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HomeMy WebLinkAboutLDU COFFEE 2020.07.29Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.ST£:\I:\IO:\S FRWY.,R\l607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 I PJJJ_q I~~ne in I Time out:J License/Pcnnit #I Esi.Type I Risk Category Page L of_J._ PWposc df Inspection:I I I-Compliance I C-1 2-Routine I 3-Field Investigation I I 4-Visit I I 5-0ther TOT ALISCORE ESl3blishment Name:r;,-/C(.J r:?_ I Contact,O"ner Name: I *;';umber of Repeat Violations:__ )\)iA ./;';umber of "iolatiolls COS:--c;dPhY5ica'bdrtttr ()t-i{~f2o{I CiUo,unp cvy K Zip Code:I PhH/;t1 "1 '2tf DO-~~w-up:Yes No (circle one) Compliancl Status:Out =not in compliance IN =ill'Lmpliance ••.0 =not obserwd :'<IA=not applicable COS =corrected on site R =repeat violation Mark the aporooriate oomts in the OCT box for each numbered item Mark''/'a checkmark in aooropriate box for IS.NO.NA.COS Mark all asterisk'*.ill appropriate boAfor R Priority Items (3 Points)violations Re uire Immediate Corrective Action Ilotto exceed 3 days ConlJllillnce Statu>Compliance St:ItUS 0 I :-I 'i C Time and Temperature for Food Safety R 0 I 'i :-I C R U N 0 A 0 t::'I 0 0 Employee Health T S (F =degrees Fahrenheit)T S I.Proper cooling time and temperature 12.Management.food employees and conditiollal employees:,.V t_..../knowledge,responsibilities,and reporting L.•.,v 2.Proper Cold Holding temperature(41 °F/-15°F)13.Proper use of restriction and exclusion;No discharge Irom \..-V eves.nose.and mouth ~3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands \...0 4.Proper cooking time and temperature t...f"14.Hands cleaned and properly washed/Gloves used properlv L-../';"5.Proper reheating procedure for hot holding (165°F in 2 i..-15.No bare hand contact with ready to eat foods or approved Hours)altemate method properly followed (APPROVED y N ) L.--6.Time as a Public Health Control:procedures &records Hi(!hly Susceptible Populations Approved Source jI 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtnined from appro"ed source:Food in /'good condition.safi!.and unadulterated:parasite Chemicals V destruction 8.Food Recei,cd at proper temperature Lf"17.Food additives;approved and properly stored;Washing Fruits -J &Vegetables Protection from Conlamination L1 18.Toxic substances properly identified.stored and used Vi--"9.Food Separated &protected.prc\,ented during food Water/Plumbing preparation.storage.displav.and tasting 10.Food contact surfaces and Returnables:Cleaned and l_...'19.Water Irom approved source;Plumbing installed;proper (__..i>"Sanitized at ppm/temperalllre back flow device I l.-I..---'"rll.Proper disposition of returned.previously served or VV 20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation Items (2 Points violations Re~lIire Corrective Action within 10 days 0 I N 'i C II 0 I S .'i C Rt:"0 A 0 Demonstratinn of Knowledge/Personnel t.::'I 0 A 0 Fnod Temperature Control/IdentificationTSTS VV 21.Person in charge present.demonstration of knowledge.v'27.Proper cooling method used;Equipment Adequate to ~and pertorm duties/Certilied Food :-'Ianauer (CF~·I)Maintain Product Temperature •....•.v "Food Handler/no unauthori7ed persons/personnel ._....28.Proper Date Marking and disposition-_. Safe W:ltcr,Recordkecping and Food Package /29.Thermometers provided,accurate,and calibrated;Chemieal/ Labeli1l2 V Thermal test strips L..-V "Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation~~. !r 2-1.Required records available (shellstock tags:parasite vr J?'Or;_d EW1'J!tWJJ,P~,(CIIf~tc)~id)/destruct ion):Paekaued Food labded •.JJ Conformance with Approvcd Procedures ,Utensils,Equipment,and Vending ~ 25.Compliance with Variance.Specialized Process.and •...../31.Adequate hand\\"ashing facilities:Accessible and properlyHACCPpian;Variance obtained tor specialized processilH!methods:manufacturer instructions supplied.used Consumcr Ad,isory ._/32.Food and Non-food Contact surfaces cleanable,properly designed.constructed.and used ....t 26.PO!'lting of Consumer Advisories:raw or under cooked c/33.Warewashing Facilities:installed.maintained.used! foods (Disclosure,Reminder/BuITet Plate)1 Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)Viol(/tiolls Reqllire Corrective Actioll Not to Exceed 90 Days or Next Illspection,Jt1,icllel'er Comes First 0 I 'i 'i (.II ()I ;\.'i C Rt:"()A 0 Prc,'cntion of Food Contamination t:"0 A 0 Food Identification T S T S___.;34.;-';0 E,idence of Insect contamination.rodent/other "..•.•./ 41.0riginal eomainer labeling (Bulk Food) animals..-'35.Personal Cleanliness/eating,drinking or tol'wcco lise Ph "sical Facilities I'"36.Wipin~Cloths:properly lI!,ed and stored •...•.42.:"Jon-Food Contact surfaces clean••.•..37.Elnironmental conlamillJtion /H Adequate ventilation and lighting:desif!nated areas used/ L/3X.Apprm cd tha\\ing method ./44.Garbage and Refuse properly disposed:facilities maintained Proper l'st'of Utensils ""45.Phvsieal facilities installed.maimained,and clean V 3'J.Ctensils.equipmenl.&linens:properly usecl.stored.46.Toilet Facilities:properly constructed.supplied.and clean••.....•dried.&handled In lise uten!>ils:properlv lIsed ......- •.•.•...40.Single·sen icc &single-usc articles:properly stored 47 .Other Violations_....and usccl ~,/ Received by:(lAK /'-print';t-;J/).M L00l \Title:Person In Charge/Owner hignature).J...._, Inspected by:~kL "-./~/~JZ__R Print:9fl£~7_-rp~~p~Jail:(signatur('),,~;iii"'"~#'{-.I _,0.- Form EH-06 (Revised 09-2015)//