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HomeMy WebLinkAboutBANDITOS TEX MEX 2021.03.17Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEM:VIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 y , rs;'/]rJ(I Time in:I Time out:I License/Permit #I Est.Type I RiskCategory Page _!_of r Puruose of Inspection:I I l-L:..moliance I"A 2-Routine I I 3-Fleld Investi2ation I I 4-Visit I I 5-0ther TOTAUSCORE Establ~e~1170 ~k(/&,I"contactiowne~Name:I *Number of Repeat Violations:__ ./Number of Violations COS:--SPht.tIJ~r~ss:(hlh!fl6fl-Ifl~~~i<rlt/M,,}Zip Code:I Phone:Fallow-up:Ves No (circle one)--"IN =in{omplianceComplianceStatus:Out =not in compliance NO=DOtobserved NA=not applicable COS =corrected onsite R=repeat violation Mark the "DDroDriateDOintsinthe OUT box foreachnumbered item Mark •./,a checkmark in appropriate box forIN,NO.NA.COS Mark an asterisk'*.in "pproDriatebox for R Priority Items (3 Points)violations Re7uire Immediate Correcm'eAction not to exceed 3 days Comoliance Status Compliance Status 0 t N N C Time and Temperature for Food Safety R 0 I N N C R U N J A 0 U NIfl A 0 Employee Health T s (F =degrees Fahrenheit)T S '//1.Proper cooling time and temperature ~V 12.Management,food employees and conditional employees; knowled.ge,responsibilities,and reporting til;2.Proper Cold Holding temperature(41°F/45°F)(V 13.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth V 3.Proper Hot Holding temperature(135°F)I /Preventing Contamination bv Hands VIJo 4.Proper cooking time and temperature V 14.Hands cleaned and properly washed!Gloves used properly III 5.Proper reheating procedure for hot holding (165°F in 2 II 15.No bare hand contact with ready to eat foods or approved Hours)/alternate method properly followed (APPROVED Y N ) /6.Time as a Public Health Control;procedures &records /Hh!hly SUsceptible Pooulations Approved Source I 16.Pasteurized foods used;prohibited food notoffered,Pasteurized e!!gsused when required I 7.Food and ice obtained from approved source;Food in good condition.safe,and unadulterated;parasite f Chemicals destruction /8.Food Received at proper temperature IV 17.Food additives;approved and properly stored;Washing Fruits I &Vegetables /Protection from Contamination ,18.Toxic substances properlY identified.stored and used lit 9.Food Separated &protected,prevented during food /Water!Plumbing oreparation,storage,display,and tasting /11 10.Food contact surfaces and Returnables;Cleaned and /1/19.Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature back flow device I I I.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Rt!iRire Co"ecdv~Action within 10daJ's 0 I N N C R 0 ~Vo N C R U Nfl A 0 Demonstration of Knowledge!Penonnel u A 0 Food Temperature ControV IdentificationTSTS ~21.Person in charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food Manager (CFM)./Maintain Product Temperature,22.Food Handler/no unauthorized persons!personnel '"f-..,28.)'roper Date Marking and disposition /Safe Water,Recordkeeplng and Food Package "2'r.Thermometers provided,accurate,and calibrated;Chemical! Labelinl!/Thermal test strips /./23.Hot and Cold Water available;adequate pressure,safe /Permit Requirement,Prerequisite for Operation /24.Required records available (shellstock tags;parasite ~/30.Food Establishment Permit (Current &Valid)destruction):Packa~ed Food labeled /Conformance with Approved Procedures //Utensils,Equipment,and Vending 25.Compliance with Variance,Specialized Process,and I;V 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized V supplied,usedprocessingmethods:manufacturer instructions /Consumer Advisory /'I 32.Food and Non-food Contact surfaces cleanable.properly designed,constructed,and used 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed,maintained,used! foods (Disclosure/Reminder/Buffet Plate)/Allergen Label ,Service sink or curb cleaning facility provided Core Items (l Point)VIOlationsR~fluir~Cornctil¥Action Not to ErL~~d 90 D'!l'fl 0'Next InsDectiOll,Whichel'e,Comes First 0 I liN N C R 0 I VN N C RUN0A0PreventionofFoodContaminationuNJ<JVA 0 Food IdentificationT,S T S /If 34.No Evidence of Insect contamination,rodentlother IV/41.0riginal container labeling (Bulk Food) animals /J 35.Personal Cleanliness/eating,drinking or tobacco use III Physical Facilities II 36.WiDin~Cloths;properly used and stored /11/42.Non-Food Contact surfaces clean 'f 37.Environmental contamination I /43.Adequate ventilation and lighting;desiQnated areas used,I 38.Approved thawing method I //44.Garbage and Refuse properly disposed;facilities maintained "Proper Useof Utensils ~/4S}'hysical facilities installed,maintained,and clean ~39.Utensils,equipment,&linens;properly used,stored,/'qQ.Toilet Facilities;properly constructed,supplied,and clean dried,&handled!In use utensils;orooerlv used,40.j~e-Service &single-use articles;properly stored J 47.Other Violations and ed .•..•..,/"/ Received by:/~c;1~printm;cfltZCLj;gtZI::~Title:Person In Charge/Owner(signature) Inspec:~_/A -/j9'C PJ5l;#1!Jflr~1 ~../J ~",'III IE j'lusiness Email: (signatur '.----\ ForprlR'U6 (Revised 09-2015),.//f-V Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'\.STDI:\IO;-';S FRWY.,R:VI607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 I V I tJ;;Jiii;s'''1fr/id '1 Phy?;tl;;S::~;41 ~la.-l3;~jMA//j/J)'~~Jense~~a&o15Jiage ~cfU TEMPERATURE OBSERVA 1II0NS f - Itern/Location Temp Item/Location Temp Item/Location Temp OBSERVATIONS AND CORRECTIVE ACTIONS Item AN [NSPECT[O OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTE0IT[ON [S D[RECTED TO THE CONDITIONS OBSERVED A DNumberNOTEDBELOW: r-A J JC~5')f/!;JIiJI!iJr!/~/fA~.J~!;;iI/ttt?JJ fi'tI!!£.n//-#U:j rn A .,/ (If)!I/lJl(/)~1I;,:;#I..((/lYlA4/'-/I -<A_A I..~II 112''Y//(;//II//J1 1Ii;~f.e,P/n u_.•ILJ \.,~J /.•.,A /\,,ht-£;AAA,A/1 hJIJfi U1///J I (P;/II~1Jiks //-/cJ,l/~fl'k /dM'k lfi/!?lit'//J//If?'P I.,_.~-/./- I ,r•h'l.Illt Af1r11Cf1pt/.b//MQ 17/a\ 0 J ~ //A /)/ Received Y {//47/(.H Print:fY)ICfl~~~f/EJVt;Title:Person In Charge/Owner(signature)_~ Insp~A #:,P~~/~k vS~PICS:Y N(sigr -__......_//HnA/lUI/,,?'~r -:;'~J./'I/#collected F EH-06 (Revised 09?i y 'V v~y~/