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
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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 ~"'"-~