HomeMy WebLinkAboutGREENVILLE AVENUE PIZZA COMPANY - EVENT AT SMU 2020.10.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,R.\1607,DALLAS,TX 75207 214-1119-2115 FAX:214-819-2868
DtZll)-f Ih~I Time in:
I Time out:I LiCenSe!pen?t #
(J (',NJ <"'t-#I Est.Type h ~;::rcategory Pagej_of~
52 C'l -
Purhose of inspection:I I I-Comnliance r )2-Routine I I 3-Fleld Investil!ation I I4-Vlsit I ~S-Otber TOTAUSCORE
Establishment flame:1/C.~/(?rtCt "'C~C(iactlOwncr imr /-10..VI'n ~I
*i\umber of Repeat Violations:__
~~H'1I/1 'h .4 pj1!h;,7P)1 ,'r I-(~;..r,'(J v"Number of Violations COS:--(lftllfPy~~1 Ad~s:fit
I I CitYI<J/;ty:fv.?)~~e:!~PI!i{'i'!<:,~1-W~Follow.~p:Yes.Q ~rE.(vtL I f_.A-!/.JL T"}/;'"""'f v,No (circle one)
Compllanc.tatus:Out -not in compliance 1;11-in compli~e Nic not observed A -not applicable COS -corrected on ite R =repe3t violation .)
Mark the a"""ODnate ooinlS m the OUT box for eacb numbe1'ed item Mark •.".a checlanark In al>Ol'Oori.te b"".for IN.NO.NA,COS MIIl.kan 151Crisk'*.In llDIltODri!lle bo•.for R
Prioritv Items (3 Points)violations Re lIirelmmedillte CII"ective Actio"not to exceed 3 tl.tIn
Compliance Sblbu CornoHan«Status
0 J N 'i c Time nd Tem!)fnture for Food Sarety R 0 I N N C R
U N 0 A 0 U N 0 A 0 ElIIpIoyee BeaItta
T S (F =degrees Fahrenheit)T s
I.Proper cooling time and temperature .__.-/12.Management,food employees and conditional employees;
I /knowledge.resoonsibilities,and reoorting
/2.Proper Cold Holding temperaturc(41°F/45'F)13.Proper use of restriction and exclusion;No discharge from
V J eyes.nose,and mouth
i ,I 3.Proper Hot Holding temperature(135°F)Prevt!lltl-COIIt'aBII ••••IbJyH•••
'--v 4.Proper cooking time and temoerature J-14.Hands cleaned and orooerlv washed!Gloves used properly
l.-V 5.Proper reheating procedure for hot holding (165°F in 2 ~
15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
l--v 6 Time as a Public Health Control:orocedures &records H!;blv Su~PeD""
Approved Source vV 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
7.Food and ice obtained from approved source:Food in
i_...good condition.safe.and unadulterated;parasite QemkaIs
destruction
V /'8.Food Received at proper temperature v]17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination '-"f 18.Toxic substances properly identified,stored and used
vi-'9.Food Separated &protected,prevented during food W.ter/••••1IIbbI&
preparation.storage.disolav.and tastina
V 10.Food contact sur laces and Retumables ;Cleaned and 19.Water trom approved source;Plumbing installed;proper.__
Sanitized at ppm/temperature V back flow device
./I I.Proper disposition of returned.previously served or I.....--/20.Approved Sewage/Wastewater Disposal System,proper
(....reconditioned disposal
Priority Foundation Items (2 Points vibJIItHIIISIta IIirr CtWr~ctiR AC'tioIt tlMrlll 1'••..•'-:.-·L'i.~:·i':::..••-':;.'
0 J N 1'1 C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledgel Personnel L'1'1 0 A 0 Food Temperature Coatrolll4ndftadoll
T S ,T S
X /1n'Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to
d perform dutiesl Certified Food Manager (CFM)i/Maintain Product Temperature
X /22.Food Handler!no unauthorized nersonsl oersonnel .:,_.-/28.Prooer Date Markin"and disposition
Safe Water,Recordkeeping and Food Packsge o!//29.Thennometcrs provided,accurate,and calibrated;Chemical!
