HomeMy WebLinkAboutCASA BLANCA # 2 2021.06.161--\0 \~~lD:Jyfd ~C\
Dallas County Health and Human Services -Environmental Health Division J
Retail Food Establishment Inspection Report 1:)\l r«-~(.lt(L~(°1
<P)",.."2377 N.STEM MONS FR~M 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-286-11'€OF't'(..;"
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rlt5:/llf J ?lL;ll1i in I Time out:,--J Lic~e/Pennitk '-'I -I Est.Type I RIskCategory Page.J of ,
-l7.-<.-'.(-),-,d_/'~
plirobse of Inspection:I I l-Compliance I-I 2-Routine I 1 3-Field InYesti!!ation I 1 4-Visit I I 5-0ther T~Al,LScoJN,~
EstabliShtnt }:K:ri b i(:),7((_A-~Contact/Owner Name:I
*;-';umber of Repeat Violations:__
I Q ),f :\umber ofViolations COS:--
fYfj~~tn~~~~fJ v\(r >I~\-h,l11J:t~co!Jnr j V 1~-))1 I~hone:Follow-up:Yes
No (circle one)
com~nce Satas:o.t =not incompliance I,-incompliance 0 -notobserved ,'A -Dotapplicable COS M cOlT1:>Ctedonsile R =repeatvkllatioD
Mark the anoroonate 'nts m the our box fOO'each numbered item Mark .""a checlcmarkm aoorooriate box for IN.NO,NA.COS Mark 111 asteri'\k'*.inaoorooriate box for R
Priority Itenas (3 Peints)v;o/IltionsR~rllire immedillie Corrective Actie"not to uc«tI 3din'S
C4mnIJana Statu!Comollanct Satus
0 I N N c Time and Te~rat1lre for Food IIrety R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)T SVI?I.Proper cooling time and temperature .).1 12.Management,food employees and conditional employees;
knowledge,responsibilities.and reporting
,,;V 2.Proper Cold Holding temperature(41°F/45°F)13,Proper use of restriction and exclusion;No discharge from
-'/eves.nose,and mouth
-",.3.Proper Hot Holding temocrature(135°F)Pr~entill2 COIItaminatioa bv Hllnda
:'"4.Proper cooking time and temperature ,/14,Hands cleaned and properly washed/Gloves used oronerlv
'"5.Proper reheating procedure for hot holding (165°F in 2 pt I'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;nrocedures &records Hi£h1y Suscrodble PODaiallons
APPTOYOOSouce /f 16.Paste unzed foods used;prohibited food not offered
PasteLlrized eggs used when required
7.Food and tce obtained from approved source;Food in1/good condition,safe,and unadulterated;parasite CltemlcalJ
destruction
17 8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits.'./&Vegetables
Protection from Contamination /1 18.Toxic substances properly identified.stored and used
9.Food Separated &protected,prevented during food Waterl Plamblng..1/preparation,storage,display,and tasting
10.Food contact surfaces and Returnables;Cleaned and 0/19.Water from approved source;Plumbing installed;proper,-Sanitized at ppm/temperature back flow device
/
II.Proper disposition of returned,previously served or ./20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal--...It-(2Poi.t.~WoUtIioru R~#lin Corrrcdv~A~wldd.1'••.'-".,-
0 I N N C R 0 I :\I N C RCN0A0DemonstratioaofKaow!edJ:el Personnel u N 0 A 0 Food Tem~uhln COIItroI!IdentificationTSTS
I ••.•....•..21.Person in charge present,demonstration of knowledge,./27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Manager (CFM)Maintain Product Temperature,-n.Food Handler/no unauthorized persons!personnel ./28.Proocr Date Marking and disposition
Safe Water,Rerordkeeplag and Food Package /29.Thermometers provided,accurate,and calibrated;Chemical!
La~II ••"Thermal test strips,J'Hot and Cold Water available;adequate pressure,safe I ~\lPermit itequlremenf,PrerequIsite for Operation_J.,-24.Required rccords available (shellstock tags;parasite (o ')'~~A!\"''''''lCf ~.destruction);Packaged Food labeled 3 .F d sla TV -VW-r ftnt Vaild)
Confo.rmaDCe with Approyed Procedures \'_""'"Vtms'"Equipment,aad Vending
}'25.Compliance with Variance,Specialized Process,and /"31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized supplied,usedprocessingmethods;manufacturer instructions
Ca.samrr AdyUory ,/32.Food and Non-food Contact surfaces c"'anable,properly
designed.constructed,and usedJ~26.Postmg of Consumer Advisories;raw or under cooked
,/33.Warewashmg Facilities;installed,maintamed,used/
roods (Disclosure/ReminderlBufTet Plate)/AII~rgen Label Service sink or curb cleaning facility provided
Core Items (l Point)rr.huiolfl R~,",e Corut:tM Aetioll!fllt 10bend 90IJ.j'$or N'-.-alnstu!diMI ,~Co_Firrt
0 I :;N C R 0 I N N C RUN0A0PreventionorFoodContaminationII~0 A 0 Food IdentificationTsTS....v 34,;-";0 Evidence of Insect conlllmination,rodent/other
/"t...-41.0riginal container labelmg (Bulk Food)
!.••••••..animals.,.--35.Personal Cleanliness/eatin!!.drinkin!l or tobacco use Physical Facilities,-3(>,ow inin~Cloths;properlv used and stored ,42,Non-f'ood Contact surfaces clean,.37.Em 1f(JIll11entalcontamination ..,..43 Adequate ventilation and lighting;dcswndtcd areas usedI•..3R.ApllroHd thawing method ./,-14.Garba!4cand Refuse properly disposed:tacilities maimaincu
Proper UJl'of Utensils ./45.Ph),ieal facdltles installed,maintained,and dean
"•....39 CtcnsiIs,eqlllpmetll,&linen ;properly used.stored.41\.r"det Facdltle;;properly constructed,supplied,and clean
dried.&handled!In use utensils:properly used iv
V 40.Single-service &single-use at,icles:properly stored 47 Other Violations~and lIsed
Received by:nh /Prin t:/""'"r
;~':/lAJIt Title:Person In Charge/Owner(5ignatur~"tJ.)'ll /1 ,_~_..,_....-;..;i..,I .•t~,,..,".......-"~,.'&
In~m~'lhY'l\",0\h~,~,'a Print:-~Ru>inessEmail:
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FOf'm,£H'-06 Revised 09-2015 '-'I