HomeMy WebLinkAboutCRISP & GREEN RESTAURANT 2021.01.04UV\.-1\v2PN~\-r-
Dallas County Health and Human Services -Environmental Health Divisfo~
Retail Food Establishment Inspection Report
2377 N.STDL\IONS FRWY.,R:'II 607,DALLAS,TX 75207 214-819-2115 FAX:21.t-8Itl~')F6lu ('Jv,...,\1 fj 7117JITime in:1 Time out:License/Permit #I Esl.Type I';k Category VPa~l_of L--
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Pu )J,c of Insnection:I I I-Compliance I "I 2-Routinc I I 3-Field hH'esti(!ation I I 4-Visit I ..,I 5-0ther TOT ALiSCORE
Est·
bliS~V\~YJle:c+QVCf,lI{Ai>~~t,~/O]6)~~:+-1...:*,,>umber of Repeat Violations:__V ),(i'lumber of Violations COS:__
pry~i~t1~elq{I\~/~\'(;.~.\-r(~0co~~..I..)I '-~rtwh~q)(Al;Y-!ol l~up:Yes (}:\circle one)
Compliaoce St:llus:Out =not in compliance IN =r in ~ompli3nce o =not ob en'ed A ~nOIappli{ablc COS corrected 011 site R =repeal vio
Mark Ihe appropriale points in the OUT box for each numbered ilem Mark .,('a checkmark in appropriate box for 1:\.1'0.NA.COS Mark an asterisk'*.in apnrooriate box for R
Priority Items (3 Points violatiulls Re lIire Immediate Correcthe Actioll 1I0tto exceed 3Jays
Conlllliancc Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N N C RUN0"0 V N 0 A 0 Employee HealthT/s (F =degree"Fahrenheit)T V S
I.Proper cooling time and temperature ,12.Management,food employees and conditional employees;/
I knowledge.responsibilitics,and rcporting
.....,v V 2.Proper Cold Holding temperature(41°F/45°F)/13.Proper usc of restriction and exclusion;No discharge from
eyes.nose,and mouth
/1/3.Proncr Hot Holding temperature(135°F)Preventing Contamination bv Hands.11/4.Proper cooking time and temperature /14.Hands cleaned and properly washed/Gloves used Dronerly
1/5.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 properlv followed (APPROVED y N )J 6.Time as a Public Health Control:nrocedures &records Highly Susceptible populations
Approved Source r 16.Pasteurized foods used;prohibited food not offered
Pastcurized egus used when required
V 7.Food and ice obtained from approved source;Food in
/good condition.safe.and unadulterated;parasite Chemicals
/destruction J
'"8.Food Received at propcr temperature 17.Food additives;approved and properly stored;Washing Fruits
&Vcgetables
/Protection from Contamination A 18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected,prevented during food Water/Plumbingt,//preparation.storagc.display,and tasting
c.,V 10.Food contact 1lRce~~~etumables ;Cleaned and /19.Water from approved source;Plumbing installed;proper
Santltzed at 0 PPI emperature backflow device
V II.Proper disposition of rct'urtlcd,previously served or 1/20.Approved Sewage/Wastewater Disposal System,proper
I rcconditioned disposal
Priority Foundation Items (2 Points)vi(Jlatiolls Re,"ire C(Jrrective .4ctioll lVithill 10 days
0 I N :\C R 0 I :-.;N C RUN0A0DemonstrationofKnowledge/Personnel V N 0 "0 Food Temperature Control/Identification
T V S T S,/21.Person in charge present,demonstration of knowledge.)n Proper cool ing method used:Equipment Adequatc tot..-and perform duties/Certified Food Manager (CFM)Maintain Product TemperatureJ/22.Food Handlcr/no unauthorized persons/personnel ,28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package 1/29.Thermometers provided.accurate,and calibrated;Chemical!
/Labelin!!Thc rtll;!I test strips
I 23.Hot and Cold Water availabk;adequate pre,sure.safe r~¥Requi"(mcnt,Prerequisite for Operalion
1/24.Required records available (shellstock tags;parasite
30.~OOd Es)a~lnf~~i(Ww~riifldestruction):Packa~ed Food labeled
Conformance with Approvcd Prol'edures ~Utensils,Equipr{cnt,and Vending
~
25.Compliance with Variance,Specialized Process,and 1/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for spccialized supplied,usedprocessingmethods;manufacturer instructions
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed.and used
.{26.Posting of Consumer Advisories;raw or undcr cookcd /33.~'arewashing Facilities;installed,maintained.used/
foods (DisciosurclReminder/Buffet Plnte)/Allergen Label Scn ice sink or curb cleaning facility provided
Core Items (I Point)Vio/lltio/ls Require Corrective Actioll Not to Exceed 90 Days or Next Illspectioll ,fH';chel'er Co",e~First
0 I N N C R 0 I 1'1 :\C R
U N 0 A 0 Prevention of Food Contamination li N 0 A 0 Food IdentificationTSTs
1/34.No Evidence of Insect contamination,rodent/other ./41.0riginal container labeling (Bulk Food)
animals
I 1./35.Personal Cleanliness/eating,drinkin~or tobacco use Phvsical Facilities
~36.Wiping Cloths:propcrly used and stored "42.Non-Food Contact surfaccs clean
./37.En\'ironll1cntal contamination "43.Adcquate ventilation and lic;hting:designated areas used
1/38.AIJDrovcd thawin!!method './44.Garbage and Refuse properlv disposed;facilities maintained
PrODel'Usc of Utensils ,45.Physical litcilities installed.maintained.and clean
>",,{;39.Utensils.equipmcnl.&linens;properly used.stored,\46.Toilet Facilities;properly constructed.supplied.and clean
dried,&handled/In usc utensils:oropcrlv usedv40.Single-service &single-usc articles;properly stored 47.Othcr Violations!and used
Received by:~Print;()jc...k {"MlJ(,f Title;Person In Charge/Owner
(signature)•.•---"
Inspected ~
kl)l1 \I"(')(~Vlth+1 ,r Print;Business Email:
(signature)
I -Form EH 06 (ReVised 092015)
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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I TEMPERATURE OBSERVATIONS
Item/Location Temp Itern/Location Temp Itern/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number NOTED BELOW:
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Received by:~Print:h \~\'-..t>c,('6A...v-e-(Title:Person In Charge/Owner
(signatureY\
Ins~~rfJ.I \cl n M-t-t,fJ Print:
(sign~),I.Samoles:Y N #collected
Form EH-06 (Revised 09-2015)