HomeMy WebLinkAboutPENNE POMODORO 2021.05.11Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2-'77 '\.STDL\IO:"'S FR\\Y.,R:\1607.D.-\LLAS.TX 75207 21-t-SI9-2115 FAX:21-t-SI9-2S68
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Purlltlse of Inspection:I I I-Comlliiance I~2-Routine I 3-Firld InHsti!!atiun I I 4-"isit I 5-0thcr T(l)'r ALOCO E
£s~n;U__~t'Y1 OOlvO I
Contact O\ln~r ;o-..,II11C:
1
*\umher uf Ih'j)rat \iolariun~:__V rl)./:'\umber of Yiolatinll'COS:--
Physic~
I~~r~~n',rlell ~{gt'count)r fP ~dh<l Phonc:1 Follow-up:Yes l ~/;>/u (circle olle)
Compliance Status:Out nN in compli::m.:e 1:\in \.:ompli~mcc '1(0 nnt ob;,encu NA not applicahle CO~correctl?d on Sit.:H repe.t{\iolatlon
Mark the JPPfC'pnme points In the OI'T bo\f,)r each numl",red Item ;\Iar~.,;.a checl.malk in .IOPropnatc box lor 1:X.'\0.'1.\.COS Mark all 'bterbk '*.in appropriate box f•..r R
Priority Items (3 Points)violatillllS Re /lire Immediate Correc/il'(!ilctiollll(ll to exceell3 days
Conl!)li"fI('e Status Comolianct'Status
0 I N "('Time and Temperature for Food Safct)R 0 I ""C K
l'N 0 A 0 l'"0 A 0 Emplo)ce Health
T s (I'=degrees Fahrenheit)T S
V v-I.Proper cooling tim!.:!and temperature /Ic.:Vlanagement.food employees and conditional cmployccs:
kno"ledge.re;,ponsibilities.and reporting
",,"2.Proper Cold Holding tcmperature(..jl of -15°F)/"13.Proper use of restriction and l:xclusion:No discharge from..•cvt.:.,.nose.and mouth
",."......v 3.Proper f10t Holding tempcrature(135"F)Pn'\cnlin!!Contamin;ltioll by Hands
......."-I.Proper cooking time ano temperature ./14.Ilands cleaned and DroDerlv IIa,hcel!GIOI es uscd properly
V 5.Proper reheating procedure lor hot holding (165°F in 2
~
15.No bare hand contact IIith ready to cat foods or apprO\ed
V Hours)alternate method properlv follollcd (APPROVED y j\;)...•~6.Time as a Public Health Control:procedures &records ,Hi!'hly Susccotible POllulalinns
Apllroved Source f 16.Pasteuri7ed foods used;prohibited food not offered
Pa>leuri/ed eggs used IIhen required
.......V 7.Food and icc obtained from apprOl ed source:Food in
good conoition.safe.and unadulkrated:parasite Chcmicafs
.......•destruction
,/'8.Food Recei\cd at proper tcmpcralllrc '1 17.rood additives;approved and properfy stored;Washlllg Fruits-&Vc~etabks
~Prolection from Contamination .A'18.To\ic ~uhstances properlv idcntilicd.stored and uscd
~
•.I.....•r.Food Separatcd &protccted.pre\ented during fuod \"aterl Plu mbing
preparation.storage.displav.andtastin!l
~10.Food c011lac~••(:~'tR~~lI1ed and /~19.Water Irol11appro,ed source;Plumbing lIlsIalkd:proper
Salllll/ed at ppn tcmpera backtlow del ice
II.Proper dispositlon~m1Cd.pre\i01l51),>crwd or
/
20.Appro"ed Se"age/Wastewater Disposal Systcm.proper
reconditioned dispo;al
Priority Foundation Items (2 Points),;iolatillll.\Rer.uire Correcthe 4C1ioll with ill 10 days
()I 1'i "('R ()I ,"(K
