HomeMy WebLinkAboutCVS 2020.07.29Dallas 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~-819-21 15 FAX:214-819-2868
D7/{j_q J Q..,I Time in:I Time Ollt:I License/Pennit #I
Est.Type
I
Risk Category PageL of___'(_
Purbosc of/Inspection:I I I-Compliance I /J...--'1-Routinc I 3-Field 11IHstigation I I 4-Visit I I 5-0ther TOT ALISCORE
Establishment l'o:allle:<;-,ContactfO"ner Name:,*.'1umber of Repeat Violations:__
(VC\/./:"'umber of Violations COS:--
Physical Address6 1-0q frr".~e.IJitYlcull (lt1 v}c ~c"o~~J Ph!jJ-+3rz-/e-ff'1'011OW-uP:YesIt"io (circle one)
Compliance Status:lOut =not in compliance IN =in co\npJiance !'iO =not observed ;\"A=not applicable COS =corrected on sile R =repeal violation
:-1ark Ihe appropllale points in the OUT box for each numbered ilem Mark'v"a check mark in appropnate box for IN.'\0.NA.COS Mark an aSlerisk .*.in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcti"e Action 1I0ttO exceed 3 days
Cunl(lliance Status Comlliiance Status
0 I N ~C Time and Temperature for Food Safety R 0 1 N ..•C R
l'N 0 A 0 l'~0 A 0 Employee Health
T S (F =degree,Fahrenheit)T S
I.Proper cooling time and temperature ,/12.Management,food employees and conditional employees;LV '-"knowledge.responsibilities.and reporting
,./,Proper Cold Holding temperature(4 Iof/45°F)....,.,1 13.Proper use of restriction and exclusion;No discharge fromc...-eves.nose.and mouth,_~3.Proper Hot Holding temperature(135°F)Preventing Contaminatiun bv Hands......-4.Proper cookin~time and temperature VI 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 properly followed (APPROVED y N )~....-6.Time as a Public Health Control;procedures &records Hi!!hly Susceptible Populations
Approved Source J 16.Pasteurized foods used:prohibited food not offered
Pasteurized ellgS used when required
7.Food and ice obtained from approved source:Food in
/good condition.safe.and unadulterated;parasite Chemicals
1..-destruction
/8.Food Recei,ed at proper temperature
~
17.Food additives:approved and properly stored;Washing Fruits
L-&Vegetables
Protection from Contaminalion Ij/18.Toxic substances properlv identified.stored and used
V'"9.Food Separated &protected,prevented during food Water/Plumbing
preparalion.storage.display.and tastin~
V 10.Food contact surfaces and Returnabks ;Cleaned and 19.Water from approved source:Plumbing installed;proper
'-Sanitized at ppm/temperature ../back now device
II.Proper disposition of returned.previously served or V"20.Approved SewagelWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violations Re~lIire Corrective Acriotl with ill 10 dal's
0 I ...•..•C R 0 1 :;..•C R
l'N 0 A 0 Demonstration of Knowledge/Personnel t.:N 0 A 0 Food Temperature Control!Identification
T s T S
L-./21.Person in charge present.demonstration of knowledge.v"27.Proper cooling method used:Equipment Adequate to
and perform duties!Certified Food 'vlanager (CF:VI)Ivlaintain Product Temperature
L-~:Z.Food Handler!no unauthorized persons/personnel L ...•28.Proper Date Markin~and disposition
Saft-'••..ater,Recordkeeping and Food PaCkage ._./29.Thermometers pro'ided.accurate,and calibrated:Chemical!
Labelin!!Thermal test slrips
c:_....l.-"~,Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0.
V 24.Required records a\ailable (shell stock tags:parasite xt1 30.Food Est~l*ent ~~pA(~"rent &~~ICJ.,_.deSlnlction):Packa!!ed Food labeled ..P,./"\'-'/">I
Conformance with Approved Procedures I Utensils,Equir,lIent,and Vending (
II ~
25.Compliance with Variance.Specialized Process.and 31.Adcqunte handwashing 1;lcilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processillr!l11~thods:manufacturer instructions •......supplied.used
Consumer Advisory V 32.Food and Non-food Contact surfaces cleanable,properly..•.....designed.constructed,and used
)~6.Posting of Consumer Advisories:ra\\or under cooked -...Y 33.Warewashing Facilities;installed,maintained.used/
foods (Disclosurc'RcmindCflBuffet Plnte)/Alleruen Label Ser,ice sink or curb cleaninu facility provided
Core Items (I Point)Violation .•Reqllire Corrective Actioll .\'otto Exceed 90 Days or Ne.r:tlllsl1ectiotl •Wlliclle"er Comes First
0 1 ...•,C R 0 1 :;'i C Rt:N 0 A 0 Prevention of Food Contamination l':;0 A 0 Food Identification
T s T S
/,/'
34.:"'0 Evidence of Insect contamination.rodent/other .,_../41.0riginal container labeling (Bulk Food)
animals•......35.Personal Cleanlil1e~s/ea{illg.drinking or lohacca uSe Physical Facilities
../36.\\'iping Clolhs:properly used and stored v 42.:-.lon-Food Contact surfaces clean
../37.Environmental cOlllamination .....•43 .Adequate ventilation and lighting:designated areas used
(_...3~.Approved thawing method •.•..44.Garbace and Rettlse properly disposed;facililies maintained-Proper Usc of Ctensih ./-15.Physical 1:1cilities installed,maintained.and clean
V 39.\;tel1>ils.equIpment.&linens:propcrly used.stored../46.Toilet Facilities;properly constructed.supplied.and clean•.•....dried.&handkd In use utcnsils:properly used ./
./~Ie-se"'ice &,ingle-use article,:properly stored
/'
V 47.Other Violations_..
:(j A '"
Received by:..J fLLiL{{,(_~Print:-j.,).ttJ}-v-Lc~Title:Person In Charge/Owner
(signature)
Inspected by:
_f ~~::-/--C_-f!_p Print:<:f .?-K N/V1--1 -,./)(/A ~
~usincss Email:
(,ignalure)..,..__....-;:7..-?~~vCJ
Form EH-06 (Revised 09-2015)-I \...1 -
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'1.STDL\IO:'IS FRWY.,R.\1 6()7,DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
-
Establishment Name:I PhYSi/J ~:;S:q I Ci;~S70a ~LL I License/Pennit #I Page~
('-\/s:-
TEMPERATURE OBSERVATIONS 1
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATlONS Al"iD CORRECTIVE ACTIONS
Item AN I SPECTlON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CO DITIONS OBSER VEO ANDNumberOTEDBELOW:
'~f,,).1,\A .0 .••.••,C_<>...fll.l ..•\.,~L <Yv\•t ~H~r IA.v'r-P r C1A 1 voJJ/'{1a-v--f'Vv7 .•1
()r'__;i-~r:J (C)...._~•.?_.y "::f )I
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't)~'f'''''II .0 /"J \~()IY'Y\••.S_p /)1<:?i')h •.•.I.'--'/\n~1 QDA,,~£l-\2J,'VIPA2\A~l?~vhjJ
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01/\P'{/\,~.)(.j f)',._170'.R
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Received bY:-tW\J10/L ~{-/'~l)Print:~O 7t(uIY't{)}Title:Person In Charge/Owner
(signature)_.
Inspected by:\.~'R~Print:PAJf~'\~.;_/A)/c.J:)Samples:Y N(siunature)~....--?1'..-/#collected
Form EH-06 (Revised 09·2015)-~1 t -