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
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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)
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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
/
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Approved Source
7.Food and ice obtained fromapproved source;Food in
good condition,safe,and unadulterated;parasite
destruction
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B.Food Received at proper temperature
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Compliance Status
o INN C
UNO A 0
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II
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20.Approved Sewage/Wastewater Disposal System,proper
disposal
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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
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N C
A 0
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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
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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
/
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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