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
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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
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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:
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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~/