HomeMy WebLinkAboutEASY SLIDER 2019.11.10Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.STD-LVIOl\S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
I A
Date:7 (1\2\ne in I Time out:1 LiCe!cJffll ::_,C(ffi-(t7tfl-I Est.Type 1 RiskCategory Page~of-b-\I I()
Purn<se of )dsDection:I I I-Compliance I I 2-Routine I I 3-Field Investh!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
Establishl11en1-~e,"\I S\lAo A./I COflt~\~r t~r~\~\~\t~(..I
*Number of Repeat Violations:__(z)),/:'oiumherofViolations COS:--
Physical N~CV\;,6l \)1\LL 11it,l't\OO\~C ~?6S Phone:Follow-up:Ves
No (circle one)
'-'NO =notobserved R =repeat violati~Compliance Status:Out =not in compliance IN =incompliance NA =notapplicable COS =correctedon site
Mark the appropriatepoints in theOUT box foreach numbereditem Mark ,,/.a checkmarkinappropriate boxfor IN.NO.NA.COS Mark an asterisk'*.in aoorooriate boxfor R
Priority Items (3 Points)violations Re uire I",,,,ediate Corrective Action not to exceed 3 dav.~
Compliance Status Cnmlliiance Status .
0 I N 1\C Time and Temperature for Food Safety R 0 I N 1\C R
U N 0 A 0 U 1\0 A 0 Employee Health
T S (F =degrees Fahrenheit)T /'S
/1.Proper cooling time and temperature r 12.Management,food employees and conditional employees;
V :...-knowledge.responsibilities,and renortin!!
/"2.Proper {tHOl'!(g t~~p"atLr4IiGl~F)_~-::::r 13.Proper use of restriction and exclusion;No discharge fromV/""•_p .')')-'.C;.f ~'"":l f'0 eyes.nose.and mouth
.//'3.Proper Hot Holdin!!temoerature(I~5°F)C ./Preventing Contamination bv Hands
./4.Proper cooking time and temoerature '1 14.Hands cleaned and orooerly washed!Gloves used properly
./5.Proper reheating procedure for hot holding (165°F in 2 l'15.No bare hand contact with ready to eat foods or approved
/'Hours)alternate method orooerly followed (APPROVED y N )
/6.Time as a Public Health Control:orocedures &records Hi!!hly Suscentible Ponulations
Approved Source y 16.Pasteurized foods used;prohibited food not offered.Pasteurized egg.sused when reauired
/7.Food and ice obtained Irom approved source;Food in
t'good condition.safe.and unadulterated;parasite Chemicals
destruction ./
/"8.Food Received at proper temperature '1 17.Food additives;approved and properly stored:Washing Fruits
./&Vegetables
./Protection from Contamination /'18.Toxic substances properlv identified,stored and used
..,.9.Food Separated &protected,prevented during food Water/Plumbing
./preparation.storaee.disolay,and tastin!!
./10.Food contact surfaces and Returnables;Cleaned and /19.Water Irom approved source;Plumbing installed;proper
./-Sanitized at ppm/temperature backflow device
/'II.Proper disposition of retumed.previously served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Correctivt!Action within 10 davs
0 1 N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledg~Personnel u N 0 A 0 Food Temperature Controll Identification
T /'s T S
./21.Person in charge present,de)~i~~rle~/27.Proper cooling method used;Equipment Adequate to
and perform duties/Certified Food .A I Maintain Product Temperature
'7 22.Food Handler/no unauthorizecJfoers ns/oersonb"l --./28.Prooer Date Markinll and disoosition
Safe Water.Recordkeeping and Food P~'c~A (1 .It J /{29.Thermometers provided.accurate.and calibrated;Chemicall
Labelinp ~Thermal test strips
c../'23.Hot and Cold Water available;adequate pressure,s{~tt\:h/c.'j /"Permit Re.lUlirerrlent,PrereRuisite for Operation
v/24.Required records available (shellstock tags;p()site irt:.,--Ivr 30.Food EstatUFent per~b~G1&)destruction);Packaged Food labeled \A -
Conformance with Approved Procl'dures Utensils,I quipmenl,and Vending
~
25.Compliance with Variance,Specialized Process.and ,V 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 (Disclosure/Reminder/Buffet Plate)1Allergen Lahel "....Service sink or curb cleaning facility orovided
Core Items (I Point)Violatiolls Reauire Corrective Action Not to Excud 90 Dal's or Next InsDection •Whkhel'er Comes First
0 I N :-1 C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination Ii N 0 A 0 Food Identification
T S T -s
t/34.No Evidence of Insect contamination.rodenUother /41.0riginal container labeling (Bulk Food)
"animals
v/"35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities
_.....36.Wiping Cloths:oroperly used and stored ./4~.Non-Food Contact surfaces clean
-37.Environmental contamination /43.Adequate ventilation and lillhting:desiQnatedareas used
,/38.Approved thawing method ./44.Garba!!e and Refuse orooerlv disoosed;facilities maintained
Proner 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:nronerlv used
/40.Single-service &single-use articles:properly stored 47.Other Violations
and use.d ~
Received by:C/__/'"/#~,-Print:k_v;'.(V /VfU\~'7l Title:Person In Chargel Owner
(signature'//ru~-
Inspected by:d r~hvrHi--h ,r(~Print:V Business Email:
(signature)
Form EH-06 (Revise~~15
_.
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