HomeMy WebLinkAboutFAJITA PETE'S 2021.06.29Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report'
2377;'>i.STE'\t:\IO\'S FRWY.,R:\1607,DALLAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
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Risk Category Pagel_of L-I-I'I
Pur ose of Insllection:I J I-Compliance I •-Y2-Routine f 13-Field Jrl\cstigatiOfl I I 4-Visit I I 5-0thrr WTALL~ORE
Establi~-Namc:-Yew -,COiltact/~~lN~:)'}(--1 Ll \l I ,*;\umber of Repeat "iolations:__(4''r0JlIB ./;\umber of \'iolations COS:--
Physq~~T~\DIJ.~~V1 J :ityICollnty(J~'3d7A\~10I1e:I Follow-uil:Yes \
No (circle one))
<"OJ~e Statu.:Ol~ot in compliance IN ~in compliance ~O nnt ob,en'ed N A =not applicable COS corrccled on sill:R =repe:1lviolation
~lark the JPproprt:ue pomts in the OUT bo,for each numbered item Mark'./"a checkmark in aPllropnate bo.\lor I~.NO.NA.COS Mark an aSkrbk •*.in aDDroorial~bo)..fur R
Priority Items (3 Points)vio/atiolls Re uire Immediate Correcth'e Acliollllot to e.r:ceeI13 Jays
Comnli"nce Status Conllliiancc Status
0 I 1'1 N C Time and Temperature for Food Safety R 0 I ...-.;C R..•0 A 0 V N 0 A 0 Employee HealthT-~(F =degrees Fahrenheit)T ,-S
:/V I.Proper cooling time and temperature V 12.Management,food employees and conditional employees;
V knowledge,responsibilities,and reportingV~2.Propcr Cold Holding tempcrature(41 OF/45°F)L.-V 13.Proper use of restriction and exclusion;No discharge from
./eyes.nose.and mouth7,'/3.Proper Hot Holding tempcraturc(135°F)./Prewntin!!Contamination bv Hands
./4.Prollcr cooking time and temperature /j ./14.Hands clcaned and properly washed!Gloves used llrooerlv
/'5.Proper reheating procedure for hot holding (165°F in 2 t1 15.No bare hand contact with ready to eat foods or approved:;'/Hours)alternate method propcrly fOllowed (APPROVED y N )
-'6.Time as a Public Health Control:procedures &records ""Hi!!hly Suscl'ptiblc i'ol)ulations
Approved Source -1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
V 7.Food and ice obtained from approved source;Food in
L.-l/good condition.safe.and unadulterated;parasite Chemicals
destmction
~V 8.Food Received at proper temperature J~17.Food additives:approved and propcrly stored:Washing Fruits
,&Vegctables
./Protection from Contllmination y IR.Toxic substances propcrlv identificd.stored and uscd
,V 9.Food Separated &protected.prevented during food /Water/Plumbing
preoaration.storage,display.and tasting
"10.Food contact surfaces and Returnab!cs :Cleaned and ./19.Water Irom approved source;Plumbing installed:proper
Sanitized at ppm/temperature baekflow device IVII.Proper disposition of returned,previously served or ;;'1)20.Approved Scwage/Wastewater Disposal System,p1~r
"reconditioned disposal \
Priority Foundation Items (2 Points)"iolatiOlls Rei /lire Correclil'£,'fcrio"withi"10 Jays
0 I N ..•C R 0 I ;>I :0;C nl';>I 0 A 0 Ocmonstrlltion of Knowledge/Personnel I·..•0 A 0 Food Temperature Control/IdentificationTSTS1/21 Person in charge present.demonstration of knowledge,t/27.Proper cooling method used:Equipment Adequate toLo'and perform duties/Certified Food Manager (CFM)/1/Maintain Product Temperature-J.22.Food Handler/no unauthorized persons/personnel /28.Proper Date l\'larking and disposition
/Safe Water,Rccordkeeping and Food Package /1/29.Thermometers provided,accurate.and calibrated;Chemical!
Labelin!!Thermal test strips
/23.Hot and Cold Water available;adcquate pressure,safe ./i'p'llIit F equiremcnt,frcrequisite for Operation
../24 .Required records ""ailable (shcllstock tags:parasite
~30.Fokr:rabl Slll~",<\1 '~&talid)destruction):Packa~ed Food labeled
Conformance with Approved Procedures I IJteflsils,Equ plllent,and Vending,
11 y 25.Compliance with Variance.Specialized Process.and V 31.Adequate handwashing filcilities:Accessible and properlyHACCPplan;Variance obtained for specialized \/suppl ied,usedorocessingmethods:manuHlcturer instructions "
J Consumer Ad"isory
(..-1/32.Food and Non-food Contact sud"ces cleanable,properly
V designed,constructed,and usedl'26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allereen Label ,Sen icc sink or curb cleaning facility provided
Core Items II Point)Vioilltions Reqllire Correclivl'Action !\'Ol ttl /:'xCL'ed 90 Dal'.~or Next Illspectio".1f7.icfle,·er COnies First
0 I N ...•('R 0 I N ;\C RN0A0PreventionofFoodContaminationt:o I.?0 Food IdentificationTsTS
I 34.No Evidence -H"'w C!llltamination.rodent/other /41.0riginal container labeling (Bulk Food)
1..-animals \
./35.Personal Cleanliness/eating.drinking or tobacco usc Phvsical Facilities
1/36.Willing Cloths;properly used and stored 1 V 42.Non-Food Contact surl;lces clean
"37.Environmental contamination /43.Adequate ventilation and lighting;designated areas used
/38.Approved thawing metJlOd /1//44.Garhage and Ref"se properly di,posed:facilities maintaincd
Proper {;se of Utensils ./1/45.Physical facilities installed.maintained.and clean
/'-'39.Utcnsils.equipment,&linens;properly used.stored.I -16.Toilet Facilities:properly constructed.supplicd.and clean~dried.&handled!In usc utensils:properly uscd
./40.Single-service &single-use articles:properly stored 47 .Other Violations
and used
Received by:1t#A-/J -Print:
~y(,~G2 v /I.th-Title:Person In Charge/Owncr(signatut~)''(1 ~-
Ins cct~~h '.17l I,~(~L'l~-f+.J.-t_cSi Print:Business Email:
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Form E1'(06 ReVised 09-2015
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.Stemmons Frwy.,RM 607,Dallas,TX 75207 •(214)819-2115 FAX (214)819-2868
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATIENTlON IS DIRECTED TO THE CONDITIONS
Number OBSERVED AND NOTED BELOW:
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Received by:p~~Print:,K.ie!-;GC/)jlv,Title:Person [n Charge/Owner
(signatureY'\/'~;:~"C::)by:\vn \1~A (·L\.-l+-1J--+Lnr ~_./~Samples:Y N #Collected
Form EH.:oo (Revised 09·2015)~-"-----