Loading...
HomeMy WebLinkAboutR&D KITCHEN 2020.07.10Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377':\STF"'IO':\SFRWY R'1607 O\UAS TX75'07 Zl-t819Z115 FAX'ZI-t819Z868-.,r -----(/1 D~~In 'It,)7n I Time out:I License/Permit # I Est.Type I Ri~k Calegory Page _!or _?- Pun)osp If In'"Prl on:I I I-ComDliance I ,2-Rouline I I 3-Field 111\t'sti!!atioll I I 4-\'isit I I 5-0ther Ia(fU'"N..<;CORE Establi:~ntNr?l/1.pY10~I Cont3cLOII'ner :--;ul1lc: I *.\lImher of Hepcat "iolation':__//0./:\lIl11h,,·of "iolations COS:__ PhYSic~m-hjr'~ln Yril City ctulltYj .0 1 Zi'TI7 ti~IC 'Z_ly )X90 ~;fa,~ 1:'01':-;;;"c~l1Ipliancc cds •correcled on sile -Compli:tnC<Status:0111 not in complianc~:'i0 not ob.elTed NA enol aplJlicable R =repeO(violation Mark the aonrllprimc points in the OUT box f(lr each numbered item Mark ../,a chec~l1I:nk in appropriate bo.\for 1:\,""0.NA.COS M"rk an astcri.k <*.in annropnate bo,\for R Priority Items (3 Points)lIiolatiollS Re"lIire Immediate Correc/;,'e Actio"/lotto exceel13 days Conllliiance Status Compliance Statu~ 0 I N N e Time and Temperature for Food Safety Il 0 I N ,'\e Rl'N ~A 0 l'N (~lr A 0 Emplo}'ee HealthTs(F =degree,Fahrenheit)T S1/I.Proper cooling time and temperature IV I~.Management,rood employees and conditional employees:;I )knowledge,responsibilities.and reporting ~~2.Proper Cold Holding temperature(41°F/45°F),Y'13.Proper use or restriction and exclusion:No discharge Ii-om eves.nose.and mouth /1/3.ProDer Hot Holding temperature(135°F)Preventinl(Contamination b~'Hands .//4.Proper cooking time and temperature /14.Hands cleaned and properly washed/Gloves used properly ?5.Proper reheating procedure ror hot holdlllg (165°F in 2 /15.No bare hand contact with ready to eat foods or approved Hours)altemate method properly l'ollolled (APPROVED y N ).'7 6.Time as a Public Health Control:procedures &records Highly Susceutible Po"ulaiions Approved Source r 16.Pasteurited t'oods used:prohibited f'ood not orfered Pasteurized eu!.!.slIsed when required ,,17 7.Food and icc obtained li·om approved source;Food in good condition,safe.and unadulterated:parasite /' Chemicals /destruction ./8.Food Received at proper temperature .A~17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection frol11 Contamination ,11 18.To~ic suhst~nces properly identilied.stored and used ",[.l~9.Food Separated &protected.prevented durin*l'ood Water/Plumbing preparation.storage.display,and tasting V V 10.Food contr~'/''0~~~¥~eaned and /19.Water Ii-Ofnapproved source;Plumbing inst~llecl;proper Sallltlzed at IIp-pm <e Illr I,backtlow d~viceVII.Propcr disposiTion of returned,pre,iousl)served or /20.Appro'ed Sewage/Wastell'ater Disposal System,proper /reconclitioned disposal Priority Foundation Items (2 Points violatio/ls Re~"ire Corrective 4('tioll lVithill 10 days 0 I N '\C R 0 I t'<~e R U 0 A 0 Demonstralion of h:nowledgc/Personnel V :'I 0 A 0 Food Temperature Control!IdentificationTSTs)/21 Person in charge present,demonstration of knowledge..