HomeMy WebLinkAboutROLY POLY 2021.03.18Dallas 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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Data I~2bl1rein
:
I Time out:JLiccnse/per;ZbZD -0'0 bLl Y 71-3 I Est.Type I RiskCategory page_~of-L
"""'.J
Purr o~"of Dsnection:I I l-Complilnc:e I I V2-Rouline I 3-Field Investi2ation I I 4-Visit I I S-Otber TOTAl ,<-"..~-~
tS~¥il~a~\\v -I contact/~Name:1 *Number of Repeat Violations:__(~./Number of Violalions COS:__
PhYS15m ~H£t/'t,()(J11 yC(1 CitY/COlll~:A V ~)2(l<\hone:Follow-up:Yes
No (circle one)
,~.~--Compliance"':=not incompliance IN-incompliance NO-not observed A=1101applicable COS 2 conected otIsite R=repeal violation -
Mark the appropriate points inthe OUT for eachnumbered ittm Mark,,./,a checkmarkinannropriate bo"for IN,NO,NA,COS MatItIII asterisk'*.in annmnrillle boxfor R
Prioritv .tems (3 Peints)lI;o/fltions Re uire Immediate CorrectiveActio"'""w exceH j MIlS
Compliance Stahl,Compliance Status
0 I ]\I ]\I C llRJe alld Te.p«ature for Food Safety R 0 1 N N C R
u ]ill»A 0 U N 0 A 0 E.paoyee Jlcaltll
T s (F =degrees Fahrenheit)T S.;1.Proper cooling time and temperature •....12.Management,lood employees and conditional employees;
./knowledge,responsibilities,and reporting
B V 2.Proper Cold Holding temperature(41 °F!45°F)/13.Proper use of restriction and exclusion;No discharge from
/eyes,nose.and mouth
V ~'I'3.Proper Hot Holding temperaturc(135°F)-~bvHaDds..,
/4.Proper cooking time and temperature ./,14.Hands cleaned and properly washed!Gloves used properly
f 5.Proper reheating procedure for hot holding (165°F in 2 ,,-15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
I 6.Time as a Public Health Control;procedures &records ./H.III,,-.-.Paoalatioas I
AppRftd Souce '1 16.Pasteurized foods used;prohibited food not offered ,
Pasteurized eggs used when reouired
/7.Food and ice obtained from approved source:Food in
/good condition.sate,and unadulterated;parasite OemIcall
/destruction
/'8.Food Received at proper temperature r 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Pretection frem CODtamiution ,,-"18.Toxic substances properly identified,stored and used
/9.Food Separated &protected,prevented during food W8terl PI.mbillg
,preparation,storage,display.and tasting
_/'10 Food conta~,&1~eturnabMAied and {I 19.Water from approved source;Plumbing installed;proper
Sanitized at •/~mltel31neratur .A V111~backflow device
/'I I.Proper disposition o~,previously served or ..,..../20.Approved Sewage!Wastewater Disposal System,proper
,I reconditioned disposal
'~Iu..ap~.u ~.~.in~AdIIM""""""..1 !..,",
0 I JII N C R 0 I 1'1 1'1 C R
U 1'1 0 A 0 Demoastradoe orKDo",ledg~/Penonnel u ]\I 0 A 0 Food TflllpeI'aBR COIIrroIIIdftltffkatlon
T S T S
V V"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
'"22.Food Handler!no unauthorized persons!personnel 1 28.Proper Date Marking and disposition
/
sar~Wilier,Recenlleepiac and Food Package ,/29.Thermometers provided,accurate,and calibrated;Chemical!
Labelln!!Thermal test strips I
V'23.Hot and Cold Water available;adequate pressure,sate Peratt Req4:.:=_"Prereqlllsite for Operation/'
V 24.Required records available (shellstock tags;parasite vr i~}~1 ~t~1Valid)/destruction);Packaged Food labeled 30.Food Es ,.//
COftfOrDllace "ltb Approved Procedures utd..u.,EAlilipmeat,ud V~ndlng
I~25.Compliance with Variance,Specialized Process,and /
HACCP plan;Variance obtained for specialized !31.Adequate handwashing facilities:Accessible and properly
processing methods;manufacturer instructions supplied,used
C-_r Advisory .I 32.Food and Non-food Contact surfaces cleanable,properly
/designed,constructed,and used
%26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintained,used!
I(JOds(Disclosure/Reminder!Buflet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core ItelBl (l PefDtl VIfIIIIIioIIs Rnlllre Corrf!ctiPeAMon NM tt1Exceed '"o.~tWNed 11 ~..__....l.c-,Fint,
0 I N N C R 0 J N N C R
U JII 0 A 0 Prevention orFood Contamination u N 0 A 0 Food Idetltifkation
T /s T S,34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
.1/animals."1/35.Personal Cleanliness/eating,drinking or tobacco usc 1'11"*"1 F.dUties
'''1/36.Wieing Clotbs:ero~rll used and stored I 42.Non-Food Contact surfaces clean---/37.Environmental contamination /43.Adequate ventilation and lighting;designated areas used,3R.Approved thawing method /44.Garbage and Refuse properly disposed;facilities maintained
Pro.,..,.Use or Utensils //45.Ph\,ical facilities installed.maintained,and clean
",Iv 3<).Utensils.equipment,&linens;properly u,ed.stored..r 46.Tollet Facilities:properly constructed,supplied.and clean
J d!il\:d.&handled!In use utensils:properlv used II
.'/t/;Single-service &single-use articles;properly stored 47 Other Violations
d used I
Received bY~O;J ;)~~C"(It.._C rJr/jv/,"print:ll Cf'l ~f)D:::d \...Tille:Person In Charge/Owner
(sIQnature)-1 f1l'l1t'(C
Insp~~\~~liS,()'DL;l'trhll,V'1)Print:---Busines5 Email:
(signa Ire
Form EI1:u61Revisett 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
-.........,
EStablisICla~~:-til u I ~i~Kresu{X it Ir1cl ~v((I crsrev I License/Permit #I Page~c.fL -
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,TEMPERA T,rJREOBSERVATIONS
Item/Loc8tion -\Temp Itern/Location L-Temp Item/Location Temp,
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Receiv~t byi_..A f/i7~-(__Print:Vp Itt f'll C lr-r j(fJ/)f)lUi (Title:Person In Charge/Owner(signatur )///,"r-...J...v.-v (A.,:L'JA j t.-
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Form EH ~",e 09-2015).-