HomeMy WebLinkAboutNEW YORK SUBWAY 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.t-SI9-2115 FAX:214-819-2868
D1?f1.4 _?,I J;;l11e in:I Timc out:J License/Permit Ii I
Est.Type l RIsk Category Page_j of~
Pu®ose of Inspection:I I I-Compliance I [....-1 2-Routine I 3-Field IUHsti!!ation I I 4-Visit I I 5-0ther TOTAUSCORE
Est~r;h;~l~nt V~c~~~t.~J~I COtrt~:~l~~l::-
/L_~~~:'Iiulllber of Repeat 'violations:__GNumberofViolationsCOS:__
Physical Addr6ss:At eLd-\'-{fJ I CitY/lOt !.R y:J::::_~r~~~,_v .
kl-7n1 Follow-up:Yes
1H 11 fA ,J/...vv T{l <j_.('.2..6)","0 (circle one)
Compliance Status:Ol~not IIIcumpliance I~~in compliance '\0 =not obse"ed NA =not applicable COS =corrected on site R =repeat violation
~ark the appropriate point,III the OtT box for each numbered item Mark''/'a checkmark in appropriate 00'for 11'\,1\"0.:"<A.COS Mark an asterisk'*.in appropriate box for R
Prioritv Items (3 Points)violations Re"lIire Immediate Correetil'e Actiollllollo e.xeeed 3 dal's
Compliance Status Comllli"nce Status
0 I 'I :oi C Time and Temperature for Food Safety It 0 I ~"C R
l'N 0 A 0 t,;0 A 0 Emplo)'ee Health
T s (F =degree>Fahr~nheit)T S
I.Proper cooling time and temperature 12.Management.food employees and conditional employees;
(.,..1/v"knowledge,responsibilities,and renortino
t.,y ~.Proper Cold Holding temperature(-1 I°FI45°F)
1.".-1/
13.Proper usc of restriction and exclusion;No discharge from
eves.nose.and mouth
.•.......3.Proper Hot Holding temperature(135°F).Preventino Contamination by Hands
.~v -1.Proper cooking time and temperature ,yj'14.Hands cleaned and properlv washed!Gloves used properly
LV 5.Proper reheating procedure for hot holding (165°F in 2 -J 15."'0 bare hand contact with ready 10eat foods or approved
Hours)altemate method nronerlv followed (APPROVED y N )
I -'v 6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible Populations
Approved Source J'16.Pasteurized foods used;prohibited food not offered
Pasteurized el!!!S used when reauired
7.Food and ice ohtained Irom approved source;Food in
./~
good condition.safe.and unadulterated;parasite Chemicals
destruction
8.Food Recei,ed at propa temperature J 17.Food additives;approved and properly stored;Washing Fruits
V~&Vegetables
Protection from Contamination ur 18.Toxic substances orooerlv identified.stored and used
9.Food Separated &protected.prevented during food Waterl Plumbing
:/preparation.storage.disolay,and tasting
./10.Food contact surfa.~.Returnables:Cleaned and (/~19.Water from approved source;Plumbing installed;proper•....Saniti7ed at !l /.;-<~~nperalttre backflow device
i....-V II.Proper disposition ofretumed,previously served or /V'v 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation (terns (2 Points violations Rl!~llire Corrective Action with ill 10 dOl'S
0 I 1'i 1'i C R 0 I 1'i :-.c R
l'i\0 A 0 Demonslration of Knowledgel Personnel l N 0 A 0 Food Temperature ControU Identification
T S T S
1/V 21.Person in charge present.demonstration of knowledge,y"~7.Proper cooling method used;Equipment Adequate to
and perl'orm dutiesl Certified Food :-Ianagcr (CFM)Maintain Product Temoerature
'I--22.Food Handlerlno unauthori7cd personsl personnel V 28.Proper Date Marking and disposition
Saf,>Water,Recordkeeping and Food Package ,_...V 29.Thermometers provided,accurate,and calibrated:Chemical!
Labclin!!Thermal test strios
l_.,V 0'Hot and Cold Water availahk adequate pressure,safe Permit Requirement,Prerequisite for Operation_j.
