HomeMy WebLinkAboutBELOW 40 POKE 2020.07.28Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report I I A/)
2377 '\.STE:\L\IO"S FRWY.,R\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 FO I 6//1)"''1-~_{10
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I Til11e out:J License/Pennit #
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E,1.Type I ;Sk C"tegory Pagr!j_ofL
Pur~osc o~lnspection:I I I-Compliance I l../l 2-Routinc I I 3-Field InHsti!!ation I I 4-Visit 1(/1 5-0thcr TOTAUSCORE
Est~liplre;l~lle:It 0 (?D I Cont3CI1;1~~n~l_~L(-I
*:-'umber of Repeat Violations:__(9J~e...-,/"umber of Violations COS:--
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f I ftY/COUTY:,tt"~J.V'~-4.'PhCZji.2 --ft,J ;1q-Follow-up:YesH;u.(''(fAr A VIi I'/\/'h No (circle one)
Compliance Status:Out =not in compliance II\"=in complianc~~0 =not observed NA =not applicable COS =corrected on site R =repeat violation
Mark the apl'ropriato oomlS in the 0 CT box for each numbereJ item Mark .,/'a chcckmark in appropriate box for 1".1"0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Iterns (3 Points)••iolalions Re.lIire Immediale Correctil'e Aclion 110110exceed 3 days
Cun1J)liance Status Compliance Status
0 I .'1 "C Time and Temperature for Food Safety R 0 I ""C R
L'N 0 A 0 t::-.0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
knol\·ledge.responsibilities,and reporting
2.Proper Cold Holding tempernturc(41 of 45°F)13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
3.Proper Hot Holding temperature(135°F)Preventin!!Contamination by Hands
4.Proper cooking time and temperature 14.Hands cleaned and properly washed/Gloves used properly
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 properlv followed (APPROVED Y N )
6.Time as a Public Health Control;procedures &records Highly Susceotible Populations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained irom approved source:Food in
good condition.safe.and unadulterated;parasite Chemicals
destruction
8.Food Recei\ed at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
&Vegewblcs
Protection from Contamination 18.Toxic substances properlv identiiieci.stored and used
9.Food Separated &protected.prevented during food Waterl Plumbing
preparation.storage.displav.and tasting
10.Food contact surfaces and Returnables:Cleaned and 19.Water IrOill approved source;Plumbing installed;proper
Saniti7ed at ppm/temperature backtlow device
I II.Proper disposition of returned.previously served or 20.Approved Sewage!Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~llire Correclive Action within 10 dOl'S
0 I ""C R 0 I ""C R
L'N 0 A 0 Demonstration of Knowledge/Personnel t:"0 A 0 Food Temperature Control/Identification
T S T S
2 I.Person in charge present.demonstration of knowledge.27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certified Food ivlanagcr (CFM)Maintain Product Temperature
:2~.Food Handler/no unauthori7ed personsl personnel 28.Proper Date Marking and disposition
Saf,'Water,Recordkeeping and Food Package 29.Thermometers provided.accurate,and calibrated;Chemical!
Labelin2 Thermal test strips
~,Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0.
2.j.Required records available (shdlstoek tags:parasite
.~
iill-vh0\o~jsJb~me~~err~r (CIIf~~tl~alid)destruction):Packaucd Food labeled
Conformance with Approyc((Procedures .,--I Utensils,Equipn(ent,and VCliding
11 25.Compliance with Variance.Specialized Proccss.and 31.Adequate hand washing facilities:Accessible and properlyHACCPplan:Variance obtained for specialiLed supplied.usedprocessil1~methods:manufacturer instructions
Consumer Advisol}'32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
26.Postlllg of Consumer Adldsories:raw or under cooked 33.Warcw3shing Facilities;installed.maintained.used/
foods (DisclosurelRcminderfBulTet Plnte),Allergen Label Scn ice sink or curb cleaning faeilitv provided
Core Items (I Point)Violtlti(}n~Reqllire Corrective Action Not TOExceed 90 Days or Next Inspectioll,Jf7,ichel'er Comes First
0 I ""C R 0 (:-."c Rt:N 0 A 0 Pre,'ention of Food Contamination t:N 0 A 0 Food Identification
T S T S
34.:'\0 Evidence or Insect contamInation.rodent/other 4 I.Original container labeling (Bulk Food)
animals
35.Personal Cleanlinc;s/eatin(!.drinkin!!or tobacco use Physical Facilities
36.Wiping Cloths:properly u,cd and stored 42.Non-Food Contact surt:lces clean
37.En\ironlTIcntai conlamination 43.Adequate \cntilation and lighting:designated areas used
3R.Appro\cd tlta\\in!!mcthod 44.Garba[!e and Refuse properly disposed:facilities maintained
Proper l'se of Utensils 45.Plty~ical facilities installed.maintained.and clean
39.Ltensils.e4uipmcnl.&linens;properly u:.ed.stored.46.Toilet Facilities:properly constructed,supplied.and clean
dried.&handled In lise utensils:properlv used
.jO.Single7iCe &single-usc article:.:properly stored 47.Other ViolationsandL1sed__
Received by:+--~7'Print:-r--[--E'Lrl Vl t_'POI trk i-'Title:Person In Charge!Owner
(sigl1~lture)/•...••.....
Inspecled by:~a>h---rg~Print:qu.ti~-~fArlC Business Email:
(~ign[ltllrC')___,~-_:;
Form EH-06 (Revised 09-2015)~I -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
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1 TEMPERATURE OBSERVA nONS ',
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVAnONS AND CORRECTIVE ACTIONS
Item AN [SPECT[ON OF YOUR EST ABLlSHMENT HAS BEEN MADE.YOUR ATTENTlON [S D[RECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received bY:-J.__/VL/ff '-..--.Print:;I--,I Title:Person In Charge/Owner
(signature)j
Inspected by:,//-~.£1b Print:~J+fI,,_.?-'j 1'-+&d/'(signature)_______,__~1"V,.,.,Samples:Y N #collected
Form EH-06 (Revised 09-2015).f I