HomeMy WebLinkAboutSOLO BURGERS & WINGS 2021.02.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:\'I:\IONS FRWY.,R:\1607,DALLAS,TX 75207 21-1-819-2115 FAX:214-819-2868
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Folhm-up:Yes
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D'L ':2 3 H p~Ln:\I Time Oul:I I LicenseiPer~OLO _oom 61 ~I Est.Type I Ri;k Category
TOT ALISCORE
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20.Approved Scwage/Waste"ater Disposal System,proper
disposal
Purpose of Insp clion:I I I-Comoliancl'I vI 2-Routine I I 3-Field InHsti!!ation I 14-Visit I IS-Other
Compliancr Slatus:Out not in compliance IN-"="in cl)l1lpli:t.ncc ;\0 not obsencd NA not applicable COS"corrected on ite R repeat \;OI3~
Mark the "I'propnale points in the OUT box for each numbered item Mark ../.a ,hetkmark in appropriate MX for 1:-1,1'0.NA.COS Mark an asterbk'*.in appropriate box for R
Priority Items (3 Points)violatiolls Re lIire Immediate Correct;"e Action IIotto exceed 3 days
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ContlJliann'Statu)
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Time and Temperature for Food Safety
(F =degrees Fahrenheit)
//I.Proper cooling time and temperature
2.Proper Cold Holding temperature(41 °FI 45°F)
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3.Proper Hot Holding tcmoerature(135°F)
4.Proper cookinl.(time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
Approved Source
6.Time as a Public Health Control:procedures &record,
7.Food and ice obtained frol11approved source:Food in
good condition.safe.and unadulterated:parasite
destruction
Protection from Contamination
8.Food Received at proper temperature
9.Food Separated &protected,prevented during food
preparation,storage,display,and tastinl!
10.Food contact surfaces and Returnables;Cleaned and
Sanitized at ppm/temperature
II.Proper disposition of retumed,previously served or
reconditioned
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Compliance Status
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Employee Health
12.Management,food employees and conditional employees:
knowledge.resDonsibilities.and reporting
13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
Preventhw Contamination by Hands
14.Hands cleaned and properlv washed/Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method oronerlv followed (APPROVED Y N )
Hi!!hly Susceptible POilUlations
16.Pasteurized loods used;prohibited food not offered
Pasteurized eU1!S used when reauired
Chemical~
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances properlv identilicd.stored and used
Waterl Plumbing
19.Water li'OITIappro,ed source:Plumbing installed;proper
backllo\\'device
Oemonstr:oUon of "nowledge/Personnel
Priority Foundation Items (2 Points)\'iolatiolls Rt"uire Correct;"e Actioll witlrill 10 days
Food Temperature Control/Identification
::!I.Person in charge present.dcmon~tration of kIlO\\ledge.
and perform duties/Certified Food Managa (CFM)
22.Food HandleI'I no unauthorized persons/personnel
Safe \Vater,Rccordkceping and Food Package
Labclill!!
23.Hot and Cold Water available;adequate pressure,safe
24.Required records available (shellstock tags:parasite
destruction):Packaged Food labeled
Conformance "ith Approved Protedllres
25.Compliance \\ith Variance.Specialized Process.and
HACCP plan;Variance obtained lor specialized
processin~methods:manufacturer instructions
Consumer Advisoryv
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27.Proper cooling method used:Equipment Adequate to
I\laintain Product Temperature
28.PrODer Dare Markin!!and disoosition
29.Thermometers provided,accurate.and calibrated:Chemical/
Thermal test strips
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Permit Reql 'remen ,Prerequisite for Operation
Utens~s,Eql~Jlment,and Vending
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Po;ting of Consumcr Advisories;raw or under cooked I 33.Warcwashing Facilities;installed.maintained,used/
foods (Disclo'llre/Reminder/BuITet Plate)/Allergen Label Service sink or curb cleaning facility provided
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Prevention of Food Contamination
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Core Items (I Point)Vitll(i(ifms Require Corrective Aaioll Not ttl Exceed 90 Days or Next Illspectiflll,WI,idlel'er Comes Fil'!it
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34.No Evidence of Insect contamination,rodent/other
animals
35.Personal Cleanliness/eatilH(.drinking or tobacco use
36.Wioing Cloths:orooerlv used and stored
37.Environmental contamination
Proper U~e of Utensils
3&.Approved thawing method
39.Utensils.equipment.&linens;properly used.stored,
dried.&handled!In usc utensils:properly used
40.Single-sen ice &single-usc articles:properly stored
and used
Received by:
(signature)
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Food Identification
41.0riginal container labeling (Bulk Food)
Ph"sical Facilities
4:'.Non-Food Contact surfaces clean
43.Adeauate ventilalion and IiQhtinQ:designated areas used
44.Garbage and Refuse orooerlv disposed:facilities maintained
45.Phvsical facilities installed.maintained.and clean
46.Toilet Facilities;properly constructed.supplied.and clean
47.Other Violations
Business Email:Inspected ~I __I 'V"\
(signalurl~"Ir VN..\()rJ
Form EH-06~a 09-2015)
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Print:
Title:Person In Charge/Owner
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
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'-./C (TEMPERATURE OBSERV,.TfoNS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVKfIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received!ll:;.--I I rn Print:/lttA..fYK /I~tZfrL Title:Person In Charge/Owner
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InsP~~1 ~hIAI-Hl-+t I f"l'Print:
(s,gnal I SamDles:Y N #collected
'-'"Form EH-06 (Rev,sed 09-2015)