HomeMy WebLinkAboutJIMMY JOHNS 2020.07.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STE:\I'\IO~S FRWY .•R.\16U7,DALLAS.TX 75207 21-'-819-211'5 FAX:21-'-819-2868
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~C1 'L(.JT'Cr I Time out:1License Permit #I
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PlIrJ}O.c of II Sllcction:I I I-Conwliallce I vr 2-Routille I I 3-Field IIIVfsti!!ation I I 4-Ybit I J 5-0tllcr ~CORE
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*;\Ul11hl'r of Repeat '·iulations:__/r-.,/:-Oumbcr of Violations COS:--L!PhYSiC~tqs:l I ftl-V jg ,rr I CitYCrll~v I ~dl rb~honc I Fol!o\\-up:Yes.)l
;'\io (circle one))..._'~Compliance Status:Out -nul in complian~e III in compliance "I'0 -not obsen ed t\=nOiapplicable COS corrected 011 site R repeat violation--
Mark the aoorl'oriate ooint;in the OUT box tor each numbered item Mark ,,/'a ch«klll"rk in Joorooriate box lor 1:\.1\0.:-IA.COS Mark an nsten,k .*.In anoronnate 00,for R
Priority Items (3 Points)••iolatiolls Re.uire Immediate Correeth'e Actioll n(lt to exceed 3 days
COlllllliancc'Statu,Comlllhmce Status
0 1 N l'C Time and Temperature for Food Safe!)'R ()1 N "("RUN0A0t;"I)l-A 0 Employee HealthTs(F =degree Fahrenheit)T S.)7 I.Proper cooling time and temperature 1/12.Management.food employees and conditional employees:
1/knowledge.responsibilities.and reponing
~1/2.Proper Cold Holding temperature(41°F/45°F)I 13.Proper use of restriction and exclusion:No discharge from
"1/eves.nose.and mouth
'"./3.Proper Hot Holdinc:temperature(13)oF)Preventiu!!Contamination bv Hands
"'4.Prooer eookin'!time and temperature /14.Hands clea~ed and properly washed Gloves used nroperly
y /5.Proper reheating procedure for hot holding (165°F in 2 /15.No bare'~:~lt~tl:~a~~ltd&~~~Hours)alternate met a ,r 110 ed IA E )/'6.Time as a Public Health Control:procedures &records Highly Suscelltible POl)ulations
Approwd Source y 16.PasteuriLed foods used;prohibited food not offered
Pasteurized eQUS used when required/'7.Food and ice ohtaincd from approved source:Food in./good condition.safe,and unadulterated:parasite Chemicals,destruction
1r7 8.Food Recei,cd at proper temperature 1/17.Food addili,es:appro,cd and properly stored:Washing Fruits
&Ve!!elables
Protection from Contamination /1 18.Toxic substances properlv idenlified.stored and used
V 9.Food Separated &prolected.prevented during food Waterl Plumbing
'""preparation.stora~e.display.and t"sting
1/10.Food contacysltrraces and~~nables ;cVaned and •~/19.Water trom approved source;Plumbing installed;properv'Sanitized at \'ioj,tn~:t at(tr~(\'')1,;'1(.'.backflolV device
V ~II.Proper disposition of returned.previously served or I 20.Approved SelVage/Wastewater Disposal System,proper
reconditioned dispo,al
Priority Foundation Items (2 Points)violatil/IIS Rel.llire Corrective Actioll with ill 10 days
0 1 :'I "C R ()1 ~"C RUNJA0DelllllllSlrationofKnowledgelPersonnelrN00FoodTemperatureControl/IdentificationTsTs
"1/21.Person in charge present.demonstration ofknowledgt!./1;'27.Proper cooling method used:Equipmenl Adequate to
and perform dutiesl Certified Food Manager (CF"'!)i\'laintain Product Temperature
"22.Food Handlerl no unauthoriLed persons!personnel /28.Proper Date Marking and di,position
Safe 'Vater,Recordkccping and Food Pack:lgc
,/29.Thermometers provided.accurate.and calibrated;Chemical,
Labelin!?Thermal test strips..-V ~o Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation_).
V-24.Required records available (shcllstock tags:parasite r7r 30.F00dJ¥+I~lll1ntj'zriaFurrent &Valid)destruction):Packaued Food labeled
m rt Conformance with Approved Procedures I Utensils,Equipment,and "ending
....2-5.Compltance with Variance.Specialized Process.and Il 3 I.Adequate handlVashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized suppl ied.usedorocessinumethods:manu facturer instntctions
Consumer Advisory
/'V 32.Food and Non-food Contact surl"ces cleanable.properly
-designed.constructed.and used
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26.Posting of Consumer Ad,isorics;rail"or under cooked /33.\Varewashing Facilities:inst3l1cd,maintained.lIS~d/
foods (Disclosure/ReminderlBuffet Plate)1 Allergen Label Sen ice sink or curb cleaning tacility provided
Core Items (I Point)Vio!atiIJlL'Require Corrective A.ctioll Not to Exceed 90 Dar'(lr Sexl Inspection,Wflicfle"er Gillies First
0 1 1>N C R 0 I N l'C RU'I 0 A 0 Prevention of Food Contamination t:N 0 A 0 Food IdentificationT5'1 I S
1/34.No Evidence of Insect contamination.rodentJother 1/41.0riginal conlainer labeling (Bulk Food)V ,-animals /
7i/35.Personal Cleanliness/eating.drinking or tobacco usc Physical Facilities/v 36.Wining Cloths:oronerly used and stored /4~.Non-Food Contact surtaces clean-II ..••..37.Environmental contamination /'43.Adequate ventilation and liuhtin!!;desi~natcd areas used
,;38.Aoorovcd thawing method ,.It.,--'4.Garbaue and Rcfltsc properly dispo,ed:facilities maintained
Prollcr LIse of Utensil,'"4).Physical facilitie,installed.maintained.and clean
,1/""39.Utensils.equipment.&linens:properly used.stored.~.,/1/46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled/In lise lItcllsii5;properly lIsed
...V 40.Single-service &single-use articles;properly stored 47.Other Violations
and used
Received by:"'\1.wV.V_('-.-~[;'r-Print:-F\)C\~nO ~.\cd-~r Title:Person In Chargel Owner
(<;;ignaturc)....:..•~
[nspecte:~l f7 h1t1-rh-tl rJ Print:oJ Rusinl'ss Email:
fsignature),~\1t::..E\l---.-IFormEH-06 (Revtsed 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDUIO:\S FRWY .•R;\I 607.DALLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
I License/Permit #
\_0i r TEMPERATURE OBSERVATIONS
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Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOLJR ATTEl"TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
OBSERYATIOJ\'S AND CORRECTIVE ACTIONS
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Samples:Y N #collected
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Title:Person In Charge/Owncr
Ins/ect<l!:t 'by:VI I C"'/_____...,.IA Y1 Wint:i
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Form~iRe'ised 09·20151 -