HomeMy WebLinkAboutFOX TROT 2020.07.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI.\I0:\S FIn,Y.,R.\1607,DALLAS,TX 75207 21-t-819-21IS FAX:214-819-2868
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~I~z_oil)"e in:I Time out:JLicenselP~nnit #
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E,c T)pc I Risk COlegory Pag~J.of
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Pun ose of inSllcction:I I I-Comoliance I '-1 2-Rouline I J-Field Ill'estigatioll I I 4-Visit I I 5-0ther A~SCORE
Establif_,;Xl~I
Contact,0\\n~r J\amc:I *"'umher of Rcpc.lt \IOlatlOlls:--/8),f '\umber of '·iol.llion,COS:--
Ph)t1I~U5 ~1.11~~+Av I CitYefltp ~?()Pho21n ')(tl,~S lo~~I~UP'y~{-,'Irl'leon)
not applicable -Compliance Slatus:Out -not in compliance IN~in cumpliance ;\0 nol ob"cT\cd NA COS corrected on sit~R n:peat \iulation
Mark Ihe aoorooriale ooinL'in Ihe OCT box for each numbered ilem Mark './.a dlec~rnork in ;lOprooriak box for 1;\,'\0.:\A.COS Mark an aSleri"k .*.in aooroonale box fur R
Prio.-itr Items (3 Points)viola/iolls Re lIire Immediate Correcth'e Action Jill/to exceed 3 days
COllllJliance Slatus Compliance Slatu,
0 I N 'I C Time and Tempcrature for Food Safety R 0 I N "C RV'"0 A 0 ['N 0 A 0 Employee HealthTS(F =dcgre~,Fahrenheit)T /S
,.,.V I.Proper cooling lime and temperature ,/V I~.~Ianag~ment.rood employees and conditional employees:~knowledge.responsibilities,and reporting
.,.,-V 2.Proper Cold Holding temperature(-IloF,45°F)V 13.Prop~r u'e or restriction and exclusion;No discharge rrom...../eves.nose.and mOllth•...3.Prooer Hot Holding temoerature(135°F)Preventing Contamination bv Hands
•..•.....4.Prollcr cooking time and temperature /l 1-1.Hands cleaned and properly washed/GIO\cs used orooerly
v V 5.Proper rcheating procedure for hot holding (165°F in ~/f 15.No bare hand contact \\ith ready to eat roods or appro\ed
-Hours)alternate method properly followed (APPROVED Y N )
/.6.Time as a Public Heallh Control:procedures &records ,Highlv Suscelltibl~POllulations
Approved Source K I<i.Pastcuri7ed foods used:prohibited food not offered
Pasteurized eggs used when required--V 7.Food and ice obtaincd Irom approved source:Food in
good condition.safe.and unadulterated:parasite Chemicals
1-destruction
/'"8.Food Recei\ed at proper temperature I 17.Food additives:approved and properly stored:Washing Fruits
&Vegetables
Protccrion from Contaminatioll '"IR.Toxic suhstances properly identified.stored and used
..V'"9.Food Separated &protected.prevented during rood W'lter/Plumbing
preparation.SlOrage.display.and tasting
,),/10.Food cOllla:>~~ur~tfeedIP:;~and I IV 19.Water from apprO\ed source;Plumbing installed;proper
Sallltlzed at ppmlt era u e Ir I(J.backfiow del'iee
/1./I I.Proper dispositio~elUrned,previously sened or "20.Approl·ed SewageiWastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)vioilltiom Require Correcth'e Actioll withill ]/J days
0 t 1\'I C R 0 I ~"C R
l'N 0 ,\0 Dl'monstration of Knowledge/Personnel l "0 A 0 Food Temperature ControV IdcntificationT~-T S
l----'-V ~I.Person in charge present.demonstration or knowledge./v n.Proper cooling method used;Equipmcnt Adequate to--and perform duties/Certified Food Manager (CF:VI)Maintain Producl Temperature
1.......-n Food Handler!no unauthorized persons/personnel ,/28.Proper Date i'vlarking and disposition
Safe Water,Rccordkecping and Food Package I 29.Thcrmometers provided,accurate.and calibrated;Chemical.
-Labeling Thermal test slrips
././"Hot and Cold Water available:adequate pressure.safe /Permit Hequirel"lcnt,Prereq,isite for Operatioll_J.
L.--------24.Required records 3\aibble (sheIIstock tags:parasite {30.Food Estfb~n P~it fCufr~'i1If!n,/
destruction):Packa!!ed Food labeled
III
./'Conformance with Appro"cd Prol'~dur~s ~l.J'rCnsil~Equipment/and Vendingr25.Compliance with Variance,Specialized Process.and V 31.Adequate handwashing racilities:Accessible and properlyHACCPplan:Variance obtained for speeiaIi7cd /supplied.usedproccssilH!methods:manufacturer instructions
-----Consumer Advisory /3~.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used
1I 26.Posling or Consumer Advisories:raw or under cooked 33.'vVarewashing Facilities;installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allcmen Label /Service sink or curb cIeanin~facility pro\ided
Core Items (I Point)Violll/i()f's Re{llIire Corrective Adioll {I,',,/to EW'eed 90 DllYSor Next b •.5pectim.,"7.icl.el'er COHII'SFirst
0 I 'I :;C R 0 I N "C J(
U N 0l}-I)Prevention of Food Contamination L '"0 A 0 Food Identification
T s T ./5
•.V 34.No Evidence of Insecl contamination.rodent/olher I 41.0riglllal eomaiucr labeling (I:lulk Food)
~animals•...----35.Personal Cleanliness/eatin>!.drinking or [{Ibaeeo use Phvsical Facilities~_I..---36.Wipiug Cloths;properlv used and stored '"-12.Non·Food Contact surraees clean
/'._37 .Environmental contamination ,/-13 Adequate q~ntilation and lightin~;designated areas used•.•....3g.Approved thawing method ,
1/44.Garbage and Reru,"properlv disposed;facilities maintained
Proper Use of Utensils .•.45.Ph"ical 1:lciIities inslalled,mainlained.and clean
/'"39.Utensils.equipment,&linens;properly used.stored./v 46.Toilet Facilities;properly construcled.supplied.ancI clean
dried.&handled/In usc ulcnsils:properly used
./40.Single-service &single·u"e articles:properly stored 47.Other Violalions
and used (\r'\
Received by:~~1 \,~pr~):c:s\).s 'DtLC.~Uo'('[JLlI'{('"Title:Person In Charge/Owner
(~ignature)1\
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Form ~Revise~09·2015)'-.../I