HomeMy WebLinkAboutCAFE BRAZIL 2021.05.12Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.STD'IMONS FRWY.,R'V1607,DALLAS,TX 75207 214-1119-2115 FAX:214-819-2868
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~)12 7 ~-r7e il:I Timc out "I LiccnSCIPCJ?tOJ _(to'2 l-p-rs ~Est.Type l RlskCategory
Purp~e of InsPl:clion:I I I-Compliance I "'.2-Routine I I 3-Field Investi28tion I I 4-Vlsit I I S-Otber TOT.,dJS!CO.E
Establishmcntl"ar\l,\i_:;;~\i=<./~.I I ContactJOv.nerName:I *:"IumberofRepeatViolations:__('/-~NT-\.._...\Arv--r--I v':"JumberofViolatiol1sCOS:__V V
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Pagel_of~
--Compliance SlJItus:Out n 1m compli~l~c'ni>I~~"!'~M,J.observed A -nol applicable COS -correcled on sile R -repeat vioIa~
Madt the aoomorilte potnl5 in the OUT box for each numbered 1I~'".r '""Mane'v"•~rk in 8tmrOnnate box for IN.NO.NA.COS Mtuk an asterisk·*.in lIDIlIOIlIialc box for R
Priority Items (3 Points)violations R~ui"/",metlillte CIJ"«tive Actio"IWtto exceed 3d4.'S
Comnllance Stahr~
Employee Bealtb
RoIN'I C
V N 0 A 0
T i.o'S
Time and Temp~rature for Food afe~
(F =degrees FahrenheIt)
I.Proper cooling time and temperature
2.Proper Cold Holding tempcrature(41°FI 45°F)
//3.Proper Hot Holding tempcrature(135°F)
,/4.Proper cookin>!time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)v 6.Time as a Public Health Control:procedures &records
Approved Source
...:".-
/
7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite
destruction
8.Food Received at proper temperature
Protection from Contamination
9.Fuod Separated &protected,prevented during food
preparation.storage.display.and tasting~'J /'V
/
//
0 J 1'1 1'1
U N 0 A
T ./
tI /
./
/
./
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10.Food conta~tijces)m<l Returl1'lblcp:CI;a~e~~nd/\l
Sanitized at '""'){)Iomdempera~J {~r"Y I ,I;p(
I I.Proper disposition ~ed.pr~viously served or
reconditioned
ComDllan<:e Status
20.Approved Sewage/Wastewater Disposal System,proper
disposal
II o INN C
UNO A 0
T 1/s
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12.Management,food employees and conditional employees;
knowledge.resnonsibilities,and reoorting
/
13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouth
(/
/
PreveotUa2 Contamination bvHuds
R
14.Hands cleaned and Dronerlv washed!Gloves used properly
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
HI"blv SU5centlbie Ponalatlea
16.Pasteurized foods used;prohibited food not offered
Pasteurized e~Qs used when reauired
CIlemlCJIu
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances DrODerlv identitied.stored and used
Waterl Plambin&
19.Water from approved source:Plumbing installed;proper
back flow device
Priority Foundation Items (2 Pol.ilI
Fond Temperatur~Control!Idmll.f1c:atloa
RcosDemonstrationofKnowledgelPenonnel
21.Person in charge present.demonstratIon of knowledge.
and perform duties/Certified Food Manager (CFM)
22.Food Handier!no unauthorized personsl personnel
Safe Water,Recordkeeping and Food Packap,e
Labelln!!
23.Hot and Cold Water available;adequate prcs,ure.safe
24.Required records availahle (shellslock tags:parasite
destruction);Packaged Food labeled
Conform.nee with Approved Procedures
25.Comphance with Variance,SpeCIalized Proce,s.and
HACCP plan;Variance obtained lor specialized
processin!!methods:manufacturer instructions
Consumer Advisory
o INN C
UNO A 0
T S
..,
././
27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature
2R.Proner Date Markin!!and disnosition
29.Thennomcters provided.accurate,and calibrated;Chemical!
Thermal test strins
1'-1
II
Permit Reiuirement,Prerequbite for Opendoa
UtJnsm,Equil ment,ud Vending
31.Adequate handwashing facilities:Accessible and properly
supplied,used
32.Food and Non-food Contact surfaces cleanable,properly
designed,constructed.and used
26.I'ostlllg of Consumer Advisories:raw or under cooked /33.Warcwashmg Facilities;installed,maintained,used!
food,(Disclosure/Reminder/Buffet Plato)1 ",Ikrgen Labd Se•..•.ice sink or curb cieanmg facilitv Drovided
Prevention of Fnod Contamination
R
Core Items (l Point)frlOlaJions J1ttllll/re COT"ctive Action NfJf IJ1ExCt!eli fa DIlC'l OTNexzlnsDmilllf,Wik"~>tr C_Flnt
0 I 1'1 N C
U 'I 0 A 0
T -S
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34.:-':0 Evidence of Insect contarmnation.rodenL other
~-+__,~~__+-_+_a_I_'i_ln._a.~ls .~~
35.Personal CleanlmesS/catin!!.drinkmg or tobacco use
36.Wiping Cloths:properly used .1I1dstored
37.Em lion mental contaminallon
38.'\PPI 0'cd thawing method
Proner Use of Utensils
39.L'tenSlb.equIpment.&IlI1en,;properly u'ed.,torCd.-t '
dried.&handled!In usc utelbils;properl)lIsed __
40 Singic-'ervice &smgle-use artIcles:properly storcd
and used
0 1 N N C
U N 0 A 0 Food Identification
T S/;41.0riginal container labding (Bulk Food)
./
Print:'jt,"\,hr:t riA
Print:
Pb"siClll FacUlties
\I 4'.PI",;c31 tJCdlllC'1I15talied.mamtamed.and clean
'"-"-+-/-h--+-.•---+1-4-r,-,.-rOilet F3cllttle"plO[lCrly cOllstructed.supplied.and clean
42."on-Food Contact surfaces clean
43.Ade(Juatc vcntdatlon and Ituhting;designated areas used
-14 Garbaec and Refuse DroDerly disoo,ed:facilities maintained
,p Other Vlolatl"n<
Received by:.t..,A ,".A
(signature)/A~VV Y-J'..J~Title:Person In Charge/Owner
(Inspectejl'by/J'-..../\rl("\\C-;:;'f_L I II.\...l \A
(5H!natur~1r (Y 'I..\~t 'I (-I )V l'_'))-1 \
Form EH-O~d 09·2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM:VIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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License/Permit #I Pa&cfLJ
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~TEMPERA TURE oBSERV ATIONS 1/...,
Item/Location Temp Item/Location V,Temp Item/~cation Temp
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'''''(OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received bY~l{;Print:~{t\dN'A ~umc..l.Title:Person In Charge/Owner
(sicnature)~W ~.A.-
Inspected ~1\"A ll~tN n~~~:
(signature)Samples:Y N #collected
Form EH-06 r~09·2015 -