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
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ComDlianc~Status
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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
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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
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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
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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
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Prevention of Food Contaminatioll t·~0 A ()Food Identific,ltioll
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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/../'\~
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Phvsical Facilities...
42.:\on-Food Contact surtaces clean
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...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