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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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