Loading...
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 --..I -D~pit r7_L~r I Timc out:Yicense/Pcnnit!--OZ-O __toDul o/r~e I Risk Category Page/_of-L__ ~ 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 rl r,-7 Est'Qbl"iH(ment Name:'-'~h(J '~I PTt drr:HI i/r I,~+-I Cl itYli>I LicensefPermit #I PagVfL_. ,-.Ilmmvt - ((~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: -~.---f .<:;i\v 1\xy.{n Inr 1!J \0-H~-Gt'lV--In I'[(' .J '1 aJ__) lDJ II;(l'vl ("w~~-.- --~ 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