HomeMy WebLinkAboutEINSTEINS BROS BAGELS SMU 2021.03.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
23771\".STDI:\lO:-';S FRWY.,R:\I 607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
I3l~102-Time in:I Tillll:out License~lra .()._000 'T-O'??i)I Est.T)pe I Risk Catcgor)
rorALlSC~:Purpose )f InSIJCction:I I I-Comlliiance I '-'""1 2-Roufine I 3-Field III\'esti!!atioll f 14-Yisit f I 5-0fher
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*:\umber of H.l'pra(\iolalions:__
-/:'illlllber of Violations COS:__
Follow-LIp:Yes
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R =r.rt'pe-al \it)la~./
asteri,k '*.in approp~x for R
~Compliance Statu>:Out not ill compliance 1:-1;in compliance :\0 -not ob.ef\ed NA;not applicable COS corrccteJ on site
the appropriate points in the OUT box for each numbered item Mark ..".a d!eckmark in aooroonatc box for 1;\'.1\"0.:-IA.COS Mark anMark
Prioritv Items 3 Points)violatiolls Reqllire Immediate Correct;,'e ActiollllOt to exceed 3 days
Comoliance StatusComplianceSt:ttus
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r "0 A 0TS
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N 0 A ()Time and Temperature for Food Safet)'
(I'=degrees Fahrenheit)Employee Health
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12.Managemcnt,food employees and conditional employees;
knowledge,responsibilities.and reporting
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I.Proper cooling timc and temperature
13.Proper usc of restriction and exclusion;~o discharge from
eves.nose.and mouthIoProperColdHoldingtemperature(-II "1'/4501')
Preventing Contamination bv Hands3.Proper Hot Holding temperature(135°F)
1-1.Hands cleaned and oronerly washed.'Gloves used properly4.Proper cooking time and temperature
........v IS.No bare hand contact "ith ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
5.Proper rcheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedures &records Highly Suscel)Uble Populations
16.Pasteurized loods used;prohibited lood not offered
Pasteurized eQgs used when rcauired
Appro\"ed Source
7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated:parasite
destruction
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Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
8.Food Received at proper temperature
18.Toxic substances properly identified.stored and usedProtectionfromContamination
9.Food SepafJted &protected.prevented during tood
preparation,storage.disoiav,and tasting
Water/Plumbing
19.Water from approved sourcc;Plumbing installed:proper
back flow device
10.Food contact surt:1ces and Returnables:Cleaned and //ppm/temperatureSanitizedat
/20.Approved Sewage/Wastewater Disposal System,proper
disposal
II.Proper disposition of returned,previously served or
reconditioned
Priority Foundation Items (2 Points)"iolatiolls RI!~lIire Corrective .4ctioll lVithill 10 days
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r "0 A 0 Food Temperature Control/IdenrifieatiollDemonstrationofKnowledge/Personnel
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27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
21.Person in charge present.demonstration of kno\V ledge.
and perlonn duties/Certilied Food Manager (CF:I,I)
28.Proner Date Marking and disoosition22.Food Handler/no unauthorized persons/personnel
29,Thermometers provided,accurate.and calibrated;Chemical!
Thermal test strips
Safe Waler,Recordkeeping and Food Package
Labclin!!
Permit Re(uiremcnt,IJrercquisite for Operation23.I-Iot and Cold Watcr available:adequate pressure.safe
30.Food Est''I(I\SI m~1rn it"'[_v~falid)24.Required records ""ailablc (shellstock tags;parasite
destruction):Packa!!ed Food labeled
Ut~Isils,£quil ment,and VendingConformancewithAppro"ed Procedures
25.Compliance with Variance,Specialized Process.and
HACCP pian:Variance obtained lor specialized
processing methods:manufacturer instructions
31.Adequate handwashing fitcilities:Accessible and properly
supplied.used
32.Food and ;\Jon-load Contact surfaces cleanable.properly
designed.constructed.and used
Consumer Advisory
26.Posting of Consumer Advisories:ra\\or under cooked ..•••••V 33.Warewashing Facilitics;installed,maintained.used/
foods (Disclosure/Reminder/BuITet Plate)!Allergcn Label Service sink or curb cleaning facility provided~
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Core Items (I Point)VillltltiOlI5 Re(/Ilire Corrective Actioll Not to Exceed 90 Dal's or Nextllls/,ectioll,Whichel'er ClIllles First
R 0 I N 1'i C
Prevention of Food Contamination L'0 A 0 Food Identifictlfion
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41.0riglllal container labeling (Bulk Food)34.No Evidence of Insect contamination.rodent/other
animals
35.Personal Cleanliness/eating.drinkin~or tobacco use Phvsical Facilities
42.t\on-Food Contact sur laces clean36.Wiping Cloths:properly used and stored
43.AdeQuate ventilation and li~hting;designated areas used37.Environmental contamination
44.Garba!!e and Refuse properly disposed:facilities maintall1ed3g.Approvcd thawin!!method
45.Phvsical facilities installed.maintaincd.and cleanPmpl'r Use of Utensils
46.Toilet Facilities:properly constructed.supplied.and clean39.Utcnsils.equipment.&lincns:properly used.stored.
dried.&handled/In use utensils:properlv used
4(J,Single-service &single-use articles;pro(l('i'ly stored
ond used /
47.Other Violations
Print\""')Li v-r\'!,V J 0I 7k~JitlC:Person In Charge/Owner_/)~/'/Receivcd by:\
(signature)/'I"x
.--.aBusiness Email:Inspected)lJ?J ".
(si~llatllre)VI'nA .ICY)
Print:
IFormEH-06 (Revisec 69-2015)-