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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 I ......, ESlabl~t\NQall1~.'-C Ie .....•.~I 'lJ'I~01~taC(O\vner\N1Ille:I I I *'iumberofRepeatViolations:__ ~\JI A ~-v__,"""'J lAJ •.lVl 1.~+e.r'l'I ,r1Ami ~11rY'l'iolations COS:__ Folhm-up:Yes :-10 (circle one) 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 Page -I-of_L_ 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 ~7 j IjSl0nc: ContlJliann'Statu) RoIr;1'1 C I!1'1 0 A 0 T 1/s Time and Temperature for Food Safety (F =degrees Fahrenheit) //I.Proper cooling time and temperature 2.Proper Cold Holding temperature(41 °FI 45°F) /1/ 1// /_ " V / 1/ I / 1/ // I ()I N "C U "OvA 0 T ./~ /" '1 /__.. V ./ m / i 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 R Compliance Status ()I N '"C t'1'1 0 A 0 T II S / / J If IIf / 1/ I I / 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 cos 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 R 0 I N "t ,'"0 A T "I / /'_ /V /!l / V /' / ,/ :/ 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 R Prevention of Food Contamination R Core Items (I Point)Vitll(i(ifms Require Corrective Aaioll Not ttl Exceed 90 Days or Next Illspectiflll,WI,idlel'er Comes Fil'!it 0 J 1'1 '"C L N 0 ,\() T s Vv ./"./ -/.V-./ v 1/ /'./ ./ 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) J.j /2_.Zp~1==-===",,_..- !CL---/I ~ n 0 J N ;\'C l'NOAO T /'s / 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) ,/./ 1/ / print:/ltVt'£/l-7i ~ 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 -/) Esta~(T{L vC ,pr'S ~r~,\c_an~e~(jYI3J1 Tr~S:;t~))+f AI rse/Permit #I PagV of_ '-./C (TEMPERATURE OBSERV,.TfoNS Item/Location Temp Item/Location Temp Item/Location Temp "\I f \,~ A £:::J I IJJ1V\4 u r'-- /)f _I I I ~r /I I I "~--:?~;"If"--rJ}rl 'r [['J &i.6VF )V L-/)=j-UJ I J --VVY"'¢ilLk'(_)~)I I C .h I _,(-/" /CJ17[LJUv~~~d-' 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: 1\I , ~2 'UA.\J ~\\LLi N\1l1(V'J -e m n\l \_~{jJ ()l)Q ~{\--+1.P _,{v- I I '-'" ~ \-WJ ~V1()lL-,/\r If'tin '1\(~W, ,, IF)lLtd,,--(\O~-'-'" ,...,. (J(}\-(r1 \f f'~,-\r vf~1 .J1 --1\)V )hr\J ~wrrh ()f)(tdfcf t -I~ \ - Received!ll:;.--I I rn Print:/lttA..fYK /I~tZfrL Title:Person In Charge/Owner (sitmature)A 11 o/v ~ InsP~~1 ~hIAI-Hl-+t I f"l'Print: (s,gnal I SamDles:Y N #collected '-'"Form EH-06 (Rev,sed 09-2015)