HomeMy WebLinkAboutMARIA ANDREE BOUTIQUE BAKERY 2021.01.13Dallas County Health and Human Services -Environmental HealtWi~s~p.e»m I T
Retail Food Establishment Inspection Report
2377"'.STE:\L\IO:\S FRWY.,R~1607,DALLAS.TX 75207 214-819-2115 FAX:21-1-819-2868
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Ite \~2cltL11 in:I Time out:I License/Perll1it iI
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Est.Type I Risk Calegory Page j_of L:__-
Pu rbose of Insllection:I I 1-Col11Jlliunce I I 2-Routine I 3-Firld Investi:.:ation I I 4-Visit I I 5-0tller "JIO'.E.UJSCO RE
Establit1~V\~~nJ )_I'-r<il(Jftac{t/~w~~0 ~A A
*~umbcr of Rl'prat Violations:__~)I ./;'IOul11ber of Violations COS:-....--
Phys:~~1 ,(g l~Ie .I mlYICOU0v -11~~y~le:~(11)r(Q~--U~~e:~:)tLV~f\L
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NO =nOI~bscr\"cd
.-COlllllliance Stalus:Out;-not in complian('c IN =in compliance NA =nOIapplicable COS =corrected on site R ~repeal violation
Mark the aDDroDriale ooints in the OUT box for each numbered ilem Mark''/'aehcckmark in appropriate box for IN.[\"0.NA.COS Mark an asterisk'*.in appropriale box lor R
Priori tv Items (3 Points)violatiolls Re /lire Immediate Correetire Action II0t to exceel13 days
Comlliianc('Status Compliance Slatus
0 I N :'I C Time and Temperature for Food Safcty It 0 I N N C RUNI;>A 0 U N I)'A 0 Employee lIealthTS(F =degrees Fahrenheit)T S1/I.Proper cooling time and tcmperature /12.Management.food employees and conditional employees;
knowledge,responsibilities,and reporting
,/2.Proper Cold Holding temperature(41 of/45°F)./13.Proper use of restriction and exclusion;No discharge from1/eyes.nose.and mouth
v V 3.Proper Hot Holding temperature(135°F)Prewntin2 Contamination bv Hands."./4.Proner cooking time and temperature ."I)14.Hands cleaned and properly washed/Gloves used properly
1/.,;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 properlv followed (APPROVED y N )
./6.Time as a Public Health Control;proccdures &records ./Hi!!hly Suscelltihle Ponulations
Appro\"ed Source rf 16.Pasteurized foods used;prohibited food not offered
Pasteurized eg!!s used when rcquired
V 7.Food and Ice obtained from approved source;Food in
'"/good condition,safe.and unadultcrated:parasite /Chemicals
destruction
,/8.Food Received at proper temperature
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17.Food additives;approved and properly stored:Washing Fruits
./&Vegetables
/Protection from Contamination A"18.Toxic substances properly identified.stored and used
V V/9.Food Separated &protected.preventcd during food Water/Plumbing
preparation,storage,display.and tasting
./1/10.Food contact surfaces and Returnablcs ;Cleaned and I 19.Watcr from approved source;Plumbing installed;proper
,Sanitized at oom/temoerature backflolV device
11/II Proper disposition of returned,previously served or I 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation ltE'ms (2 Points I violations Re."ire Corrective ACTioll IVithill 10 days
()I N ...C R 0 I N "C Rt:N 0 ~0 Demonstration of Knowledge!Personnel t:N I/O A 0 Food Temperature Control!IdentificationTSTs
"'1/21.Person in charge present,demonstration of krowledge.I 27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certified Food Manager (CFM)i Maintain Product Temperature•"22.Food Handler/no unauthorized persons/oersonnel 28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Package I 29.Thermometers provided.accurate,and calibrated;Chemical/
Labelill!.!Thermal test strips
"1/~,Hot and Cold Water available:adequate pressure.safe ~e(lIIit Re~uirement,Prerequisite for Operation_J.
Iv 24.Required records available (shellstock tags;parasite
3°'foo~kblishNt W~l\~)/destruction):Packaged Food labeled
I Conformance with Approved Procedures -•-Utensils,Etiuipmcnt,and Vending
{25.Compliancc with Variance,Specialized Process.and I
HACCP plan:Variance obtained for specialized /31.Adequate handwashing facilities:Accessible and properly
processinQ methods:manufacturer instructions supplied,used
/'Consumer Advisory
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32.Food and Non-food Contact surfaces cleanable,-properly
designed.constructed,and usedvi'26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities:installed.maintained,used/
foods (Disclosure/Reminder/Buffet Plate)/Allcrgen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Viol(/TiOIlSRequire Corrective Act;oll Not to Exceed 90 Days or ~exllllspecTioll ,JH,ic/,el'er COnies First
0 I N N C R 0 I N N C RVNJA0PreventionofFoodContaminationl'N 0 A 0 Food IdentificationTSTS
..//v 34 .No Evidence of Insect contamination,rodent/other .....,v 41.0riginal container labeling (Bulk Food)
animals
1/j 35.Personal Cleanliness/eating,drinking or tobacco use /Phvsical Facilities
,/V 36.Wioin!;Cloths:properly used and stored /[/42.Non-Food Contact surfaces clean
,./1/37.Environmental contamination ./43.Adequate ventilation and lighting;designated areas lIsed
II'38.Approved thawing method /1/44.Garbage and Refuse properly disposed;facilities maintained
/Proper Use of Utensils "'/45.Physicallacilities installed.maintained,and clean
,V/39.Utcnsils.equipment,&linens:properly u,ed.stored..II'(_~mfs~s1(ryl1c~~S~I~ant~k I,
,
dried.&handled/In use utensils:orooerlv used
I 40.Single-service &single-usc articles;properly stored ~i€Ial.i6nS ~d rrot-\+/().Jc_and used r-m N:l:0
Received by:'(j)~Print:"Title:Person In Charge/Owner/
(signature)1\"
Inspected b~Ul\YY<lJ!~(/ytf1)-VL (X Print·
~'t\~,\In.\~Business F.mail:
(si{'!I1alllfc)~o~a
Form EH-06 (Re~9-2015)-\