HomeMy WebLinkAboutMARIA ANDREE BOUTIQUE BAKERY 2021.06.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".ST£:\I:\IO:"S FRWY.,R\1607,DALLAS,TX 75207 21-1-819-2115 FAX:21-1-819-2868.,~ep y 7.JZ.]fmc in:I Timc out:I LicensefPermit #I L:SI.r)pe I Risk Cltcgor)Pah -of t...;;,.:;
Pun ose of Insneclion:I I I-Compliance r 1 2-Roulinc I I 3-Field In\'c,ti!'Mioll I 14-Visit I I 5-0tllcr TOT.'\I I~CORE
~e::;a~('Gllj -e_~~~.i\m A_~~I;r.~I *,'"Limber of Repeat Yiolatiolls:__
~\I,/~lIltIbl'r of '"iolatinns COS:--
~ordrS:<\./'\',rIo ~~/1 City cfut?(f¥s~ln
Phone:I Follow-up:Yes
Nt)(circte one)-
H repe.1t 'iO~Compliance St:lt"s:Out -not In cnmplian~e 1;\in compli31lcC :\0 nolob,ened :\A -nOIapplicabk COS correch:d on sit~Mark Ihe aporooriale Doinls in Ihe OliT b<l'<fr'r each number~d item Mark'-/'a chec~mark in aOllruorialc ro.\''If 1:"1.""0.Ni\.COS Mark :In asteri,k •*.in annrooriate box for R
Priority Items (3 Points)violatiom Rewire Immediate Correctil'e Action lIot to e.xceed 3 ,lays
Comllli:,"cc Slatlis Compliance ShUIiS
0 I :-<:-<('TitUl'and Temperature for Food Safety R 0 ,j "C Rl'N 'J A 0 r N A 0 Employee HealthTs(F =degrees Fahrenheit)T sI/'I.Proper cooling time and temperature 'vI 12.i'vlanagement,food employees and conditional employees;.I r/kno\\'leu!.!e,responsibilities.and reDoning...;/l/2.Proper Cold Holding temperature(-II of/45°F)V 13.Proper use of restrietion and exclusion;No discharge from
eves,nose.and mouthI'3.Proper Hot Holding temnerature(135°F)7 Preventi",!Conlamin:ttion bv Hands'7 ~I -1.Prooer cooking time and temoernture .j y 1-1.Hands cleaned and properly washed/Gloves used oroDcrly
1/5.Proper reheating procedure for hot holding (165°F in 2 ]]J 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED y N ).I 6.Time as a Public Health Control;orocedures &records I Hiohlv Susl'cptible POllulalions/Approved Source •16.Pasleurized foods used;prohibited food not offered
Pasteurized ell!.!Sused when reauired
,/7.Food and ice obtained from approved source;Food in
good condition,safe.and unadulterated;parasite I ChemicalsIJdestruction
J 8.Food Received at proper temperature 7 17.Food additi,es:approved and properly stored:Washing Fruits
&Vegetables-
"-
J'rot~clion frolll Contamination ,18.Toxic substances properlv identified.stored and used7jI9.Food ~ated &protected,prevented during food Waler/Plumbing
preoarati 1.storage,.d,isolav.and tasting ,.I ~10.Food contact sta'f~~\~-IH~l>t ~d an1 I 19.Water from appro\'ed souree:Plumbing installed:proper
Santtllcd at n Ie 1 )e at I\(,back 110\\'deviceJII.Proper disposition of retumed,previously served or I 20.Approved Scwage/Wastewater Disposal System.proper
reconditioned di,posal
Priority Foundation Items (2 Points violatioll~Ri'.lIire Correcth'e 4crioll with ill 10 days
0 I N ."C R 0 ,..,'I C Rl,10 A ()Demonstr:ltion of Knowledge/Personnel r V 0 A 0 Food Temperature ControV hil'ntifiealionTSc-I -s
.J 21.Person ill charge present,demonstration of knowledge,I 27.Proper cooling method used;Equipme11l Adequate to
and perform duties/Certified Food Manager (CFN!)Maintain Product Temoeraturej21.Food Handler/no unauthorized nersons/nersonnel j 28.Prooer Date ivlarking and disposition
/Safe \V:ltC",Recol'dkecping and Food Package I 29.Thermometers provided,accurate,and calibrated:Chemical!
labelino Thermal tesl strips
>I J ~'Hot and Cold Water available:adequate pressure,sale /Permit Requiremenl,Prerequisite for Operation_J.
V 24.Required records a\ailabie (shellstock tags;parasite VI 30.Food EstabliShlrt 1(ir./1 rsfcntJ:..Valid)'v dcstruction):Packaged Food laheledmJConformancewilhApproved Procedures I t:tensils,Equipment,and Vending
f 25.Compliance with Variance,Specialized Process,and .I 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained tor speciali/ed supplied.usedDrocessin2:methods:manufacturer instructions J
/Consumer Advisory ../,32.Food ano Non-food Contact surfaces cleanable.properly
designed,constructed,and used
0 26.Posting ofConsulllcr Advisories;raw or under cooked i 33.Warewashing Facilities:installed,maintained,used/
foods (Disclosure/Reminder/Buflot Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (I Point)Vi"l(lti(JII~He(mire Corrective Actiolll\'()t to Exceed 90 Dal's or Next/IIsDe('ti(JII •Wllicllel'er Comes First
0 J ':-<=-('n 0 ,:-II :>c RCN0A0PreventionofFoodContaminationr..,0 A ()Food Identilic:otionT'J S T .s7I34.No Evidence of Insect contamination,rodent/other I 41.0riginal container labeling (Bulk Food),animals
.I_I 35.Personal Cleanliness/eating,drinking or tobacco use Ph\'sical FacilitiesI-;:J 36.Wiping Cloths;properlv used and stored I 42.Non-Food Contact surfaces cleanI37.Environmental contJmination "I 43.Ade(!uate \entilation and lighting;designated areas used)38.Approvcd thawilll!method '/44.Garbage and Refuse properly disposed:t'lcilities maintained
Proper lise of Ulensils I 45.Physical "'cilities inslalled,maintained.and clean7739.Ctensds,equipment.&linens:properly used.stored.J -16.Toilet Facilities;properly constructed.supplied,and clean
dried.&hundled/In lise U{ensils:oroperly lIsed
J 40.Single-service &single-use articks;properly stored 47.Other Violations
and used .•.....
Received by:{)dfAA~(i/I1rL!)711-1/'Print:('.\..\)01 (')L"vi Tille:Person In Charge/Owner(Sif!lw.tllre)'7 /.I,\i.t\
I~~ec:~{m II~f'-lVlft-rtf.G~Print:j BlI~int."",Email:
(s gnatur'~
For""L:"~u (K~vised 09-2'1515)I
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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I --I -l'"EMPEI(ATURE OP5ER'\'ATIONS
Item/Location Temp.Item/Location \.._Temp.Item/Location Temp.
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OnSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS
Number OBSERVED AND NOTED BELOW:
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Received by:(J;ft;:~--Print:I'(_.{AJI.""PU(,)(;lA Title:Person In ChargclOwner
(sigl\iltUre)
~I~r I (I 't1rt1_rrs Print:,..J
(I \1\:2\\-JVl _Samples:Y N #Collected
~-llti (Revised'd'9-2015)'-'