an asteri.k •*.in appropriate box for R
Priority Items (3 Points)vio/(/tilllls Retlltire Immedi(/te Correetire Actioll lIot to exceed 3,/(/ys
COllluliance Status Compliance Status
0 I N ;<I C Time and Temperature for Food Safety n 0 I N 'I C R
N 0 A 0 L 'I 0 A 0 Employee Health
T ./S (F =degrees Fahrenheit)T /'s
/I.Proper cooling time and temperature ,-12.Management.food employees and conditional employees;
"know leduc,responsibilities.and reponing
//2.Proper Cold Holding temperature(4 IOF/45°Fl I 13.Propl:r use of restriction and exclusion;No discharge from
eves.nose.and mouth
/V 3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination by Hands
//4.Proper cooking time and temperature /[14.Hands cleaned and properly washed!Gloves used properly
/5.Proper reheating procedure for hot holding (165°F in 2 y 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
v 6 Time as a Public Health Control:procedures &records Highb Suscelltil>le POllulations
Approved Source
~
16.Pasteurized foods used;prohi bited food not offered
/Pasteurized eg[!s used when requ ired
/7.Food and ice obtained Ii-om approved source:Food in/
/good condition.safe.and unadulterated:parasite Chemicals
destruction
/8.Food Received at proper temperature
~
17.Food additives;approved and properly stored:Washing Fruits
&Vegetab les
/Protection from Contamination ../j 18.Toxic substances properly identified.stored and used
•....v 9.Food Separated &protected.prevented during food
I
Water!Plumbing
/preparation.stora~e.displa.l'rll<ld tasting ,
VV 10.Food contaCWZ;8rly~,and ~rnables ;Cleaned and 13 ....v 19.Water froilNfpprOl ed source:Plumbing installed:proper
SanitIzed at m/ten rature back now device ~
/II.Proper disposition ofTClUrned,prey iously served or V V 20.Approved Sewage!Was~ater Disposal System,proper
/reconditioned disposal
Priority Foundation Items (2 Points)vio/(/tioJIVR('~(lire Correcthe Actioll withill /0 days
0 I N "C R 0 I N "C R
l'N 0 A 0 Demonstration of Knowledge!Personnel l "0 A 0 Food Temperature Control!Identificlltion
T /S T !>
/'21 Person in charge present,demonstration of knowledge.,/"27.Proper cooling method used:Equipment Adequate to
and perform duties!Certified Food Manager (CF~I)1\laintain Product Temperature
./_'-22.Food Handlerl no unauthoriled persons!"",,onnel ,./28.Proper Date i'vlarkinu and disposition
Safe Walet .•Recordkeeping and Food Package 1 29.Thermometers provided,accurate.and calibrated:Chemical!
/Labeling Thermal test strips
.//23.Hot and Cold Water available:adequate pressure.safe /Permit Rcqui'!.m nt,Pr,'equisite ror Operation
/24.Required records available (shellstock tags:parasite J/l 30.1'00'"EstlibliShl~e'0~1:q{e1bfalidldestruction);Packaued Food labeled
/Conformance with Approved Procedures /Ulensils,Equipment,and Vending
i 25.Compliance \\ith Variance.Specialized Process.and v/31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for speclali/ed supplied,usedprocessin~methods:manufacturer instructions /
/Consu mer Advisory ./'3:2.Food and Non-food Contact surfaces cleanable.properly
designed,constructed.and lIsed
1 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities:installed,maimained.used!
foods (Disclo~ure/Remindcr!Buffct Plate)!Allergen Label v Service sink or curb cleaning facility provided
Core Items (I Point)Violations Require Corrective Actioll Not to Exceed 90 D(/Y-'or iVexl blspel·tirm.Wflicl,e,'er Come"Fir.t·
0 I 1\N C I(0 I ""C R
U N 0 A 0 Prevention of Food Contamination L:N 0 )'0 Food Identification
T /s T S
/,34.No Evidence of Insect contamination,rodent/other /41.0riginal container labding (Bulk Food)
animals
/35.Personal Cleanliness/eating,drinkinl!or tobacco lISC Physical Facilities
/j 36.Wipinu Cloths:properly used and stored I 42.Non-Food Contact surl:,ces clean
//37.Environm~ntal contamination /43.Adcllllat~\'cntilatio!1 and lighting;dcsi!2nated areas lIsed
I 38.Approved thawin~method
_.
44.Garhal!e and Refuse properly disposed:facilities maintained
Proper lise of Utensils I /45.Physical Llcilities in,talled.maintained.and clean
,..V 39.Ctcnsils.equipmenl.&linens;properly used.stored.VV 46.Toilet FacilitIes:properly con,tructcd.supplied.and clean
v dried.&handled!In usc utensi Is:properly used
1/40.Single-sen ice &single-use articles:properly stored 47.Other Violations
and used ~
Received by:
~Print:IrrIrt N~bDr <"Title:Person In Charge!Owner
(signature)/'
Inspected br~\~(YI/1 --Hl~11 tfntJ
IJlIsinr~s Email:
(~Ignnlur~)J I
Form EH-06 (kPvis"rlM-2015)~I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 \.STOL\IO\S FRWY..R\1607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Establftl N-ffir ~/+r_A I PhYSraJO'[1 I r{tAl A/~J C~Y/State!A'l I License Permit #I Pagc6J'£
l 'TEl\IPtJ(4.TURE OBSERVATIO"NS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSER\'ATIO:'iS Ai'\D CORRECTIVE ACTIO~S
Item A:--JINSPECTION OF YOUR ESTABLlSHME\iT H.-\S REE:--J'VIADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIOl S OBSERVED AND
Number NOTED BELOW:
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Received by:~1/I Print:--rr(;rf-AI a;bor 5 Title:Person [n Charge/Owner
(signature)I \/\
[nspectc~~NM\\~~Jf/1 "
(si~natllt:..c).,;Samples:Y N iJ collected
Form EH-06 (f<evised 09-2015)II