HomeMy WebLinkAbout7-11 2019.11.07Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report~.,-28fll -lLI (J"p+-I
2377 N.STE:YnIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-81
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°rT I~I /.Hr~Y I Time out:I License/Permit #I Est.Type Risk Calegtlry IPage -t of +-
./
Purpo e of I spection:I I l-Comnliance r 1 2-Routine I I 3-Field Investi!!ation I I 4-Visit I ....v 5-0ther TOTAL/SCORE
Establ'shment N~--I l 1Contact/Owner Nan:e:
I
*Number of Repeat Violations:__
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./:'iumher of Violations COS:--v()~PhYSicll.~~q ~IIY If,l ,J-.+-I fy~tf~lkD I Zip Code:I Phone:I Follow-up:Yes'
No (circle one)I
V .~.~~lComplianceStatus:Out =not in compliance IN =in compliance :'I =not observed NA =not applicable COS =corrected on site R =repeat 'olation
Mark the appropriate ooints in the OUT box for each numbered item Mark ,./check mark in aDorooriate box for IN.NO.NA.COS Mark an asterisk'*.I .annropriate for R
Prioritv Items (3 Points)violation.\·Re uire Immediate Correcti"e Action 1I0tto exceed 3 davs
Compliance Statu.ComDliance Statu.
0 I N N C Time and Temperature for Food Safety R 0 I N l'C R
U N 0 A 0 U N 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;
knowledge,responsibilities.and reporting,2.Proper Cold Holding temperature(41°F/45°F)13.Proper use of restriction and exclusion;No discharge from
II'eves.nose.and mouth
3.Proper Hot Holding temperature(135°F)Preventinl!Contamination bv Hands
4.Prooer cookinl!time and temperature 14.Hands cleaned and orooerlv washed/Gloves used properly
5.Proper reheating procedure for hot holding (165°F in 2 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
6.Time as a Public Health Control:procedures &records Hil!hlv Susceotible PODulations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained trom approved source:Food in
good condition.safe,and unadulterated;parasitc Chemicals
destruction
8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxic substances prooerlv identified,stored and used
9.Food Separated &protected,prevented during food Water!Plumbing
preparation.storage.display,and tasting
10.Food contact surfaces and Returnables;Cleaned and 19,Watcr trom approved source;Plumbing installed;proper
Sanitized at pom/temperature backflow device
II.Proper disposition of returned,previously served or 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Prioritv Foundation Items (2 Points violations Rec "ire Corrective Action withi"10 davs
0 I N ~C R 0 I N N ~..R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 )..Food Temperature Controll Identification
T S T s
21.Person in charge present.demonstration of knowledge.V /'27.Proper cooling method used;t11~dT5~Jandperforrnduties/Certified Food Manager (CFM)Maintain Product Temperature i
22.Food Handler/no unauthorized persons!nersonnel ~S.Proper Date Marking and disnosition CP(Ma·,-Jrl \)
Safe Water,Recordkeeping and Food Package 29.Thermometers provided.accurate.and calibrated;ru..rnic.oliIA ~
Labelinl!Thermal test strips ~-F _,.
Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operati;n
.
23.
24.Required records available (shellstock tags;parasite 30.Food Establishment Permit (Current &Valid)destntction);Packaged Food labeled
Conformance with Apprond Procedures Utensils,Equipment.and Vending
25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities:installed.maintained,used/
foods (DisclosurelReminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vio[atioll.5 ReQl/ire Corrective Action Not to Exceed 90 Da~'Sor Ne.'ClllIsDection.Whichel·er Comes First
0 I N ~C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T S T s
34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food)
animals
35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
36.Wioing Cloths:prooerlv used and storcd 42.Non-Food Contact surfaces clean
37.Environmental contamination 43.Adequate ventilation and lighting:dcsignated areas used
38,Approved thawin~method 44.Garbagc and Refuse prooerlv disposed:facilities maintained
ProDer Use of Utensils 45.Phvsical facilities installed.maintained.and clean
39.Utensils.equipment.&linens:properly used,stored,46.Toilet Facilities:properly constructed.supplied,and clean
dried,&handled!In use utensils:orooerly used
40.Single-service &single-use articles:propcrly stored 47.Other Violations
and used
Received by:,~-z..----Print:tr ~,...---J r;-,Tit'f7i~An In Charge/Owner
(signature)/\.•••"'JA.U Q_.."
Inspected ~'''\V\A II~(\.IA·+iMA II~'t:Business Email:
(signature)
Form EH-06 !'ReiiiSed 09-2015)-~~