U N 0 A ()Oemon~Iration of Knowledge!Per onncl r "0 ,\0 Food Tcmperatun'COlllroV Idcntifkafion
T S --T ~--fl..21.Per:,on III charge present,demonslmtioll of knowledge,/'27.Proper cO(ll ing method used:Equipmcnt Adcquate to
and perform duties!Certilied Food I\lanager «('1':1.1)~l3l1ltain Product Tel11perature
"/22.Food Handler no unauthorizcd pcrsonsi personnel ./28.ProneI'Date Marking and dislJosition~Safe Walc.'.Rccordkeeping and Food Packagc ,,/29.Thermometcrs prO\i<kd.accurate,and calihrated:Chcmicall
/"labeling Thermal test strip,>
/>,Hlll and Cold Water U\ailabk;adcquatc prcs;,urc.safe /'PCrll.!itl cquiremellt,Prerequisite for Operation_J.1/....2-1.Required record>available (shclbtock tags:parasite 1 30.FOOd~~~~~alid)dcstruction):Packa~ed Food labekd
Tl
Conformance wi I"Apprm ed Proc,'du,.c~lJ cnsil~.Equipment,and Vendingrf25.Compliance with Variance.SpccialiLell Process,and
t7_'~AIAdc4uate hanclwashing f"cilities:Accessible and properlyHACCPpian;Variance obtained for spccialiLcd
proccssine:methods:manufacturer instructions ,IV suppl icd.used
/Consumer A<"isory ,V 32.Food andNon-lood Contact surfaces clcanable.properly
J designcd.constructed.and used
26.Posting of Consumer Ad,isories;ra"or under cooked I 33.\Varc\\ushlllg Facilities:installed,maintained,lIsed
foods (Disclosure/Reminder/Buffct Plate)1 Allergen Label I Scn icc sink or curb clcaning facility pr<"ided
Core Items ~1 Point)ViollltiolLV Rel/llire C(lrrecti~('Ac/iolll"o//o Exceed 90 D(/ys {)r .Vext IIl"nec/i{)lI.In,icl'I'I'er COII/e~Fir<t
0 I N :'i C R 0 t ""C R
I-"0 A 0 Prevention 01'Food Contamination t·"0 .\0 Food Identification
T /s T s
...1//34.No E.,idence of Insect cOl1lamination.rodent/other /V 41.0riginal container labcllllg (Bulk Food)
animals
/V'"35.Personal Cleanlincsslt.'atinu,drinkin~or toharea lise Physical Fucilities
..••.V 36.Wiping Cloths:properly used and stored /42.;o;on-Food ('ontaet surhlccs clean
'"37.Environmental contamination J 43.Adeuuatt:\cnlilation and lighting:dcsillnatcd areas used
V 38.Approved thall in!!method ,-4-1.Garb,,!!c and Refuse properlv dis!)o,cd;facilities maintained-ProneI'l'sc of Utensils .......45.Ph~sieal lC.cilitie,in>tallec!.maimained.and clean
/"3Q.Ctcn,!ls.equipmcm,&linens;properly lbed.,tored.)/46.Toilet Facililles:propcrly con,lructcd,supplied.and clcan
~dried,&handled/In u>e utensil,:properlv useci
;V 4~lu:lcle'scrviC1&'lI1gle-usc articles:properly stored -17.Other Violations
an us d
Received by:
~~f~Print:
Ir(f}S (2LV(~(LA-Title:Person In Charge!Owner
(::.ignatureJ r"\
Insx!flb\V I'(-::y~~,'\\hiv:\Print:flu,ines,E"':lil:
(~Ig'.1rt\1 I~
Form ~All-,-Ised 09-2015)
Dallas 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:214-819-2868
License/Permit #
Temp Temp Temp
TEMPERATURE OBSERVATIONS
Item/Location Item/Location Item/Location
OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Print:
Sam les:Y N #collected
Title:Person In Charge/Owner
Print: