HomeMy WebLinkAboutYUMMY DONUT 2020.07.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'\.STE:\L\IO:,\S FR\\,Y.,R\I 607,DALLAS,TX 75207 21-t-819-2115 FAX:214-819-2868
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D::;/2q /2tJ'21,TilllCill I Time Ollt:i......Licellse'penl1it #I E,1.Type I Risk Category Pane !I of_L-"-
Pu~ose oj Inspection:I I I-Compliance II j../"2-Routine I I 3-Field Investigation I I 4-Visit I I S-Other TOTAUSCORE
Establishment ]';am~'
'D 1\A\\,\.-1 I COIJ2t~l~l~"~lle H ~®I
*:"lumber of Repeat Violations:__
~
L.{LI fm~./:>;umber of Violations COS:--
Physical Address:0 LN CitUfp:Vv=-~~~:{PI~nJ~rmFOIIOW-UP:YesLf.3 ~)l'~eYr -.f.?/{):-'-0 (circle one)
Compliance Status:Out =not in compliance I ~:>;0 -not ob-encd ;>IA=not applicable COS =corrected on site R =repeat violationJ:-I =IIIcompliance
Mark the appropriate pOlOlS in the Ol'T box for each numbered item Mark './'a checkmark in aooropriate box for IX.)'1;0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)••iolations Re uire I",mediate Corrective Action !lot to exceetl3 days
Compliance Status Compliance Status
0 I '""C Time and Temperature for Food Safety R ()I ~"C R
U N ()A 0 t:I'0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
I.Proper cooling time and tcmpef3tllfC
t....../
12.Management,food employees and conditional employees;
•......--knowledge.responsibilities,and reporting
c....-/2.Proper Cold Holding temperature(-IloF -15°F)13.Proper use ofrestrietion and exclusion;No discharge from
v eyes.nose.and mouth
v ,3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
4.Proper cooking time and temperature ~14.Hands cleaned and properly washed!Gloves used properly
L-V 5.Proper reheating procedure for hot holding (165°F in "Il-lS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
'l...V 6.Time as a Public Health Control:procedures &records Hi!!hl~'Susceptible Populations
Approwd Source
~
16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source:Food in
vy good condition.safe.and unadulterated;parasite Chemicals
destruction
./8.Food Receil ed at proper temperature vr 17.Food additives;approved and properly stored;Washing Fruits•.....&Vegetables
Proteclioll from Contamination l./f 18.Toxic substances properlv identified.stored and used
./9.Food Separated &protected.prevented during food Water!Plumbing
V preparation.storage.display,and tasting
rI.10.Food contact surfaces and Returnables:Cleaned and v/19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backOow device,II.Proper disposition ofretumed.previously served or 20.Approved Sewage/Wastewater Disposal System.proper
L /reconditioned -disposal
Priority Foundation Items (2 Points)violations Re~lIire Correct;"e Actio"withi"/0 daj's
0 I ""C It 0 I ~"C R
I:~0 A 0 Demunstration of Knowledge!Personnd U ~0 A 0 Food Temperature Control!Identification
T S T S
,-,'"21.Person in charge present.demonstration of knowledge.27.Proper eooling method used:Equipment Adequate to
and perform duties!Certified Food :>Ianagcr (CF:\!)It../'Maintain Product Temperature
t-/22.Food Handler no unauthori7ed persons!personnel •.....•28.Proper Date Marking and disposition
Safe '''''ter,Recordkeeping and Food Package •••••1.<29.Thermometers provided.accurate,and calibrated:Chemical!
Labelhl!!Thermal test strips
L..V 0'Hot and Cold Water available;adequate pres,ure.safe Permit Requirement,Prerequisite for Operation_J.
