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HomeMy WebLinkAboutSEVEN 11 2021.03.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:-<.STD·t:VIO'-;S FRWY .•lUI 607.DALLAS.TX 75207 21.t-SI9-2115 FAX:214-819-2868 i I I I - ~'7 '7rrDTte in I Time OLlt: ~icens~~rG~O -,lY)<)2-S~e1r)pe I Risk Category Page~of /-PUllJOse rk hisllCction:I I I-Compliance .......2-Routine •I 3-Field Invcsti!!3tion ••4-Visit ••5-0tllcr AOTAL/SCa RE Esta~L,tYl I /I Contact,O"ner :--iame:I *.\umber of Repeat Violati()n"__Iy./:\umher of Violations COS:__ Phy 'pliI7~·U,lhl\t-4u I Citr~tr~W(I~Phone:Fol!m'-llp:Yes \lt2 );\/0 (circle one)- io,"t~Compliance Status:Out not in ~ompljancc IN in compltJllce ;\0 ~not observeu NA not applicable COS'corrected on site R repeat Mark the 31lPwilriate points in the OUT box for each numbered item Mark'"a "heel.mark in appropriate box for 1;\'.1\0.NA.COS Mark an n>teri,k '*.in appropriate box for R Priority Items (3 Points)vio/atiolls RI'uire Immediate Correctil'e Actiol1 lIor 10 e:t.:ceed3 days Compliance Status Compliance Status 0 I N 'I c Time and Temperature for Food Safety Il ()I N N C Il U N I/O A 0 l'~0 A 0 Employee HealthTS(I'=degree,Fahrenheit)T ,5:/I.Proper cooling time and tempcraturc ,-V 12.Management.food employees and conditional employecs:/kno,ded!!c,responsibilities.and reponing '"2.Proper Cold Holding temperature(.+1°F'-15°F)'"13.Proper use of restriction and exclusion;No discharge Irom /cves.nose.and mouth,...v 3.Proper Hot Holding tcmperature(135°F).,Preventing Contamination bv Hands"4.Prooer cookin!!time and temDcrature _,14.Hands clcaned and properly washedl Gloves uscd properly ~v 5.Proper reheating procedure for hot holding (165°F in 2 ,If 15.No bare hand contact \I·ith ready to eat foods or approved Hours)alternate mcthod properly followed (APPROVED Y N ) .;6.Time as a Public Health Control:orocedures &records Highh Susceptible POllulations Approved Source V 16.Pasteurized foods used;prohibited food not oflered Pasteurized eggS used when requiredr;z 7.Food and ice obtamed from approved source;Food in V good condition.safe.and unadulterated:parasite Chemicals /destruction /I 8.Food Received at proper temperature 1 17.Food additives:appro'ed and properly storcd;Washing Frulls &Vegetables ./Protection from Contamination A 18.Toxic sunstances properly identified.stored and used .11/~OOd Separated &protected.prewnlcd during food Waterl Plumbing mat ion.storage.display.and tasting / ]i/1/'10.Food con\""mc~~~turnables:Ckaned and (19.Water from approved source;Plumbing installed:proper /Sanitized at £_mIte erature J backflo\\'device /II.Proper disposition ~~nec1.previously sen-ed or II 20.Approved SelVage/Wastcwater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points)"io/atirms Re,uire Correct;"e Actioll lVithill 10 days 0 I ~~C R 0 I N "C Ill!'I J v'0 Demonstration of Knowledge!Personnel I l'110 A 0 Food Temperature ControU Identifkation T S T s 11/21.Person in charge present.demonstration of kno\\>kdge./27.Proper cooling method used:Equipmcnt Adequate to and perform dutiesl Cenified Food Manager (Cn'l)j l\laintain Product Temperature V ~~Food Handler!no IInauthori/ed persons!personnel vII 28.Proper Date Markin!!and disposition /' Sal',·Water,Recordkeeping and Food Package I :29.Thermometers provided.accurate.and calibrated:Chemicali Labeling Thermal test strips t,...t..'~o Hot and Cold Water available:adequate prcssure.safe Permit Requirem,ht PrerCjUJi<i(e for Operatinjl-_J.-/ VV 24.Required records al ailablc (shclbtock tag;;para;ite 0"30.Food Establishmel\..fer nir§:"7't~Jdestruction):Paeka~ed Food labeled Conformance with Approved Procedures Utensils,Equ pmcnt,ani Vending Inr25.Compliance with Variancc.SpecialiLed Process.and ,/31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialiLed ,- oroccssini!.methods:manufacturer instructions ~supplied.used /Con.umer Advisory .;32.Food and Non·rood Contact surf'lces cleanable.70perlY "de,igned.constructed,and used \vr 26.Posting of Consumer Advisories:ralV or under cooked /33.Warewashing Facilities:installed.maintained'1'\edl foods (Disciosure/Reminder/BufTet Plate)!Allergen Label -Service sink or curb cleaning f,tcility provided Corp Items (I Point)Vio/I/rilms Reql/ire Cl)rrecliv('Acrio"Not II)Exceed 90 Days or Nexllmpe£'rim,•WI,icl,el'er Cl)me.~Fir." 0 I N r;C Il 0 I l'r;C IlUNJA0PreventionofFoodContaminationl'N 0 A 0 Food IdentificationTST,S vi /3-1.No Evidence or Insect contamination.rodenuother /v 41.0riginal container labeling (Bulk Food) animals ./1/35.Personal Cleanliness/eating.drinking or tobacco usc Physical facilities /V 36.Wiping Cloths:properly used and stored ,42.Non·F()od Contact surfaces clean 1/37.Environmental contamillation "43.Adequate Icntilation and lighting:designated areas used "38.Approl ed thawing method ,.-1-1.Garbage and Refuse properly disposed:facilities maintained/ ./Proncr Use of Utensils , /-15.Physical raciliiies installed.maintained.and clcan /39.L;tenstls.equipment,&linens:properly used.stored./-16.Toilet Facilities:properly constructed.supplied.and clean dried,&handledl In use utensils:properly used ,.; 40.Single-service &singlc·use anicles;properly stored 47.Other Violations and used Received by:y/;fJ/:;//2/'%/~Print:G r:R }')l-.P.-ul'::kw I Titl~~n In Chargel Owner(signature)~,krQrl//!v .•/ Inspected ~/\ikll.~~hM fttt1.1 (J Print:(BU~lIIessEmail: (signature)I ) Form EH·06 (R~~1rO ·2tr!S)-~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 Temp TempItem/Location 1tern/Location Item/Location 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: Sam les:Y N #collected Title:Person In Charge/Owner