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HomeMy WebLinkAboutCENTRAL MARKET - EVENT AT SMU 2020.10.24Dallas 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 I 1IEst.Type o m;:~q(fO I Time in:I Time out:I License/Permit #-Q..'bJ I '0000 50'11 I RiskCategory Page~ofL PurDose oflnsDection:I I I-Compliance I~.I 2-Routine I I 3-Fleld Investi1!ation I I 4-Visit I I 5-0ther EstablishmtEi~a I If ~rbk Contact/Owner Name: TOTAUSCORE I *Number ofRepeat Violations:-- ./Number ofViolations COS:__ Compliance Status:c/ut =not incompliance IN=in compliance NO=notobserved NA =notapplicable COS =corrected on site R =repeatviolation Mark the appropriatepoints inthe OUT box for eachnumbered item Mark .,/,acheckmark in anoropriate boxfor IN.NO.NA.COS Mark an asterisk'*.inappropriatebox for R Priority Items (3 Points)violations Re7uire Immediate Co"ect;,'e Action not 10 exceed 3davs I Follow-up:Yes No (circle one) Compliance Status RoINNC UNO 1 M"0 T 1/s II.Proper disposition of returned,previously served or reconditioned Time and Temperature for Food Safety (F =degrees Fahrenheit) I.Proper cooling time and temperature 2.Proper Cold Holding temperature(41of/45°F) ,l'/ /II ,/ 3.Proper Hot Holding temperature(135°F) 4.Proper cooking time and temperature 5.Proper reheating procedure for hot holding (165°F in 2 Hours) 6.Time as a Public Health Control;procedures &records / r/I Approved Source 7.Food and ice obtained fromapproved source;Food in good condition,safe,and unadulterated;parasite destruction J _ B.Food Received at proper temperature R Compliance Status o INN C UNO A 0 T J /.S II vV J I I I 20.Approved Sewage/Wastewater Disposal System,proper disposal o I ~ill ~/'A I II V / V J /v II Protection from Contamination Cos Demonstration of Knowledge/Personnel Priority Foundation Items (2 Points violations Re~uire Corrective .4ction within 10 days Food Temperature Control/ldentilication 21.Person in charge present,demonstration of knowledge, and perform duties/Certified Food Manager (CFM) 22.Food Handler/no unauthorized persons/personnel 9.Food Separated &protected,prevented during food preparation,storage,display,and tasting 10.Food contact surfaces and Returnables;Cleaned and Sanitized at pprn/temperature Safe Water,Recordkeeping and Food Package /Labeline /23.Hot and Cold Water available;adequate pressure,safe 24.Required records available (shellstock tags;parasite destruction);Packaged Food labeled Conformance with Approved Procedures 25.Compliance with Variance,Specialized Process,and HACCP pian;Variance obtained for specialized processing methods;manufacturer instructions I Consumer Advisory 26.Posting of Consumer Advisories;raw or under cooked ~33.Warewashing Facilities;installed,maintained,used! foods (Disclosure/ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided R , ,/ // I I N C A 0 S Employee Health 12.Management,food employees and conditional employees; knowledge,responsibilities,and reporting 13.Proper use of restriction and exclusion;No discharge from eyes,nose.and mouth Preventln!!Contamination by Hands 14.Hands cleaned and properly washed/Gloves used properly IS.No bare hand contact with ready to eat foods or approved alternate melhod properly followed (APPROVED Y N ) J Highly Susceptible Populations R 0 ~/~U T I;V;' (/1/ VI I " I I 0 '1 ill U 0 T '/v j / ,/ J I; 'J r 16.Pasteurized foods used;prohibited tood notoffered Pasteurized eggs used when required R 0 1/NNe U J 0 A 0 T S Chemicals 17.Food additives;approved and properly stored;Washing Fruits &Vegetables lB.Toxic substances properly identified.stored and used Water!Plumbing 19.Water from approved source;Plumbing installed;proper backflow device 27.Proper cooling method used;Equipment Adequate to Maintain Product Temperature 2B.Proper Date Marking and disposition 29.Thermometers provided,accurate,and calibrated;Chemical/ Thermal test strips Permit Requirement,Prerequisite for Operation 30.Food Establishment Permit (Current &Valid) Utensils,Equipment,Ind Vending 31.Adequate handwashing facilities:Accessible and properly supplied,used 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used N A Prevention of Food Contamination Core Items (1Point)J'iolatiollS Req"ire Corrective Action Not to j xceed 90 DIIJ'S or Next Inspection.Whiche,'er Comes First Food Identification C os 34.No Evidence of Insect contamination,rodent/other animals /35.Personal Cleanliness/eating,drinking or tobacco use /36.Wiping Cloths;properly used and stored 37.Environmental contamination 3B.Approved thawing method / i Business Email: R Received b~- (signature)"-:f-. Proper Use of Utensils 39.Utensils,equipment,&linens;properly used,stored, dried,&handled/In use utensils;properlv used 40.Single-service &single-use articles;properly stored and used Inspect~~"---------~~~--~4_)-----------J J( (signature)/,/7 J<f ~~~/~I::') Form ~~«evised 09-2015)/// 41.0riginal container labeling (Bulk Food) Phvsical Facilities 42.Non-Food Contact surfaces clean 43.Adequate ventilation and lighting;designated areas used 44.Garbage and Refuse properly disposed;facilities maintained 45.Physical facilities installed,maintained,andclean 46.Toilet Facilities;properly constructed,supplied,and clean 47.Other Violations Title:Person In Charge/Owner