HomeMy WebLinkAboutHYER ELEMENTARY 2021.03.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"i.STDI;\OIO:-':S FRWY ..R:\I 607,DAl.LAS,TX 75207 21.t-819-2115 FAX:21.t-819-2868
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Risk Category Page I-or-J_--'"
Pun Ilse of I ISllection:I I I-Comoliance I --1 2-Routine I I 3-Field hl\'esti~lIti()n I I 4-Visit I 1 5-0thcr TO~RE
Establishn~\T:e~~SUI ~~L \t~~y I Contact 0\\ncr 0iame:
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*\'Ul1Ihl'r of Rcp('at "iolatiolls:__I/~)./:\umher ofViolation<COS:--
Physical~g,rs CU I.U+~\~~I :r(ounrX?--t§Ufd)I Phone:I Follow-up:Yes G1
}l/;>io (circle o"c)
Compli"",'c Statu,:Out =not in complian..:e l;>i in ~ompli3Ilcc ;>;0 not obseryeu A =not appltrable COS =corrected on site R «peal \'IOI~
Mark the atJDronri"te noi11lsin the OUT box lor each numbered item Mark ../.a checkmark in aonrooriate bo~for 1:\,1\'0.NA.COS Mark an astl.!risk •*.in aoorooriate box fur R
Priority Items (3 Points)violations Re lIire Immediate Correcth'e Action /lot to excee,I3 days
Comllli.ne(·Status Compliance Status
0 I N N C Time and Tcmpcntturc for Food Safety R 0 I N 'i C R
U N 0 A 0 t:I'i 0 A 0 Employee Health'('S (F =degree,Fahrenheit)T S
",1/I Proper cooling time and temperature V 12.:Vlan3gement,food employees and co.nditional employees;,/knowledge.responsihilities.and reporlitl!!
/2.Propcr Cold Holding temperature(41 °F/-15°F)v 13.Proper use of restriction and exclusion:No discharge tram
1_/eyes.nose.and mouth
./,,-3.Proper Hot Holdin\!temperature(135°F)PreHntin~Contamination b"Hands
./4.Prooer cooking time and tcmDerature /14.Hands cleaned and properly washed!GIO\'cs used DroDerly
-:Ii 5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare hand contact \\ith ready to eat foods or approved
Hours)alternate method properlY followed (APPROVED y N )
6.Time as a Public He3lth Control:procedures &records /Highly Susceptible Populations
Apprm'cd Source //16.PasteuriLcd foods used;prohibited food not orfered
Pastcuri7ed errgs used when required
,V 7.Food and icc obtained Irom approved source;Food in
good condition,safe.and unadulterated:pamsite Chemicals~destruction
/1/8.FooJ Received at proper temperature /17.Food addiuves;appro'ed and properly stored:Washing Fruits
&Vegetables
Protection from Contamination ,IR.To~ic substances properly identi tied.stored and used
~""9.Food Separated &protecled,prevented during food Wat~rl Plumbing
oreparation.storage.display.and tasting
........v 10.Food contaet1utc~a'4~~ul11a~lt;tXlered and 11
/19.Water tram approved source:Plumbing installed;proper
SanitiLed at l51')m/t mperatur ,I,lf1 t~Ii"back now device
l/II.Proper disposition of returned.prevIOusly s~rved or /f 20.Appro,'ed SelVage/Waste\\'ater Disposal System.proper
reconditioned dispo;al
Priority Foundation Items (2 Points)violations Re,/lire Correctj,'e Actio/l within 10 days
0 I N ;-.;C R 0 I "N C R
U 1'1 0 "0 D~tnonstration of Knowledge/Personnel l'1'1 0 "0 Food T~,"pcraturc Control/Identification
T S T S
/
21.Person in charge present.demonstration of knoll'ledge.,/27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certified Food ivI3nauer (CFM)Maintain Product Temperature
;'"Food Handler/no unauthori7eu persons/personnel 2~.Proper Date Marking and disposition-_.
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical/
Labelin!!Thermal test strips
/0'Hot and Cold Water available;adequate pressure.safe Permit Re uirement,rrcrequisite for Operation-j./
/'2-1.R~quired rewrds available (shellstock tags;parasite r 30.Food Es~ablis m~p "+tffrre1&b-yn".destruction):Packaued Food labeled
Conformllnce with Approved Procedures 1 Ut~llSils,EI~uii>ment~and Vending
}1.•..2-5.Compltance with Variance,Speciali7ed Process,and /31.Adequate hand\\'ashing facilities:Accessible and properlyHACCPplan;Variance obtained tor speciali7cd supplied.usedorocessinl(methods:manufacturer instructions t;
Consumer Advisory /32.Food and Non-Iood Contact sur races cleanable.properly
designed.constructed.and used
{"26.Posting of Consumer Advisories;raw or under cooked 33.\Varew3shing Facilities:installed.maintained,used/
roods (Disclosure/Reminder/Bulfet Plate)!Aller~en Lahel /Sen ice sink or curb cleaning facility provided
Core Items (1 'Point)Violatio/ls Reqllire Corrective Actio"I'tot It1 Exceed 90 Dars or Nextlnspectio/l •JH,ic/,el'er COllies Fi~t
0 J 1'1 :-i C R 0 J N N C R
IJ N 0 "0 Prenntion of Food Contamination U 1'1 0 A 0 Food Identification
'('_,S T S
V 34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)VI/animals ,/'
vV 35.Personal Clcanlillcss/ealil1!!.drillkine:or tobacco usc Phvsical Facilities
/11 36 .Wiping Cloths:properly used and stored /'4~.Non-Food Contact surlitces clean.//37,Environmental contamination /43,Adequate \cntilation and li1!hlin!!:designated ar~as used
j 38.Apnro\'ed tha\\inu method /4-1.Garbage and Refttse properly disposed:t:lcilitie's maintained.Proner Usc of Utensils /'45.Physical facilities in,tallcd,maintained.and ckan
11/39.Ctcnsils\equipment.&lincns:properly lbcd.stored./-16.Toilet Facilities:properly constructed.supplied.and clean
dried,&handled/In usc utensils:p"l)rierly used
/40.Single-service &single-lise ticles~yoperlY stored 47.Other Violations
and used I ?1\
Received b~V'(,j!r.:l \1:4(7'Print:')f .-~f ~(:(l Title:Person In Charge/Owner~,,'l .....(signature)/J.........~r(j_I L,f '/)'/
In~D'bY ~<()(·"L.\ft'\-(l·lev Print:I Rusin('~~Email:
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Form -06 Re~ised 09-2015 -.