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HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 2021.03.09Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 .•••.STE;\I\IO .•••S FR\VY.,R."607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I I I D.:1te q l.()tirc in:I Time alit:J License/Permit ,~ ~I Est.Type Risk Category Pag~_of --I-~-Pun ose cl Inspeclion:I I I-Compliance I ...,.2-Routine I 3-Field Imesligation I I 4-\'isit I I 5-0ther TOTWSCOltE Establ'lTt:\n1~1 r1'l MI ~'\+llGir ~j11~rO\\ncr ~allle I *\ulIlbt'r of I{l'pcat \iolatiol1s:__(n)-./"\"lImber uf Violations COS:-- Ph~~Z&:rr-~YYY~D(\L ce'tt~I~:d~one Follow-up:Yes :\'0 (circle one) Compliance.talus:Out =not in compliance IN .••.in t.:ompliancc ~O -not obser.ed i'OA not applicable COS =corrected on sile R =rcpeat iolation Mark the allomori"tc ooillts in the OUT bas for each numbered itom Mark './'a (hockmark in appmpriat"box for 1:\,:\0.NA.COS Mark an asteri,k '*.in appropriate box lor R Priority Items (3 Points)violatiolls Require Immediate Correctil'(!Action lIot to e.xceed 3 days Conmlhlllce Sllltus Compliance Status ()I r..1\C Time and Temperature for Food Safety R 0 I N "C RUN1A0t:l'VO A 0 Employee HealthTS(F =degrees Fahrenheit)T S 11/I.Proper cooling time and temperature "12.Management,food employees and condl1ional employees: kno\Vledge.responsibilities.and reportin!! IV 2.Proper Cold Holding temperature(41°F/45°F)/13.Proper lise of restriction alld exclusion;No discharge from eves.nose.and mouth.;1/3.ProDer Hot Holding temDerature(135°F)Preventin!!Conlamination bv H:lllds /1/4.Proper cooking time and temperature /14.Hands cleaned and properly washed/Glo,es used Drooerlv I 5.Proper reheating procedure for hot holding (165°F in 2 1'1 15.No bare hand contact with ready to eat foods or approved ./Hours)altemate method properlv followed (APPROVED Y N ) /6.Time as a Public Health Control:Drocedures &records Highly Susceptible POl)ulations Approved Source ~ 16.Pasteurized foods used;prohibited load not offered P::JstclIrized el!Qs used when required V 7.Food and ice obtained Irom approved source:Food inIgoodcondition,safe,and unadulterated:parasite Chemicals ,destruction /8.Food Received at proper tempcrature /17.Food additives;approved and properly stored;Washing Fruits &Vegetables /Protection from Contamination /1 18.Toxic substances properly identified.stored and used /9.Food Separated &protected.prevented during food Waterl Plumbing I.•.....preparation,storage,displav.and tasting V 10.Food contaf'r(Je~a~iLfu!~ales :Cleaned ~nd /19.Water Irom approved source:Plumbing inswlkd:proper.....V Sal11l1zed at 'oom em!)Irl ~1/1...:1 A"II _,I back now device /' V II.Proper disposition of retul11ed~previously sen cd or ./20.Approved Se\Vagc/Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)violations Rt!llIire Correctivt!Acti()11lVithill 10 days 0 I r..:-;c R 0 I N "C Il l'N 0 A n Demonstration of Knowledge/Personnel l""0 A 0 Food Temperature Control!Idcntific:llionT.,.S ,_!.t7 ~ ;V'21.Person in charge present.demonstration of knowledge.27.Proper cooling method used:Equipment Adequate to and Dedorm dutics/Certified Food Manager (CFM))Maintain Product Temperature~22.Food Handler/no unauthoriLed persons/personnel "28.Proper Date Markin!!and disposition Safe WaleI',Recordkeeping :lnd Food Package /29.Thcrmometers pro\ided,accurate,and calibrated:Chemical/ /"Labelin!'Thermal test strips.r ?'Hot and Cold Water available:adequate prcssure.safe /Permit Req il"emt'llt,P erequisite for Operation_J. )'2-1.Required records available (shellstock tags:parasite 1 30.Food EstabliSh hen~r 1i l~rf~7al~)destruction):Packal!ed Food labeled -Tl Conformance with Approved Pro{'cilures (;tcn 'ils,Equipr ent,and Vending 25.Compliance with Variance,Specialized Process.and /31.Adequate hand\Vashing I:,eilities:Accessible and properlyHACCPplan:Variance obtained lor specializcd supplied,usedprocessingmethods:manufacturer instructions / Consuml'r Advisory ,32.Food and Non-Iood COll1act sur!:lces cleanable,properly /designed,constructed,and used,r 26.Posting of Conslimer Advisories;raw or under cooked /33.Warc\\ashing Facilities;installed,maintained.u~ed/ foods (Disclosure/Reminder/Buffet Plate)/Aller~en Lahel Service sink Or curb cleaning facility provided Core Items (I Point)Vi()lati()IIs Reqllire Corrective Actioll No/to Exceed 90 Dars or Nextlnspectioll ,JH,icl,el'er C()/IIe.\First 0 I N ~C R 0 I r..N C (( U N 0 A 0 PrewntioJl of Food Contamination l"N 0 A 0 Food IdentificationTSTS 34 .No Evidence of Insect contamination.rodenuother /41.0riginal container labeling (Bulk Food)./animals / /35.Personal Cleanliness/eating,drinking or tobacco usc Physical Facilities/1.-36.WiDing Cloths:oroDeriy used and stored /42.Non-Food Contact surfaces clean,37.Em,ironmental contamination /43.Adequate ventilation and lightilw;designated areas used ./38 AODroved thawing mcthod /4-1.Garbage and Relilse properly disnosed:facilities maintaineci Proper Use of Ulensils ,/45.Physical f;lcilities installed.maintained.and clean.....1.-39.Ltellsils.equipmcnt.&lincns:properly used.stored./'46.Toilel Facilities:properly constructed.supplied.and clean dried,&handled/IIIuse utensils:oroDcriv used /40.~i"¥le-serviee &single-use articles;properly stored 47.Other Violations and us~d Received by:I IIJ k//Print:Title:Person In Charge/Owner (signature)/"'\.'~ Inspectcd_N nAll~'l__~I+tt-+1 Ui .)!1:int:T--6,."-~.?" Busine~~Email: (sigllatur~1 \I --'-~ Form EH-06 ~se{09-2015 ,--•...--