HomeMy WebLinkAboutCISCO GRILL 2021.03.17Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N STEM MONS FRWY RM 607 DALLAS TX 75207 2148192115 FAX'214 819 2868-f1'E:0>'~~'f.".,,,----1 } ,;::17-)/I Time in:I Time out:I License/Pennit #()Of)1;),5//-;I Est.Type I Risk Category Page~of l_ PUrDOse of Insnection:I I I-Complilnce I><I 2-Routine I 3-Fil'ld investiszation I I 4-Visit I I S-Other TOTAUSCORE Esta~:e;;N(j{j [f I Contact/Owner N.•amc:I *Number of Repeat Violations:__0./Number of Violations COS:__ p~El,~r;ss:G,Ia/IliA.~A I ?J!il/pJJ/iv /J/f 7~~.:jPhone:Follow-up:Yes TlfI!'£A'L No (circle one)-IN-incofuplianceComplianceShim:o..t =not incompliance NO-not observed A~not applicable COS ~corrected on site R =repeatviolation Man the appropriate points intheOUT box for eachnumbe!'edilnn MarIe .,/,a checkmark in atJt)foorialebox for lN,NO.NA.COS Mark an asterisk'*'in apprOPriateboxfor R Priority Items (3 Points)violati(HU Rt!IIiTt!lnunedilltt!CO"t!C1;Vt!Actio"lUll to excrt!d J Mw C_DlI~Statas Compliance Status 0 J N 1'1 C Time and Tempermre for Food Safety R 0 I N N C R U !II ~o A 0 U N J A 0 ElIlpIoyee Health T s (F =degrees Fahrenheit)T S J/I,Proper cooling time and temperature IV 12,Management,food employees and conditional employees; knowledge,responsibilities,and reporting ~j Ij 2,Proper Cold Holding temperature(41 of/45°F)I 13,Proper use of restriction and exclusion;No discharge from /eyes.nose,and mouth ,3,Proper Hot Holding temperature(135°F),PreveiltiM!Ceataminatioa by Ha.cIs./4,Proper cooking time and temperature Y 14,Hands cleaned and properly washed!Gloves used properly /V 5,Proper reheating procedure for hot holding (165°F in 2 I 15,No bare hand contact with ready to eat foods or approved Hours)alternate method properly followed (APPROVED y N ) rI 6,Time as a Public Health Control;procedures &records /Hll!blv s........n.v Poo.latlons /APPToved Sovce If 16,Pasteurized foods used;prohibited food not offered Pasteurized eggs used when requiredIV7,Food and ice obtained from approved source;Food in good condition.safe,and unadulterated;parasite I Oemicala destruction /8,Food Received at proper temperature ~V 17,Food additives;approved and properly stored;Washing Fruits &Vegetables /Protection from Contaminatkln /18,Toxic substances properly identified,stored and used 9,Food Separated &protected,prevented during food .Watrrl PI.mbb!gi/preparation,storage,display.and tasting I ~/10,Food contact surfaces and Returnables;Cleaned and IV 19,Water from approved source;Plumbing installed;proper Sanitized at ppm/temperature backflow device (II,Proper disposition of returned,previously served or j 20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal PrlarItY FOIIIIdatIoe 1m.(2Pehts WohtIItnu •.~_"C.,.,«tm-Ac."IiM ••••••••1,•.•. 0 J N 1'1 C R 0 ~Io N c R U NIfO A 0 Demonstration orKD."IedJ~Personnel u A 0 Food Tempt'rat1lre Cowtrollldntlflcatio. T s T S-I.If 21,Person in charge present,demonstration of knowledge,(27,Proper cooling method used;Equipment Adequate to'/and perform duties!Certified Food Manager (CFM)fj Maintain Product Temperature V 22.Food Handler/no unauthorized oersons!personnel /28,Proper Date Marking and disposition Safe Wafer,ReeordkeepiJl&aDd Food Packqe I /29,Themlometers provided,accurate,and calibrated;ChcmicaV Labellnl!Thermal test strips /V ?'Hot and Cold Water available;adequate pressure,safe /Pft'IIIIlt Reqlllre_t,Prrreq.lsite for Operation_J, J 24,Required records available (shellstock tags;parasite (30,Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled ConformaDee with Approved PrOCedllres UtenJUJ,Eqalpmeat,and Vending I 25,Compliance with Variance,Specialized Process.and r;31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized I supplied,usedprocessingmethods;manufacturer instructions J COIIS.DlU Achilory I /32,Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used If 26,Posting of Consumer Advisories;raw or under cooked I 33,Warewashing Facilities;installed,maintained,used! t(lOds(Disclosure/ReminderfBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided Core Items (1 PeinU ~lter"llr.CDTUcti'H Actiolt N«",Excud IJ(JD.rs twNat r,,Wllkllhtt'C_Fint 0 ~;N C R 0 J /0 N C R U A 0 Prenntion of Food COlltamination U A 0 Food Identification T S T S I~34,No Evidence of Insect contamination.rodent/other (f,41,Original container labeling (Bulk Food) animals f 35.Personal Cleanliness!ealing,drinkin~or tobacco use /,/Phvskal Facilities II II 36.~g Cloths;properly used and stored If!42,Non-Food Contact surfaces clean I 37,EnVironmental contamination Iii I 43.Adequate ventilation and lightin~;desi~nated areas used I 3g Approved thawing method ''I 44,Garbage and Refuse properlv disposed;facilities maintained I I Proper Use of Utensils I -15,Phvsical facilities installed,maintained.and clean II 39,I;tensi Is,equipment,&linens;properly used,stored,1/46,Tuilet Facilities;properly constructed.supplied.and clean dried,&handled!In use utensils:properly used {40,Single-service &single-use al1icles:property stored /47 Other Violations I and used ReceiVedbY~Print:(11AA.ArtA ~/J Title:Person In Charge/Owner(signalure)_ Inspect~~Li t!!(rrt_;;II/JAl/1 If)/~J _.•..Av If ~iness Email: (signatur""-- Forrn::fff-06 (Revised 09-201SV"/r'u 'VI f v L 'II""f)v