HomeMy WebLinkAboutCVS PHARMACY 2021.03.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:vIMONS FR\VV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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License/Permit #2-0'2-1 -OOl)UVFSi{ry~RiSkCategOry page~~
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Purv bse of nspection:I I I-Compliance VI 2-Routine I 3-Field Investigation I I 4-Visit I I 5-0ther T01A(USCOR'E
Estable~I11~~"I Comact/OlVner Name:I *:-.cumbor of Repeat Violatiolls:__va./:'I'umbcr of Violatiolls cos:--
Physical frr;;~no?V~N.~City/cd?~obj Phone:Follow-up:Yes ):"10 (circle OliO)
'"-Out =no~lianccComplianceStatus:IN -in compliance 1\0 =not observed NA :no!applicable COS =corrected on site R =rcpea!ViO~
Mark the aooroorimc ooinlS in the OUT bm for each numb~red item Mark''/'a checkmark ill aODrooria!e box for L\'.i\0.~A.COS Mark all asterisk'*.in a .<box for R
Priority Items (3 Points)violatiolls Re,"ire Immediate Correeth'e Action tIIJl to exceed 3 days
Comnli.nce Status Comoliance Status
()I N N C Time and Temperature for Food Safety n 0 I N :.;C RU~J..A 0 V N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T "S
"'V/I.Proper cooling time and temperature /12.Management.food employees and conditional employees:
knowlcd[!c.responsibilities.and reporting
/~Proper Cold Holding temperature(41 °F!-I5°F)I 13.Proper use or restriction and exclusion:No discharge rrom.eves.nose.and mOllth
1/3.Prooer Hot Holding temperature(USOF)Prevellting Contumin:ltioll by Handst"'.4.Proper cookim!time and temperature ,/I.1-1.Hands cleaned and properly washed!Gloves used DroDcriV
,V 5.Propcr reheating procedure for hot holding (165°F in 2
~15.'0 bare hand contact \\ith ready to eat roods or approved
./Hours)alternate method properly 1'0110\\cd (APPROVED y N )
/6.Time as a Public Health Control:procedures &records ;I Hi1!hlv Susceptible Po[)ulations
Approved Source .{"16.Pasteurized loads used:prohibited food not orrered
Pm,teurized eggs used when required.}7 7.Food and ice obtained Irom approved source;Food in
good condition,safe.and unadulterated:parasite Chemicals,destruction /
IV 8.Food Received at proper temperature 17.Food additives:approved and properly stored;Washing Frlllts
"&Vegetables
/Protection from Contamination Y 18.Toxic substances properly identilied.stored and used
,;V 9.Food Separated &protected.prevented during lood W:lter!Plumbing
preparation,storage.display.and tastingVI.'10.Food contact surfaces and Relurtlables .Cleaned and I 19.Water li'Dln approved source;Plumbing installed:proper
Sanitized at ppm!temperature backtlow device
,V II.Proper disposilion of returtled,previously served or /20.Approved Sewage!Wastewater Disposal System.proper
reconditioned di"posal
Priority Foundation Items (2 Points)violatiolls Re,lIire Corrective Actio"withill 10 days
0 I N N C II 0 I N -"C R0A0DemonstrationofKnowledge!Personnel u ~I)'A 0 Food Temperatllre Control!IdentificationTsTS
,/21.Person in charge present.demonstration of knowledge.I 27.Proper cooling method used:Equipment Adequate to
l/and perform duties!Certilied Food Mana~er (CF1\I)Maintain Product Temperature
/22.Food Handler/no unauthorized persons!personnel )28.ProDer Date Marking and disposition
Safe Water,Reeordkecping and Food Package V 29.Thermometers provided.accurate.and calibrated;Chemical/
Labelirl!!J f Thermal test sLrips
..,1/1"Hot and Cold Water available;adequate pressure.safe /Permit Rcquipyt fnt,Pr~requisite for Operation_0.
;;24.Required records available (shellstoek tags:parasite 1 Food Establishrkft j~:J.Vcfr;eff4;I)I/destruction):Packa~ed Food lahekd 30.
Conformance with Approved Procedures Utensils.Equipme.J.and Vending
f /25.Compliance with Variance.Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained lor specialized
processing methods:manufacturer instructions supplied,used
Consumer Advisor'y <,32.Food and Non-Iood Contact surfaces cleanable.properly
"designed.constructed.and used
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26.Posting of Consumer Advisories;raw or Linder cooked I 33.Warc\\'ashing Facilities;installed.maintained.used!
foods (Disclosure!Reminder!Buffet Plate)!Allergen Label Sen ice sink or curb cleaning facility provided
Core Items (I Point)Violatioll.<Require Corrective Action Not to Exceed 90 Days or Nexl/IIsDection.JH.;chel'er Come.s First
0 I N N C R 0 I N ~C RUN0A0PrevcnlionofFoodContaminationrN0A0FoodIdentificationT,S T s
Viv
34.No Evidence or Insect contamination.rodentlother /41.0riginal container labeling (Bulk Food)
animals
.,/v 35.Personal Cleanliness/eatin~.drinking or tobacco use ,Physical Facilities
./36.Wiping Cloths:properly used and stored ",42.Non-Food Contact surfaces cleanI.••••1/37.Environmental contamination .43.Adequate ventilation and Iightinl(;designated areas used
./38.Approved thawing method '"44.Garbage and Refuse properly disposed;lacilities maintained
;I Proner Use of Utensils "45.Physical facilities installed.maintained,and clean
//39.Utensils.equipment,&linens;properly used.stored.1/46.Toilet Facilities:properly constructed,supplied.and clean
dried,&handled!In use utensils:properly used J
I 40.Single-service &single-use articles;properly stored 47.Other Violations
ann,~v-.."i
Received by:
~~~11A Print:@hl>-'"~'1~Title:Person In Charge/Owner(signalUre)
InSpeC!~\r'\'\\II~~'.Yl,l,~{J~Print:.Business Email:
(signatur
FormEH-O~09-2015)-.,-,,-J