HomeMy WebLinkAboutNEKTER JUICE BAR 2020.07.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE;\L\IO:\S FRWY.,R;\I 607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868
D1}h Time in:I Time out:~I License/Permit"I Est.Type I Risk Category Page L of ()
M ~,1.
PUI/POSC 6f InsDel·tion:I I I-ComDliance I 'L.--i'2-Routine I I J-Ficld IlIvcsti!!atioll I J 4-Visit I I S-Other TOTAL/SCORE
EstaA:r~;~t~';
.
(KbV/I Contact/Owner Name:
I
*\"umber of nepeat Violations:__
TU.L<:,12 -/:>iumber of Violations COS:--(0PhysicalAddr~.H C rJ 0 I(,t-I~.rIc I Ctr~oL~C~)C_
Zip Code:I Ph~l'1.,q $"0W-UP:Yesrj_-tl('2.,.f'-l'"'0 (circle one)
Compliance St,,\u,:Out ~not in compliance IX =",compliance 'i0 =not obsen cd NA ~not applicable COS =corrected on site R =repeat violation
Mark the apowpriate points in the OUT box for each numbered item Mark .-/.a checkmark in appropriate box for l'i."'"0.NA.COS Mark an asterisk'*.in aoorooriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcth'e ActiOl1l1ot to exceetl3 dal's
Compliance StMus Compliance Statu,
0 I N ~C Time and Temperature for Food Safety R 0 I ~"C R
l'l'0 A 0 l:N 0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
,7 I.Proper cooling time and temperature 12.Management.food employees and conditional employees;-1../knowledge.responsibilities.and reporting
,/'2.Proper Cold Holding temperature(-II°FI -15°F)L-,1 13.Proper use of restriction and exclusion;No discharge from
t-eves.nose.and mouth
/3.Proper Hot Holding temperaturc(135'F)Preventin!!Contamination bv Hands,/4.Proper cooking time and temperature L-{1-1.Hands cleaned and properly washedl Gloves used properly
(__/5.Proper reheating procedure for hot holding (165°F in 2
~
15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
l.../"6.Time as a Public Health Control:procedures &records Highly Susceptible Populations
Approved Source y 16.Pasteurized foods used:prohibited food not offered
Pasteurized eggs used when required
7.FooJ and ice obtained from approved source:Food in
./good condition.safe.and unadulterated:parasite Chemicalst...-destruction
,_,/8.Food ReceiHd at proper temperature
~
17.Food additives:approved and properly stored;Washing Fruits
J &Vegetables
Protection from Contamination A 18.Toxic substances properly identified.stored and used
9.Food Separated &protected.prevented during food Waterl Plumbing
l/preparation.storage.display,and tasting
10.Food contact surfaces and Relurnables :Cleaned and 19.Water from approved source;Plumbing installed:proper
(V Saniti7ed at '"'J ..•.............t::tl~temperature ../back flow device
L-V II.Proper disposition ofretumed,previously sen'ed or v 20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Action withill 10 dal's
0 I N "C R 0 I ""C R
l"N 0 A 0 Dcmonstmtion of Knowledgel Personnel l:N 0 A 0 Food Temperature Controll IdentifiClition
T S T S
.'"/"21.Person in charge presel't,demonstration of knowledge.27.Proper cooling method used;Equipment Adequate toI-and perform dutiesl Certified Food ~'lanager (Cn'l)v [l,iaintain Product Temperature
J /"~2.Food Handler'no unauthori/ed personsl personnel ....-"28.Proper Date Marking and disposition
Safe Waler,Recordkeeping and Food Package .....-"29.Thermometers provided,accurate,and calibrated:Chemicall
Labeling Thermal test strips
UV "Hot and Cold Water al'ailablc:adequate pre"ure.safe Permit Requirement,Prereqnisite for Operation_J.