24.Required records available (shellstoek tags:parasite
~N0yd EJt'$!ish!!jen5..P~m~(Current &Valid)./destruction):Packaged Food labeled
Confurmance "ith Approved Prol'cdures ,--';/(Itensils,Equipment,and Vending
IIG 25.Compliance lI'ith Varianee,Specialized Process.and 31 Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained fur specialized '.P supplied,usedproce<;sinu methods:manufacturer instructions v
Consumer Ad,isory
<./'
3~.Food and Non-food Contact surfaces cleanable.properly
designed.construeted,and used
.1 26.Posting of Consumer Adl isories:ra\\or under eooked 1//33.WarclI'ashing Facilities:installed,maintained,used/
foods (Disclosure Reminder'Buffet Plate);Allergen Lahel Service sink or curb cleaning facility provided
Core Items (I Point)Violatiolls Require Corrective Actio/l Not tn Exceed 90 Dal's or i\'ex/I"spectio/l.Wllicllel'er Comes First
0 I I"..•C R 0 I ~~C Rt:"0 A 0 Pre,ention of Food Contamination t:...•0 A ()Food IdentificationTsTS
3-1.No Evidence of Insect contamination.rodent/other ;;41.0riginal container labeling (Bulk Food)
../animals .../
,.,..35.Personal Cleanliness'eatinQ.drinkinf!or tobacco use Phvsical Facilities-36.Wipinu Cloths:properly useci and ,to red 42 .;-';on-Food Contact surfaces clean../
/37.En\irollmelltal contamination _,43.Adequate ventilation and lightinu;desil!natcd areas used
v 38.Apprm cd thal\in£!method /44.Garbaue and Refuse properly disposed;facilities maintained
Proper l'se of l:tensils -..£.-15.Physical facilities installed.maintained,and~
3'1.Ctensils.equipment.&linens:properly used.stored,-,/46.Toilet Facilities:properly constructed.supplied.and clean
_/dried.&handled!In lise utensils:properlv used
./'V -10.Single-serllcc &single-use article,:properly stored /[/47.Other Violations
and lIsc-d
Receiyed by:+fi~·J~'Print:r-;-/(L/b~I~~Title:Person In Charge/Owner
(signature)
Inspected by:'Jf
r.~""£.p pril1t:r~~1(;,J _-_tJp Business Email:
(signature).--
Form EH-06 (Revised 09-2015)I /I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establishment Name:I Physical Address:I Ci~St~;p~~Ie I LicensefPermit #I Page Gf _J_liI I /h-t ~t<-\____f)f,l'.i Ij J.f :1:rr-1COifP yf Jj\J
I 0 TEMPERATURE OBSERVATlONSV
Item/Location ~Temp Item/Location Temp Item/Location Temp
f/(J MA c.7Y,Ii '"t--(/\:.\'3 6 '~i_.
/)
i'
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN [NSPECT[ON OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENT[ON [S D[RECTED TO THE CONDlT[ONS OBSERVED ANDNumberNOTEDBELOW:
Q,r~;}.-.(j.Y ~PI!".~.t ,*,)p-/(}P V\t'V IJ.::}e£)f Oh ~'J--L c.Ylil~U2..9.f I I en /Cti /)
N~-I-~1 /-l:..I.'::Q -J'.f-vt'_,,/J
I A 1"'7t~-OY\J~t1/)/~IA.A P~J-P
~/
lJ.\.r 10 /i V\L~Jj1 ~.{).A,\~rJI/vg(1!.eA-!Ytr~~/I (,,£P~p,I go (b))
CA J,'":'.prJ U,lL"'A_U~~/)fAdJf (AM,~/eVM.PAt t 11\/c C-!f/-'lA_'
I A/d)~1 *r /pnA ~w e-~"."UVI rJ./lJtu /_AfJ/J .~
~I I I
Received bY:./---,J){{j_,.{A ~,Print:r-Ki,f ()t'l.f ~i--t'V'--Title:Person In Charge/Owner
(signature)•
Inspected by:V ~vt;__~Print:<?~~-,f~___//---.__(signature)---Samples:Y N #collected
Form EH-06 (Revised 09-2015)-I J