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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:V!iV!ONS FRWY.,R,'\'!607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Phone:
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Page j_of -6.--
PurpDse of Dspection:I I I-Compliance I vI 2-Routine I I3-Field lnvestieation I I4-Visit I IS-Other
Establist\.m~t.,Nanle:'Il I Contact/Owner Name:I *Number of Repeat Violations:__~LC ')+",,\('l (-e -/Number of Violations COS:--
Co~~lI11nce Status:Out =n~tm compliance IN":illcompliance NO ~not observed NA =not applicable COS z corrected on site R -repeat violation
Marl<the aoomnriate ooints in the OUT box for i:ach numbered item Mark '-/'a chcckmark in appropriate box for IN,NO.NA,COS Mark an asterisk'*'in appropriate box for R
Prioritv Items (3 Points)violationsR~lu;r~Im~dilUe CO"«tiv~ActiolllWllo exce~d3tl4wi
Follow-up:Ves
No (circle one)
CORlPUan«StIIt1ts
ElDployee Bealtli
RoINNC
UNO A 0
T S
II.Proper disposition ofrcturned.previously served or
reconditioned
Time and Temptralure ror Food Sarety
(f '"degrees fahrenheit)
I.Proper coolmg time and temperature
2.Proper Cold Holding temperature(41 °F/45°F)
3.Proper Hot Holding tempcrature(l35°F)
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0 I N N
U N 0 A
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v 4.Proper cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6 Time as a Public Health Control:procedures &records
Approved Source
7.Food and ice obtained from approved source:Food in
good condition.safe,and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected,prevented during food
preparation,storage,display.and tasting
10.Food contact t\lr!iJces an.'/..R<;turnables ;Cle~ned anp
Sanitized at l \A A~~w",mjJ\:r~el/NI b<:l1/llA
R
Compliance Status
o INN C
UNO A 0
T ~S
20.Approved SewagelWastewater Disposal System,proper
disposal
VI
R 0 I N N C
U N 0 A 0
T S
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/
./
-1
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./
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12.Management,food employees and conditional employees;
knowledge,responsibilities,and reporting
13.Proper use of restriction and exclusion;No discharge from
eyes.nose,and mouth
14.Hands cleaned and properly washed!Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate mcthod properly followed (APPROVED Y N )
Hi2hly SusantfhU Poo.latlns
16.Pasteurized foods used;prohibited food not offered
Pasteurized e""s used when requ ired
/
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances properly identitied.stored and used
Waterl PlDmbiDg
19.Water from approved source;Plumbing installed;proper
backflow device
Cos Demonstration or Knowledgel Personnel
PrIoritv Foundation Items (2 PoiRllI violllliou Jf.1I!II'"~AcdM .,.,.1'••.••
Food Temperature CoatrollldrodtlattiOll
R
/
COR5umer Advi~ory
21.Person in charge present,demonstration of knowledge,
and perform duties/Certified Food Manager (CFM)
22.Food Handler/no unauthorized persons!personnel
Sar•.•Water,Recordkeeping and Food Packllge
Labelln£!
23.Hot and Cold Water available;adequate pressure,safe
24.Required records aV3ilabie (sheJlstock tags;parasite
destruction):Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance,Specialized Process,and
HACCP plan;Variance obtained for specialized
processing methods;manufacturer instructions
'.
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed,and used
II
Phvslal Facilities
NNeoA 0
S
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
o I
U .'1
T
28.Proper Date Marking and disposition
29.Thermometers provided,accurate,and calibrated;Chemical!
Thermal test strips
Pawit Requ!.-==~"";;:-equlsite or Operatloa
30.Food Establishment pe¥t (C~n\~V}Nti)I
I
UteDsiJ&,Eqaipm ~nt;aad 'v ndl.ng
31.Adequate handwashing facilities:Accessible and properly
supplied,used
26.Posting of Consumer Advisories;raw or under cooked /V 33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure!Reminderll3utTct Platc)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point VW/DJiOIlS RelluireCo~c/jve Actio"Nt1I",Exceed'"D.ys orNedl.,""'k~C_First
Pre"~ntion or Food Contamination
34.)'.;0 Evidence oflnsect contamination.rO(knL'other
animals
35.Personal Cleanliness/eating.drinkl~or tobacco usc
36.Wiping Cloths:properly used and stored
37.Environmental contamination
0 I N N C
U JI/0 A 0
T S
\_,V.•.
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,/-
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38.Applmed thawing method
Proper Use of Utensils
3<.J.utensil,.eqUipment.&.linen,:properly U,C(1.siureu.
dried.&handled!In use utcnsds:oroDeriv used
40.Slngle·service &Single-use articles:properly stored
and used
Food Idmtification
R
41.0riginal container labeling (Bulk Food)
42.Non-Food Contact surfaces clean
43.Adequate ventdation and li~hting;designated areas used
4-1.Garbage and Refuse properly dioposed;facililies maintamed
I -15.Phv,ical facditlcs in,talled.maintallled.and clcan
46.Toilet Facilities.properly constnlcted.supplied.and clean
47.Other VlOlat"lons
Received by:~(.../
(,icnature)/.l,..;:lLJ a,.,-y
Form EH·O~~;,~u 09·2015)I
Business Emoil:
Print:
Print:
Title:Person In Charge/Owner
I
Dallas 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
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Estattqe~t \as:¥~(e-I Ph
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TEMPERA TPRE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS ANDICORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number NOTED BELOW:
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Received by:L(_~UVY Print:Gtt<\l(l114 ivYlJ Title:Person In Charge/Owner
(sigl1.u reJ_
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ted by,:'(-.A'-4TH ~Print:,
,leILA "I C....•Samples:Y N #collected
~Ef -06 Revised 09-2015