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 #
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Est.Type
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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:
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*.\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
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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
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It }-pcensc/permit #I Pa~f~
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YO R Ane,JTI0N [S DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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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