HomeMy WebLinkAboutHIGHLAND PARK MIDDLE SCHOOL 2021.03.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE\LHO:'llS FRWY.,R.\1607,D.\LLAS,TX 75207 21-t-SI9-21IS FAX:21-t-819-2868
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~10 17o.Tl If Time in I Time out:j License/Permit :;
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Risk Calego~Page _j of_L
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PUI Jose f Insucction:I I I-Comuliance I /I 2-Routine I 3-Field hl\esti!!ation I I 4-Yisit I ,S-Otller TOTAL/SCORE
Estabt.
OCl£U;llk,¥YJ ~/lA'IH I'd~ffintact~l;(fn I *;\ul1lhcr of (~cP(.':ltViolatiolls:__(0),/:\"umher of Violations COS:--
Physical ~$.5 b&mdf'J City!oa:p I Z~tr-~Phone:I
Follow-up:Yes
:\"0 (circle onc)
Compliance Status:Out not In compliance IN in compliallce NO not ob~cned ~:\nol applicable COS corrected on sitc R -repeal 'iola~
Mark Ihe appropriate points in the OUT box for each numbered item Mark ../'a chockmark in apprupriale bo.\for 1.'(,('1;0.NA,COS Mark an asteri,k •*.in aporooriato nox f"r R
Priority Items (3 Points)violatiolls Re /lire Immediate Correcth'e ilctiollllot to exceed 3day~
COUlllliance StlltU'Comilliancc Status
()I N N C Time and Temperature for Food Safety R ()I N :>C R
U '1/0 A 0 [:>0 A 0 Employee Health
T s (I'=degrees Fahrenheit)T S
I,i.Proper cooling time and temperature ",/12.i\lanagement,food employees and conditional employees;
/knowledge.responsibilities,and reporting
'/".Proper Cold Holding temperature(41 OF!45°F)",.13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
/3.Prooer Hot Holding temDerature(135°F)Preventin!!Contamination bv Hands
/4.Proper cooking til11eand temperature ,..14.Hands cleaned and properly \Vashed!Gloves uscd properly
I 5.Proper reheating procedure for hot holding (165°F in 2
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15.]\;0 bare hand contact with ready to eat foods or appro,ed
Hours)alternale method properly followed (APPROVED y N )
~6.Time as a Public Health Control:procedures &records Hi!!hlv Susceptible POllulations
Approwd Source y 16.Pasteurized loads used;prohibited food not offered
Pasteurized e2US used when required
7.Food and ice obtained frol11approved source:Food in
/good condition.safe.and unadulterated:parasile Chemicals
destruction
/8.Food Received at proper temperature
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17.Food additives;approved and properly stored:Washing:Fruits
&Ve~etables
Prot~ction from Contamination A'18.Toxic suhslances properlv identitied.stored and used
J 9.Food Separated &protected,prevented during food Water!Plumbing
preparalion,slorage.display.and tasting
/1/10.Food conla\rrJ'~~~~l'~';;t~b)elt~~\n~d "nct I 19.Water from approved source;Plumbing IIlstalled;proper
Salllllzed at 1/tem er IU'"\L~'l backllow device
!V II.Proper dispositio.l of returned,previously served or /20.Approved Sewage!Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violatillns NI!,lIire Correcti~e Actioll lVithill 10 daJ'_~
u I l'i 'i C R 0 I ~'i C R
U N ()0 Demonstration of Knowledge!PCI'onnel t'N 0 A ()Food Temperaturc Controll Identif1ration
T S T S
......v 21.Persoll in charge present.demonstration of kIlo\\ledge.t-27.Propcr cooling mel hod used;Equipment Adequate to,-[/and perform dUlies!Certified Food Manager (CF:'vl)I\laintain Product Temperature,21.Food Handler!no unauthorized oersons!personnel ./28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /'29.Thermometers provided.accurate.and ealibralcd:Chemical!
~Labelin!!Thcrmal test strips
./~,Hot and Cold Water available;adeyuatc pressure.sare Permi!Requirement,Prerequisite for Operation_0.
./24.Required records available (shcllslock tags:parasite %30.Food Establishment Permit (Currelll &Valid)destruction):Packaued Food labeled
Conformance with Approved ProceduJ'l's t;tcnsils,Equipment,and Vending
25.Compliance with Variance.Specializcd Proce>s.and
/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized "Ipplied.usedprocessingmethod"manufacturer instructions
Consumer Advisory ./32.Food and Non-tood Contact surfaces cleanable.properly
designed.conslructed.and usedl'26.Posting ofConsumcr Advisories;raw or under cooked /33.\Van.:\\ashing Facilities;installed.maintained.lIsed!
roods (DisciosureiReminder/Bufret Plate)/Allcrl(en Label Service ,ink or curb cleanin£facility provided
Core Items (I Point)Villlatiml_SReq/lire Corrl!ctive ActiO/,No((0 Et:cced 90 Days or Next/IIspecti(JII .JH,ic/,el'er Come.First
u I N :-;C II 0 J N :>C II
U N 0 A 0 Pre,'cntion of Food Contamination t·N 0 A 0 Food IdentificationTSTS
/v 3.\.No Evidence of InseCI contamination,rodenl/other /"41.0riginal container labeling (Bulk Food)
-animals
1/35.Personal Cleanliness/eatinl(,drinking or IOnacco usc Physical FacUities
""1_36.Wipin!!Cloths:properly used and stored ,-4".Non-Food Contact surl'lces clean
/37.Environmental contamination ,.\3.Adequate ventilation and lighting:designated areas used
1/38.Appro,ed thawinu melhod ",..44.Garba!!c and Reruse properly disposed:facilities mainlained
~Proper Use of Utensils ."45.Ph~sical facililies installed.maintained.and clean
I 39.Utensils.equipment.&linens;properly used.stored,/v 46.Toilet Facililies;properly eonstrucled.supplicd.and clean
./dried.&handled!In use utensi Is:properly used...40.Single·serviee &si ule-usc articles:properly stored 47.Other Violations~and used l\I
Received r':1nr )f,,/~J ,(~f~A\~P:iiV!hAf~VI)(If;))Title:Person In Charge!Owner
(signalure)_../
Inspccte U)~~v1\,~-vb~.+--h-H f lLA PrinT:I Bw.iJ1e~s Email:
(signature)
Form EH-06 Revise~09-2015