HomeMy WebLinkAboutYUMILICIOUS 2021.05.04Dallas County Health and Human Services -Environmental Health DtTon,~;~,Retail Food Establishment Inspection Report _"'()('~~:C(C'V
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Liccnse pcnn~z 0 ZI --LJOO [)!_::rfqLk I,ilc '/llegurv PagJ_or 1-
Purpo~e of Inspection:I ,I-COIl1Dlblllct'I I 2-Rolltim'•3-Fidd (r)\e~li!!ation I I .:I-Visit I ,5-0lhcr TOTAVSCORE
Es'~ltc\{)a\"r,GC)U)I contact.o"n~IJJ?~r1 H,}11_.\I *'umhcr-of R('pl.':lt \ioiatitHh:__10')../"lImher of \·iulation~CO~:--.-
PhySica(1mLl ,\n,t1 P1/'~I Cit}Cour'~y-7.ip Code:-I Phone:I 1'0110\\-11,,:Ye,
:\0 (d.-tit,aile)--_,
Compliance'SlatU!):Out not in compliance I"in compliance '1O "lit ob,ened "'''n,11applicable COS corrcct~J 011Slt~R repeal violation -
~1ark the apPfl'pri:lIe points in the OlT box f(lr each numbered item Mark ''--'a dwcklll.lrk in apprupri.lle "ox li>r1'1.1\0.:'\\.COS Mark an ,bteri,k '*.in approprime 00'fUI R
Priority Items (3 Points)\'iola/iom'Re,lIire Immediate Corree/i.'e Action /lot to exceed 3 dIlY·,
Cotnlliiall('c Slat",COllllllia"('c Status
0 I 1\~(Time and Temperature for Food Safety R I)I ,~('R
U ~0 0 r 'I I)A 0 Employee Health
T ~(F =degrees Fahrenheit)T S
/I.Proper cooling time and temperature /'12.,Vlanagemeill.food employees and conditional employees:
./knowledge.reslJonsibilities.and rellortinu
/2.Proper Cold Holding temperature(-+I°F -+5'1')./13.Proper Lise of restriction and exclusion::--Jodi::,chargc from
/.,;',eve;,:.nose.and mouth
/1;3.Proper Hot Holding temoerature(135°F)/'Preventing Contamination bv Hand,
/',4.PrOI)Cr cooking time and temperature i./I 1-+.Hands ckancd and properly \\'ashed Glo\es u,ed properlv
,/5.Proper reheating procedure I"r hot holding (11i5°F in 2 Y1 IS.:-';0 bare hand contact"ith ready to eat foods or appro\'ed
Hours)alternate method prooerlv t(lllo\\'ed (APPROVED y '")
v 6.Time as a Public Health Control:procedure,&record,./Hi!!hl\Suscclltible POllulations
Approved Source 16.Pa,teuri7ed fooe(,used:prohibited food not offered
Pa"'lclIrizcd ('!!{!s used when reauired
7.Food and icc obtained from appro,ed Source:Food in
/good condition.safc.and unadulterated:parasite Chemicals
I /de~tructiol1 /
/R.Food Recei\ed at proper temperature -I 17.Food additi,es;appro,ed and properly stored:Washing Fruit>
I ./&.Vegetdhlcs
Prokcrion frolll Contamination ..-1'I~.Toxic substance,onllJeriv identified.,tored and used
V ').Food Separated &protected.pre,ented during f'ood Water!Plumbing
,/nn:pnrntioll.stora~e.displav.and tnstin!!,
V 10.Food contact surl:lces and Returnable,;Cleaned and /19.Water from appro\ed source:Plumbing installed;proper
/SanitiLed at l1pm/tclllDeralure _/back ilo\\'de,ice
/V II.Proper disposition of returned.previously ,cn cd or ,..V ~O.Appro\'ed Se"ageIWaste\\atcr Disposal Sy,tcm.proper
reconditioned di'posal
Priority Foundation Items (2 Poinh)"ioia/i/lll\Reqllire Corrective 1ctioll II-'ithill 10 days
0 t :"~C n 0 I ,~(n
l 'I 0 .\0 Demonstration of Knowledge!Personnel l ,0 \0 Food Temperature Control/Identification
T '-__:;-I ~---------
/21 PCfc;OIl in charge present,demon:-,tration of kno\\ledge._/r 27.Proper cooling method used:Equipment <\dequate to
.-and pert'orm duties!Certilied Food :Vlana~er (CF~IJ :Vlail1lain Product TI.:mperature
./00 Food Handler no unautlwri7ed pcr,on'ocr,onncl ,/211.Proper Date :vtarkin~and di,nosition__.
