HomeMy WebLinkAboutJIMMY JOHNS 2021.03.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<.STDt:\IO\,S FRWY.,R.\1607,J)ALLAS,TX 75207 21-t-819-21IS FAX:21-t-819-2868
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Risk Category Page/_of-L__
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Puroo c of It s l'Il.ction:I I I-Coll'loliance ,•....,2-Routine ,3-Field 111\esti!'ation ,,4-Visit ,I 5-0ther TO·IA1-ll<;.rORE
Establishment ~~.'e:...__....-I"nh n I ~Contact Owncr Name:I *~u mbcl'of I~('p('al\'inlaliuns:__rw'---iI'VH'V),\,./:'I"umber of Violations COS:--
PhysiG
Abe,1 M,lfU ~/rt-I CitY'Ctuw I Zi~J-~c:I Follo\\-lIp:Yes
:\in (circle olle)
Compliance Status:Ollt ~not incompliance IN =in compliance :'1"0 not obsen'cd NA ~nllt applicable COS ~corrected on site R =repent violation
Mark the 30oroonate DoinL~in the OL'T box for each numbered item Mark ''/'"ehec"mark in nDorcloriate box for 1:\,1\0.:-IA.COS Mark an aSlerbk •*.in aDDronrial~ho:-.for R
Priority Items (3 Points)violatiolls RerIuire Immediate Correctil'e Actiol1l1ot to exceed 3 days
Conllliiance Status Comoliance Status
0 I N "C Time and Temperature for Food Safety R 0 I ill "C RU0A0l'l)'A 0 Employee HealthTS(F =degrees Fahrenheit)T .,
V-I.Prop~r cooling time and temperature ,I~.l'vlanagemenl.food employees and conditional employees:
i knowledge.responsihilities.and reporting~~2.Proper Cold Holding tempernture(41 °F/.J5°F)./13.Proper use of restriction and exclusion:No discharge Irom~eves.nose.and mouth'1 1/3.Proper Hot Holding temDerature(135°F)Preveuting Contamination bv Hands
\)4.Proper cooking time and temperature ./I.J.Hands cleaned and properly washedl Gloves used properly
V 5.Proper rehealing procedure for hot holding (165°F in ~/15.No bare hand contact with ready to eat foods or approved
\)Hours)alternate method properlv followed (APPROVED y N )/6.Time as a Public Health Control:procedures &records Hi{!hlv Suscentible Populations
/Approved Source /('16.PasteuriLed foods used;prohibited food not offered
Pasteuri7ed e~gs used when required
l3 /
V'l.Food and ice obtained Irom approved source:Food in
good condition.saf~.and unadultcraled:parasite Chemicals
destruction
/8.Food Received at proper temperature /17.Food additives:approved and properly stored:Washing Fruits
/&Vegetables
Protecrioll from Contamination .A 18.Toxic substances properly identified.stored and used
/v 9.Food Separated &protected,prevented during tood Waterl Plumbing
orcoaration.storage.displa~tnsting
/10.Food col~~e~(;1'~~rnabks:Cleancd and ./19.Water trom appro;ed source:Plumbing installed:proper
Sallltized at 1111 rature .I back flo\\'device
V II.Proper disposition-ol returned,previously served or /V 20.Approved Sewage/Wastewater Disposal System.proper
'"reconditioned disposal
Priority Foundation Items (2 Points "iolatiulls Ret lIire Corrective Actio/l with ill 10 days
()I .'i ,"C R 0 I ""C RUN0A0DemonstmtionofKnowledge!Personnel I'N 0 0 Food Temperature Control/IdentificationTSTS
V 21.Person in charge present.demonstration of knOWledge,/27.Proper cooling method used:Equipment Adequate to./1./and oerform dutiesl Certified Food Manager (CFYI)~laintain Product Tempe"ture~2~.Food Handlerl no unauthori7ed personsl personn~1 ./28.Proper Date Marking and disoosition
Safe Water,Recordkeeping and Food Package ./29.Thermometers prol·ided.accurate,and calibrated:Chemicall
Labclinl(Thermal test strips
,/~'Hot and Cold Water available:adequate pressure.safe /Permit Requiremc..!!_h Prerequis'te for Operation_J.
/~4.R~qLlired records available (shellstock lags:pa"site vr 30.Food Establishment ~~'te t~6iL-Idestruction):Packaeed Food labeled
Conformance with Approved Prol'edures UtensilS,Equip'llcnt,an I Vendingy25.Compliance with Variance.Specialized Process.and ",/31 Adequate hand\\'ashing facilities:Accessible and properlyHACCPpian:Variance obtained lor specialized supplied.usedorocessinemethods:manufacturer instructions /
Consumer Advisory .-32.Food and :-Jon-food Contact surfaces cleanable.properly
!/.I designed.constructed.and usedy~6.Posting of Consumer Advisories;raw or under cooked ./33.\Varcwashing Facilities:installed,maintained.used/
foods (Disclosure!Rel11indcrlButTet Plate)!Allergen Label Sen ice sink or curb cleaning facility provided
Core Items (1 Point)V;o/(/(iolls Require Corrective Ac,tioll Not to Exceed 90 D(I]'s fir Nt"xlllIspectirJII,Wlliclle,'er Comes First
0 I N 1>C R 0 I ~.'i ('RUN0A0PreventionofFoodContaminationUill()A 0 Food IdentificationTSTSV34.No Evidence of Insect contamination.rodent/other V 41.0riginal container labeling (Bulk Food)Iv"1./animals /'.".[7 35.Pe"onal Cleanliness!eating.drinking or tobacco use Physical Facilities-1./36.Wining Cloths:oroperly used and stored ./42.Non-Food Contact surfaces clean--:?
I~37.Environmental contamination /43.Adequate ventilation and lighlin!!;designatt.::d areas lIsed
/'38.Aporo;ed thalVing method "".J.t Garbage and Refuse propcrly disposed:facilities maintained
Proper Use of Utensils ..•45 .Physical f;lcilities installed.maintained.and cleanV39.Utensils.equipment.&linens;properly used.stored.t.l 4(1.Toilet Facilities;properly constructed.supplied.and clean./'"dried,&handled!In usc utensils:properly used /
,""-10.Singk-ser;ice &single-use articles;properly stored 47.Other Violations
and used .
Received bY('Print:
~~~,-~Title:Person In Charge!Owner
(signature):I'
Inspc1!t r\~II)_~C)l1-t1h -h /f"J Print:
~~\\Alv's\A4_e(Business Email:
(signaul
Form EH-06 Revised 09-2015)~~~I ~...:J I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Est'Qbl"iH(ment Name:'-'~h(J '~I PTt drr:HI i/r I,~+-I Cl
itYli>I LicensefPermit #I PagVfL_.
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((~L .~TEMPERATURE OBSERVATIONS
item/Location '--..../Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSER YED AND
Number NOTED BELOW:
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Received by:Print:fl/~r~'4 ~y Title:Person In Charge/Owner
(signature)/I ",
Inspect~~J I hl'1f1)_}1 ,(''}rint:t=-J~.A\'~'5 ~V(signature 1'1<1 I~Samples:Y N #collected
Form EH-06 (Revised 09-2015)I ~J