,_v ~4.Required records available (shcllstock tags:parasite 'I..30({g'!,d E~alJis~ent PM'~lj/J (~irent &;.,V~idh _--:;)destruction):Packaued Food labeled
Conformance with Approved Procedures ~I'Utensils,Equip,/;ent,;;,;'d Vending -
Tl r-:v 25.Compliance with Variance.Specialiled Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialiled l/
proccs$in!.!methods:manufacturer instructions ....-supplied.used
Consumer Advisory
,/l/32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed,and used
1%26.Posting of Consumer AcI\'isorics:raw or under cooked ......y 33.~/are\\ashing Facilities;installed.maintained,usedl
l'oads (Disclosure/Reminder,Buffet Plate)1 Allergen Label Sen ice sink or curb cleaning facility provided
Core Items (I Point)Violariolls Require Corrective Actio".tVfllTnExceed 90 Dars or ,Vext [lIsDectiotl,JH,icJ,el'er Comes First
0 I :-."c R 0 I i\:oi C R
t,;1'i 0 ,\0 Prenmtion of Food Conlamination t,;N 0 A 0 Food Identification
T S T S
34.:-.10 E,idencc of In>"ct contamination.rodent/other
{....V
41.0riginal container labeling (Bulk Food)
/'animals
"35.Personal Cleanliness/ealtn~.drinking or tohaeco use .Phvsical Facilities
,-36.\\,ipin~Cloth,:properly used and stored v 42.~on-Food Contact surl"ces clean
(I,37.En\'ironmental contamination ../43.AdeQuate ventilation and IiQhtin~;designated areas lIsed
•....3R.Appro\cd tlul\\in!!method /4-1.Garbaue and Refuse orooerly disposed;facilities maintained
Proper l'se of etensi"/45.Physical facilities installcd.maintained.and clean
..•.."/39.Ctcn,ils.equipment.&linens:properly used.stored./'"46 .Toilet Facilities:properly constructed,supplied.and clean
dried.&~landlcd'In usc utensils:properlv uscd
41).SingIPS\"icc &,ingle-usc articles:properly stored 1...-47 .Other Violations
0.././"and used
Receind by:r-I--I \.Print:
l "~,f •.•,1 Title:Person In Chargel Owner
(~igl1atlJre)I',#0 I
Inspected by:,,_..~Er Print:9~{J./)__"II 6 ------;/'}r Business Email:,-
(~igna!lIr~)~-~--It'"r /YJA
Form EH-06 (Revised 09-2015)"-1 'J I
Dallas County Health and Human Services -Environmental Health.Division
Retail Food Establishment Inspection Report
2377:-;.STDL\JO:'\S FRWY.,R.\1 607,DALLAS,TX 75207 21.t-8J9-21IS FAX:21.t-8J9-2868
.....,
EAa;)~~~lln:n~~/L--C J~vi)~)hy~~;~(;reS~R i~I ~~/~t~~~G
ILicensdPennit #I Pagc'-~_!L
I (/'l'EMPERA l(.(JREOBSERVATION~
Item/Location .Temp Item/Location Temp Itern/Location Temp
12()~.-/)v-td'IAfI...-"3Lf Uf--I--
/I
OBSERVA TJONS AND CORRECTIVE ACTIONS
Item AN I SPECTION OF YOUR ESTABLISH lENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
C}t),I\A ~.fI,",-~'-""{._01 ()e v1..~lJ....-v 'hA {",,'to J (?'?_p,(1-f ('11 )
J ,,)~t/\{)0 -Dio l UZ--f (1...~)/lvy,('';'-/-t '.+t o:fo ,_.
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t I IH~/.\/1 ,-)1f,/.-.L ;);A~%~(..I J,rl.:v..a IIII()-.M.j I A r:-f If
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v ,Dtrk 11-110 ~.'J r~;Y I 0 ~/I//'11,
d -.,,/r V
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.
Received by:_j_
~
>
'"'.-Print:,.,"I 'e Title:Person In Charge/Owner I(signature)/"'?-,_.,"','"--.
Inspected by:i -.-~-~/_P_-f print:9<J:?t."rp11"",JQ(signatureL---""'7~/?-\..•-..Sat11oles:Y N #collected
Form EH-06 (Revised 09-2015)-,..)I J