HomeMy WebLinkAboutIL BRACCO 2019.11.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:vnIOC'iS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868,I ..--J
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Risk Category Page L of_'__LI,.-
Purpo e of Inl pection:I I I-Compliance I vI 2-Routine ~I 3-Field Investi!!ation I I 4-Visit I I 5-0ther TOT ALISCORE
Estab~r~~r(n 1 Contact/Owner Name:-I *:-iumber of Repeat Violations:__Vro~./Number of Violations COS:--')
Ph~tv
Ye"ss:/L\1n(l (p 1\!ttl¥'I ~t1frtNlh<I ~hi PI~Sti,i\'~l Q I-111vfl)~O\;~~:C;e ~~~)
Compliance Status:Out =not in compliance IN =\1 compliance ,~O =not observed NA =not applil.ble COS =corrected on site R =repeat vio~--_/
Mark the appropriate points in the OUT box for each numhered item Mark·./a checkmark in appropriate box for IN,NO.NA.COS Mark an asterisk'*'in aoprooriate box for R
Priority Items (3 Points)vio'ation,~Re uire Immediate Correeth'e Action /lot to exceed 3 davs
Compliance Status Compliance Slatus
0 I N iii C Time and Temperature for Food Safety R 0 I N iii C R
U N 0 A 0 U N ;;,A 0 Employee Health
T S ~(F =degrees Fahrenheit)T S
I~~[.A':Proper cooling time and temperature t 12.Management.food employees and conditional employees;
./V /knowledge.responsibilities,and renorting
V'"2.Proper Cold Holding temperature(41°F/45°F),/13.Proper use of restriction and exclusion;No discharge from
~eves.nose.and mouth
o/y 3.Proper Hot Holding temperature(135°F)/Preventin"Contamination bv Hands
./"4.Proper cooking time and temperature V /14.Hands cleaned and properlv washed/Gloves used properly
y/5.Proper reheating procedure for hot holding (165°F in 2 VV 15,No bare hand contact with ready to eat foods or approved
Hours)21tematc method properlv followed (APPROVED Y N )
,.".6.Time as a Public Health Control;procedures &records -"Hi!!hly Susceotible Pooulations
Approved Source .{16.Pasteurized foods used;prohibited food not offered
Pasteurized el!gs used when reauired,7.Food and ice obtained from approved source:Food in.//good condition.safe.and unadulterated;parasite V Chemicals
destruction -'"
/S.Food Reccived at proper temperature Ai 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination -1 IS.Toxic substances properly identified.stored and used
.IV 9.Food Separated &protected.prev~t:d duril~ood Water/Plumbing
!Areparation.storage.displlly'i!.tn tts .I'{I /.,A ~/
~V 10.Food conta'§-'t1acQ~~bICS:Cleaned and /V 19.Water from approved source;Plumbing installed;proper
Sanitized at mit 111'IIr,/'j backflow device
V II.Proper disposition ~med.previously served or v-V 20.Approved Sewage/Wastewater Disposal System,proper
,,/reconditioned disposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Action within 10 din'S
0 I N :s c R 0 I N iii C R
U N J A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification
T S T S
V xerson in charge present,demonstration of knowledge._..,../27.Proper cooling method used;Equipment Adequate to
pertorm duties/Certified Food Mana!!er (CFM)Maintain Product Temperature
2-V 22.Food Handler/no unauthorized persons/personnel --28.Proner Date Markin!!and disposition
Safe Water,Recordkeeping and Food Package ./
/'29.Thermometers provided.accurate.and calibrated;Chemical/
,/Labelin!!Thermal test strips
/23 .Hot and Cold Water available;adequate pressure,safe Permit Requirement.Prerequisite ror Operation...
VV 24.Required records available (shell stock tags:parasite
~30.Food Establishment Permit (Current &Valid)
destruction):Packal!ed Food labeled
Conrormance with Approved Procedures Utensils,Equipment,and Vendingy25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and propcrlyHACCPplan:Variance obtained for specialized /IJ supplied.usedprocessinf!methods:manufacturer instructions
Consumer Advisory 1/32.Food and Non-food Contact surfaces cleanable,properly
./'.".,designed.constructed,and used
~
26.Posting of Consumer Advisorics;raw or under cooked 1/33.Warewashing Facilities;installed.maintained.used/
foods (DisclosurelReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facilitv nrovided
Core Items (]Point)Vio/ation"Require Corrective Action Not to Exceed 90 Dall.'or NexllnslIection •Whichn'er Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T s T S
)~34.No Evidence of Insect contamination,rodent/other 1/41.0riginal container labeling (Bulk Food)
animals •..
oJ ./35.Personal Cleanliness/eating,drinking or tobacco use Phvslcal Facilities
v V 36.Wiping Cloths:properly used and stored "42,Non-Food Contact surfaces clean
"/'37.Environmental contamination J 43.Adeouate ventilation and lightillQ:designated areas used
"3S.Approved thawing method v V 44.Garbage and Refusc orooerlv disoosed:facilities maintained
~Proper Usc or Utensils :.-'45.Phvsical facilities installed.maintained.and clcan
"V 39.Utensils.equipment.&linens:properly used.stored,V 46.Toilet Facilities:properly constructed,supplied,and clean
dried,&handled/In usc utensils:properly used \1./
V 40.Single-service &single-use articles:properly stored 47.Other Violations
and use~
Received by:/!K /~(l Print:\\Gi..-\'\-C;O\--+'I~Title:Person In Charge/Owner
(signature)_{-:z/---:::""'_\(00
Inspected by'J/\M 11'Y7\f--71 \It-t(h'-tt ,)Print:Business Email:
(signature)\{v\,'"-t \-@ ~\10 v",c..ct.I:)
Form EH-06 (R~olsT -I r._(;~",....•..or",,,,-.",+_J>
Dallas County HeaIth and Human Services -Environmental HeaIth Division
Retail Food Establishment Inspection Report
2377 N.STE~'I:VIONS FRWY.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
Sam les:Y N #collected
Title:Person In Charge/Owner