HomeMy WebLinkAboutROLY POLY 2020-07.09Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;-';.STL\L\IO;\iS FR\\Y.,R.\I607,DALLAS.TX 75207 21-t-SI9-ZI15 FAX:21-t-SI9-2868
!D'~q 1z.cn7n(1 I Time out:A License PCI7?11 01 a1)+L-{le(rt)I
RI~J...CalegnfY Pagc _,or /--
Purpose of Insocction'I I I-Compliallce I "'1 2-f{outine r 1 3-Field Investi!!ation I I 4-Visir I J 5-0ther TOTAL/SCORE
Establ~hlr1~r~_;/nll.1'I
Contact/OIl ncr Name:
I
*:\lI",hcr of Rep":l1 Yiol:ltioll"__f:i"l-./:\lIllIber of ,'iol:ltiolls COS:--,
PhySj~~(__I\_..D(~(\'vlr_\~JritY'Count.:J (/I zi~~ne1_i0)?iJ3 '1~~>2:'~CS___..:oj;_('olle)\./
Compliance Statu.:O~t.not ill compliance 111'-ill compliance ;\0 not obsen'cd NA =",,1 applicable tos correct<d on site R repeat violation
Mark the aoorooriale ooints in the OUT bo.foreo"h ""mbereJ item Mark 'v"a dlCd.,lIark in "nmoonale bo.\lor 1:\."0.:-IA.COS Mark all a5tcn,k •*.in aoorooriate b""for R
Priority Items (3 Points)violations Re /lire Immediate Correctit'e Action IIOtto exceed J days
Comnliance Status Comoliance Status
u I N "C Time and Temperature for Food Safety K ()I N "C KUN0A0t·N 0 A ()Employee HealthT"S (I'~degrees Fahrenheit)T S17I.Proper cooling time and temperature t'I~.l\lanngement,food employees and conditional employees:II .(,knO\\ledere.responsibilities,and reportinl!
v'VV 2.Proper Cold Holding temperature(41°F 45°F)/1/13.Proper use of restriction and exclusion;1\0 discharge Irom
1/ew>.nose.and mouth
.I ../3.Proper Hot Holding tcmperature(135°F)Prenntin!!Contamination bl'Hand~-_,4.Proper cooking time and temperature r 14.Hands cleaned and properly washedl GIO\es used nronerlv,
5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact"ith ready to cat foods or appro,ed./,..-..-Hours)alternate method properlv followed (APPROVED y N )~6.Time as a Public Health Control:procedures &records /Highly Suscclltiblc POilUlations
Approved Source l'16.Pasteurized foods used;prohibited rood not olfered
Pasteuri;red Ct!!.!S used when required
l/7.Food and ice obtained from approved source:Food in
(..,good condition,safe.and unadulterated:parasite Chcmicab_
destruction /17 8.Food Received at proper temperature
~
17.Food additi\es:apprO\ed and properly stored:Washing Frutls.,I &Vegetables
Protection from Contamination ...-r 18.To,ic substance,properly ickntilied.stored and used
../9.Food Separated &protceted.prc,cnted during rood Wate,'1 Plumbingr..I .preparation,storaQe,dIsplay.and tastiner
~~10.Food cont2_f1Sr::,d Retur~i~~Cleane~,?\d I /19.Water IrOl11approved source:Plumbing installed;proper
Sanitized at ppmilemperatl,(\\J,'backtlOlv device
V II.Proper dispositiorl'iJri'efumed.previously scned or /20.Approved Sewage/Wastewater Disposal System.proper,recondilioned disposal
Priority Foundation Items (2 Points)"iolatiom ReI uire Correctit'e Actio"withi"10 da)'s
0 I N :'01 e-n 0 I :-.~c Kl':-<0(,0 Demonstration of Knowledgel Personnel l ~0 A 0 Food Temperature ControU IclcntificatiollT/S ._'[L s
.....•.""~I Person in charge present.demonstration or knowledge.27.Proper cooling mel hod used:Equipment Adequate to