Safe Water.Rccordkeeping and food Package //29.Thermometer,prc)\idcd.accurate.and calibrated:Chemical
LabelillP Thermal test stril"
1/~,Hot and Cold Water a'ailable:adequale prcssure.safe ~liItI~equil'(,ment,P~qllisite for Operation_o.
/2-+.Required records available (shellstoek tag':parasite 30.Fo<k E)a~ln~rmt(c~t !n'{~V(n 1-I--'
deslruction):Packnued Food labeled
[f~Conformance with Approved Procedures Ltensils,Equipment.und Venting
['-1 25.Compliance with Variance.Speciali/ed Process .•md 31.Adequate hand"ashing li.cilitics:Accessible and properl~HACCI'plan:Variance obtained l'or spcci:lli/cd /
processim!methods:manufacturer inslructiol1~,I ,uppl ied.used
Consumer Ad,isory /V 32.Food and ;-"on-I(lod Contact surfaces cleanable,properly
/'de,igned.con,tructed.and used-r 26.Po~ting of Consumer Ach isoncs;raw or under cooked ,/33.WoIre\\'ashing FacilitieS:~I,e~tned.US\dl -£..~
t'ood~(Di,closurefReminderIButTet Plate)1 Aller!!en Label Sen icc ,ink or curb cle:min iiv)i vw'11r.II'
Core Items (I Point)Viollltioll'Rellllire Corrective ACTioll .Vot /0 Exceed 90 DIIY'or "'ex/Illspec/ioll .Wflicl,e\'er COllie,Fir'/1'\It',
0 t :'I ,C Il 0 I ,'I c cO~~lI1K Il
v 'I 0 ,\0 Pn',cntion of Food Contamination l N 0 A 0 Food Identification
T ~T S
//34.:-';0 E,idence of Insect contamination.roelentiother /.jI.Original container labeling (Bulk Food)
animals
/_'"35.Personal Cleaniiness/ealinu,drinkin~or whacco use ./Phvsical Facilities
/36.Wioinu Cloths:IJrODerlv used and stored ."-+2.~()n-Food Contact surtaces clean
/37.Environmental contamination '"-+,.Adequate \cntilation and iiYhtinl!,;dc~i~nah:d area;-,used
/JX.Almro,cd tha"in~method ./-+-+.Garba~e and Refuse Droocrlv dislJosed:tacililles mainlallleu
,ProDl'r Use of Utensil~/45.Pln:-.ical 1~lcilitie~il1~talled.maintained.and ck'all
1/39.L;tellsils.equipmcnt,&linens:properly u,ed.,tnecd./46.Toilet Fucllitics;properly constructed.supplIed.and clean
dnt:d.&handledi III usc utensils:properl,used /
40.·ingle-~ervict.:&single-usc articles:properly stored 47.Other Violations
and used
Received bY:/l~-·A~~Prillt:/?h rt0..-e-,Title:Person In Charge!Owner
(~Igllatllre),./n ~v /',;r;;"r'
Inspe~~,\1M It YN_(1L1--t1t iLl v(~
Print:Bu~illc~,Email:
("iignatu •
Form EH-O~se~09-2015)-1