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HomeMy WebLinkAboutCASA BLANCA # 1 2021.06.16\---.to ~\\\Q_lCD 4d J"ccl -141 \f~tf"1L V}11 {- Dallas County Health and Human Services -Environmental Health Division 7'(I Retail Food Establishment Inspection Reportr-,J")'>'/,._.:., 2377 N.STEM MONS FRWY.,RM 607,DALL~~75207.21-:819:2115 y.1)~g}9-28i,\.~"~eo~;' ,f(t-j)x._.K-I l.,I , &aJ<:1(J ()c:1 rime in I Time out:I Lic;;nSeJP:rnit #'../Est.Type I Risk Category Page.1 of _l h,;v~-il.1I·1J.. Pur nose of Insnection:I I I-Compliance I ..,.,2-Routine r 13-Fleld Investil!ation I I 4-Vbit I I S-Other VLMi~l..r.s{ORE Establi hmer Narne~Ih ±1-1 I ContacUOwner Name:I *:-'-umberof Repeat Violations:--I , t'''',,:'\"j ()(,1 ,/:-.iumberof Violations COS:--DPhysicalAddress:r1J Ct~.tt ft L)I City/Ctun~p zj,~C5~Ch~hone:Follow-up:Yes ! 11"'''\>t.,.<:;(,1~.J t:VI v\\·Uc.C No (circle one)\) ,o~;...._~mpU_nceSlatus:o.t =not incomplancc I.-incomplWlce '0 ~not ob erved NA -DOtapplicable COS s corrected oolite R=repeatvlolatl~ Mark the 8 te D<linl5intheOUT box for eachnumbered ltrm .Marie,,./.3checkmarkin alJl)l'OOristcbox10..IN,NO.NA.COS Mark.,astemk'*.inan~~riatc bo"for R "Priority Items (3 Peints)l'iol.tioIu R~"ire ImmediDleCorr~cliveActio"_,w exceed 3 Mn!s Comnll.nc~Status ComnUance SllItU5 0 I N ill C Time and Te~ratwre (or Food arety R 0 I 'i ill C RU0A0Uill0A0E.pIoyee HealthTs(F =degrees Fahrenheit)T ,...SV1.Proper cooling time and temperature /12.Management,food employees and conditional employees;""I/,knowledl!e,responsibilities.and reportin!!,2.Proper Cold Holding tempcrature(41 of/45°F)..•..]/13.Proper use of restriction and exclusion;No discharge fromVeyes.nose,and mouth"/"3.ProDer Hot Holdil1!!temoerature(135°F)..Prevatt..CelttaminalioD bv Handa,/4.Proper cooking time and temperature "14.Hands cleaned and prooerly washed!Gloves used DroDerlv ./"'5.Proper reheating procedure for hot holding (165°F in 2 -1 15.No bare hand contact with ready to eat foods or approved..Hours)alternate method properly followed (APPROVED y N ),...6.Time as a Public Health Control;procedures &records /HlI!h1y s.~P•••.••latlons Approved SoIlTC~,f 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required ""V 7.Food and Ice obtained from approved source;Food in good condition,sale,and unadulterated;parasite Oemlcal.,...destruction / "8.Food Recei"cd at proper temperature /1-1 17.Food additives;approved and properly stored;Washing Fruits &Vegetables Prolertlon from ContamiAatlon )'18.Toxic substances properly identified,stored and used ..•.V 9.Food Separated &protected,prevented during food 't'Waterl Plamblng Dreparation,storage,display,and tasting ,'/10.Food contact surfaces and Returnables;Cleaned and /19.Water from approved source;Plumbing installed:proper Sanitized at PDrnltemoerature backllow device ,/1/II.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper reconditioned disposal Prierfty r ...J-t2 Po .13)WoI4IIoru.~IIin CtHT~.ktaf •••••••1'••• 0 I N N ('R 0 I N ill C RIIN0A0DemonstrationofKnowl~d Personael u N 0 A 0 Food TetDpent1Ire<Coatroll IdrntificatiollTsTs 1/v 21.Person in charge present,demonstration of knowledge,27.Proper cooling method used;Equipment Adequate to'"1./and perform duties!Certified Food Mana~er (CFM)Maintain Product Temoerature,/I 22.Food Handler/no unauthorized persons!personnel .'28.ProDer Date Marking and disposition Safe Water,RerordkeqliDJ:and Food PaeD!:e ..IV 29.Thermometers provided,accurate,and calibrated;ChcmicaV-Ubeli.1 Thermal test strios.23.Hot and Cold Water available;adequate pressure,safe ~~JIIIt R!'IIa~Prerequisite for OperationV /24.Required records available (shellstock tags;parasite 30.Fof Esta~li~mell~it.i0?€e~t tl\,iir\--destruction 1;Packaged Food labeled Conformancr wltb Approved Procedure..'\..._/UtruIJa,Eltllip.t,ud Vending ~ I--25.ComplIance with Variance,Specialized I'rocess.and ...- HACCP pian;Variance obtained for specialized /31.Adequate handwashing facilities:Accessible and properly processin~methods;manufacturer instructions supplied,used CeaSlllllu Advisory /32.Food and Non-food Contact surfaces cleanable,properly /designed,constructed.and usedyc6.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed.maintained,used! t(lOelS(Disclosure/ReminderlBuffet Plate)!Allergen label Service sink or curb cleaning facility provided Core Items (I Point)JIioIlItioILf .ftI11ire Ctm«ti-H AdhHr.NtHto Exued t)()DIIJ'S 01'Next 1.-.~C_Fini 0 I N ill C .R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdeotific8tionTsTS !/"3-1.No bidcncc of Insect contamination,rodent/other 1/41.0riginal container labeling (Bulk Food).•..[.•..•.animals •••1..••-35.Personal Cleanliness!eating,drinking or tobacco use PII,,1ka1 FaclUtles,-1-36.\\iOIllQCloths;orooerly used and stored ,/42.Non-Food Contact surfaces clean~-37.EnvlJ'(lI1ll1cntalcontamination .-43 Adequate ventilation and lighting;designated areas used ./3R.AplJrovecithawing method ..•..44.Garbage and Refuse properly disposed:facilities maintained Pro...,r Use of Utensils .•..•.-15.Physical facilities installed.maintained.and cI~an ....v 3'.1.Gtensils.equIpment,&linens;properly used.stored,1/46.Toilet FacilitIes;properly constructed.supplied,and clean dried.&handlceV In use utensils;properly used ."40.Single-servIce &single-usc anicles;properly stored r~~~~i~~~I £(1)'~.~(~~r~1f~?~and u'\ed '+<'21' Recei~ed bY),,/.-r')/.Prillt:/(7 '.~,,\/Title:Person In Chargel Owner«ignalure)I ,n .!/:..e;;-oc--"Yc*'e::1/,/,."//..:_,/('--~(;y/,/~. :<f~~~~\\}rl --t\~\JJ\}t,rJ Print:<::---Busines~Em.il: Fo~(i..(.l<evised 09·2015)-\../I