HomeMy WebLinkAboutCVS PHARMACY 2020.07.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDJ:\IO:\,S FRWY.,R:\I 607,D.\LLAS,TX 75207 21-t-SI9-21IS FA.\::21-t-819-2868
I I
[),~~?111),174:I Time out:J License/Permit 1/
I
Esl.rIpe
I
Risk Calegory Page 1.of f
Purpos~of Insll elion:I I I-Comoliance 1V1 2-Routine I I 3-Fi~ld Investi!!:ttioll I I 4-Visit I 5-0thcr TOT~E
Est3blishnrt ~~I Contaet/O"nCf Name:
I
*:'\IImhcr of Rl'pcat Violation~:__/01r~VY'()'"It\)./{A ,/~lIl11bl'r uf Violatiol1!o1 cos:--
Physical AfdJ~:,=)J S()\rlJft~CitY/CoC{P I 15trn/Phone:
/
FoIIO\,-up:Yes
.:"io (circle one)'--Comptiance Status:Out n,n in c mplian~e 1:'<in compliance '>;0 -not observed NA nol .Ipplicable coe;corrt:ct~d on site R ~repeat violation
Mark the aDorooriate ooints in the OllT box for each num""red item Mark '..1'a checkmark in approprwte 00.\for 1:'1'.1\'0.'l/A.COS Mark an a~[eri:,.k 4 *.in aoorooriatC'box for R
Priority Items (3 Points)violations Re,/lire Immediate Correctil'e Actio"1I0tto exct'ed 3 days
Coml)li"nc~Status Compliance Status
0 I N l'(Time and Temperature for Food Safety I{0 I N 'Ii C R
U N 0 A 0 l'Nl,9 A 0 Employce HealthTS(F =degrees Fahrenheit)T S
",,/I.Proper cooling time and temperature /12.:'vlanagement.food employees and conditional employees:
kno\\ledge.responsibilities.and reporting
V 2.Prolf)ftd Holding tempcn.~~;e(4)(-/"5°Q ~)'/~/13.Proper u,e of restriction and exclusion;No disci13rgc from/y A 'A ~1.'1.'tt>o·-,'3 0 ,'3 eves.nose.Jnd mouth
//3.Prooer HolHnlding temoerature(135°Ft ./I'rc\,entin::Contamination by Hands
/./4.Propcr cookin!!time and temperature (J I.•.Hands cleaned and properly washedt Gloves used properly
/5.Proper reheating procedure for hot holding (165°F in 2 l'15.No bare hand contact with ready 10 eat roods or approved
Hours)alternate method properlv followed (APPROVED y 1\1 )
6.Time as a Pl!.!'lic I-Icalth Control:procedures &records Highl\'SUSCcllIible PODulations
Approwd Source V 16.Pasteuri7ed foods used;prohibited food not offered
PastcuriLed eggs used when required
!/7.Food and icc obtained from approvcd source:Food in/l/good condition.safe.and unadulterated;parasite Chemicals
destruction /'
1/g.FUUlIReceived at proper temperature /1/17.Food adcltti\es:appro\ed and properly stored:Washing Fruits
&Vegetables
Protection from Contamination -1 IX.Toxic substances propcrly identilied.stored and used
V 9.Food Separated &protected.prevented during food Waterl Plumhing./preparation,storage.disolay,and tastinl!
./1/10.Food contact surfaces and Returnables:Cleaned and I 19.Water Irom appro\ed source;Plumbing installed:proper
Sanitized at pom/temperature back now device
/v II.Proper disposition or returned.previously served or /20.Approved Se\\age/Waste\\"ater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)";olatitJIl\'Require Correcth'".1ctioll IVithill 10 days
0 I N 'Ii C Il 0 I '\:-I C R
U N 0 A 0 Demonstnltion of Knowledge/Personnel l'N 0 A 0 Food Tcmpl'rature Control/ldcntificationTSTs
1/21.Person in charge present.demonstration of knowledge.•.......V 27.Proper cool ing method used:Equipment Adcqu3tc to
and perform dutiesl Certilied Food Manager (CFM)tvlaintain Product Temperature
1/~2.Fond Handler/no unauthorized persons/personnel ~/28.Proper Date Marking and disposition
Safe Water,Rccordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated:Chemical,
Labelin!!Thermal test strips
./0'Hot and Cold Watcr available:adequate pressure,safe Permit R1quircmcnt,Prerequisite ror Operation_0.
/24.Required records available (shell stock tags;parasite /f 30.FOOdG1"b~lf§f!l !rJly~~&Valid)destruction):Packa~cd Food labeled
Conformance wilh Appro"ed Pro('('dun's I ttensil~,E(uipment,and Vending
1/1 25.Compliance with Variance.Specialized Process.and /31.Adequate handIVashing lucilities:Accessible and properlyHACCPpian;Variance obtained for specialized /process in!!methods;manufacturer instructions supplied.uscd
Consu mer Ad,isory ,/32.Food and Non-food Contact surf:1ces cleanable,properly
./J designed.constructed,and used
--{"6.Posting of Consumer Advisories:raw or under cooked I 33.WareIVashing Facilities:installed.maintained.used/
foods lDisclosure/Reminder/Buffet Plate)1 Allergen Lahel Service ,ink or curb cleaning facility provided
Core Items (I Point)Violatioll~Require Correctivt'Actioll Not to Exceed 90 Dal's or Nex/illspectioll •WII;cllel'er COnies Firs/
0 J N N C n ()I N 'Ii C R
U N 0 A 0 Prevention of Food Contamination l'"0 A 0 Food IdentificationT1/S T S
IV'34.No Evidence of Insect contamination,rodent/other /'41.0riginal container labeling (Bulk Food)
1/animals
./1/35.Personal Clcanliness/eatin~.drinkin~or tobacco use Phvsical Facilities.//36.Wioinu Cloths:properly used and stored /4~.!'ion-Food Contact StIrl"Ces clean,//37.Environmental contamination /43.Adequate \cntilation and lighting:designated areas lIsed
.-J 38.Aooroved thawing mcthod /44 .Garba\!e and Refu,e propcrly disposed:facilities maintained
ProPl'r l'se of l!tcnsiis /45.Ph}sical lacilitics installcd.maintained.and clean
!'"39.Utensils,equipment,&linens:properly LIsed.stored.46.Toilet Facilitie>:properly constructed.supplied.and clean/dried,&handledi In LIse utensils:Ilroperly LIsed ./
.J 40.Sill~c-spc &sillrJ'usY1ICS;properly stored 47 .Other Violation,
and us.;cI /_
Received by:~~?~~print:S!f£lt TJr Wagvf/Title:Person In Charge/Owner
(signature)
Inspected by:N \,0:{(-k--li,+1 i~
Print:()Ru,ines~Email:
(~ignatlln:)_~\
IFormEH06(ReVised 09-2015)