and perrorm dutiesl Certified Food ivIanal!cr (CI'\'I)Maintain Product Temperature,:-,,_:!2_Food Handler/no unauthori/ed persons/personnel /28.ProDer Date Marking and disposition
Safe Water,Reeordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated:Chemicall
-Labclin!!Thermal test strips
i,/23.Hot and Cold Water available;adequate pressurc.safe /Permit Re<lu'rement,Prerequisite ror Operation
/v 24.Required records available (shellstock tags;parasite
~30.FOOdEst~C~'r'i~cttr~p~destruction):Pucka~ed Food labeled
II
Conformance with Approved Procedures Uicm Is,Equip.{wnt,and Vending
.~
25.Compliance with Variance,Specialized Process.and /
HACCP plan:Variance obtained lor specialized /31 Adequate handwashing facilities:Accessible and properly
processing methods:manufacturer instructions supplied.used
Consumer Ad"isory I 32.Food and Non-rood Contact surlilces cleanable,properly
j designed.constructed.and used
126.Posting of Consumer Advisories:raw or under cooked I 33.Warewashing Facilities;inst~lIlcd.maintained,used!
foods (Disclosure/Reminder/BufTet Plate)!Allcr~en Label Service sink or cllro cleaning facility pro\ided
Core Items (I Point)Violatiolls ReQllire Corrective Actioll NtJI ttl Exceed 90 Days or ,vexllllspectioll,Whichel'er COnies Fil"t
0 I N I'C K 0 I N ~C IIUN0A0PreventionofFoodContaminationl'"0 A 0 Food IdentificationTSTS
V 34 .No Evidence of Insect contamination.rodent/othcr /v 41.0rigill3l container labeling (Bulk Food).•../animals
v T./35.Personal Cleanline>sleating.drinking or tobacco use Ph\'sical Facilities,...36.WiDing Cloths;properly used and stored V 42.Non-Food Contact sllrbces clean7L.-37.Environmental contamination ./43.Adcquate \entilation and lighting;designated areas used
/38.AODroved thall in~method v 4-1.Garba>!e and Refuse properly disposed:facilities maintained
Prooer Use or Utensils J 45.Ph~sical facilities installed.mai11lained,and clean
JV 39.utensils,equipment.&linens:properly u5cd.storcd...I""46.Toilet Faeilitie>:properly coni>trueted,supplied,and cleull
dried.&handled/In lise utensils;properlv lIsed
V 40.Single-service &single-use articles;properly stored 47.Other Violations
and used
Received hy:;'.-'-C)M;[/tlZ--Print
/;17()1l-(L.Ji (/fl'l}'x c/,-Title:Person In Chargel Owner
(signature)/'J If It:::;t"'\.<J ~,O
Ins~t~'rfa I;'-;NJ tJ (i ,L{4rtL ,V J Print'"~Busint'ss Email:
(o;;lgll.
Form EH-06 (Rl vised 09-2015
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO'iS FRWY.,R:"II607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868
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I License/Penni!#I Pag~_L -
I (-TEMPERAT1)RE OBSERVATIONS
Item/Location -\.Temp Item/Location -Temp Item/Location Temp
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OBSERVA TIO;\'S AND CORRECTIVE ACTIONS
Item AN INSPECTIO OF YOUR ESTABLlSHME;--.JT HAS BEEN MADE.YO 'R ATT EI'.:TlON IS DIRECTED TO THE C00JDITlONS OBSERVED AND
Number NOTED BELOW:
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Received by:!jj J II!~(/1cd'-il(/_Print:V!;t .('l.ttv f'xJ ()L Title:Person In Charge/Owner
(signature)j /1 n ._'t ......_iI./)nl(~
Inspcc:~y ~,~V~(jV\f11iL ,UI Printi(sienatur))Samples:Y N #colleckd
Form EH-OO[RiJ.liselJ 09-2015)l '-