HomeMy WebLinkAboutBELOW 40 POKE 2021.01.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.ST[.\I.\IO:'olS fRWY.,R:\1607,DALLAS,TX 75207 21-'-819-2115 fAX:214-819-2868
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It .~?(V)'ler I Time out./LicenseIPenll~iJ ;:)7l -(')OOD!3(fI~L Type I Risk Category P1de_orz
Pud l)OSe of nSllection:I I l-Comnliance I .I 2-Routine I I 3-field In\'csti!!ation I I 4-Visit I I 5-0thcr TOTAL/SCORE
E~';;t ,?)\_)\_n {-i)~1 Contact/Owner Name.I
*:\'umher of Repeat Violations:__(/),/."'umoer of Viotations COS:--
Phy i~qd~~~I {w*~}ounty:1 IY l~zL~~Follow-up:Yes
No (circle one)-Compliance Status:Out =not in compliance IN -in compliance NO -not observed NA-Ilot applicabic COS =corrected 011 site R rcpr3t violation
Mark the aoorooriate ooinlS in the OUT box lor each numbered item Mark .,/,a cheekmark ill aDuroDriate box tor 11'\.NO.NA.COS Mark an asteri,k •*.in aODrooriato pox for R
Priority Items (3 Points)violatiofls Re,aire Immediate Correcth'e Acti""fI"t to exceed 3 (Iavs
Comlllianee Smtus Comnliance Status
0 I N "C Time and Temperature for Food Safety R 0 I~S C I!U N 0 A 0 t:N A 0 Emplo~'ee HealthTS(F =degrees Fahrenheit)T S,,17 I.Proper cooling time and temperature ,12.Management,food employees and conditional employees;.knowledge.responsibilities.and reporting
1./2.Proper Cold Holding temperature(41°F/45°F)..,13.Proper usc of restriction and exclusion;No discharge Iromv.....v eves.nose.and mouth•..../3.Proper Hot Holding temperature(135°F),Prevent in!!Contamination bv Hands...-4.Proper cooking time and temperature ./14.Hands cleaned and properly washed/Gloves used orooerlv
•.......V 5.Proper reheating procedure for hot holding (165°F in 2 1/15.No bare hand contact with ready to eat foods or approved
/'Hours)alternate method properly followed (APPROVED V N )
L./6.Time as a Public Health Control.procedures &records /Highly Susceptible Ponulations
Approved Source .{'16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when requiredV7.Food and ice obtained from approved source;Food in
(..,/1/good condition,safc,and unadulterated.parasite Chemicals
destruction
t.-17 S.Food Received at proper tcmperature 1/17.Food additives;approved and propcrly stored;Washing Fruits
1./&Ve{!ctables
/Protection from Contamination .,IS.Toxic substances properlv identitied.stored and used.9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storage,disn~d tastAng I
~j
/
1/10.F?od co~~tatos and~~~u;~Aleal~{\19.Water tj'om approved source;Plumbing installed;properV"Salll!tzed at ppm/te er ure 'l(]IA .I II back now device
V II.Proper disposition~rned.prC'l'fou~ved'hr"./'20.Approved Sewage/Wastewater Disposal System.proper/reconditioned disposal
Priority Foundation Items (2 Points)vi{)latitJtls ReI /lire Correct;"e Act;""with;',10 days
0 I N -;('R 0 I 1>"C RUN0A0DemonstrationofKnowledge/Personnel U -;0 A 0 Food Temperature Control/IdentificationTST-s1/21.Person in charge present.demonstration of knowledge../27.Proper cool ing method used;Equipment Adequate to/"and perform dutiesl Certified Food Manager (CFI'vl)I,Nlaintain Product Temperature
"22.Food Handler/no unauthorized persons!personncl ./'/'28.Proper Date Marking and disposition
/Safe Water,Reeordkeeping and Food Package t/29.Thermometers provided.accurate,and calibrated;Chemical/
Labelinl!Thermal test strips
I 23.I-Iot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation-/24.Required records available (shellstock tags;parasite ...-r 30.Food Establishment Permit (Current &Valid)/destruction).Packaged Food labeled
./Conformance with Appro"cd Pron'dures Utcnsils,Equipment,and Vendingvn25.Compliance with Variance,Specialized Process,and /"31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized supplied.usedprocessingmethods;manufacturer instructions
/Consumer Advisory /1/32.Food and Non-food Contact surfaces cleanable,properly
"designed.constructed.and used
V 26.Posting of Consumer Advisories;raw or under cooked 1/33.Warewashing Facilities;installed,maintained,used/
foods (DisclosureIReminder/ButTet Plate)1 Allercen Label Service sink or curb cleaninu facility provided
Core Items (I Point)Vio/tltiOlIS Rec/llirc Corrective Acti{)"Not to Exceed 90 Dal's or Next b,sP4Jctio",WI,icl,el'er Comes First
0 I ~N C ({0 I N Ii C RUN0A0PreventionofFoodContaminationl'N 0)'()Food IdentificationTjSTs1/34.No Evidence of Insect contamination.rodent/other _"41.0riginal container labeling (Bulk Food)c//'animals.r/35.Personal Cleanlinessleating,drinkin!!or tobacco use Physical Facilities
.//.36 .Wining Cloths;properly used and stored _"1.1 42.Non-Food Contact surlaces clean.,.V 37.Environmental contamination .,.1/43.Adequate \·entilation and lighting.desirrnated arcas used
,/3S.Apnroved thawing method /4-1.Garbage and Refuse properly disposed;facilities maintained
j Proper Use of Utensils I /45.Physical facilities installed,maintained.and clean
1/)/39.Utensils,equipment.&linens;properly used.storecl.V 46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils;properly used •
1/40.Single-,crvicc &single-usc articles;properly stored 47.Other Violations
I and used
Received bY/\p ~
Print:Il1'>"j /")(!-Z)f/J'f'f ~v--t'Title:Person In Charge/Owner
(signature)-.---/)~
InsP~~,jM .I1~(Y!IJ+n+i If !Y'rint:Business Email:
(signal
Form EH~sed On01S)'-..)
Dallas County Health and Human Services -Environmentai Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\I:\IO:\S FRWY ..R,"I 607,DALL.AS.TX 75207 21.t-819-2115 FAX:21.t-819-2868
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---TEl\IPERATURE OBSERVATIONS
Item/Location Temp Itern/Location Temp Item/L.ocation Temp
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OBS£RVATIONS AND CORRECTIVE ACTlONS
Item AN"SPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO]'.;IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:-.-:print:jl G Jcl~o t11 Title:Person In Charge/OwnerC)O,/lr.I J.J)J At,.(si"""'uQ ~/'t~~\\~n~~,VQ Print:-
ur Samples:Y N #collected
Fo~(ReVised 09·21)15)'--"I -'"<;,.J