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HomeMy WebLinkAboutCHOP SHOP 2019.11.08Dallas County Health and Human Services ...Environmental Health Division Retail Food Establishment Inspection Report 2377 '\C.STDHIOl\S FRWY.,R;\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 I /} Drel 11C I\T~r in: I Time out:I License/Permit #'7 I Est.Type I Risk Category Pagel.of L IJ (-"Ii 1)'-()'1 OL [I Z "12 Purpo:1e of nspection:I I I-Compliance I I 2-Routine I 1 3-Field Investieation I I 4-Visit I 1 5-0ther TOTAUSCORE Establish7eCI Name5;'I Contact/Owner Name: I *:-lumber of Repeat Violations:__VA~~;'\t ()F .hnO ,/Number of Violations COS:-- Physical AdlT~o [~d 1111 A-S'-tl mtrCe{l YO/\)If.t<J X 11 ~<2rl<{fhone 1 Follow-up:Yes ~tt1\'0 (circle one)I Compliance Status:Out =not in compliance IN =il~ompliance NQ =not obsen'ed NA =not applicable COS =corrected on site R =repeat violl!timr--"'" Mark the appropriate points in the OUT box for each numbered item Mark ,,/'a checkmark in aoorooriate box for IN,NO.NA,COS Mark an asterisk'*.in aopropriate box for R Priority Items (3 Points)violations Re uire Immediate Correcti"e Action not to exceed 3 dal's Compliance Status Comllliance Slatus 0 I N iii c Time and Temperature for Food Safety R 0 I N N C R U N 0 vA 0 U N 0 A 0 Employee Health T ./S (F =degrees Fahrenheit)T l..-S ,;'I.Proper cooling time and temperature / V 12.Management,food employees and conditional employees: /v knowledge,resoonsibilities.and reoorting ,./v 2.Proper Cold Holding temperature(41°F/45°F)V 13.Proper use of restriction and exclusion:No discharge fromV,...,.. ./eves,nose.and mouth "'v V 3.Proper Hot Holding temoerature(135°F)/Preventing Contamination bv Hands ....-v _..4.Proper cooking time and temperature ....{'/1 14.Hands cleaned and nronerly washed/Gloves used properly V 5.Proper reheating procedure for hot holding (165°F in 2 f 15.No bare hand contact with ready to eat foods or approved V'./Hours)/alternate method orooerlv followed (APPROVED y N ) V 6.Time as a Public Health Control:procedures &records /'Hh,hlv Suscentible Ponulations-Approved Source ~16.Pasteurized foods used;prohibited food not offered ,./"Pasteurized eggs used when requiredV....7.Food and ice obtained from approved source:Food in V good condition.safe.and unadulterated:parasite Chemicals destruction / V 8.Food Received at proper temperature L I[17.Food additives;approved and properly stored;Washing Fruits \/'&Vegetables Protection from Contamination /T 18.Toxic substances orooerlv identitied.stored and used ./v 9.Food Separated &protected,prevented during food Water/Plumbing./'•..•...V oreparation,storage,display,and tasting ./ ",V IO.Food contact surfa~eturtt,les :Cleaned(,d /,19.Water from approved source:Plumbing installed:proper S'lllitized at "2.C tl m/.wtnper,r~fh_.V;l back flow device V II.Proper disposition °tr,ne/5?»~~sltrr V11<Jr rJP<l1 /20.Approved SewagelWastewater Disposal System,proper_,..reconditioned )00 disoosal Priority F'U1'dation Items (2 Points'violations Re~"ire Corrective Action withi"10 dal's 0 I N S C R 0 I N iii C R U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification T S T S /'21.Person in charge present,demonstration of knowledge,1 27.Proper cooling method used;Equipment Adequate to '-''......•.../and perform duties/Certified Food Manager (CFM)Maintain Product Temoerature./-22.Food Handler/no unauthorized persons/ocrsonnel /..•.28.Proper Date Marking and disnosition Safe Water,Recordkeeping and Food Package ~/'29.Thermometers provided,accurate.and calibrated;Chemical! V Labeling Thermal test strios ,/ / 23.Hot and Cold Water available;adequate pressure,safe Permit Requ}rement,Prerequisite for Operation ......v 24.Required records available (shellstock tags:parasite K 30.Food Es/a~lishj.ef2efr6Jl fglf911 &Valid)destruction);Packaued Food labeled Conformance with Apprm'ed Procedures Ut~sils,Eqbi~ent,and Vending f <--25.Compliance with Variance,Specialized Process,and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized / processing methods:manufacturer instructions / supplied,used Consumer Advisory .•.32.Food and Non-food Contact surfaces cleanable.properly V'/designed,constructed.and used v(26.Posting of Consumer Advisories;raw or under cooked _v 33.Warewashing Facilities:installed,maintained,used! foods (DisclosurefReminderfBuffet Plate)/Allergen Label Service sink or curb cleaning facility orovided Core Items (l Point)Violativlls Require Corrective Action Not to Exceed 90 Da~'s or Ne.T1lnsoectivn.Wlrichel'er Com<'SFirst 0 I N :'<C R 0 I N l'C R U N 0 A 0 Pre"ention of Food Contamination U N 0L)-0 Food Identification T S T S vV V 34.No Evidence of Insect contamination.rodent/other ,""41.0riginal container labeling (Bulk Food) ..-animals ~t.'/'35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities /'/V 36.Wiping Cloths:properly used and stored /'(ll){)f/\1 /'42.Non-Food Contact surfaces clean ,Y'~37.Environmental contamination I ,L-.-43.Adeauate ventilation and lighting:designated areas used /38.Approved thawing method -/44.Garbage and Refuse nrooerly disDosed:facilities maintained-./Proner Use of Utensils /-45.Phvsical facilities installed.maintained.and clean V 39.Utensils.equipment,&linens:properly used.stored,!/v 46.Toilet Facilities:properly constructed.supplied,and clean dried,&handledl In use uten,ils:orooerly used \~'~ervice &Si~e.use a)c1es:properly stored 47.Other Violations sed Received by: ~A ~ Print:\~2-\ANlJY-\~Title:Person In Charge/Owner (signature)"/ Inspected by:~'~.',)(~t1~,~P~lt:0 Business Email: (signature)\f'k\\\<;~ Form EH-06 (Rev~20'l5)~,.I '--I -J 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 Temp OBSERV ATIONS AND CORRECTIVE ACTIONS Item A INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND_, Number NOTED BELOW: Sam les:Y N #collected Title:Person In Charge/Owner