HomeMy WebLinkAboutPANERA BREAD SMU 2021.03.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
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Ri:-k Cal~gory Page+of,V
PII~'pose 0#Inspection:I I I-Compliance I V I 2-Routine I 13-Field Imcsti(!:ltion I I 4-Visit I I 5-0thl'r T~<;C~RE
'F~::ll~t~~lfu f\1(1 -,')~U I Contact/Owller Name:I *'iumbl'r of Ih'p('at Violafions:__/V':"iullIber or Violations COS:--
PI~~rtftdffJ\l-P v'-,<\AI Ie.-ICOI-itCit'tt~I~1_Okphone:I Follo\\-up:Yes
:\n (circll'olle)/
"""Con"J,lianrc Status:I
R 'I~Out -not in complianl.:c 1:\in compliance '\0 not obscn'cd NA =nl.t applicahle COS =corrected on site.:.•.repeat \,10 allon
Mark the aoorooriate ooints in the OUT box for each numbered item M"rk ','a <heekmark in a[lIlrooriate bo.\for l'i.1\0.'1A.COS Mark an ast~risk '*.in aoorooriatc hox for R
Priority Items (3 Points)vio/atiolls Re uire Immediate Correct;"e Action 1I0tto excee,/3 da)"s
Comolianec Status CO"lIlli.nce Status
0 I N 'I C Time and Temperature for food Safety R 0 I N "C RLN0A0t'N 0 A 0 Employee HealthTS(I'=degree,Fahrenheit)T 1/S
tli/
J.Proper cooling time and temperature ....1/12.i\lanagement.lood employees and conditional employees;
knoIVlech!e.resoonsibilities,and reponing
.I 2.Proper Cold Holding temperature(41 01'/45°F))13.Proper use of restriction and exclusion;No discharge from1/eves.nose.and mouth
J 1/3.Prooer Hot Holding temoerature(135°F)J Prewntin!!Contamination bl'Hands
;I /4.Proper cookin.Q,time and temperature I 14.Hands cleaned and properly washed/Gloves used oronerly
_,.;5.Proper reheating procedure for hot holding (165°F in 2 J 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method oroperlv followed (APPROVED Y "J )--;6.Time as a Puhlic Health Control;procedures &records Hi!!hlv Susceptible Ponulations
Approved Source .J 16.Pasteurized foods used:prohibited food not offered
,Pasteurized eggs used when required177.Food and ice obtained li'OIll approved source;Food in
V I good condition.safe,and unadulterated;parasite Chemicals
destruction ,
"8.Food Received at proper temperature J 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ,IX.Toxic substances properly identified.stored and used
V /9.Food Separated &protected.prevented during food Water/Plumbing
preparation.storage,display,and tasting
I/v 10.Food conla)(rfi't~~~:O,blet~ean~d and (J 19.Water from appro\ed source;Plumbing installed;proper
Sanitized at )Illotem ul.'ll1f1 ft.1i back flow dc,ice
,Vv II.Proper disposition of returned.previously ,C!"ved or .20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)vio/atitll1~Ret lIire Corrective Actio"with ill 10 daJ'5
0 I N "C II ()I l\"C R
U N 0 A 0 Demonstration of Knowledge/Personnel t.:N 0 A ()Food Temperature Control/IdentificationTSTS
~21.Person in charge present,demonstration of knowledgt!....,v 27.Proper cooling method used;Equipment Adequate to
and perform duttes/Certified Food Manager (CFYI)Maintain Product TemJ)erature
~2:!.Food Handler/no unauthorized persons/personnel /'28.Proper Date Marking and disJ)osition
Safe Water.Recordkecping and Food Package ~29.Thermometers provided.accurate.and calibrated;Chemical!
Labeling Thermal test strips
_/,"Hot and Cold Water available;adequate pressure.safe ./Per,\lit Re(juirement,Prerequisite for Operation~o.
/v 24.Required records available (shellstock tags;parasite ~I 30.FOOd\E+~+e,r~rz:urrent &Valid)destruction);Packa!!ed Food labeled
Conformance with Approved Prol'edures I Utensils,Equil)!llcnt,and ,"ending
IF!/25.Compliance with Variance.Specialized Process.and /
.j 31.Adequate handwashing facilities:Accessible and properlyHAeCI'plan;Variance ohtained for specialiLed suppl ied.usedproccssil1f!mctlwds:manufacturer instructions
Con umer Advisory j 32.Food and :'-Ion-food Contact surfaces cleanahle.properly
designed.constructed.and used
,26.Posting of Consulller Advisories;raw Or under cooked j 33.Warewashing Facilities;installed.maintained.used/
./foods (Disclosure/Reminder/BuITet Plate)/Allcr!!en Label Ser,ice sink or curb cleanine facility provided
Core Items (I Point)Jiifllatirms Require Corrective Actifln Not III Exceed 90 Dars or Next Inspection •J~7Iic1le"er Comes Fir.~t
0 I N :s c R 0 I 1'1 N C R
U 0 A 0 Prevention of Food Contamin:ltioll t.'0 A 0 Food IdentificationT-S T S
V~34.No Evidence of Insect contamination.rodent/other VV .:I1.Original container laheling (Bulk Food)
animals
II'35.Personal Cleanliness/eatin~,drinking or tohacco usc Physical Facilities
vi ..•..36.Wioln!!Cloths;orooerly used and stored Y 42.Non-Food Contact surfaces cleanv-I.....37.Em ironmental contamination /-l3.Adequate ventilation and lighting;desiunated arcas used
1/38.Aooroved tha\\in!!method ./44.Garbage and Refuse properly dis()osed;facilities maintained,Proner Usc of Utensils .J 45.Physical IClcilitics installed.maintained.and clean
/V 39.Utensils.equipment.&linens;properly used.stored.1/46.Toilet Facilities;properly constructed.supplied.and clean
d:d.&handled/In use utensils:orooerlv used :./
i 7 Iv 40.Single-service &single-use articles;properly stored 47.Other Violations
"aJ1tf used
Received by:'!U//c-;vd'L--Prin?,,£,..IAilel/Title:Person In Charge!0\\ner
(si£!nature)f'h.;10<
Inspcetedtfr\,!\~\I~bn~7\Print:.Businc",s [mail:
(signaturf"I
Form EH-06 (Revised 09-2015)-,-