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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 f.I ~10 17o.Tl If Time in I Time out:j License/Permit :; I bt.Tvpe I Risk Calego~Page _j of_L , 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 ~ 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 ~ 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