Loading...
HomeMy WebLinkAboutCVS PHARMACY 2020.07.08Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment I nspection Report 2377:".STE.\I\IO:\'S FR\\Y.•R:\16fJ7.DAl.LAS.TX 75207 21.1-819-2115 FAX:21.1-819-2868 f I Dat::yj X I?,1~i~~in ITillle out:~iccnse.per~t)l tt -(y))TlLV4r't T)pc IRisk Catcgor) ~ of_l Pur'pose of lnisut'ction;I I I-Compliance I .....-r 2-Routine I I 3-Field IJlvesti(!:ltioll I I 4-Visit I -I 5-0thcr-ruTA,""""ORE EstabliSlllllerVS ~ I Contact '0"ner !'<alllc: I *:\umbrr or I{cpeat "iolations;__(0, ,IJVY\r~J A ,/':\l1mber of Violation,COS:--) Physical Addre~\'")~t 1i ~(JCitYf(luntt{J~I~n~Phone:I Follow-up:Yes \l'Y \tn 'I rl -~()(circle one)J Compliance Status:Out notin~;Iian~e I;\'in compliance "0 ~not ob,e"cu .A not applicable COS corrected on site R repeat viul~ \~ark the appropriate points in the OUT box ror each numbered item Mark .".a checi.mark in aOllrooriate 00.\for I:".;\0.NA.COS Mark an a.teri,k •*.in appropriate lx>xfor n Priority Items (3 Points)violatiolls Re,"ire Immediate Correctil'e Adi"n 1I0tto exceed 3 {lays Comr.liance Status Comolianre Status 0 I N ...•C Time anti Temperature for Food Safdy R 0 I ;\..•C R I'N 0 A 0 r N 0 0 Employee Health T S (F =d~grec,Fahrenheit)T ..,S ./V I.Proper cooling time and temperature ,"12.:'vlanagcment,toad employees and conditional employe~s:,..knowleduc.responsibilities,and reporting ./"2.Proper CO~I~ng tempcrature~CFI-!I53}:l~'3'.(-3 ~c:,-..13.Proper use of restriction and exclusi0n;No discharge from ~G.Y L~1\),/:J.I 'I "-eves.nose.and mouth-~1'''Proper Hot Holdin!ileI11Pcrature(135CF)/PrcYentinl!Contamination by Handso.-.A Proper cookinR time and temperature •..1...•14.Hands cleaned ancl proo,rlv \\ashed/Glo\es used properly •...•....5.Proper rcheating procedure for hot holding (165°F in 2 ",/15.r-;o bare :~~~];Y,t.~~at foods or approved .Jofours)alternate metl 'Iv fa f PROVED Y N ) ~V 6.Time as a Public Health C011lrol:procedures &records Hi"hh Susceotible PODulatiuns Approved Source .If 16.Pasteuriled foods used:prohibited food not ol'fCred Pasteuri7ed e[!gs used ",hen required ....V'7.Food and icc obtained li'om appro,cd source:Food in good condition.safe,and unadulterated:para,ite Chemicals ~destruction /"8.Food Received at proper temperature 17.Food additives:appro\cd anel properly stored:Washing Fruitsr'&Ve!!ct:1bles Pro(('ction from Contamination A 18.To\ic subsrnl1ces oronerlv identified.storecl and used ,.V 9.Food Separated &protected.prevented during food Wa(er/Plumbing preparation,~toraf!e,ciisDIClV,and tastilH! ./V 10.Food contact surtaces and Retlll11ables :Cleaned and 19.Water from apprO\ed source;Plumbing installcd;proper Saniti7ecl at ppm temperature /'backOow device ....v-II.Proper disposition of returned,previously sen ed or ./20.ApprOl ed SelVage/Wastewater Disposal System,proper rcconditioned dispo;al Priority Foundation Items (2 Points "iolathllls Re,lIire Corrective Action withill 10 days 0 I N ..•('R 0 I l'..•C Il 1I ,'I 0 A 0 Demonstration of Knowledge/Personnel l ..•0 A 0 Food Temperature Control!Identifkation T oS T S V' •........21.Person in charge present.demonstration of kno\\'ledge,/';27.Proper cooling l11ethod used:Equipmcnt Adequate to =<1 perform duties/Certified Food Mana~er (CFrYl)rYlaintain Product Temncrature-~2:!.Food Handler!no unauthori7ed persons/personnel ,/28.Prooer Date Markin!!and disposition Safe Water,Recordkeeping and Food Package /'29.Thermometers provided.accurate.and calibrated;Chemical/.-Labelinl!Thermal test strins_•....3),Ilot and Cold Water available;adequate pressure.safe /Permit Requin nent,Prere~~uisite for Operation l.-V 24.Required records available (shellstock tags;parasite f 30.Food Est,~~,el hP~C r~~~destnlction):Packa"eci Food labeled Conformance with AI'proved Prol't'durcs l.Jtensiis Equiplllent and Vending t 1/.'15.Compliance with Variance.Specialized Process.and 31.Adequate handwashing lileilitics:Accessible and properlyHACCI'pIan;Variance obtained for specializ~d "supplied.usedprocessint!methods:manufncturer instructions Consumer Advisory /'"32.Food and Non-food Contact surfaces cleanable,properly ./'designed,constructed,and used ,}-'"'26.Posting or Consumer Advisories:rmv or under cooked /V 33.Warewashing Facilities;installcd,maintained.used/ foods (Disclosure/Reminder'Buffct Plate)/Allcrgen Labd Ser\'ice smk or curb cleaning facility orovided Core Items (I Point)Vio/tuioll'Ret/llire Corrective Actioll .Not to Exceed 90 DOl'Sor Next Illspectioll,IH,iclle"er Comes First 0 I N N C R 0 t N N C f{ N 0 A 0 Prevention of Food Contamination l'N 0 A ~Food Identification T S T (VI-'34.No Evidence or Insect contamination.rodent/other /41.0riginal container labeling (Bulk Food) animals ./~~35.PL'rsonai Cleanliness/eatinu.drinkinu or tohacco lise PhYsical Facilities.-,....••'"-36.Wipinl(Cloths;properly used and stored ..12.Non-Food Contact surfaces clean y _,,7.Environmental contamination ,-43 .Adelluate \entilation and li"htin,,:designated areas used......38.Approved thawing method ...44 .Garhal'e and Refuse orooerlv disposed:facilities maintained -Proper Use of Utensils '"45.Physical lacilities install~d.maintained.and ckan ....39.Utensils.equipment.&linens:properly used.stored,V .16.Toilet Facilities:properly constructed.supplied.and clean dried.&handledl In use utensils;properly used ./ /y 40.Single-scrvice &single-usc articles;properly stored 47.Other Violations HIIlU used -"/ Received by:~//~Print:I ~Ff\~\/l r·l(.er<:;Title:Persall In Charge/Owner (,ignature)._/\A j "'_'y~~ InSPcc,t~-•.. ~(-'\lA.,f1\+t I (J Print:Business Email: hignatll ,)~\.A.II<"r:;) Form EH-Ob~sel 09-2015)'--'"