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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 ,_. ~.•_y"A/'IV.;),(.)~'1{'P viL''('/Q___pf til 1.11{;__(;)MYI (J7 1m trY!'Tit '~OIA,,14 .,.,_o/,--,0~j /)AAA /)~tJ )IA.r(},/2.-Ii rfYI 0-1, I I ~~ ~/L ~~1AI,r I\A~Q \/<.1 -124.,rL r'.v-AJ .1 Z I ~/J;;o_t)v~:-(l)O-j 1--e d- Ot>~!hJ ,ji /J,V D,W'd ~~ml1J'~/P",••(6l1"lR,9LLl-)c FI,bl -IArt-fA t I IH~/.\/1 ,-)1f,/.-.L ;);A~%~(..I J,rl.:v..a IIII()-.M.j I A r:-f If J{:fiJ~_'/~1//;-el./'n,(1 f .)2 ()".h #JJ J /)/)A~d."--tvy ~-"I b/') v ,Dtrk 11-110 ~.'J r~;Y I 0 ~/I//'11, d -.,,/r V f . 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