HomeMy WebLinkAboutPLAZA HEALTH 2021.05.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:-;.S'1'I'::\I.\IO;\S FR\\,Y.,In16117,D,\LLAS,TX 75207 21-HlI9-2115 FAX:21-'-819-2868
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Rl~k Cal~gor)Page !_or I
Pun:~SP (If InSllcction:I I-ColllPliance I I 2-Routinc I I 3-Field In-esti2ation I 1 4-\'isit I I 5-0ther TOT ALLSCDRE
Est3['lls~~ame:HMLM,.I
Contact (h ncr i\alllt::
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*'\ulllln'•.of I{cpt.'at \'iulalioll,:__(W~-/;\umbrr of '-iol"lion,CO~:--
Physical Ad r:tQ-t,'L ~~;cU/d>l<J~City'err ~rt:S(lne
I FolhJ\\-up:Yr,
;\0 (circle une)
-Complianct."Status:Out not in t:l)mplian~c 1:-.'ill complianLc ,",0 ncotob,cned '\A n(lt applic3hlc COS Lorrectco on site R repeal ,iolation
Mork the appmpriJle pomL'in the Ol'T box f,'r each numbereJ ilem Mark .",.a chednlJrk 111,ltJor.mrtate bo~lor 1;\.;0.;0.:\''\.CO'5 \lark an ;j.)teri!loh.•*.in aoprooriah!boA for R
Prioritv Items (3 Points),·;ola/;'I11.\Re lI;re IlI/lIIed;a/e Corree(h'e Ac/iul1 /WI/O exceed 3 j/a_rs
ComlJlianl'e Stain,CUIlJl)liance Status
0 I '"'"(Time and Temperature for Food Safet)Il 0 I .''"C R
l',,"0 \0 l "0 A 0 Employee Heallh
T S (F;degree,Fahr nhcit)1 ~
/L Proper cooling time and temperature //12.f'vlanagemcnt,food employees and conditional employees;
t kno\\leduc.responsibilities.and reporting
,//0 Proper Cold Holding temperature(-l Iof -lSOF)13.Proper use of rc~trictioll and exclusion:No di~chargc from
/./e\'e~.nose.and mouth
iI',3_Proper Hut Holding temperature(135°F)Prcwntin!!Conlaminalion b"Hands
/4_Proper cook in!.!time and temncrature A J l-l_Hands cleaned and oronerlv washedl GIO\es used properly
/5_Proper reheating procedure ror hot holding (165°F in 2 f 15_No bare hand contact \\ith ready to eat foods or appro\ed
V Hours)alternate method pruoerlv rollowed (APPROVED y I\',
6.Time as a Public Health Control:orocedure,&records Hi!'hly Suseel)tiblc POl)ulations
Appro\ed Source /16_P'bteurized foods used:prohibited food nut orfered
Pa,teurized ,,!'us used when reauired
/7_Food and Ice obtained Irom appro\ed source;Food in
good condition_safc.and unadult~rated;parasite Chemicals
J destruction
/8.Food Recei,ed at proper temperature /f 17_Food additi,es:appro\cd and propcrly stored;Wa,hing Fnll!>
&Vc~ctables
Proll'ctioll from Contamination /]18_To,ic substances propcrly identilicd.,tared and used
J 9_Food S~parated &protected.prewllIed during food Water/Plumbing
preparation.storagc.disol3v.and tastinl!I
/10.Food cont,let surfaces and Returnables;Cleaned and I 19.Water Irom apprO\ed source;Plumbing installed;proper
Saniti7cd at OHm/temoerature backtlo\\'de\ice
v-II_Proper disposition or returned_pre,iousl)',en cd or /"()_Approved Sewage 'Wastewater Di,posal System.proper
/reconditioned disposal
Priority Foundation Items (2 Points)";ola/iom Require Corree/h'e 4CI;01l wi(hill 10 days
()I ",C Il 0 I ,'"(R
I''I 0 ,\0 Demonstration of Knowledge/Personnel [-"0 A 0 Food TemllcI'3turc Controllidelltifil'ation
T 0;--_-.:..--.L--
/'"L P~rson in charge present.demonstration or knowledge.)7_Proper coollllg method used;Equipment Adequate to
and perlorm duties/Certilled Food I\-Iana~er (CI-"\I)I -'"~Iaintain Product Tcmoerature -I I
/:!2.FOl,d Ilandkrlno unauthori/ed persons Personnel It-28_Proner Date Marking and dis~;LJri."'"ell I n~{VI
Safe Watcr-,Rccordkeeping and Food Package /"'i_Thermometer,prO\ided.accurate.an~1r~u«\f'}'Y~~'\..
