HomeMy WebLinkAboutHUGHES TRIGG MANE COURSE 2021.03.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
eOF't I '}E31~?;-;pT(le in:I Time out:~Liccnse/pe~,~fLO _txrf=}-O~'Type I Risk Category Page _!of L.--
Puroose of Inspection:I I l-Compliance I "'I 2-Routlne I 3-Fleld Investil!ation I I 4-VIsIt I S-Other T~SCORE
EStKlhZI~I\e:_-Pit-I fAO ~(t9 (~.~~I~a~ner Name:I
*Number of Repeat Violations:__
I~./Number of Violations COS:--
Ph~l~rex\)~/~I City/Ctt:V Z~2(h~lOne:I FoUow-up:Yes INo(circle one)1,
IN-in compliance NO~not observed NA -not applicable COS =corrected on lite R =repeal vioht.u....7Compl.u.nceSlaw:o.t =not in compliance
Mark the BOOI'ODriale!)ointsintheOUT box for eachnumbered item Mark ,,/.a checkmarkin annropriste box for LN.NO.NA.COS Mark III asterisk'*.inannmnriate boxfor R
Priority Items (3 Peints)violalionsRt!u;u l",me"iIIle CorrectiveActio"IfOI to uc«d J Ups
ComDllance Slatu!ComDllance Status
0 J N N c Time and Temperature for Food Safety R 0 J N I'i C R
U N 0 A 0 U 111 0 A 0 E.pIoyee IIeaIdI
T S (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature V 12.Management.tood employees and conditional employees;
//knowledge,responsibilities.and reporting
1/V 2.Proper Cold Holding temperature(41°F/45°F)/~13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
i/V 3.ProDer Hot Holding temoerature(135°F)PreYealf-CeatudnadeB In>IIaacII
//4.Proper cooking time and temperature /14.Hands cleaned and properly washed/Gloves used properlvv5.Proper reheating procedure for hot holding (165°F in 2 '/f 15.No bare band contact with ready to eat foods or approved/Hours)alternate method properly followed (APPROVED y N )
V 6.Time as a Public Health Control;procedures &records HI2IlI"-..-PODalatJeu
Appreved Sovce
~
16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained Irom approved source;Food in
.1 good condition.safe,and unadulterated;parasite OemIcala....destruction •...
/8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
-&Vegetables
Protection from Contamination Y 18.Toxic substances properly identified.stored and used
1,;.)/9.Food Separated &protected.prevented during food Water!Plamblng
preporation,storage,display,and tasting
L;-10.Food con~surfac~:~r~~j:~;Cleaned anf 1/19.Water from approved source;Plumbing installed;propervSanitizedatLJUmiter>'1 •t i"'J ,/backflow device
/v II.Proper disposition ~rned,previously served or V 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned ,disposal
••••••ritY FCHIIIdatioa Items (l ,oitats ~Ileo ,,/nC~ActN.••••••1'·••••.i -'""~,,,.-;•.~:..:ii...:-···l·_
0 J N N C R 0 I N N C R
U N 0 A 0 Drmoll5tradoll or Knowledgel Personnel u N 0 A 0 Food Temperaon ControllldntUlcado.
T [/S T S
•.....V 21.Person in charge present.demonstration of knowledge,V 27.Proper cooling method used;Equipment Adequate to
and oerforrn duties!Certified Food ManalZer(CFM)~Maintain Product Temperature
"/_22.Food Handlerl no unauthorized persons!personnel .-28.Proper Date Marking and disposition
sare Water,Recordkeeplag and Food Pack.a&e "Iv 29.Thermometers provided.accurate,and calibrated;Chemical!
LabeUlIR Thermal test stripsv23.Hot and Cold Water available;adequate pressure,safe PerJ!11 Req.lreatatt.Prerequisite ror Operatlo.\/./
,/24.Rcquired records available (shell stock tags;parasite vr 30.Food~al 1i~~P e4J'(Gyrnt f Valid)•......destruction);Packaged Food labeled
Conformall«"Itb Approved Procedures •......•...JtmsIls,E alpmeat,udVeadla&
I~25.Compliance with Variance,Specialized Process,and
,/"31.Adequate handwashing facilities:Accessible and properlyHAeCpplan;Variance obtained for specialized supplied,usedDrocessingmethods;manufacturer instructions
Cells_mer Advisory ./32.Food and Non-food Contact surfaces cleanable,properly
1/designed,constructed,and used
~
26.Postmg of Consumer Advisories;raw or under cooked ,V 33.Warewashing Facilities;installed,maintained.used!
foods (Disclosure/ReminderlBufTet Plate)/Allergen Lahel Service sink or curb cleaning facility orovided
Core ltelDJ (1Point)VWIUionsRt!fIllireCtlrrectiveActiolt "'III to Exceed H D6~or Ned 1.-6_.~C_Flnt
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamin.tlon u N 0 A 0 Food Idrntification
T s T s
/1/34.No Evidence of Insect contamination.rodent/other /"41.0riginal container labeling (Bulk Food)
animals
/1/35.Personal Cleanliness!eatin!!..drinking or tohacco use Pltyskal Facilities.-36.Wiping Cloths:properly used and stored ,./42.Non-Food Contact surfaces clean,/:.7.En'lronmental contamination ,./43.Adequate ventilation and lighting:designated areas used
./38.Approved thawing method ./44.Garbage and Refuse properly disposed:facilities maintained
Prooer Use of Utensil~\45.Physical facilities installed.maintained.and clean
/'I).Ctensils.equipment.&linens:properly used.stored.>/'/46.Toilet Facilities;properly constructed.supplied.and dean
dried.&handled!In use utcnsils:properly used
I I 40.Smgle·service &single-use articles:properly stored 47.Other Violations
and lIsed
Received by:(V('I OJ11+1 I""V7 d \f..uA_Prinl:C llt \fi.\('""Q\\~~'-l Tille:Persoll In Chargel Owner
(s"malure)~
Inspe~~m_11 ~(~A~t11 0~Print:,8usines~Email:
(slgmltl -Form EH-06 (Revised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE.\I:\IO.'OS FRWY.,R.\1 607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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(,[r TEMPERATURE OBSERVATIONS
Item/Location f Temp Item/Location Temp Item/Location Temp
OBSERVA nONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE:--';ivIADE.YOL'R ATTENTIO"l IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
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Recei\'~ilY:t IV+.!-~~Print:<::.cx..J.t--Hc.y-.,_,\~-e\1 Title:Person In Charge/Owner
(signatur )'"I J {All~t~,;U,:~'VVl11 ~(~--!1\'-Yll tC .)Print:I
(.g,ure)Samples:Y ;\#collected
r~Revised 09-2015 -