HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2021.03.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE;\"IO~S FRWY .•R.\1607.DALLAS.TX 75207 21.t-SI9-21IS FAX:21.t-SI9-2868
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Risk Categor)Pagel-of-L
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PUr(ltlse 0 InSllection:'I I I-Compliance I .......I 2-Routlne I I 3-Field In\esti211tion I I 4-Visit I .5-0ther T~SCORE
Establt:ola~R r--1 liJ conK Oil ncr
JIllt::I *'umber of Repeat Violatiolls:__(I).L·Irt'lVV'A -f:?I/!'\1'1 ./.\umber of \'iolatiolls COS:__
Physical t9t~~<)V\;rAv ~~City CounT J+=>I~cehon~:I Follo\\-up:Y.,
.\0 (circle uue)-
COlllplian"e Status:Out -not in compliance IN in complianrc \'0 -not obsen cd 'A not applicahle COS =corrC~h:d on sile R -repeat \tulation
Mark the appropriate points in the OUT box for each numbered item Mark ../.aeheckmark in appropriate bo~for 1:'1".1\0.!'IA.COS Mark an "t~ri,k •*.III approoriJle box for R
Priodty Items (3 Points)vio/atioJlS Ret uire Immediate Corrective Action IIOtto exceed 3 ,lays
COIIIPliance Statu.Compliance Status
0 I N ,,,C Timl'and Tcmperaturc for Food Safety tl 0 I 1\"C R
l"N 0 A 0 l N 0 A 0 Employee HcalthTS(F =degrees Fahrenheit)T S
/I Pwper cooling tlIne and temperature /I~.Management,food employees and conditional employees;
./knowlcd'-!c.responsibilities.and reportillg
~
2.Proper Cold Holding temperature(41 °F!45°F),/13.PrOpt'r lise of restriction and exclusion:t\o discharge from
,/eve').nose.and mouth
./3.Proper Hot Holding temperature(135°F)Pr('ventin~Contamination bv Hands
//4.Proper cooking time and temperature /1-1.Hands cleaned and properly washed!Gloves used properly
1/5.Proper reheating procedure lor hot holding (165°F ill 2 /15.No hare hand contact with ready to eat foods or approved
Hours)/alternate method properlv follo\\ed (APPROVED y N )
/6.Time as a Public Health Control:procecilires &records Highly Susceptible Populations
Approved Source 16.Pasteurized loads used;prohibited t(lod not offered
1.....-Pa'teuriLcd eUQSused when rcuuired
V 7.Food and ice obtained tram appro\·ed source:Food in r
//good condition,safe,and unadulterated:parasite Chemicals
destruction
/8.Food Received at proper temperature /17.Food additives;approved and propcrly stored;Washing Fruits
&Vegetables
/Protection front Contamination Y 18.To~ic ,uhstances properlv identitied.stored and uscd
.-9.Food Separated &protected.prevented during 10lld Water!Plumbing
/preparation.stora>!e.display.alld tasting
/IU.Food cont~s~:,~~Rcturnables :Cleancd and ,"19.Water from approved source;Plumbing installed;proper
/Salllllzed at,,-..I 'mperaturc backtlow de\ice
V II.Proper disposition"llfi'l'turned.previously se,,·ed or ,/20.Approved Sewage!Wastewater Disposal System.properIreconditiol1t!d disposal
Priority Foundation Items (2 Points)vio/atillm Rl'~lIire Correctil'e Actioll lVithill /0 days
()I N "('Il ()I ;\"r J{
l'"\I 0 A 0 Demonstration of Knowledge!Per~onnd r 1\0 0 Food Temperature Control!ldentilirafion
T /S T S
I 21.Person in charge present.dCI110nstratlon or knowledge.1'/n.Proper cooling method used:Equipment Adequate to
and perform duties!Ccrtilicd Food :-'Ianager (Cnd)Maintain Producl Tell1lJcrature
22.Food Handler'no unauthorized personsi personnel ,/28.Propcr Date Marking and disposition ----/--.......
Safe Water,Rccordkecping and Food Package ,//29.Thermometers prO\ided.accurate.and callbrated.:_\:.hen1'\.al_/
/Labclin!'Thermal test strips I -----,/~,Hot and Cold Water available;adequate pressure.sale ./Permit Requ ~'('ll1el1t,'rerequisite f9r Operation_0.
,/24.Required records available (shellstock tags;parasite vr 30.Food E1ab~n CI~lll~~r[4ialid)destruction):Pacbucd Food labeled
m Conformance with AI)Jlro\'cd Procl'durcs Uten lIs,Equir ment,and Vending
25,Compliance with Varianc~.Specialized Process.and II 31.Adequate handwashing faeilitics:Accessible and properlyHACCPpian:Variance obtained for specialiLcd /supplied,usedprocessingmethods:manu facturer instructions
Consumer Advisory ./32,Food and 0:on-food Contact surl'lces cleanable.properly
/designed.constructed.and lI~cd
-1 26.Posting of Consumer Advisories;raw or under cooked /33.Wan;\\ashing Facilities;installed,maintained.used/
foods (Disclo,ure/Reminder'Buffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vin/atirJIIs Require Currective Actioll Not ttl Exceed 90 Days or Next Illspectioll,W"ic"el'er Come~First
0 I N N C Il 0 I N 1'1 C J{
U 0 A 0 Prevention of Food Contamination l'N 0 A 0 Food Identilication
T S T S•..../34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
/'animals
././35 .Personal Cleanliness/eating,drinking or tohacco lise Physical Facilities
./36 .Wiping Cloths;oroperly used and stored /42.Non-Food Contact surfaces clean~"../'''37.Environmental contamination /43.Adequate \entilalion and lighting:designated areas used
,/38.Appro\'ed thawinQ method ./44.Garbauc and Refuse properly disposed;facilities maintained
Proper Use of Utensih /45.Physical facilities installed.maintained,and cleany39.Ctensils.equipment.&Imens:properly u,ed.stored./46.Toilet Facilities:properly constructed,supplied.and clean
dried.&handled!In use utensils:properly used l'
1 I 40.Single-service &single-use articles;properly stored 47.Other Violations
and used
by:(~(,.£q 1 ,)lvte-Zrl Print:tvlCt r C Ce Lc,Uct/J£.Title:Person In Charg~!Owner
1/1\\I'A l\~hbl:~.+t P5 Print:Busincs!o.Email:
i
eVised 09-2015 -"-
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Item/Location Temp Temp Temp
I PageL of-(_
.-J TEMPERATURE OBSERV AnONS '
Item/Location Item/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Form EH~lsed 09-2015)
Title:Person In Charge/OwnerReceivedby_;-,A ~./i ,/\-,/-
(si~naturehJ C,,(J~Jef~r__)I/~~J (')Print:
Samples:Y N #collected.