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HomeMy WebLinkAboutFRESH FOOD DELI 2021.05.12Dallas 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:2l4-819-2868 ;I A D~e.:i)/(h7ml in:I Tim.:out:/1 LiccwtC:I/r #j-(JOOS loCI T3 1 Est.Type 1 RiskCalegory Page _l o~-4--;') Pumose of IltSDection:I I I-Comnliance I './j 2-Roudne I 3-Field Investij!otion I I 4-Vlslt I 1 S-Other Trn:;i.vSl'JORE Establishmh{~;n r1:\.y'l J)<11 I Conlact/Owner Name:I *:'<umtJerof Rep.ot Viol:otions:__1/0\ , ./:'<umber ofViolations COS:-- PhYi1~NS~ •1:;-;.rtl C~~ollnty\Jv Zi~9J Phone'Follow-up:Yes\-1("+-,,..-,I ").I o .No (circle one) ,;~t tr).~.~Compliance Sam:0.1~not incompliance I,co r\li obseryed NA ~not applicable COS·corrccled onsite R ~repeat VIO~ Mark the .nnroonatc poinlSmtheOUT box for each nwu~itrm (If ~c .rk in appropriate box for I!II.NO.NA,COS Mark.III asterisk'*.in aDor,••rr;""DUll.for R Priority Items (3 Pointsl viO/flUonsRt!Quire Immuu,tl!CD"ective Action IWI W uct!t!tl3 ~ Co•••nllance Stlra,Comoliance Status 0 I S N C TIme and Temperature CorFood afety R 0 I ~N C R U N 0 A 0 l N 0 A 0 Elllployee Health T -S (F =degrees Fahrenheit)T s ./'"I.Proper coolmg time and lemp~rature 12.Management,food employees and condilional employees; V knowledge,resoonsibilities,and reoorting /1/2.Proper Cold Holding temperaturc(41 OF!45°F)/v 13.Proper use of restriction and exclusion;No discharge from eyes.nose,and mouth•.•.....3.Proner Hot Holding temperature(135°FJ PreVelltia2 CoatamlnadoD bv Hllom ,./4.Proper cookin"time and temperature ......-1 1.1 14.Hands cleaned and prooerlv washed!Gloves used properly V 5.Proper reheating procedure for hot holding (165°F in 2 I""""'"15.No bare hand contact with ready to eat foods or approved ./Hours)alternate method oroDerlv followed (APPROVED Y N )-...6.Time as a Public Health Control;procedures &records Hi<oblvSuse-Ie PODulatlons Approved Sollrce /1 16.PasleurIZed foods used;prohibited food not offered Pasteurized eggs used when required ....-1../ 7.Food and Ice obtained from approved source:Food in good condition.safe,and unadulteraled;parasile CIlemlcall deslruction I •.••••y 8.Food Received at proper lemperature 1/17.Food additives;approved and properly stored;Washing Fruits &Vegetables Protection from Contamination I•...18.Toxic substances orooerlv identified.slored and used ••••••1--9.Food Separaled &protected,prevenled during food / Water!Plamblng preparalion,storalle,disolay,and tasting 1/10.Food contact surface,rand ~xables ;~net and V <1.•I 19.Waler from approved source;Plumbing installed;proper..-Sanitized at oorri!i(;t,1f<i.(''V\Iv backOow device ,......V I I.Proper disposition of relumed,preViously served or -/20.Approved SewagelWastewater Disposal System,proper reconditioned disposal Prteritv Foundation Items {2PoiRU 'IioUuJoIUJt.~,fin CDfTrdiv~Adiott .."...II •••• 0 I N S C Demonstratloa ~7"fP'e~lJ--h It 0 I N N C R V N 0 A 0 [,1 U s 0 A 0 Food Temper.hlre Control!Identification T S T S l/21.Person in charge present.demonstration ot knowlJdgc,".1.;-'27.Proper cooling method used;Equipment Adequale to y and perform duties!Certified Food Manager (CFM)Maintain Product Temoerature~22.Food Handler!no unauthorized oersons/personnel 1"""'-28.Proper Date Markin!!and disoosition S.fe WilIer,Recordkeeplnl:and Food Pacuge ..-V 29.Thermometers provided,accurate.and calibrated:Chemical! J Labelin!Thermal test strips..•7'Hot and Cold Water available;adequate pressure,safe Permit Requin:lOtIIt,Prerequisite for Operation_0. /24.Required records available (shellstock tags;parasite .-Yl 30.Food (,+at)iSlml~AtJQr~~~1Itd)desl.rUction):Packal!ed Food labeled ConformaDCC ••itb Approved Procffiures -I "UtensUs,Equipment,IIl1dVending 1 25.Compliance with Variance,Specialized Process,and 31.Adequate handwashing facililies:Accessible and properlyHACCPpIan;Variance obtained for specialized orocessinl!methods;manufacturer insl.rUctions ./supplied,used Co.,.mer Advisory ./ 3".Food and Non-food Contact surfaces cleanable,properly 1./designed,constructed,and used ~ 26.Posling of Consumer Advisories:raw or under cooked ,/33.Warewashing Facilities:installed,maintained,used! food,(Di,closure!ReminderlButTet Plale)!AlIer!!en Label Service sink or curb cleanin!!facility orovided Core Itemc (1 Point)VioIllIions Rrt/llln Coructivt!ActWn ll,'oIIII F.xut!iI 1)0D.j"or Nt!Xtltt5pediOlf •ww.,IItWr CD"'1I!fFirst 0 I N 1'1 C II 0 I N N C R N 0 A 0 Prevention of Food Contamination u N 0 0 Food Identification T ./S T S V V 34.No Evidence of Insect contamination,rodenllothcr I/V 41.0riginal container labeling (Bulk Food) 1./animals ./1,,/Personal Cleanlinessfeatinu.drinkllll!or lobacco use -35.Pb •.slcal Facilities..-I.•...•.)6.\\ipil1!!Cloths:oronerly used alld stored /-12.,",on-Food Contact surfaces clean ./"37.Em ironmental contamination r -13 Adeouale ventilation and hQhtlllQ;deSll!llatedJreas used ,/3R.t\orrovcd Iha\\in!!method ./4-1.Garbagc and Refusc properlv disposed:facilities mailllaillcd Proper Use of Utensils ,!45 Physical facilillcs installed.mainl3l1lcd.and clean, 3').vtcn,ils,eqUipment,&linens;properly used.,tnred.Y 4(,.Toilet Fa~illIlc.:properly constructed,supplied.and clean --I----- /..-dried,&handledl In usc utensils;proDerlv used ./ i I -10.Single-service &single-use anicles;properly stored 4-Otha Violations ,"u .( Received by: /I 7J/____,__.--I'ti!f\t\'\X(;P-f\:t+61ff\\7-tLJ:ule:Person In Chargel Owner ("cllature)-..•...-~ Inspected V 1\()i<J \I~=~IIV\Print:.<Business Email: (~I!!nature) Form EH-06 (Revts-eC((O'-2015 ~"'"-~