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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)