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)