HomeMy WebLinkAboutRED STIX 2020.07.14Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2J77 ,.STL\L\IO'S FRWY.,101607.D.\LLAS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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Risk Category Page _!_of -L
PurllflSc of Inspection:I I I-Compliance I I 2-Rourinp I 3-Field III\'cstiuatioll I I 4-Visit I I 5-0thcr TOT,\,,<;:rORE
Esta~[JN (h'I c=ct,oll'ner \;allle:I
*\ul1lh~r of I{cpe:tt \iolatlOn~:--V ("'.'\y ,/'\'umber of \'iobtioll~CO~:/(i~--
PhYSrr·}~r:~I Ilrfls+SLtd-(_I Cit~I
-.~e',q Phone:I Folhm-up:Yes \
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Compliance Status:Out not in cl)mpliant.:c I~in compli3l1Ce '\0 not obsct.-cd 1'\,\not applicable COS corrected on site I~repeJt 'wi~ion _Aj/'--Mark the aooroori.tle ooints in the OUT box fl)f each numbered item Mark''/'a checkmark in aooropriate box for 1'\.;0.;0.!'IA.COS Mark an a51eri~k .*.111aom;)'Oi='iate box for f{
Priority Items (3 Points)violatiuns Require Immediate Correcth'e Action Ilotto exceed 3 days
COllloli:tnre Statu.Compliance Status
D I N N C Time and Tempcrature for Food Safct~II 0 I :'oj "c Rl'N OVA 0 r I?0 Employee HealthT/S (I'=degrees Fahrenheit)T SVVI.Proper cooling time and temperature /I~.Management.food cmployees and conditional cl11ployees:.//knowledge.responsibilitics.and reporting
V 2.Proper Cold Holding t~mpcrature(.)I°1'/,)5°1')/13.Proper usc of restriction and exclusion;No discharge frol11
/eyes.nose.and mouth
'h !/3.Proper Hot Holding temperature(135°F)PrcH'ntinu Contamin:ttion bv Hands,....•./1/4.ProDcr cooking time and temperature /1 I,)Ilands cleaned and properly \\ashedl Gloves used proncrly
f 5.Proper reheating procedure ler hot holding (165°F in ::If 15.No bare han~t:Ict(I:~~:~t ~~Is I~~I U ()Hours)ahemate mcthod Iy f I ,.APPR VEl !.....J
6.Time as a Public Health Control:procedures &records H,ghll{,Susceptiblc Ponulations
Appro"cd Sourc('I V 16.Pasteurized foods used:prohibited food not offered
J Pasteuri7CcI eggs used when required1/1.Food and ICCobtained from approved source:Food in -
".-,.II '"good condition.safe.and unadulterated:parnsite Chemicals
destruction,v
J 8.Food Rcceived at proper temper~ture II 17.Food additi,cs;approved and properly stored:Washing Fruit>
&Vegetables
PrOlectioll from Contamination /18.Toxic substances properly identified.stored and usedl;2 9.Food Separatcd &protected.prevented during food Watl'r!Plumbing~v preparmion.storage.display.and lastinC!,-
"IV IU.Food contact surC1ees and Retul'l1abks .Cleaned and ,19.Water Irom approved source;Plumbing instalkd:proper
I,SanitiLcd at ppm/temperature I back flow de\'ice
I I.Proper disposition of returned.previousl)served or I 2U.ApprO\cd Sewage/Wastewater Disposal System.proper
J reconditioned di'posal
Priority FOllndation Items (2 Points I violatiom ReI llire Corrective Actio"with ill 10 days
0 I N LI~C II 0 I ,:.;C R
N ~()Demonstration of Knowledgel Personnel r 'i V-A 0 Food Temperature ControU IdcntifkationTS._.!f->-'~
.I 21.Person in charge present.demonstration of knowJc-dgc,l-j IJ,;'Proper cool ing method used:Equipment Adequate to
and perform dutiesl Certilied Food I\tana~cr (CF:vI)aintain Product Temperature
./l/n Food Handlerl no unauthorized personsl oersonnel '2.I 28.Proper Date Markin~and disposition
Safe \Vater,Rccordkeeping and Food Package 11 Iv'2<).ThLTll10meters prO\idcd.accurate.and calibrated:Chemicall
"Labelinl!
~
,Thermal test strips
Iv ?'I-lot and Cold Water available:adequate pressure.safe /Permil Require~lt'nt,Prer~quisite for Operation_0.
./V 24.R~quired records available (shellstock tags;parasite V 30.Food Est'lblis~nen p@ri9 +"'Z-T!:r7a~destruction):Packal!cd Food labeled
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Conformance with Approved Procedures ./"'Ctcnsil~J Equipmc,/t,and Vending
~5.Compliance with Variance.Speciali7cd Process.and v/31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for speciali7~d
/supplied.usedorocessilH!methods:manuf:"cturer instructions "Consumer Advisory /32.Food and Non-Ieod Contact surf'tees cleanable.properly'"/.-"designed.constructed.and used
~
26.Posting 01 Consumer Advisori~s;rem or under cooked /33.Warewashing Facilities:installed.maintained.usedl
loods (Disclosure/Reminder/BulTet Plate)!Aller!!en Label (.I Service sink or curb cleaning lacility provided
Core Items (I Point)Violiltio/ls Relillire Corrective Act;o/l Not to Exceed 90 Dal's or Next Illspectio/l ,Whic/,e"er ConIL's Fir<it
0 I N :;C R 0 I N :.;C R
U N o~0 Prevention of Food Contamination l'0 Ai,.-Q Food IdentificationTST"S
•.....•V 34.No Evidence of Insect contamination.rockntiother "'V 41.0rigll1al container labeling (J3ulk Food)
./
c,....animals
"'I~-35.Personal Cleanliness/eating.drinking or tobacco usc Phvsical Facilities
./V 36.Wiping Cloths:properlv used and storcd /42.Non-Fond Contact surfaces clean-,..
/'37.Environmental contamination /,)3.Adcquate ,entilation and IightinL':designated areas used
i./38.Anoroved thawing method /v 4,).Garbage and Refuse properlv disposed;facilities maintained
Proller Use of Utensils /-'45.Ph)sical !acilitles ilbtallcd.maintained.and cle,,,,
......'-'39.Utensils,equipment.&linens;properly used.stored./46.Toilet Facilitlcs:properly constructed.supplied.and clean-dricd.&handledl In use utensils:propcrlv useci
/40.Single-sen ice &single-usc articles:properly stored 47.Other Violations
and used /
Received by:1(:W
Prillt:r/r ;;1""hr..~fJ (/.Title:Person III Charge!OWller
(signature)/"-;/\
Inspcc:fbJ\If¥:\'"hV1-rirh ,7~Prillt:I .,..Bu~iJles~Email:
(sigllatllr I L I~.
Form EH-~Ised 09-2015)\.,__../
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"oi.STE:\t:\IO.\iS FRWY.,R.\1607,DALLAS.TX 75207 21.t-S19-2115 FAX:21.t-SI9-286S
License/Permit #
Temp
TEMPERATURE OBSERVATIONS
ltem/Location
OBSERVA TlO!'lS A!'ID CORRECTIVE ACTIONS
Item OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Sam les:Y N #collected
Title:Person In Chargel Owner