HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY 2021.03.05Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-.1.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~e '.<;JIlLl1 Time in Time out:1License/Permit #'W ~I Est.Typc I Risk Category PageL o~
Purl bose of InsDection:I I I-ComDliance I "'"2-Routine I I 3-Field Illvesti!llltion I I 4-Visit I 5-0ther TOT~RE
Es1ab ,i('t\~lfYl~e~~~M1-~(11_J,~~~t~o~vn~r Nan~Ut1 \Q ¥iifi.)~}of Repeat Violations:--(0)-),',\fViolations COS:__
PhYSicakte i)(J":V\\,~1 CitY\ojrt~I z~(H~le Follow-up:Yes~)No (circle one)-Compliance Status:Out =not in compliance IN =in t.::ompliance lliO ~not observed NA ~not applicable COS:corrected on site R =repeat violation
Mark the anorooriate Doints in the OUT box lor each numbered item Mark .,(.a checkmark in aonronriate NX for 1;\.NO.NA.COS Mark an aSI~risk c *.in annrooriale box for R
Priority Items (3 Points)violatiolls Re ,,,ire Immediate Correctil'e Actioll Iwt (()exceel13 Ilays
Comoliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N N C RUN0t,!0 l'N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T S/'I.Proper cool ing time and temperature I;12.Management,food employees and conditional employees:../knowledge,resnonsibilities.and reporting
"V 2.Proper Cold Holding temperature(41 °FI 45°F),/13.Proper use of restriction and exclusion:No discharge Irom
/"eves.nose.and mouth
V 7 3.Proper Hot Holding tcmnerature(135°F)/Prevcntin!!Contamination bv Hands
J /'4.Proncr cooking time and temperature 11.14.Hands cleaned and properly washedl Gloves used properlv,,-5.Proper reheating procedure for hot holding (165°F in 2 1 15.No bare hand contact ,,·ith ready to eat foods or approved
/'Hours)alternate method properlv foIlQl.\·ed (APPROVED y N )
"6.Time as a Public Health Control:procedures &records Highly Susceptible POI)ulations
Approwd Source -1 I(,.Pasteurized foods used;prohibited food not offered
,Pasteurized eggs used when required
"V 7.Food and ice obtained from approved source:Food in
good condition.safe.and unadulterated;parasite Chemicals
/destruction
"8.Food Received at proper temperature 17.Food additives;approvcd and properly stored;Washing Fruits
&Vegetables7ProtectionfromContaminationIf18.Toxic substances oroperlv identitied.stored and used/9.Food Separated &protected.prevented during food Waterl Plumbing/preparation,storage,disolay.and tasting
/17 10.Food con\'\i"r~~~uma~~Clea~anct I I
19.Water tram approved source:Plumbing installed:propcr
Sanitized at eratur r.'".'Ill i1'.4 back flow device .
_,/II.Proper dispositiol rned,pre\'i,\usly ser\'ed or ~20.Approved Sewage/Waste\yater Disposal System,proper
reconditioncd disposal
Priority Foundation Items (2 Points violations Re.lIire Corrective Acrio"withi"10 days
0 I N 1'1 C R 0 I 1'1 'I C RU1'1 0 A 0 Oemonstmtion of Knowledgel Personnel l'1'11,7 A 0 Food Temperatnre Control/IdentificationT-S T S
/':!I.Person in charge present,demonstration 01'knowledge,v'27.Proper cooling method used:Equipment Adequate toVandoerlarmdutieslCertifiedFoodMana~er (CFM)1/Maintain Product Temperature /"..I .....•22.Food Handler/no unauthorized nersons!oersonnel /,28.Proner Date Marking and disposititJ 1.111 LL till v'Cf YlIJ
Safe W!lter,Recordkceping and Food Package I 29.Thermometers provided.accurate.and calibrated~Y1 '\(Labclin!!Thermal test stnDs/'
Permit Requireme;
~7'~,Hot and Cold Water available:adequate pressure,safe t.Prerequ 'site for Operation_0.
V 2-1.Required records available (shellstock lags;parasite y 30.Food EstabliShmen~PC ';;'6qun '~~Ldestrllction):Packa~ed Food labeled
Conformance with Approved Procedures Utensils,Eql ipment,a 1)(1 VendingyL,2S.Compliance with Variance,Specialized Process,and /'31.Adequate handwashing facilities:Accessible and properlyHACCI'plan:Variance obtained tor specialized I suppl ied.usedDrocessin~methods:manufacturer instructions .;
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
/'designed.constructed,and used
1 26.Posting of Consulller Advisories;ra\\'or under cooked )'"33.Warewashing Facilities;installed,maintained,used/
foods (Disclosure/Reminder/ButTet Plale)1 Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)ViolatiollS Reullire Corrective Action NlJt ttl Exceed 90 Dal's or Next InSDectifm.WhicJ,e"er Comes First
0 I N N C R 0 I 1'1 N C RU1'1 0 A ()Prevention of Food Contamination u 1'1 ()A °Food IdentificationT/S T S1/34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)v 1/animals
7 35.Personal Cleanliness/eatinQ.drinkinQ or tobacco usc Physical Facilities
./36.WiDing Cloths;properlY used and stored ,..42.Non-Food Contact surfaces clean
/37.Environmental contamination ,..43.Adcouate ventilation and lighting;desiQnared areas used"38.Aoproved thaw in!!method ""4-1.Garba!!e and Rcfuse orooerly disposed:facilities maintained
ProDer Use of Utensils ",45.Phvsical facilities installed,maintained.and clean
.)"39.Utensils,equipment,&linens;properly used,stored../46.Toilet Facilities:properly constructed,supplied,and clean
dried,&handledl In use utensi Is;properlv used
II 40.Single-service &sir ~e-use articles;properly stored 47.Other Violations,
and used ,..-,
Received by:AllWU ~\~Print:If//Va V\!?fitle:Person In Charge!Owner(signature)/7 lit:)I .~r-'
InSP~Cd~~hi,i:t-III 1 Print:~1-Business Email:
(signa utel 1.'\A.Ii H
Form E""X nr '~.:-1sed 09-2015)