HomeMy WebLinkAboutSEVEN ELEVEN 2020.07.28Dallas 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-'-819-21IS FAX:214-819-2868
D?!{I 9-~It)b ll;il11e in I Timc out:J Licensel Permit #I Est.Type I Risk Category PageL of_!{_;.
Purphsc of IAspection:I I I-Compliance I I .Y 2-Routine I I 3-Field Investigation I I 4-Visit I I S-Other I'll)l;AUSCORE
Establishmcnt 1"3I11C:~te \I.fI_1CO~J;;:;l~me y I gv-i!atA J *;\"umber of Repeat Violations:__
~~~
VJe-1,-tIA VI v"'-'umber of Violations COS:--
Phy;ical Addresr,2.f[_t1 I.f1 '-L-r~AJ-Ccr~~~Tl~11~t1v~iPWz
~ne'~~ow-up:Yes2.)4 -.('9.1)~(No (circle one)
Compliance StlltllS:Out =not in compliance IN =in eomplian'ce !'i0 =not ob,en cd NA =not applicable COS =corrected on site R =repeat violation
Mark the appropn3te POll1tsin the OUT bo,for each numbered item Mark ,,,,.a checkmark in appropriate box for 1'-'.;\;0.NA.COS Mark an asterisk'*.in appropriate box for R
Priority Items (3 Points)vio/atiolls Re mire Immediate Correcth'e Actio"1I0tto exceed 3 days
Compliance Stu!us Comllli.nce Statu,
0 I N ~C Time and Temperature for Food Safety R 0 I '("C R
t:N 0 A 0 t:~0 A 0 Employee Health
T S (F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management,food employees and conditional employees;..•..".-,/knowledfle.resnonsibilities.and reoortino,Proper Cold Holding temperature(;j IOF 45°F)13.Proper use of restriction and exclusion;No discharge from
V t/eves.nose.and mouth
A 3.Proner Hot Holding temDerature(135°F)Preventin!'Conlamination bv Hands
v 4.Proper cooking time and temDcrature 14.Hands cleaned and properly washed/Gloves used properly
5.Proper reheating procedurc for hot holding (165°F in 2 vi'15.No bare hand contact with ready to eat foods or approved
•........•Hours)alternate method oroocrlv followed (APPROVED Y N )
~6.Time as a Public Health Control;nrocedures &records Hiahlv Suscentible Ponulations
Approved Source _J 16,Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when reauired
7.Food and ice obtained from appro\'ed source;Food in
/'good condition.safe.and unadulteratcd;parasite Chemicals
._/destruction
V 8.Food Recei\ed at proper temperature -1 17.Food additives;approved and properly stored;Washing Fruits
'-'&Vegetables
Proteclion from Contaminalion •.A 18.Toxic substances oronerlv identified.stored and used
'1---
9,Food Se;~protectcd.prevented during food Water/Plumbing
preoaration stora"p~disnlav.and tasting
./10.Food COimet surfacL/~~leturnables :Cleaned and 19.Water from approved source;Plumbing installed;proper
v Sanitized at ~.,-,/'1 PPlll/lllPerature ./back flow device
v-II.Proper disposition of returned,previously scn cd or V
20.Approved Sewage/Wastewater Disposal System,proper
\.....reconditioned disnosal
Priority Foundation Items (2 Points)violatiolls Re~,tire Corrective Actio"withill 10 dal's
()I N :.;C R 0 I N ;\r R
u :-.0 A 0 Demonstration of Knowledge/Personnel t:N 0 A 0 Food Temperature Control!Identification
T S T S
,-,,"~I.Person in charge present.demonstration of knowledge.vi'27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food i\lanagcr (CFi\I)Maintain Product Temoerature
1,..;'22.Food Handler/no unauthori7ed nerson"oersonnel V 28.Proper Date Markin!!and disposition
Safe Water'.Recordkeeping and Food Package l..../
29.Thermometers provided.accurate,and calibrated;Chemical/
Labelin!!Thermal test strios
(......V ~3.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisile for Operation
••.............
~-I.Required records available (shellstock tags;parasite cvl 3~~go~Esta~~~"19 P2m,;;\Cu~!fn}'hV~id)destruction):Paekaaed Food labeled
11
Conformance with Approved Procedures I 'Ulensils,Equip.;&'nt,and Vending
c}~5.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for spcciali/ed 1..•.)'processin>!methods:manufacturer instructions supplied,used
Consumer Advisory ~32.Food and Non-food Contact surfaces cleanable,properly
<../designed.constructed.and used
J--26.Posting of Consumer Advisories:raw or under cooked vI.33.WareIVashing Facilities;installed.maintained,used!
foods (Disclosure/Reminder/Buffet Platc)/Alleraen Label Sen'ice sink or curb cleanin~facility provided
Core Items (I Point)Vio/ati()lIs Relillire Corrective Actiolli,"of til Exceed 90 Days or NextlflSOl!ctitm •Wlriclre.'er Climes First
0 I "~C R 0 I :-.;\c R
t:'I 0 A 0 Prevention of Food Contamination t:N 0 A 0 Food Identification
T S T S
..._,..7 3-1.:-.JoE\'idcnce of Insect contamination.rodent!other ~41.0riginal cOnlainer labeling (Bulk Food)
animals V
.-t 3Yl'ersonal CleanIJn~'s/eating.drinking or tobacco use Phvsical Facilities
./36.Wiping Cloths:ocooerlv used and stored v 42.Non-Food Contact surfaces clean•...•.37.Em irollmcntal contamination ,/43.Adeauate "entilation and lighting;dcsignated areas used
•...•....3X.Approved th,,\\in!!method ./4-1,Garbage and Refuse properly disposed:facilities maintained
Proper Usc of Ctensils ./45.Ph\'sical facilities installed.maintained.and clean
__....I 39.Ctensils,equipment.&linens;properly used.stored../46 .Toilet Facilities;properly constructed.supplied.and clean
dried.&handledl In use utensils:oroDcrlv u,ecl
40,Single-Sel'\ic/;,i~e-usc articles;properly stored /47,Other Violations
/'and used r.'/1
Received bv:f I Print:1/11'/(r'Title:Person In Charge/Owner
(I.,jgnaturc)~~~~~{--,.I /-'/)'/I '
Inspected by:.k--/2_f Print:
7:~fJhVI .-rr-l--b AJ Business Email:
(signature)--z..~./'
Form EH-06 (Revised 09-2015)I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377!'j,STE.\J:\IO;\iS FRWY"In1607,DALLAS,TX 75207 21.t-819-2115 FAX:214-819-2868
/1
Establishment Nam.::I PhYSiC!~I~q H,/j,~v,,2IlX~ia~){y-hi.L ~.~~permit #I Page ::tsJ::'\...
~O.\.r&~".-r-/Ii I('";1'./V1
TEMPERATURE OBSERVATIONS I
Item/Location Temp Item/Location Temp Item/Location Temp
-.l-
I{Jl)'0.11 v:d .()jt,.C{h"~
I I
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:()/~Orqrr:~~D r-1!'-f e ;.jJ f"_-A_('.•...•.,.-t..1 i?tl}-:i A /WIJAA ",'1~~r/.)_./)/VYLV 1-"_::"_P.-.J J
'G~~'A f.'\f..-r /Ie::.j.LJ tl <OJ ,.J If 1 }'\j,/~('.....-#tv A'i (0/
I (129 r?({Kill)(f Jill))IZ>~
I I,}~fcYC!ol ~!JL~J ..iIc:-c}'-,-
/1 -t'){/i ;,f D /I I/;J,/0]!I YI t'.J...v/'/Jvh;vve70 i-I r,cfV "II It t-t1A r /?Vl /J.-r v -I U u
~\J..(t1 \"y Er.AlYII ~ttl t /).l~u/H ve (2.2.5?4 !J ((-~))-,-_;/)1tf.HI 112;1/A.mltt ~/:f -1./1 i<"'y Y1'"f /fAj'}Iii.,L;:",--r_rv ~1 -r I~.
A{TtM~f,t I(lz..y ~Ii'Ii 1tI p')I(?/.If'r.eJ u y L.-L)L..."j t,11.",..//,I::0 /f -PV 1/1/1/",(j .
/I J I (,if )
/7 /r ;-Received by:-#/--,/'Print:r /l/)/I /~'/r[.I Title:Person In Charge/Owner
(signature)-I----,-/v //_._
Inspected by:t ~-!2f'Print:fFl!,v"~-'J("J AuU..(si~naturc)_..-:7 ~__~_Samples:Y N II collected
Form EH-06 (Revised 09-2015)(I