HomeMy WebLinkAboutTHE MARKET WSTEEL POPS 2020.07.23Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDL\IO:\S FR\\Y..R.\1607.D.\LLAS,TX 75207 21-t-SI9-2115 FAX:21-t-SI9-2868
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Puroose oftosocction:I I I-Compliance I 1 2-Routine I 1 3-Field 1m esti;f.1tion I I .t-Visit I I S-Other T~SMRE
F~L mcnt ~1I~e:,1/I {-'f ,1t I7Jbol1tact'ollncr!\iamc:I
*;\umhl'r of i{<.'pcat \'iolation\:__
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L '-Y",(A)S 'f,5 ./:\lIl11ber of \'iolati"I1>COS:--I
PhYSi~1t1Y)I ~(-PJ/I City cotyt'f/~~(D~Phonc:I Follow-up:Yes \
:\0 (circle one)-Compliallce Stltu>:Out nOl in compliance 1:>1 in compliance '\0 not obsened :-fA I,,'t applicable COS corrected on site R fl.-peal \iolation
Mark the appropriate points in the OUT box for each numbered item Mark''/'a chec~mark in aPllrclpnate box tor 1:\.'\'0.:\A.COS Mark.1Il a,ten,k .*.in aOOfooriate bo"for R
Priority Items (3 Points)vio/atiolls Rei uire Immediate CorrecliI'e ActioJ7 lIot to exceed 3 days
Compliance Status Compliance Status
0 I N "C Time and Temperature for Food Safel)'n 0 I N "r Rl-N P A 0 ..N ,0 A 0 Employee HealthT~(I'=degree;,Fahrenheit)T SvI.Proper cooling time and temperature I 12.,"Ianag~ment,food employees and conditional employees;I
/knowledge.responsibilities.and rcporting
)v:2.Proper Cold Holding temperature(41 01'/45°F)/13.Proper usc of restriction and exclusion;No discharge from,/eves.nose.and mouth
I VI 3.Proper Hot Holdin>!tcmpem!Ur~(135°F),/PrcHllting COllt!lInillatioll bv Hands
.I I 4.Proper cooking time and temperature ,
/14.Ilands cleaned and properly \\ashed/Glo\es used orooerlv
V 1/5.Proper reheating procedure for hot holding (165°F in 2 /f 15.No bare hand contact I\'ith ready to eat loods or approved,
Hours)alternate method properly lollowed (APPROVED y N )
.I 6.Time as a Public Health COl1lrol:orocedures &records High"Susccl>tiblc Pouulations
/Approwd Source A 16.Pasteurized toods used;prohibited lood not Offered
Pasteuri;:ed e~1!Sused when required
.I 1/7.Food and icc obtained from approved source;Food in
good condition,sale,and unadulterated;parasite Chemicals/destruction /
"'"8.Food Rec"i\ed at proper temperature /'17.Food additives;appro\'ed and properly stored;Washing Fruits
&Vel!etable,
I Protection from Contamination /IR.Toxic substances properly identilied.stored and used
vt/9.Food Separated &protected.pre\ented during toad ""aterl Plumbing
preparation.storage,display.and tasting ,/
I II 10.Food contact surfaces and Relurmbles :Cleaned and ,/V 19.Water ti'om appro\ed source:Plumbing installed;proper
Sanitized at oom/temDerature backllow d~vice
I II.Proper disposition of returned,previously ,erved or "20.ApprO\cd ScwageIWaste\\'ater Disposal System.proper
reconditioned dispo,al
Priority Foundation Items (2 Points)vio/ati(lll~Reqllire Correcth'e Actioll wilhin /0 day.,
0 I N 'I C R 0 I ;-;"C RuNilA0DemonstrationofKnowledge/Personnel r "II A 0 Food Temperature Control!Id,'ntifkationTSTS
V II 21.Pcrson in charge present,demonstration of knowledge..I 27.Proper cooling method used:Equipment Adequate to
and oerform duties/Certilied Food Manager (CF~'I)ill t-.laintuin Product Temperature
"22.Food Handler/no unauthoriLed oersons'personnel I n.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Pack:ige I 29.Thermometers provided,accurate.and calibrated;ChemicaL
Labelin2 Thermal test strips
J,___/~,HOIand Cold Water available;adequate pressure.safe /P,,!!nit ~cquirem nt.Prerequisite for Operation_J..V 24.Required records available (shellstock tags:parasite
~Foofti.stal ~iror&Valid)I destruction):Packaued Food labeled 30.lis05llt
v Conformance with Appro\ed I'rocedure~v Jtensils,Eqllipmcnt,and Vending
lTi
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125.Compliance with Variance.Specialized Process.and I 31.Adequate handwashing facilities:Accessible and properlyHACCI'plan;Variance obtained for specialized supplied.usedprocessingmethods:manufacturer instructions
/Consu Iller Ad"isory )32.Food and Non-load Contact "!ffaces cleanable,properly
/designed.constructed.and used
l'26.Posting of Consumer Ad,isories;ral\'or under cooked /33.Warel\'ashing Facilities:installed,maintained.used/
foods (Disclo,ure/Reminder/BufTet Plate)/Aller2en Lahel Sen ice sink or eurh cleaning facility provided
Core Items (I Point)Vio/utioll<Relfuire Corrective Actioll {VOlto /:'xceed 90 Days or ,vex/illspectioll,'H,icilel'er Come.First
0 I N :;C R 0 I r.N c R
U N 0 A 0 Prevention of Food Contamination r fli/0 Food IdentificationT/s T S
_,.,v 34.No Evidence of Insect contamination.rodent/other J 41.0riginal container labeling (Bulk Food)
I animals
1/"35.Personal Cleanliness/eating.drinking or tohacco use I Phvsical Facilities
....y'36.WiDing Cloths;proDerly used and stored /42.Non-Food Contact surfaces clean
t'37.Environmental contamination /43.Adequate \entilation and lighting:designated areas used
I 38.ADllroved thawing method /44.Garhage and Refuse properly disposed:facilities mainlained
Proper llsc of Utensils ,/,)5.Phvsical Iilcilitie"installed.maintained.and clean
:/39.lJtensils.equipment.&linens;properly uscd,stored./.)6.Toilet Facilities;properly constructed.supplied.and clean,/,/dried.&handledl In lise utensils;properly u$l'cI
V 40.Single-service &single-usc articles:properly stored 47.Other Violations
and used
Received by:III '[11,~r~VPb __Print:('('1 U"-t\Q""d ~~\J Title:Person In Chargel Owner
(::,ignaturc)r I
Inspected m .f:-?»+tr-h_V fA Print:t Bu~iness Email:
tsignatllrc)t1,(t(I D
'--'"'"~Form EH 06 (ReVised 09 2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"i.STE:\L\IO.'liS FRWY.,R;\I 607.DAI.LAS.TX 75207 21-'-819-2115 FAX:214-819-2868
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•,TEMPERATURf""OBSERVA TIONS
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OBSERVATIO~S Ai'lD CORRECTIVE ACTIONS
Item AN I SPECTION OF YOUR ESTABLISHMENT H S BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIO S OBSERVED AND
Number NOTED BELOW:
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Receh:~bY:r (0 Jt ~r,f\o~V.J 'A Print:rN.).('~\of'J\.\~-e_)j Title:Person In Charge/Owner
(sign II e)
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(sig>)Samples:Y N #collected
~~Rmed 09-2015)-