HomeMy WebLinkAboutNEKTER JUICE BAR 2020.07.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FRWY .•R\I 607,DALLAS,TX 75207 21:1-819-2115 FAX:214-819-2868
I Til11~out:I License Perl11it "Page..1 of _:__LIEst.T)pe I Risk Category
I I-Compliance IIPurposeofnSllection:I I 4-Visit r J l:_:::::::::S-Other TOTAL/SCORE2-Routine I I 3-Field InvestigationI
<")I ContacuOwner ;-';al11e:-r LAI rA._1S/~\f_1 ("",A I j City,Co,u/1ty:n I ZipSod~:.htlOlle:I I ~),..j.Follow-up:Yes~"<\Lt\l/If ,.y f._)v~M,-11 ~1\),....C;Y Jd_f1'?A,1I .L J J-f -,)0..1 (""t"S I No (circle one)
Compliance Slatus:Oul =nOllincompliance Ii\"=in complian~e NO =nol obsened NA =nOIapplicable COS =corrected on site R =repeat violation
Mark the appropnat.points inthe OUT box for each numbered item Mark ,./.a checkmark in appropriate box tor I{'I.",1\0.:'<A.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)violations Re /lire Immediate Correctil'e Action IIOtto exceed 3 da)"s
I
*.'umber of Repeat \"iolations:__
./;\'umber of \'iolations COS:__
Conlllli:tnce Status
Employee HealthoIN"C
l'NOAO
T ~
Time and Temperature for Food Safety
(F =degree,Fahrenheit)
I.Proper cooling time and temperature
2.Proper Cold Holding temperaturc(41°F'45°F)
3.Prooer Hot Holdin{!temocrature(135°F)
4.Proper cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in ~
Hours)
6.Timc as a Public Health Control:procedures &records
Approved Source
7.Food Jnd ice obtained from approved source;Food in
good condition.safe.and unadulterated;parasite
destruction
8.Food Recei\ed at proper temperature
Protection from Contamination
9.Food Separated &protected,prcvented during food
preparation.storagc.disolav.and tastin{!
10.Food contact surfaces and Returnables:Cleaned and
Saniti7cd at ppm/temperature
I I.Proper disposition of returned.previously served or
reconditioned
Priority Foundation Items (2 Points violations Req lIire Corrective Actioll with ill 10 dOl'S
R
I 1.--/
0 I r.."(
Ii N 0 A 0
T ~
V".
.X
Compliance Status
RRoI""Ct:."0 A 0
T S
12.Management.food employees and conditional employees;
knowled(!e.resoonsibilities.and reoorting
13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
Preventin!'Contamination bv Hands
14.Hands cleaned and oroperly washed/Gloves used properly
15.No bare hand contact with rcady to eat foods or approved
alternate method oronerlv followed (APPROVED Y N )
Hi{!hlv Suscentible populations
16.Pasteurized foods uscd;prohibited food not offered
Pasteurized eggs used when reouired
Chemicals
Iv{'17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
.A 18.Toxic substances prooerly identified.stored and used
Water/Plumbing
19.Water from approved source;Plumbing installed:proper
back flow device
20.Approved Sewage/Wastewater Disposal System,proper
disposal
21.Person in charge present.demonstration of knowledge.
and oertorm duties!Certified Food Mana!!er (CF:--'·I)
R 0 INN C
Demonstration of Knowledge/Personnel UNO A 0 Food Temperature Control/Identification
T S
~7.Proper cooling method used;Equipment Adequate to
Maintain Product Temoerature
"Food Handler!no unauthorized nersons!nersonnel
Safe '••..ater.Recordkeeping and Food Package
Labelin!!
23.Hot and Cold Water a\nibble:adequate pressure.safe
24.Required records available (shellstock tags:parasite
destruction):Packal!ed Food labeled
Conformance \\ith Approved Procedures
lllJ 25.Compliance \\ith Variance.Specialized Process.and
HACCP plan:Variance obtained ror speciali/ed
proccssill~methods:manUfJctufcr instructions
Consumer Advisory
28.Proper Date Marking and disnosition
29.Thermometers provided.accurate.and calibrated;Chemical/
Thermal test strios
Permit Requirement,Prerequisite for Operation
/Utensils,Equipment,and Vending
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surt:lces cleanable.properly
designed.constructed,and used
26.Posting of Consumer A,h iSQI'ics:raw or under cooked f'33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/ReminderffiutTet Plate)!Allerl!en Lahel Service sink or curb cleanitH!facility provided
o I
U roo
T
Pre'·ention of Food Contamination
Core Items (I "Point)Violatiolls Require Corrective Actio"Not to Exceed 90 Dol'S or Next IIISDectioll.Jf1liche"er Coltles First
N ~CoA0
S
34.:-\0 E\·idence or Insect contamination.rodent/other
animals
35.Personal Cleanliness!eating.drinking or tobacco use
36.Wipin\!Cloths:nronerlv u,cd and stored
37.En\irOlllllcnt:l1 contamination.../
Proner l'~rof Ltcn~i1s
3'1.Ctensils.equipment,&linens:properly used.stored.
dried.&:handled,In usc utensils:oroperly used
40.Single-sen ice &single-usc articles:properly stored
and used
Title:Person In Charge/OwnerReceivedby:n.I"i ./"'.//'(si~natLIre)-J-_t(M/A"""/-,._/~/"£./F'.-7 __::-
R R()I ;\N Ct.:"0 A 0
T S
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Food Identificlition
4 I.Original container labeling (Bulk Food)
Phvsical Facilities
4~.;-';on-Food Contact surfaces clean
43.AdeCluate ventilation and lighting;designated areas used
44.Garbage and Refuse properly disDosed;facilities maintained
45.Phvsical facilities installed.maintained,and clean
46.Toilet Facilities:properly constructed,supplied.and clean
47.Other Violations
Business Email:
Print:+--QA I}FA t
Inspected by::..(;.7(..e n
(signature)_,"___••-,........,.~""..7"7 ---lii'__~
Form EH-06 (Revised 09-2015)I !
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWV.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
_.....,
Establishment Name:
'KCt
Physical Address:c:1~{J;v/At..-J.~ty/~t:,T P~Ac__I License!Permit#
I Page <-ef._!'l .....__
II/~v-I.JV -rLlI~t<1 J,~Iq
}-/TEMPERATURE OBSERVATIONS I •
Item/Location ·Temp Item/Location Temp Item/Location Temp
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VO~May r."1\IffY'~Q Vf-
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
99 IL'III fA.i 1t ,,~-rLn rI ~2 ~DY01Ahth_j_C f!..~~')~\.1-)),
~(11.1"('I,I.~L':I,-{:ed i\j__r.~A --11 /J '"d /(J yf •_(,-'/)r
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Received by:J [).~Print:7-{!41l fA ~Title:Person In Charge/Owner(signature)
Inspected by:d -J!._f Print:9Jlt.~<=1--;;/Lo(si!.!nature)_-~--~~/VY7 ..i""71 VI.Samples:Y N #collected
Form EH-06 (Revised 09-2015)/-I