HomeMy WebLinkAboutCHICK FIL A 2020.07.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2177:\STE\I\IO:\SFI{\\"R'16U7 DAlLAS TX7SJ07 21-1-819-211"FAX'21-1-SI9-2868--..--r ..---..
D~~3 ~'(~lll"')I Time out:_tLicense,Permit II I
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Rish.Cah.'gor),Page -J of--£'
PurlJosc fkmcc ion:I f l-ComlJliance 1../1 2-Routine 1 I 3-Field In'"Csl"i!!.alion 1 I 4-Yisit I I S-Olher TOTAI.lSCOI1.E
EStabliSI1J:t't ~T('1/\(~J A-I ContactOIl'IlCr i\Jmc:
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*:\umht'r of i-l.('(>l'atYiolatiolls:__
!/(!?./'1l1mher of \"iolalions COS:--
Physical dtJ~~3 +{t V I ~tJ+CiIYfO~~t?V I l~~~10ne:I Follml-up:Yes ,),",0 (circle onc)-repeat \~lion '-'iComplianceStatus:Out not in compliance IN InCUl11pliJIlCC :'\"0 n(lt obsened NA s n,ll applicahle COS =corrected on sit~R
Mark the aODrollriate points in the Ol'T box for each numbered item Mark .,/'a chec~mar~in aDDrllDriate box for 1:'1.1'0.NA.COS Mark ,ut asterbk .*.in anrrrrrm'lale box fur R
Priority Items (3 Points)violaliol/s Re,lIire immedhlfe Correelh'e A clio"110110exceed J tlays
Comlliiance Slatus Comoliance Status
0 I S 'I (Time and Temperature for food Safet)R 0 I N 'I C RL"N 01/0 [N 0 A 0 Employee HealthT.s (F =degrt'c>Fahrenheit)T /S
"V v-I.Proper cooling lime and lemperature /12.ivlanagcmel1l.food employees and condilional employees;
/1/knOll ledge.responsibilities.and reporting
V1/2.Proper Cold Holding temperature(4 IOF 45°F)I 13.Proper usc of rest ric lion and exclusion;No discharge Iromv/eves.nose.and moulh~/"3.Proller Hot Holding temoemturc(135°F).J PrcHntinl,!Contamination b\"Hands
<//4.Proper cooking time and temperature ,/1-1.Hands cleaned and properly washed/Gloves used orooerlv
,/5.Proper reheating procedure lor hot holding (16soF in 2 /f 15.No bare hand contael wilh ready to cat foods or approved
Hours)alternate melhod properlv follo\\ed (APPROVED y N )
"6.Time as a Public Hcallh COl1lrol:procedures &records Highl"Susceptible POl)ulations
Apprm ed Source t1 16.PastcuriLed loods used;prohibited food not offered
Pasteuri7ed eg!!s used ",hen required
"V
/7.Food and icc obtained from appro,cd source;Food in
good condition.safe.and unadulterated:para~ite Chemicals
destruction J178.Food Received at proper lemperature 1/1~17.Food .lddili\es:apprO\cd and properly stored:Washing FruitsV&Ve~etabks
./Protection from Contamination /I 18.Toxic substances properly identified.stored and used
V 9.Food Separaled &protecled.prevented during food Water/Plumbing
preoaration.SIOrage,display.and tasting
V V V 10.Food contact1'~e~\ati~'n~tel Clea'r~'~IA {V 19.Waler II"0m appro\cd source;Plumbing installed;proper
J Sanlllzed at n'atl'II ~,II backtlow device.,-II.Proper disposition ofrelumed,previouS1~rved or ;V 20.Approved Sewage/Wastewaler Disposal Syslem.proper
recondilioned disposal
Priority Foundation Items (2 Points violaliol/s Rl"lIire Correclive 4crioll wilhill 10 days
0 I :\...C Il 0 I ,"C RU;0;0 A 0 Demonstration of Knowledge/Personnel l"'t)?,\0 Food Temperature Controll IdentificationTJSTS
,/21.Person in charge present,demonslration of knOll ledge./n Proper coollllg mClhod used:Equipment Adequale to
and Derlorm dUlies/Certified Food Mana~er (CF:\I)I.-Maintain Product Temper3ture'/_j..--22.Food Handler/no unaulhori7ed personsl personnel ,/j 2H.Proocr Dale ~'Iarkin!!and disposition
Safe 'Vater,Rceordkecping and Food Package /'"29.Thermometers pro,ickd.accurate.and calibrated;Chemical
.."Labeling Thermal lesl strips
".0'HOIand Cold Water available;adequ3te pressure.safe ./Permit Re'luirclTlfnt.Prere'll isite for Operation_-.).
V 24.Required records available (shellstock tags:parasile vr 30.Food Establis~t ~e~t fU cT?f!JttJ ,I;"destructionl:Packa!!ed Food labeled
m ~
Conformance with Appro'cd Procedures -Utensils,j 'luipmcnt.I1d Vending
V-S.Compliance wilh Variance.Specialized Process.and
,/V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
,/'supplied.usedoroccssinumethods:manufacturer instructions
Consumer Advisory ,-32.Food and Non-food Conlact surfaces cleanable.properly
'/,,;designed.constructed,and used
.Y 26.Posting of Consumer Advisories;rail'or under cooked /'33.Warewashing Facilities;inslalled,maintained,usedl
foods (Disclosure/Reminder/Buffet Plate)1 Allergen Label S~f\icc sink or curb cleaning f:1cility provided
Core Items (I Point)Violation.Require Corrective Aclioll Nollo Exceed 90 Dol'S or Next illS/leclirm,Wlzid,e"er COllies Firsl
0 I N ...•C n 0 I N ...C RUN0A0PreH'ntion of Food Contamination [N 0 A 0 Food IdentificationT-S ,.S
;"
17 34.No Evidence of Insect contaminalion.rodenlfother V 41.0riginal container laheling (Bulk Food)V animals .,
..,'/35.Personal Cleanliness/eating.drinking or lobacco use /PhYsical facilities
'"17 36.Wipin~Cloths:properly used and stored "'r/42.Non-Food Coniaci surfaces clean7,.,37.Em ironmenlal contaminaliol:Y")\I "'/43.Adelluate venlilation and lighling:designaled areas used
"V 3R.Approved tha\\"in~method V U (I"\1'("~.h 'I.v '"44.Garb,,!!c and Refuse properly disposed:il.cililies maintained
Proner U~e or'UtensTLs /",/4S.Phvsicall"cililics inslalled.mainl,lineci.and clean
,V ~~enSils.equipmenl.&linens;properlyused,stored,\V""46.Toilet Facilities:properly constructed.supplied.and clean
/d"d.&handled/In usc utensils:properlv usecl
\)I ~V40.Single-service &single-use articles;properly stored 47.Other Violations
and used,/)
Received by:"/~Print:S!'>5''''A1l-~.rI(!).J Title:Person In Chargel Owner
(signature)i 1'1.'/)-~
Inspected bYf
~)\l'\t~:\\,~N (\vr+h-t\.~Print:"Busin(',\s Email:
(~il!natllr(')
Form EH-06 (Revise.09-2\15 I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.sn:,nlo:\s FRWV ..R;\1607.DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #
Item/Location Temp Temp
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D
Number NOTED BELOW:
Sam les:Y :-.i #collected
Print:Title:Person In Charge/Owner
Print: