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Home My WebLink AboutBALDO'S 2019.11.07Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:'>1.STE:\[VIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I ........., DaTI 11'7 d,Tr e in: I Time out:l~nse!p~(Jl '1 -/)00 \535::'I Est.Type I Risk Category Pagel-of .L-- Purposl of Inspection:I I I-Compliance I .....-r 2-Routine I 3-Field Investi2ation I I 4-Visit I I 5-0ther TOTAL!SCORE Establishm~e,\~I'()t~I Contact/Owner Name: I *Number of Repeat Violations:__(0.r Number of Violations COS:-- PhYSiCalrbtfB:\j",I ~J J \{l4H S:t1f~V:1m Uff'fr~r;tJ ~05 Follow-up:Ves WNo(circle olle).~,tIt ---R =repeat viola~Compliance Status:Out =not in compliance IN =ill compliance 1 =not bserved NA =not applicable COS =corrected on site Mark the aoorooriate points in the OUT box for each numbered item Mark '.r'a checKmark in aoorooriate box for IN.NO.NA,COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re uire Immediate Correctit'e Action not to exceed 3 days Compliance Status Compliance St.tus 0 J N 1'0 C Time and Temperature for Food Safety R 0 I N %c R U N 0 A 0 U N 3-0 Employee HealthT./s (F =degrees Fahrenheit)T S v'I.Proper cooling time and temperature r/12.Management,food employees and conditional employees: "knowledge,resoonsibilities.and reporting '/2.Proper Cold Holding temperature(4 IOF!45°F)/13.Proper use of restriction and exclusion;No discharge from1//eyes,nose.and mouth.,//3.Proper Hot Holding temperature(135°F)//Preventing Contamination bv Hands ,,//4.Proper cooking time and temperature .,/1/14.Hands cleaned and properly washed!Gloves used properly }'V 5.Proper reheating procedure for hot holding (165°F in 2 1 15.No bare hand contact with ready to eat foods or approved Hours)alternate method properlv followed (APPROVED y N ) /6.Time as a Public Health Control:procedures &records /Highly Susceptible Populations /Approved Source 1 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 'I'7.Food and ice obtained from approved source:Food inII.r V/good condition,safe,and unadulterated:parasite /r Chemicals destruction \I "B.Food Received at proper temperature Vi"17.Food additives:approved and properly stored;Washing Fruits /&Vegetables /Protection from Contamination ."lB.Toxic substances properly identified.stored and used .;9.Food Separated &protected,prevented during food /Water!Plumbing preparation,storage,display,and tasting../~~od contac<lffacz~etu~;Cleaned anq //19.Water from approved source;Plumbing installed:proper ""Samtized at ..\m!te~er r hA t'"\Ir.r'I I backfiow device /II.Proper disposition ~ed.previously served or /20.Approved Sewage!Wastewater Disposal System.proper '"reconditioned disposal Priority Foundation Items (2 Points violations Re,"ire Corrective Action withill 10 days 0 I N Ii C R 0 I N Ii C R U N 0 A 0 Demonstration of Knowledge!Personnel u N ito A 0 Food Temperature Control/Identification T ./S T S IV'I",-21.Person in charge present,demonstration of knowledge.f 27.Proper cooling method used:Equipment Adequate to./and perform duties!Certified Food Manager (CFM)Maintain Product Temperature..,22.Food Handler!no unauthorized persons/personnel /28.Proper Date Marking and disposition /Safe Water.Recordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated;Chemical! Labeling Thermal test strips V 23.Hot and Cold Water available:adequate pressure.safe ./Permit Requi ement,Prerequisite for Operation /"24.Required records available (shellstock tags:parasite ~30.Food Esta~~1~+-r'1"~1t wyalid)V destruction):Packaged Food labeled Conformance with Approved Procedures Utensi s,Equipment,and Vendingr25.Compliance with Variance,Specialized Process.and I~~31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized /;suppl ied,usedprocessingmethods:manufacturer instructions Consumer Ad"isory /1 32.Food and Non-food Contact surfaces cleanable,properly designed.constructed,and used 0 26.Posting of Consumer Advisories:raw or under cooked ./33.Warcwashing Facilities;installed.maintained.used! foods (Disciosure/Reminder!Buffet Plate)!Allef!!en Lahel Service sink or curb cleaning facilitv provided Core Items (1 Point)Violatiolls Reqllire Corrective Action Not to Exceed 1)0Doys or Next l1Ispectioll ,W/,ic/,el'er Comes First 0 I N :'i C R 0 J N V:'i C R U N ~/A 0 Pre,'ention of Food Contamination U NV A 0 Food Identification T S T S ./34.No Evidence of Insect contamination.rodent/other J 41.0riginal container labeling (Bulk Food) ./V animals l //35.Personal Cleanliness!eating.drink in!!or tobacco use /Phvsieal Facilities.//36.Wiping Cloths:properlv used and stored /v 42.Non-Food Contact surfaces clean ,/1/37.Environm~ntal contamination "'/43.Adequate ventilation and lighting:designated areas used V 38.Approved thawing method v/-14.Garbage and Refuse properly disposed;facilities maintained /Proper Use of Utensils .//45.Physical facilities installed.maintained.and clean /'1'39.Utensils.equipment.&linens:properly used,stored.II 46.Toilet Facilities;properly constructed,supplied.and clean dried.&handled/In use utensils:properly used 1 40.Single-service &single-use articles:properly stored 47.Other Violations and used Received by:/]h u -L Print:.Uvill tfYl'Hftt,()~t~Title:Person In Charge!Owner (signature)'A'A 1 ~~-.••.•...J ....,.... Inspe~~,Ij\d.,\'\ya (~~I(j Print:Business Email: (signatu e For -061Revised 09-2015), Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N STE.\IMONS FRWY.,RM 607,DALLAS TX 75207 214-819-2115 FAX'214-819-28~ ,-...,.~"~ Item/Location I - Temp1tern/Location Temp Item/LocationTemp /)I I,..-_ C J J OBSERVATIONS AND CORRECTIVE ACTIONS Item Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND NOTED BELOW: _t ,I L ~'('.l..L-)-/ . . Received by:/I _)1 J I.·.A Print:J _'II/ (signature)(\(/\'Ah~~A~r •~.Will Title:Person In Charge/Owner Inspectesi1'f~\II\./\\tY.:'\'1--\,.I 1\1/1 11(I@rint: (signaturtl AI \.\,V'1 \l.N \.l vn ~II I I~Samples:Y N #collected IFormEH~ed 09-2015)