••••1.1 :'7.Proper cooling method used:Equipment Adequate to and perform duties/Certi lieel Food Manager (CFM)Maintain Product Temperaturev"Food Handler!no unauthorized persons/personnel "28.Proper Date Marking and disposition /Safe Wlitcr,Recordkeeping and Food PackOlge /29.Thermometers provided,accurate,and calibratcd:Chemical! Labelilll(Thermal test strip, ..//'23.Hot and Cold Water available:adequate pressure.safe /Permit R~uMCllf,Prerequisite for Operation ,/24.Requireel records ~vailablc (shell stock tags:parasite 1 30.Food Establ:t~eIge mi.~1rr~~~')destruction):Packal!ed Food labeled ,Conformance with Appro\'ed Procedures ...Utensils,Eq ,ipntent,aJet Vendingill{25.Compliance with Variance,Specialized Process.and /'31.Adequate hand"ashing facilities:Accessible and properlyHAeCI'plan;Variance obtaincd for specialized processin~methods;manufacturer instructions /supplied,used / Consumer Advisory I " 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed.and used ~ 26.Posting or Consumer Advisories:raw or under cooked /33.Warc\Vashing Facilities:installed,maintained,used, l'oods (Disclosure/Reminder/BufTet Plate)/Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)ViollltiollS Require Corrective Action Not to Exceed 90 Dal's or Next Inspection,Whicl,e.'er Co",'"FirM 0 J N N e R 0 I N /,e R U N 01/0\0 Prewlltion of Food Contamination V '"~A 0 Food Identificl.tionTSTS 1/34.No Evidence of Insect contamination,rod~nt/other /41.0riginal container labeling (Bulk Food)v ~1....-animals •....r/35.Personal Cleanliness/eating,drinking or tobacco usc Physical Facilities "[/36.Wioin!!Cloths:oroperlv used and stored ,42.Non-Food Contact surfaces clean /'37.Environmental contamination ,-13.Adequate,entilation and lighting;designated areas used 38.Aoorowd th:l\\ing method "44 .Garbage and Refu>e protlerly distlosed:racilitie~maintained /PrOllCl'Use of Utensils ..;45.Physical facilities installed.maintained,and clean vV 39.Utensils.equipment.&linens:properly used.,tnred,/1/46.Toilet Facilities:properly constructed.supplied,and clean V dried.&handled!In usc utensils:properly lIsed "V 40.Single-sor ice &single-use articles;properly stored 47.Other Violations and used /- Received bv:<t--\J---____----Prillt:i2v lAb1fo wic...':;--Title:Person In Charge/Owner(signature)•/'I I rr ~"rr-r,.;f» Inspec~~~:fA \I<;'F)(JV,-f-ttI1 ,-p \Print:!Ilusiness [mail: (c;ignatur Form EH-ObT evised 09-201S(I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STDI:\IO:\S FRWY.,H;\,1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 .---?~ Esta~ll~r~lIT)V,l-l-fJi olnUI Ad~7f)(n-(J \J\J ~CitYrr~~~ It }-pcensc/permit #I Pa~f~ TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp (-~I ",~,,"..--.,r'7',~ GWl ~I.~(,'Y I V -I hl V\._ql'l ~)~Lr .•..~- /1,,/-...[..-, VM"/'/),L"\h'\/L1 "i>0 ?-,::.s li I---1 '-')\..-1 v - ~I 'lvjv KJ ~"""~1 "J (_ OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R Ane,JTI0N [S DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: ~ 'Ir<Lnc ~\rl V\1 \(Ct~f v -\~l1,(rj~-s vltrf (/~-+-!-J(1r.r -2--J ~\r- ~,\()l o (- '-" Received by:- ,__\M:::;;--Print: ~lL'f1'Vf:-1 WuJ7I\WZ;c:,...,.,.Title:Person [n Charge/Owner(sienature1'"-I ~,1- ~~JJ~d bf171 I (~~,K Jint:(.gna re}'I 'S'-r;)~"Samples:Y N #collected Fo ~-;''uo (Revised 09-2015)'---"",I