HomeMy WebLinkAboutNEKTER JUICE BAR 2021.03.24Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VIMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~17.4 71)Lt I Time out:J License/p~#(flO -ODD 3s 2 f~I Risk Category Page!_ofL_
"Purnose of Inspection:I I J.-Compliance I ...r 2-Routine I I 3-Field Investie:ation I I 4-Visit I I S-Otber TOTALJSCORE
Estaf~tytrek_(~~l.A \(_t.fu It
Contact/Owner Name:I *Number of Repeat Viol.tions:__
/~)V ./Number of Violations COS:--.--.....
PhYSiC~~\)\~ItJ<LA )~Ll~1CY~1°·~..L-Phone:Follow-up:Yes
'L)).IJ No (circle one)
Compllanc~StJotus:Out =not1I1 compliance IN*illcompliance 0-nol observed NA -nol applicable COS -corrected on sile R =repeal vioihinn ~
Mark the appropriate ooinlSmtheOUT box for each numbered item Mark ,./,a checkmark in appropriate box for IN,NO.NA.COS Markan asterisk .*'in lIPPI'OIlriateboxfor R
Priority Items (3 Points)violations Re lIire ImltU!diateCo"ec:tive Action not to exceed 3 d4vs
Co_lIaUff StJoml Compliance Stalus
0 I N N c Time and Temperature ror food Safely R 0 I N N C It
V N IJ'A 0 U N 0 A 0 Employee BeaJtIi
T S (F =degrees Fahrenheit)T ,..S/V I.Proper cooling time and temperature /12.Management,food employees and conditional employees;
knowledge.responsibilities.and reporting
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2.Proper Cold Holding temperature(-II OF!45°F)/13.Proper use of restriction and exclusion;No discharge from
./eyes.nose,and mouth,"3.Proper Hot Holding tempcrature(l35°F),/Prevential!Contalllilladea bv RaDell
r 1/4.Proper cooking time and temperature .14.Hands cleaned and properly washed!Gloves used properly
/I 5.Proper reheating procedure for hot holding (165°F in 2 t1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N )
I 6.Time as a Public Health Control:procedures &records /HiI!hly Susceptible Pep.latieM
Approved Source r 16.Pasteurized foods used;prohibited food not offered
,Pasteurized eggs used when required
V 7.Food and ice obtained Irom approved source:Food in
~V good condition.safe,and unadulterated;parasite CIIemtcaJa
destruction I
I 8 Food Received at proper temperature 1 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
•Protection from Contamination "I 18.Toxic substances properly identified.stored and used
/9.Food Separated &protected,prevented during food WatC'r/P1amblag/preparation,storage.display.and tasting I
.I /10 Food cont~~~n~eturnaJ~r\Ud I I 19.Water from approved source;Plumbing installed;proper
Samtlzed at mit lperatul ~..r<l backflow device
I II.Proper dispositio~urned,previously served or /20.Approved SewagelWastewater Disposal System,proper
reconditioned disposal
Priority Foundatioo Items (:2Poi_til vioIIJtiguJraIlin CDrrmm Actiott MIbJJM 1,••••..".'!'1(:.-,_-:;;'_.
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge/Personnel u N 0 A 0 Food Temperature ContrOl!Jdratlflcadoa
T s T S
/21.Person in charge present.demonstration of knowledge,/27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Manager (CFM)Maintain Product Temperature
I 22.Food Handler/no unauthorized persons!personnel /28.Proper Date Marking and disposition
/Safe Water,Recordkeeping and Food Pickage V 29.Thermometers provided,accurate,and calibrated;Chemical!
LabeUnl!Thermal test strios
I 23.Hot and Cold Water available:adequate pressure,safe /Perlllit IIequlnlllell •Prereqalsite r,r Operatien/
/24.Required records available (shellstock tags:parasite
~30.FOOdE~1i ~tfe ffuiJ (f~t1'Valid)destruction);Packaged Food labeled
Conformance with Appro"ed Procedures '--"U ~nilL\,Eqloipmeat,&DelVeudlngr25.Compliance with Variance,Specialized Process.and ·r 3I.)~ate handwa,hing fa~ccess_re and properlyHACCPplan;Variance obtained for specialized
sup .>d,used ~I()f'i.,"f~hprocessinl!methods:manufacturer instructions [./
/"Consumer Advisory I :l<i!:.F~d and Non·fo01l Contact surfaces cleanable,properl~
/designed.constructed.and used
1 26.Posting of Consumer Advisories;raw or under cooked /33.Warewashlllg Facilities;installed,maintained,used/
fooels(Disclosure/ReminderlBuffet Plate)i Allergen Label Service sink or curb cleaning facility provided
Core Items (l Pojnt)V'UJlationsIft"lIirt CQTTecliveActio"NfJI ttl ~"JO D"."or Ne.."CIl,uDeed_.1f-7tk/lntr C_Fint
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u 0 A 0 Food Identification
T S T S
V 34.1'0:0 Evidence of Insect contamination.rodentJothcr ..•.•1.'41.0riginal container labeling (Bulk Food)
/1/animals
I 35.Personal Cleanliness/eatin!!..drinktng or tohaceo use Physic:al Fadllties
'11 36.Wipin~Cloths:properly used and stored ,4~.Non·Fooel Contact surfaces ckan
/.-~..•.
f 37.Environmental contamination 43.Adequate ventllatton and lighting:designated areas used,3~.Approved tha"ing method I ./44.Garbage and Refuse properly disposed;facilities maintained
ProDer Use of Utensils ,..I -15.Phvsical factlities in'talled.maintatned.and clean
/39.Ctenstl,.equipment.&linen,;properl)-u,e(1.stored.r 46.Toilet Factlities:properly constructed.supplied,and clean,-drted.&handled!In use utensiIs:properlv u;cd
\40.Single.scrvJj &single·usc articles:properly stored 47.Other Violattons
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Received by:\_/~I\-{Prinl:.•.•nJ ,V\\t7JJ\fq,yYlCW Title:Person In Charge!Owner
(signature)",..(\"I./)-
11Ispe~~~V~\~(J VI-+:hil.([.\trint:Business Email:
(signaillre \
Form EH·Ob[l'rE'Vlsed 09·2015)}
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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"t (TEMPERATURE OBSERVATIONS ~
Item/Location Temp Item/Location Temp Item/Location Tfmp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received ~f-r \0.F<-vvv l _~rint:lJtVl (TZD'[r_pVVLOAYI Title:Person In Charge/Owner(signature).J (\I
I~~~~,\1/'\<\ll'Sf\.(~\/1-\1Ytt It~rint:(si nat e Samples:Y N #collected
For~e~ised 09·2015)