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
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Da:<'AI rot rme in:I Time out:I LicenselPennit 7__U7_l _(\)u3 ')c1~st Type I RiskCategory Pag4_of L
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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)