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HomeMy WebLinkAboutSHUG'S BAGELS 2021.03.16Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 :'\.STDL\IO:,\S FRWY.,R.\I 607,DALLAS,TX 75207 21.t-SI9-2115 FAX:21.t-SI9-2868 I~..\lo 1/J)~=rc in I Time out ~LiCel;~{)/~6 Page _I_or-Ll-- ComDlianc~Status R 0 t N "C r Ny A 0 T S ,/ I /1 ,{ ~ ~ 7 ./ /l / PUlDose of Inspection:I I I-Comuliullce rv 1 2-Routinc I I 3-Fi('ld Investi!!ation .I I 4-Yisit I 1 5-0ther TO~L\.J1U': --COll1ptianc~Slatus:Out n~compliance l?f'in compliance :-:0 nN ob,erved NA n01applicable COS corrected on sHe R repcJt ~ Mark the anoronriate points in the OUT box f,,;L~i~rulJllbered item Mark ../."checkmark 111"nnronri"te box for 1:-:.NO."\'A.COS \1ark an "'t<risk'*.111aOOfooriateno"fur R Priority Items (3 Points)violatiolls Re flire Immediate Correctil'l!Actiollll()t to exceed 3 days Time and Temperature for food Safety (F =degrees Fahrenheit)Emplo)'ee Health R COll1oliancc Status ..{7 I.Proper cooling timc and temperature o Proper Cold Holding temperaturc(41 of/45°F) 3.PrOPe'rHot Holding temnerature(135°F) 4.ProDer cookinQ time and temDerature 5.Proper reheating procedure for hot holding (165°F in 2 Hours) 6.Timc as a Public Health Control:orocedures &records Approved Source 7.Food and ice obtained from approved source:Food in good condition.safe.and unadulterated:parasite destruction 8.Food Reeei\cd at proper temperature Protection from Contamination 9.Fooo Separated &protected.prevented during tood Dreoaration.storaue.disolav.and tasting 10.Food contil"l]Surface~~urnIlbl<)S;Clcaned and, Saniti/ed at '/(»~m/t"n)meratlrn1 A"'I..(\I IAI II.Proper diSposition~ned.pr~viously served or reeonditioncd 12.1\lanagement,lood employees and conditional employees: kno\\'ledge.responsibilities.and reportin!! 13.Proper usc of restriction and exclusion:1\0 di,eharge from eves.nose.and l11oU[h PrcHl1tin!!Contamination bv ~Iands 14.Hands cleaned and..l.lroperitY",ash ed/Glo\es used Dronerlv 15.No bare hand eont/tc~h t')aCY f~:ato~appro\ed alternate method prop~i'T\')'oIleH e~,o\:r6\Y N ) Hil'hll Susceptible PoiJUlations 16.PasteuriLed foods used:prohibited lood not offered Pasteurized eggs used when required Chemicals 17.Food adeliti\es:apprO\'ed and properly stored;Washing Fruits &Vel!etahles 18.To\ic substances properly identified.stored and u'ed Water/Plumbing II 19.Water from approved source.Plumbing installed:propcr back flow de\ice cO.ApprO\ed Se\\'ageIWastc\\,ater Disposal System,proper dispo",1 Demonstration of Knowledge/PCl'Sonnri Priority Foundation Items (2 Points)violatiulls ReI lIire Corrective Actioll withill 10 days Food Temperature ControV Identification RROt'l'\c t i'i 0 A 0 S 21 Person in charge present.demonstration of kno\\ledge. and oerform duties/Certified Food Manager (CF\fl) 22.Food Handler/no unauthorized nersons/Dcrsonncl Safe Water,Rel'Ordkeeping and Food Package Labclin!' 2].Hot and Cold Water available;adequate pressure,safe 24.Required records ,nailablc (shellstock tags;parasite de,truction).Packaced Food labeled Conformance with Approved Procedures 25.Compliance with Variance,SpecialiLed Process.and HACCP pian:Variance obtained for specialiLed ofocessing methods;mallu facturer instructions Consu mer Advisory T I 'j-/ "/ 1 7"1/ ,/ n.Proper cooling method used;Equipment Adequate to Maintain Product Temperature 28.ProDer Date Markinc and disposition 29.Thcrmometers provided.accurate.and calibrated:Chemical f Thermal test strips Permit Rctluit ~mcnt,Prc cquisitc for Operation Utensil,EquipJII(nt,and Vellding 31.Adequate hand\\'ashing facilities.Accessible and properly supplied.used 32.Food and Non-lilOd Contact sllrfaces cleanable.properly designed,constructed.and used 26.Posting of Consumer Advisories;ra\\'or under cooked ,IV ]3.Ware\\'3,hing Facilities.illstalled.maintailled.used/ foods (Disclosure/Reminder,Buffet Plate)/Aller~cll Lahel Sen icc sink or curh cleaning facility provided Core Items (I Point)Violations Re(lIlire Corrective Actiolt Not to Exceed 90 Den's or Next JIISDectioll.'H,icl'l!l'er Comes First 41.0riginal container labeling (Bulk Food)]4.l'.o Evidence of Insect contamination,rodent/other animals tl 0 J N :\'C Prevention of Food Contaminatioll t·~0 A ()Food Identific,ltioll T S 35.Personal Cleanliness/eatinu.drinkin~or tobacco use ]6.WiDin!!Cloths:properlv used and stored 37.Environmental contamination 38.AtlDrovcd thawinl!method Propcr Usc of Utcnsils 39.Ctensils.equipment.&linen,:properly used.'tored. dried,&handled/In use utensils:oroperly used 40.Single-service &single-usc articles;properly stored and use•••. Title:Person In Chargel OwnerReceivedby:(_;...,....•.•...•.•. (signature),/\'/.I/../'\~ R ./ Phvsical Facilities... 42.:\on-Food Contact surtaces clean / I ...D.AdcCluHte \cntilation and lidlting:dcsiunatcd areas L1sed 44.Garbaue and Refuse nroperlv disoosed;facilities maintained 45.Phvsieal facilities installed.maintained.and clean Print: 46.Toilet Facilities.properly constructed.supplied.and clean 47.Other Violations Business Email:Print: 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 #Estabr 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: 11/1 (S Title:Person In Charge!Owner #collectedSamIes:Y N