,I 2-1.Required record,3\·ailahle (shellslock tags:parasite --1 nldh 30.Food E_!'Jbl~ment Pe~it (C.\!jre11 &Valid)I destruction):PaekaQed Food labeled ••.M"J .,J ~.<-
Conformance with Approved Procedures I .Utensill,"Equipment,8n'd Vendingn1125.Complianec "ith Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for spectali/ed L ./processillt!l11(:tI100S:111311ufacturer instructions supplied.used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly,~designed,constructed,and used
J 26.PO::'ling of Consumer Ad\isorics:raw or under cooked ~/33.Warc\\ashing Facilities;installed,maintained,usedl
foods (Disclo,ure ReminderfBuffet Plate)'Allerrren Lahel Ser\ice sink or curb cleanin!!facility provided
Core Items (I Point)Vialations Reqllire Corrective Actioll Not to Exceed 90 Day~or Nextillspeclirm,1f7licllel'er COnies First
0 I :-."c R 0 I ~"C Rrr..0 ,\0 Prewntion of Food Contamination c "0 A 0 Food Identification
T S T S
,...Y 34.1'io Evidence of Im,ect contaminul!9n.rodcrrther V 41.0riginal container laheling (Bulk Food)
animals .....--.-.....L /,V Yl"(../
'""il.35.Personal Cleanline~tiIJg:drinkinQ or tobacco use Phvsical Facilities
v'36.WiJlin~Cloths:prop~rly used and stored t.--42.Non-Food Contact surfaces clean
/"37.En\irollmcntal contaminati011 ._/43.Adequate ventilation and lighting:d~signated areas used
v 38.Approl ed th:m in~method "4-1.Garbage and Refuse properly disposed:facilities maintained
Proper l'se of Ltensih ./45.Physical facilities installed.maintaincd.and clean
/39.Ltensils.equipment.&linens:properly u,>ed.stored./-16.Toilel Facilities:properly constructed.supplied.and clean
......dried.&handled,In use utensils:properlv used
40.Single-serl icc &single-u>e articles:properly stored ....-r........•47.O~ViolationsVandu'\Cd ,/,i "'"
Received by:+~\~1/\._"l./L print:.-j--ult"-...f /V V •..,Title:Person In Charge/Owner
(~ign<tture)I I
Inspected by:i /L lZs Print:r..l)t;~:~\,)t7_f_flt'1<.!I Rusiness Email:
(signature)_---Z-4.--_:_/">--r
Form EH-06 (Revised 09-2015 ,/
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDI:\IO;,\/S FRWY.,lUI 607,DALLAS,TX 75207 21-t-SI9-21IS FAX:21-t-819-2868
/7 -Estahlishm~nt Name:&~hYSiCaIR(~I 91 (jL..I>./1~jC-I c7~Sta:e:[)
v1~License/Pennit #I Page (___kf L-I---"
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,I TEMPERATURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
~D<lO~r,t'r~I •...
A ~
11_0 .r.A CJ \./'i~\t_.-n_1.1 (\~V
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIO S OBSERVED AND
umber OTED BELOW:
~{1--1 r 120A-t y ('f l~,J(!H ('c.-'H~u-e C ~~_R u"Z(,,~)1/",\y-I j ,~t7 hrA I e rl ('3 ){dll hrJ-,/'"'.r At ~t..-fA_.-D -
A ;;il,rJ /~.,.,\:-r.;j /C~A..;J ..-.1,_',.I ..J l.'"~A.V1rl 1/,)yt C\,vc7f ,:/-),1"•."...f /•I /I /I V 1,
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Received by:_\~~'V '-...A-/L--~_Print:.-r.::_--\~I/~{_A>1 Title:Person In Charge/Owner
(siqllature);,J..___.I /I -
Inspected by:.Y -A*-E~Print:'7->''(_j_1J.~p(si~llaturc)__-:2.:.---~~,,--C;(JJ \;yf~.'(J .~("Samples:Y N #collected
Form EH-06 (Revised 09-2015)J'I