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
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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)'--'"