HomeMy WebLinkAboutLDU COFFEE 2021.03.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-'.STDJ.VIO:-'S FR\"Y ..RVl607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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LicensefPermit ;I
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Est.Type
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Risk Catt:gory Pagel-Of-j
Purpm 'of 11SPC<;ion:I I-COml)lianre I VI 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-0ther TOT ¥filCORE
Establishment :--Janfflu Co-lk-e:.-1
Contact/Owncr 0!amc:
1
*~lImber of I{cpt'at \·iolations:__((),0t ./;\umber of \'iol"tions COS:--
PhYStdG1dl~-f1{sh ()\x I Citylcot1 V fR~?~hone:
Follow-up:Yes
:'<0 (circle one)-Compliante Status:Out not in cllmpliance IN"""in compliance ",0 not ob::.cn:cd A =not applicable COS =corrected on site R =repear 'iOI.~n .~
Mark tht·apprOPrIate points in the OUT box for earh ntlmbered item Mark''/'a checkmark in appr'lOriate 00.\for 1:\"!"O.NA,COS Mark 3n astcri;.)k·*.in ap r"'I.O~for R
Priority Items (3 Points)violatiolls Re lIire Immediate Correcti!'!!Actio"/lot to exceed 3 d(lYs
Compliance Stalu.ComDliance Status
0 I N N C Time and Temperature for Food Safety Il 0 I N "C R
u N»'A 0 t:N 0 A 0 Employee Health
T S (F =degree,Fahrenheit)T S
./v-I.Proper cooling time and temperature V 12.rvlanagement.food employees and conditional employees;
/'.;'knowledge.responsibilities.and reporting.,.
.1/
2.Proper Cold Holding temperature(41°F!45°F)13.Proper use of restriction and exclusion;No discharge from
./eves.nose.and mouth,.3.Proper Hot Holdin!!temperature(135°F)Prcventin!!Contamination by Hands
r 4.Proper cooking time and temperature ,14.Hands cleaned and properly washed!Gloves used properly
,/V 5.Proper reheating procedure for hot holding (165°F in 2 ,(15.No bare hand contact with ready to eat foods or approved
Hours)altemate method properly followed (APPROVED Y N )
,"'"6.Time as a Public Health Control:procedures &records II Hil!hlv Susceptible POlllllations
Apprm'ed Source -r 16.Pasteurized foods used;prohibited food not ofTel'cd
Pasteurized cU£!.S Llsed when required
/'
,.7.Food and ice obtained Irom approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
/destruction I
/S.Food Received at proper temperature 1/17.Food additives;approved and properly stored;Washing Fruits
/&Vegetables
Protection from Cont:lmination /l IS.To~ic substances properlv identified.stored and used
",V 9.Food Separated &protected.prevented during food Water!Plumbing
preporation.storage,display.and tasting
V 10.Food contact surf"ces Jnd Returnables;Cleaned alld )19.Water frOln approved source;Plumbing installed;proper
V /'Sanitized at ppm!temperature back flow device
~/"Proper disposition ofretumcd,previously served or /20.Approved SelVage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violatiolls Re,lIire Correctiv!!ACTioll with ill 10 days
0 ,~/0 ~C Il 0 I 'I "C R
U A 0 Demonstration of Knowledge!Personnel t.:"0 A 0 Food Ternperarure Controll IdentificationT,I S T _,S...21.Person in charge present,demonstration of kno\\'ledg~.27.Prop",r cooling method used:Equlpmelll Adequate toI•.....and perform duties!Certified Food Manager (CFM)Maintain Product Temperaturer22.Food Handler!no unauthorized persons!personnel .,28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package )"29.Thermometers provided.accurate.and calibrated;Chemical!
-Labclinl!Thermal test "trips..,23.Hot and Cold Water available;adequate pressure.safe Permit Re(~iremen1-Prerequisite ror Operation./
./24.Required records avaibble (shc1lstock tag;,:parasite l''_/
m~r+nil~t(&Valid)destruction):Paeka~ed Food laheled 30.Food Est~1
Conformance with Approved Prot'cdures I:tcnsils,Equipment,and Vending
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25.Compliance with Variance.Specialized Process,and v
HACCP plan:Variance obtained for specialized /31.Adequate hand\\"ashing facilities:Accessible and properly
processin~methods:manu facturer instructions supplied,used
Consumer Ad"isory I 32.Food and Non-food Contact surfaces cleanable,properly
/'designed.constructed,and used
1 26.Posting of Consumer Advisories;raw or under cooked I 33.Warcwashing Facilities;installed.maintained.used!
foods (Disclosure!Reminder/Buffet Plate)!Allergen Label Service sink or curb cleanin!!facility provided
Core Items (I Point)Violatio/ls ReQllire C(}rrective ACTio1lNOTto Exceed 9()Day.\or Nextl/lspeCfio1l,Wlticltel'er Comes First
0 I N N C R 0 I N 'i C Il
U N 0 A 0 Prevention of Food Contamination l"N 0 A ()Food Identification
T S T S
~V 34.No Evidence of Insect contamination,rodent!other "41.0riginal container labeling (Bulk Food)
"animals ./
Ivy 35.Personal Cleanliness!earinQ.drinking or tobacco usc Physical Facilities
."/'36.Wiping Cloths:properly used and stored ."42.Non-Food Contact surfaces clean
".~37.Environmental contamination .;-43 .Adequate ventilation and lighting;desiQnatcd areas used.,-3S.Approved thaw in\!method "4-+.Garba!!e and Refuse properly disposed:facilitics mailllaincd
./ProDer Use of Utensils ,-+5.Physical f'lcilities in>talled,maintained.and c!can
'"39.Utensils.equipment.&linens;propcrly used.stored.V -+6.Toilet Facilities;propcrly constructed.supplied.and clean
./dried,&handled!In use utcnsils:properly used ./
/40.Single-service &single-use articles:properly stored 47.Other Violations
and u e~
Received by:n V ~
-Print:A Lo IrJ (\Title:Person In Charge/Owner
(signature)~/"\Arr-..
Inspcc~t f:1m,~A ~v1-kh-n _I KY Print:Husinc!ols Email:
(signatur T 1"l""'\J I
Form EH-Ub I""="lsed 09-2015)-'-../