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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 I I *:\umber of H.l'pra(\iolalions:__ -/:'illlllber of Violations COS:__ Follow-LIp:Yes :-io (cirrle one))"\ 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 ()I N 1'i C r "0 A 0TS RoINr-;( N 0 A ()Time and Temperature for Food Safet)' (I'=degrees Fahrenheit)Employee Health T s 12.Managemcnt,food employees and conditional employees; knowledge,responsibilities.and reporting .;'< /1/ /'11/t. -1 ~i..-r 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 /' / ./ ,/ L.-V .#'V ...•...... <"" 0 I 1'i .'0;C U ,'I 0 A 0 T S / V, I...•... / 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 I{()I "'0;C r "0 A 0 Food Temperature Control/IdenrifieatiollDemonstrationofKnowledge/Personnel T ,•./ ....... /' ~ .r V " v s 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~ 0 I N "C l.J N 0 A 0 T /s \..~ / ,//•..._,.••..,- ,/ ./ 1/ 1/II 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 T S R 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)-