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HomeMy WebLinkAboutNEW YORK SUBWAY 2021.0304Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMO\fS FRWY.,R:VI607,DALLAS,TX 75207 214-819-2115 FAX:21.t-819-2868 ,r - ~(\l:7CR 1.\Tillle in:1 Time out:/I License/Permit #.?()}......()_bOO (01 Est.Type 1 Risk Category P~ ""PUI Jose bf Inspection:r I I-Compliance I VI 2-Routine I 3-Field In\'estil!ation I I 4-Visit I I 5-0ther 1'I)TA JSCORl<1~Im:~~~f~/L\'\lL1,I.<h J I Contact/Owner Name: I *:-iumber of Repeal Violalions:__/~~/~'ulllber of Violations COS:__ Physi2dG ~riis ~hJ Ih-A '7:yth~Ph7~i~j(r-~t1~P 1'S22 1~1l:Yes \c:;;>~J•-.'rele one)t;I R -repeat viola~Compliance Slalu OUI -not incompliance IN 2 in compliance '0 =not observed 'A =not applicable COS =corrected on site Mark the anoropri:lte points in the bo,t0r each numbered Item Mark'/'acheckmark in appropriate bOAfor IN.1\0.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violations Re,uire Immediate Correctil'e Action not to exceed 3 days Compliance Slatus Compliance Slatus 0 I N ~C Time and Temperature for Food Safety R 0 I N ~C Rl'N IJ A 0 IJ Nl/A 0 Employee HealthTS(F =degrees Fahrenheit)T S .."[/I.Proper cooling time and temperature I I~.Management,food employees and conditional employees; I,knowledge,responsibilities.and reporting v[/2.Proper Cold Holding temperature(41 of/45°F)I 13.Proper use of restriction and exclusion;No discharge frol11 /eyes.nose.and mouth'J /3.Proper Hot Holding temperature(135°F)j Prevcntinl!Contamination bv Hunds7/4.Proper cook in!.!time and temperature '~14.Hands cleaned and properly washedl Gloves used orooerlvII5.Proper reheating procedure lor hot holding (165°F in 2 (I 15.No bare hand contact with ready to eat foods or approved Hours)/alternate method properlv tollo\\ed (APPROVED y N )J 6.Time as a Public Health Comrol:procedures &records /Hiehl"Susceptible Populations /Approved Source /16.Pasteurized toods used;prohibited food not offered Pasteuri7ed e!lOS used when required .I 7.Food and ice obtained Irol11approved source;Food in /good condition.safe,and unadulterated:parasite Chemicals destruction / /g.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits./&Vegetab les/Protection from Contamination )'18 Toxic substances prollcrlv identified.stored and usedIV9.Food Separated &protected.prevemed during lood Water/Plumbing preparation.storage.displav.and tasting I I .,V 10.Food contact surfaces and Returnables;Cleaned and /'1 19.Water trol11approved source;Plumbing installed:proper Sanitized at ppm/temperature back flow device '" V II.Proper disposition of returned.previously served or I ~O.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Priori tv Foundation Items (2 Points)violations ReI lIire Correct;"e Acri(1II withill 10 days 0 I N r;C R 0 I N N C RUN0[.)'0 Dl'monstrurion of Knowledge/Personnel V S 0 A 0 Food Temperature Conlrol/IdentificationTSTS tI 21.Person in charge present,demonstration of knowledge.I 27.Proper cooling method used:Equipment Adequate to and perlorm duties/Certilied Food Manager (CFM)Maimain Product Temperature U 22.Food Handler/no unauthori7ed persons/personnel I 28.Proper Date Marking and disposition /'Safe Water,Recordkeeping and Food Package IV 2,).Thermometers prO\ided.accurate,and calibrated;Chemieal/ Labclinl!Thermal test strips V l'Hot and Cold Water available:adequate pressure.safe /"Permit R.!!lu ','ement,Prerequisite for Operation~_J. ;/24.Required records available (shell stock tags:parasite vYl 30.Food Est~~en~1it yc~falid)destruction):Packaged Food labeled 2fT Conformance with Approved Procedures Uten!lIs,Equipn(ent,and Vending 25.Compliance with Variance,Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtain~l specialized processing methods;manufactur 'nstructions )supplied.used /Consumer ,(dvisory I 32.Food and Non-food Contact surfaces cleanable.properly 'j designed.constructed.and usedvi'26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained.used! foods (Disclosure/Rcminder/Burtet Plate)i Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Vio/ari(Jlls Require Corrective Action Not to Exceed 90 Dal'.~or Nexllllspe('rioll,JH,icllel'er Comes First 0 I N N C R ()I N N C RUN1)1 A 0 Prevention of Food Contamination U N 0,)-()Food IdentificationTSTS I.)/;34.No Evidence of Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food) animals t J /35.Personal Cleanliness/eating.drinking or tobacco usc /'Phvsical Facilities:.117 -36.Wiping Cloths;properly used and stored ,/42.Non-Food Contact surfaces clean V V 37.Environmental contamination '/v 43.Adequate ventilation and lighting;desiQnated areas used738.Approved thawing method ,/~r 44.Garbage and Refuse properly disposed;facilities maintained Proper Use of Utensils I 'JCI .,.45 .Physical facilities installed.maintained,and clean /39.Utensils,equipment.&linens;properly used.stored.1/46.Toilet Facilities;properly constructed,supplied,and clean1/dried.&handled/In use utensils;properly used Iv I 40 ..ingle-service &single-use articles;properly stored 47.Other Violations and tlitod Received by:"Print:~Do~~.\(-{,/I Title:Person In Charge/Owner(signature)\j~'"~'"Inspected by:~NI~,9n>(jMftr\1 K~int:{Business Email: (signature) Form EH·06 Revis e01Jt)':/O 15 .•••.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 License/Permit # Temp TempItem/Location Item/Location Item/Location OBSERVATlONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Title:Person In Charge/Owner #collected