Labelln!!Thermal test strips
I 23.Hot and Cold Water available;adequate pressure.safe Perlllit Requirement,l'rereq.lsite r••.Oper.tlen
24.Required records available (shellstock tags;parasite vr 173,~F,'P,d ~s~b2ih"yn.!l~mi~..'f~rre.rt &Valid)•....v-destruction);Packaged Food labeled
Conformance with Appro"ed Procedures ~l l Ute'~iI&,EqaipJDellt,ud Vtllclla&
J 25.Compliance with Variance.Specialized Process.and --
HACCP plan;Variance obtained for specialized ~
3 I.AdCquatellandwash~Accessible and properly
processing nlethods:manufacturer instructions
supplied.~sed ..___
Consumer AdvL~ory '-'v 32.Food and Non·food Contact surfaces cleanable,properly
designed.constructed,and used
~
26.Posting of Consumer Advisories:raw or under cooked v 33.Warewashing Facilities;installed,maintained,used!
foods (DisclosurelReminderlBllffct Plate)1 &.llerl!cn Label ._/Service sink or curb cleaning facilitv provided
Core Items (1 Point)Violations R~.II;"e Coructive Action lIiDttn EJr.ceeilflO D.V$or Ne:d lfUPedifHf.Whkllewr C_Fini
0 J N ..C R 0 I N N C R
U 1'1 0 A 0 Prevtntion of Food Contamination U N 0 A 0 Food Ide tifk.tioa
T S T S
/-),1 34.No Evidcncc "rInsect contamination.rodenL'othet
•...........-41.0riginal container labeling (Bulk Food)
animals
J"35 Personal Cleanlll1ess/eat'"!'!.drinking or lObacco u~e Phnk.t F.d.Ilties
v 36.Wiping Cloth,:oroncrlv used and stored ,/4~.,",on·Food Contact surfaces clean
37.Environmental contaminatIon -V 43.Adequate ventilation and li!!htinl!:designated areas used
i,.;-"'-3R.Approvcu thawin!!mcthod .j 44.Garhage and Refuse nrooerlv disoosed:facilities maintained
Proner Use of Utensils 1/I 45.1'11\"ic31 (acdille,installed.maintamed.and clean
,/39.Ctensd,.cYUlpment,&Imen,;properly u,ed.stored.V 46.foilct Facdllies;properly constructed.supplied.and clean
._/dfled.&handledl In use llten"ds:OI'onerl,Il>t'U I.-I ~U.Sll1gle.qcrv~&smglc-use articles:properly stored V 47.Othcr VIOlanons._....!/llTl'l used ,I
Received by:
Y..~'~~"k-Print:7\_'C\(t \i ,\~~\,,,,,~\\"':J Title:Person In Charge!Owner
(,ignature)
Inspeeted hy:7]:-LP Print:
~M,yf'/VY1 1PLAdi;Businas Email:
("ilgnaturel ~~~~~'"~
Form EH-06 (Revised 09·2015)~I /I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,R:V1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
/""I /\-,.(.,0 ;\l
Establishment Name:7 (C t;:r:)C/Y]Flfysicaf07ddress:('~e~\,~.!pi'
,j City/State:I License/Permit #I Page <--cf _-c;;;
f--v-e.R.'Y\(Idiff f\\I{\'\,.l(~,t(C)~f.v '(I"'('\f(Pf..'1 A
TEJVlPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:-I-..ey.A~~er----print:7\.(\{\,\\'~~~i\'q {\~Title:Person In Charge/Owner
(signalurcj ,\,....~.•
Inspected by:,._..-/Ic-<:~k}-Print:C;~t-f!/I.'V1 "',I-p_j A /yfc,(signalure)..---:?-_..•;!.SanlOles:Y N 1/collected
Form EH-06 (Revised 09-2015)I I