HomeMy WebLinkAboutCASA BLANCA # 3 2021.06.16~J \\D~'\t-(c'{)~0(1 ~,(K
Dallas County Health and Human Services -Environmental Freat~f\~J(1_
~\\Iqf~l"~-€_.~.Retail Food Establishment Inspection Report i~,(J<1'»''0 2377 N,STEMMONS FRWY"RM 607,DALLtS,TX 75207,.~IWX:r-Sltf6of}'/!•.~:+.l'-47 7i(\\\i -?1/1Y____'"-'I )0:J ~I
I)L?)I Time out:r -.J License/Permit It ./~I Est.Type I RiskCategory Page_Lof lr:/({11y,'i'/11 i p!
Purodse of Inspection:I I I-Compliance I~I 2-Ro.tine 'I I 3-Field Investil!ation I I 4-Vlsit I I $-Other TOTh./SCORE
Establishmcp't ~,f"7 ~Ik~I Contact/Owner Name:I *Nurober of Repeat Violations:__(0)C .r-;'-J 11(~_V'Number of Violations COS:--
p(YSical Address:('()VVY\-H,L lK~i~ountJ V 1fJ5'ttt>I Phone:Follow-up:Yes
UI'\,\~'\\I<;~,No (circle one)
-CODlPI:~SlJItv:Out ~not in compliance IN-incompliance 0 -notobse•..••ed A ¬ applicable COS *corrected 011,itc R a repeatVIolation
Mark the annrooriate DOID In theOUT box for~numberedrtnn ''',brk '''/'.cbeckmark in .n"'ooriate box for IN.NO.NA.COS Mark••aslerisk'*.Inaoorooriate bOll.for R
Priority Items (3 P~nts)violtltWtrs Rl lIirl!J_l!diDtl!CO"t!ctivt!Actioll filiI to ue«tI J tlIws
ComD".nc~StanlJ ComoUaocr SI.luS
0 I N N C Time and Temperatarr ~r Food Safety R 0 I '"N C R
U !II 0 A 0 IJ I»A 0 &..,.,.ee Heald!T s (F =degrees Fahrenheit)T S
",l7 I.Proper cooling time and temperature ./12.Management,food employees and conditional employees;-knowledge,responsibilities,and reporting
"2.Proper Cold Holding temperature(41°F/45°F)J 13.Proper use of restriction and exclusion;No discharge from...-eyes.nose.and mouth.1--3.Proner Hot Holding;tempcrature(13SOF)I Preveootm.C..wai.Dattea bv Hands
/1/4,Proper cooking time and temperature ,/14,Hands cleaned and properly washed!Gloves used propcrly
/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 )
1/6.Time as a Public Health Control;procedures &records HkPhI ••s.~Ponalatlons
Approved Souce 6 16.Pasteurized foods used;prohibitcd food not offered
Pasteurized eg!!s uscd when required
...V 7.FooJ and Ice obtained Irom approved source;Food in
good condition,safe,and unadulterated;parasite C'llemlcala
destruction J
'/8.Food Received at proper temperature V 17.Food additives;approved and properly stored;Washing Fruits1&Vegetables/
Protection from Contamination 1 18.Toxic substances properly identified.stored and used
./
V Y.Food Separated &protected.prevented during food
J Waterl PI.1llb1ng
prep3ration,storage.display.and tasting
/10.Food contact surfaces and Returnables;Cleaned and .-19.Water from approved source;Plumbing installed;proper
Sanitized at DDm/temoerature backflow device
/
II.Proper disposition of returned,previously served or /20.Approved SewagelWastewater Disposal System,proper
reconditioned disposal
Prierfty:-.I-I (2 Poiat..w.l4IIoru It.t!l.1Iin CMr«IWr Aa;..••••••••1'....::
0 I N N C R 0 I N 'I C R
U N 0 A 0 Demonstration of Knowledle'Penoanel u N 0 A 0 Food TflIIperar.n CotItroU IdentificationTSTS
21.Person in charge present,demonstration of knowledge,/27,Proper cooling method used;Equipment Adequate to....-and perfonn duties!Certified Food Manager (CFM)Maintain Product Temperature.•.22.Food Handler/no unauthorized persons!personnel ./28.Proner Date Marking and disposition
Safe Water,R~ordkeeplll&and Food Pack.age V 29,Thermometers provided,accurate,and calibrated;Chemical!--Labellll!!./Thermal test strips,,-
23,Hot and Cold Water available;adequate pressure,safe Pqmit Req.Jr.e-t,Prerequisite for Operation
,...v 24.Required records available (shell stock tags;parasite 30.Food ~sta~~m,eNYV'9)StnwM~destruction);Packaged Food labeled
Conformance ••'Itb Approved Procedur~-UtrItIiIa,i:111l11lIlellt,ud VendIng
~
25.Compliance with Variance,Specialized Process,and /'-31.Adequate handwashing facilities:Accessible and properlyi-HACCP pIan;Variance obtained for specialized
processing methods;manufacturer instructions II supplied.used
COIlsumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
designed.constructed.and used
('"26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed,maintamed,used!
foods (Oi;.closure/ReminderlBuffet Plate)!Allergen Label ../Service sink or curb cleaning;facility provided
Core Items (l Point)n.Hl1dnn~.nlllrr Corr«tn¥ActiDItNI1IIr1uCl't!d 90Ihj'$tJrNed Ii .If'JIIcIftolrC_FiNt
0 I N N C R 0 I N N C RlN0A0PreventionofFoodCotaminatiouN0A0FoodIdetltificationTSTS~•...34.No EI idencc of Insect contamination.rodenuother 41.0riginal container labeling (Bulk Food),-animals I"•...35.Personal Cleanliness/eating.drinking or tobacco usc PIIvsksI Fadlltlesu"'"36.\\0 ioing Cloths;orooerlv used and stored ./42.Non-Food Contact surfaces clean
,-37.Environmental contamination ./43.Adequate ventilation and lighting;designated areas used
~L.--18.ADllTOvcdthawing method ./44.Garbage and Refuse eroeerly dis~sed:facilitie~maintained
Proper Use of Utensib "".j5~,ical facilities instaHed,maintal1led.and clean
"I...--I').CtcnsJ!;..equIpment,&linens:properly used.stOTed,",1/46.Toilet Facilities;properly constructed.supplied.anJ clean
dned.&handledl In lJse u(cnsils;ero~rly u:o,ed
••I.•..•.......to.SlI1glc-servicc &single-use anicles:properly stored 47 Other Violation
and used
Received b~,/;),,_s.,.'_~Print:(
r)~Title:Person In Chargel Owner(signatlJ,[c)v_.//"'/1'1'-/((,','(/,A -I ;:',:/,?("'tel ->"--r"?f /l'j~
Ins ~~.~I \,q l\~(1 (,~-,l!-Ki LI Print:-Business Email:(,ig
F r R -t ,-o m EH 06 (eVlsed 09 2015)