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HomeMy WebLinkAboutARNOLDS COMMONS 2021.03.31Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STE:VI:VIO:\,S FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 (I Da:<'AI rot rme in:I Time out:I LicenselPennit 7__U7_l _(\)u3 ')c1~st Type I RiskCategory Pag4_of L / Purno e of I'ospection:I I I-Compliance 10/1 2-Routine I I 3-Field Investil!ation I I 4-Visit r 1 5-0ther Tm:.u.JSCORE EstabIKLet~~rJ ~((Am IvTY(\"1 I Contact/Owner Name: I *Number of Repeat Violations:__V/"./Number of Violations COS:--0Physicalt;r;t~\--/I City/trr I Phone:Follow-up:Yes (I~I~~14,;·I~~J.D No (circle one) Compliance Statu.:Out =notincompliance IN *incompliance NO *notobserved NA -nOiapplicable COS -correctedon site R~repeat vi.tion /"Mark the appropriate poinrsinthe OUT box for eachnumbered item Mark '-'/'a checkmatk inaODrooriatebox for IN,NO.NA.COS Mark an asterisk'*.in ",,;;m.,,;"'e box for R Priority Items (3 Points)violationsRe.llli~Imtnedillte COl7'«uve Action ItO'to exceed 3 dIzvs Comnlianff Stahl,Compliance Status 0 I N N C Time lind Temperature for Food Safety R 0 I N N C It U N 0 A 0 (F =degrees Fahrenheit)II N 0 A 0 Employee Bealtla T S T s ,/I.Proper cooling time and temperature /;1'12.Management,food employees and conditional employees; /knowledQe,resoonsibilities.and reoorting ,.1'/2.Proper Cold Holding tempcraturc(410F/45'F)I 13.Proper use of restriction and exclusion;No discharge from./eves.nose,and mouth V/3.Proper Hot Holding temoerature(135°F)/Preventiall ContamtnatioG by Buell../4.Prooer cookinl!time and temoerature ...-:14.Hands cleaned and orooerlv washed!Gloves used properly /5.Proper reheating procedure for hot holding (165°F in 2 ~ 15.No bare hand contact with ready to eat foods or approved I Hours)alternate method nronerlv followed (APPROVED y N ) )/6.Time as a Public Health Control;procedures &records Hi2hlv SusceDtible POll_latina Approved Source y 16.Pasteurized foods used;prohibited food not offered Pasteurized eggS used when required I 7.Food and ice obtained from approved source:Food in .., good condition.safe,and unadulterated;parasite Oemlcals /destruction I 8.Food Received at proper temperature -1 17.Food additives;approved and properly stored;Washing Fruits ./&Vegetables Protection from Contamination .A"18.Toxic substances prooerlv identified,stored and used ,,/'9.Food Separated &protected,prevented during food / Waterl Plambln& .-preparation,storage,display.and tasting ,,/'10.F?od contar ;~~~~~m~trf¥'d FtJ ~rVJI ''''19.Water from approved source;Plumbing installed;proper Sanitized at 't l10eratl .P ,(1_/backflow device .IV II.Proper disposition of returned.previously served or V •...20.Approved SewageIWastewater Disposal System.proper reconditioned disoosal Prioritv Foundation Items (2 Poi.ts vit>UIth1,.ll~11ft ~AcdetllfIIIIIItt 1'•••••.j ,~=_':i-',,-'1\.::-'"••1,/ 0 I N N C R 0 I N N C It U N 0 A 0 Demonstntion of Knowledgel Personnel u N 0 A 0 Food Temperature ControlJ Idftldfladoa T ~S T /S ..,/'21.Person in charge present.demonstration of knowledge."",'27.Proper cooling method used;Equipment Adequate to and perform dutiesl Certified Food Manager (CFM)I Maintain Product Temperature 22.Food Handkrl no unauthorized oersons!personnel V 28.Proper Date Markina and disposition Sife Wattr,Recordkeeping and Food Pickage 1/'29.Thermometers provided,accurate,and calibrated;ChemicaV "Labelln"Thermal test strins v'23.Hot and Cold Water available;adequate pressure.safe Perlllit ~equlrellJellt/Prerequlsite fOl'Operatle. ,/'/24.Required records available (shellslOck tags;parasite ~30.FoOd~bl Ishmjf,r ~;+i~t1 Valid)destruction);Packaged Food labeled Conformance with Approved Procroures ,(j ten,iJI,Equipment,aad Vmdln&.r 25.Compliance with Variance.Specialized Process.and .)/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained tor specialized processing methods;manufacturer instructions supplied,used COD5umn Advbory ,/V 32.Food and Non·food Contact surfaces cleanable.properly designed.constructed,and used t-Y 26.Posting ofConsurner Advisones:raw or under cooked ./33.Warewashing Facilities;installed,maintained,used! foods (Disclosure!ReminderfBufTet Plate)1Allergen Label Service sink or curb cleaning facilitv orovided Core Items (1 Point)VlOlatiollSReflllire Co"t!ctivl!Actio"l'tDl ttl Eu~"'"D.n or Nat 1115-,Wlakltntr C_FbR .._'- 0 I N N C R 0 I N N C R U N 0 A 0 Prevention of Food Contamination u 1'1 0 A 0 Food Identification T /s T "S,34.No E\'Idcnce of Ins~ct contamination.rodenUolher /41.0riginal container labeling (Bulk Food)V /animals V j 35 Personal Clcanhnesl'/cating.drinkin~or tobacco use Phvslcal F.cllltie$ ./3{).Wieing Cloths:[lro[lcrlyused and stored /42.Non-Food Contact surfaces clean ../37.Environmental contamination ./43.Adequate ventdation and lighting;designated areas used ./38.Appro\cd thawing method ./44.Garbage and Refuse orooerlv disoosed:facilities maintained Proner Use of Utensils C/45.Phvsical facilities in>talled.maintained,lnd clean ,/3'1.Clcnslb.equipment.&linens:properly u,cd.,wred./46.Toilet Facilities;properly constructed.supplied.and clean dned.&handled!In usc uten;ils:nronerlv used /40.Slngle.servi~Single.use articles;properl stored 47.Other Violations al~ Received by:/~Print:'T[it\II DV'e r.,V"C\d If Title:Person In Chargel Owner (signature)I Inspcct~rJ/\11;1;~(J ~h I V.\I Print:Business Email: (t;;ignature Form EH·06 Ised 09-2015)