Labclin"Thermal test stnns "'",/
/0'Hot and Cold Water a\3ilable:adequate pres,"lfc.,afe P~rmil Rcquircl¥cnt,Prerequisite for Oprratio;;'..,.-•.....-,-/'
V ~-'_R~quired records a\ailable (she1lstock tags:parasite %30.Food Est"bliS~{P§i/1'~e'-ff ':}Iid)/destruction):Paeka~ed Food lahckd
Conformance with Appro,cd Procedures l:tcllsil;!Equipment,and \'en~inl:
Ti iJ/25_Compliance with Vanance_Speciali7cd Process.and 31_Adequate handwashing facilities:Accessiblc and properlyHACCPplan;Variance obtained lor spccmliLed I suppl ied.usednroces.;;inu methods:manufacturer instructions-,COllSunll'r Ad\'i~ory ,I 32_Food and Non-food Contact surlrlces cleanable.properly
f J designed.constructed.and used
~
26.Po~t1l1gof Consumer A(h jsorie~:faW or under cooked I 33.\~/~m:\\ashil1g Facilities;installed,maintained,lIsed
roods (Disclosure/Reminder Buffet Plate)1 Allergen [ahe!Sen ice slIlk or curb cleaning facility nrovided
Core Items (I Point)Violl/t;olls Reallire Corree/ive Ac/;oll l\O((0 Excl'ed 90 DaY-'or ,Vex/JlIsl1eC(ioll ,WIz;cIze,'er Com",Fir,'
0 J N :..e-II 0 I -'"c I{
U N 0 A 0 PreHntion of Food Contamination l-N 0 A 0 Food Identification
T ~T ~
34.No Evidence of In,cct contamination.radcntJother ,,;41_0riginal container labeling (Bulk Food)
I animals
".I 35.Personal CkaniincSSfcatin!.!.drinkitH!or tohacco use Physical Facilities
./36_Winin>!Cloth,;oropcrlv used and stored /4~.0:on-Food Contact surfaces clean
/'37_EIl\irol1mcntal conl •.lInin3lioll /-l3_AJClIUCllC\cnlilation anclli£!hlil1l.!;J~;..ignatcd areas used
/'38_Apnra,cd tha\\in~method ...--l-l.Garba!,(e and Reruse Drollerlv di,;oosed:ra<:ilitics maintJined
Proller l-.c of Utensils /45_Phv~ical nlcilille~il1!_.,tallcd.mainlalllcd.and clean
,,;39.L'tclhils.equipment.&linen,;properly u,ed_stored./'
46_Toilet Facilities;properl)constructed.supplied.and ckan
./dried_&handIed!III use utensil>;properl\'used
/40_Single-ser,icc &single-use articles;properly stored 47.Other Violations
and u~e<l __.,
Received by:/:)0 ~G-I ,/---Print:L\It~>CrJv'C\lI"'tA 11.\.C-v Title:Person In Charge/Owner
{signatLlrn\.7 (~
":l!t¥~l~I\\~6 ,ftrh .(V Prillt:Bu~inl'''~Email:
i,i'i\ll-e)\10'1
Form~6 (Revised 09-2015)I'~