Loading...
HomeMy WebLinkAboutCHITO'S ON WHEELS 2019.11.10·C)~·k D_0vrfll t !_. Dallas County Health and Human Services -Envlronmpnai'Health DivisIOn Retail Food Establishment Inspection Report 2377 N.STE:VIMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ,fDn:\0 1 ,,/le in:I Time out:/I License/Permit #I Est.Type I Risk Category Page!__0f __j Purpo 'e of h spection:I I I-Compliance I VI 2-Routine I 1..3-Field Investie:ation I I 4-Visit I I 5-0ther TOTAL/SCORE ESr~l~I~~t~:n~/j (,)\~1 l I Contact/Owner Name:U<S1 'tA'le /.~_~~~er of Repeat Violations:__/i»."-...•IIJ/~II ~CD./.'mber of Violations COS:__ Phyr61l Address:-r 11}'1 ~t;,~~uts -pI ~'1 ~2!(~ae:~77l~l/(JJq ~Kow-uP:~~-{~Y1Yh.,:sY'~A .A -(@fctl!"o ( Compliance sr.:;C Out =not in compliance IN =in compliance NO =not obsen'cd NA =not applicable COS =corrected on site R =repeat violation ( Mark the appropriate points in e OUT box for each numbered item Mark',,"a checkmark in appropriate box for Il'i.NO.NA.COS Mark an asterisk'*'in appropriate box for R Priority Items (3 Points)violation,,'Re wire Immediate Corrective Action not to e.>.:ceed3 dal's Compliance Status Compliance Stlltus 0 I N I'i c Time and Temperature for Food Safety R 0 I N I'i C R U N 0 A 0 U N 0 A 0 Employee Health T /S (F =degrees Fahrenheit)T ~S .....V I.Proper cooling time and temperature /12.Management.food employees and conditional employees; ,//knowledge,responsibilities,and reporting //2.Proper Cold Holding temperature(4l of/45°F),,/"13.Proper use of restriction and exclusion;No discharge from~/eves.nose.and mouth~/"3.Proper Hot Holding temperature(135°F)./Preventine:Contamination by Hands ".••.4.Proper cooking time and temperature ..-r ,14.Hands cleaned and properly washed/Gloves used properly "V ,/5.Proper reheating procedure for hot holding (165°F in 2 Y1 15.No bare hand contact with ready to eat foods or approved ,/Hours)alternate method properly followed (APPROVED Y N ) wi 6.Time as a Public Health Control:procedures &records -Hil!hly Susceptible Populations Approved Source r 16.Pasteurized foods used;prohibited food not offered Pasteurized eggS used when required /7.Food and ice obtained from approved source;Food in V good condition.safe,and unadulterated:parasite Chemicals /"destruction /' ./8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination ./18.Toxic substances properly identified.stored and used ~ 9.Food Separated &protected,prevented during food Water/Plumbing V preparation,stora~e,display.a~tasting , I '/"'/10.Food contact surfac~~:tl~~t~~C1eaned and I 19.Water from approved source;Plumbing installed;proper Sal1ltlzed at te.>e back flow device /'11.Proper disposition ofreITfmed.previously served or V 20.Approved Sewage/Wastewater Disposal System,propervreconditioneddisposal Priority Foundation Items (2 Points violations Re~"ire Corrective Actioll within 10 days 0 I N ~C R 0 I N ..C R U N 0 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature ControU Identification T ./s T S V'21.Person in charge present,demonstration of knowledge,.Iv 27.Proper cooling method used;Equipment Adequate to and perform duties/Certified Food Manager (CFM)l'vlaintain 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/ ./Labelinl!/Thermal test strips /'/23.Hot and Cold Water available;adequate pressure.safe ~err¥t R,quirement,Prerequisit.e fOf Operation ./24 .Required records available (shellstock tags;parasite 30.f~Od ):\AI~n(p1JnAtl MIt ~destruction):Packaged Food labeled Conformance with Approved Procedures I \....../Utensils,f'q¥pment:and Vendingr25.Compliance with Variance,Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized / processing methods:manufacturer instructions supplied,used /ConsumH Advisory ,.V 32.Food and Non-food Contact surfaces cleanable,properly designed,constructed,and used i 26.Posting of Consumer Advisories;raw or under cooked V 33.Warel\"ashing Facilities;installed,maintained.used/ foods (Disclosure/RcminderfBuffet Plate)!Allergen Label /Service sink or curb cleaning facility provided Core Items (1 Point)Violario/ls Require Corrective Action Nor roExceed 90 Day.so_rNext Illspecrioll.Jf7,ichet'er Comes First 0 I N :'I C R 0 I N I'i C R U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification T s T S I 34.No Evidence of Insect contamination,rodent/other /"41.0riginal container labeling (Bulk Food) \animals / ~35.Personal Cleanliness/eatin!!.drinking or tobacco use Phvslcal Facilities I V 36.Wiping Cloths:properly used and stored /"42.Non-Food Contact surfaces clean /37.Environmental contamination /"43.Adequate ventilation and lighting:desi!!nated areas used /38.Approved thawilll!method ./44 .Garbage and Refuse properlv disposed;facilities maintained Proper Use of Utensils ../45.Physical facilities installed,maintained.and clean 1/39.Utensils.equipment.&linens:properly used,stored./46.Toilet Facilities;properly constructed,supplied.and clean dried,&handled/In usc utensils;properly used I 40.Single-service &single-use articles;properly stored 47.Other Violations and usell\A Received by: ~ Print:GA~~I(,L C\j r2at.:Jj Title:Person In Charge/Owner (signature)F\_,I ....• Inspected ~~-f('~(~l/1tn~,7 Y Print:Business Email: {slgnature"-\C Form EH-06 R vi -~I I -(e sed 09 2015)