HomeMy WebLinkAboutTOM THUMB 2021.06.04Dallas 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
IIRiskCategory
TOTAI.1SCOREl-ComDliance 1 1/1 2-Rouline 1
ITime out:/I Lice ~e;zo-()))~2 ')¥3 IEst.Type
PUfU bse of lnSDection:1 f I Contact/Owncr Name:
I
*Number of Repeal Violations:__
./Number of Violations COS:__I v~
I Follow-up:Yes (V ~
No (circle one)\
PageT_of'::::::__
1 3-Field Investi2ation 1 I 4-Vlslt I IS-Other
Compliance StatuJ:Out =not Incompliance l~z in'compliance NO -not observed NA -DO!applkable COS -corrected on site R =repeat violation
Marl<the a~nriate pomts Inthe OUT box for eacb numbered itml Mark ,./,a cheelunark in Annrnnnale box for IN,NO,NA,COS Mark an asterisk'*'in annrooriale box for R
Priority Items (3 Points)vioJlltionsR~'lIi~ImmedilUe CtmUtW~Aawlf -'10exce~d 3tiIn'!c
~one:
ComnU.nee StatiooINNC
U Ol/~0
T J S
Time lind Temperature for Food S.re~'
(F =degrees Fahrenheit)
I.Proper cooling time and temperature
/2.Proper Cold Holding temperature(-IIOF!45°F)
.7 /3.Proper Hot Holding temperature(13501')
4.Prooer cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6 Time as a Public Health Control:procedures &records
Approved Sollrce
7.Food and ice obtained from approved source:Food in
good condition.saie,and unadulterated:parasite
destruction
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8.Food Received at proper temperature
Protection from Contamination
9.Food Separated &protected,prevented during food
preparation,storage.disnlav.and tasting
10.Food contact surfa{es and Returnables:,Cleaned and
Sanitized at (orirdltdmbJ.awrN;--
I I.Proper disposition oT returned.previously served or
reconditioned
Prhnitv Foundation Items (2 PoiJlts
cos Demonstration of Knowledge!Personnel
21.Person in charge present,demonstration of kno"ledge.
and perform duties!Certiiied Food Manager (CFM)
22.Food Handkr!no unauthorized persons!personnel
Safe Water,Recordkeeping and Food Padugc
Labelln!!
23.Hot and Cold Water available;adequate pressure,safe
24.Required records available (shellstock tags:parasite
destruction);Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance,Specialized Process.and
HACC?plan;Variance obtained for specialized
orocessing methods;manufacturer instructions
Consumer Advisol)'
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0 I N 1'1 C
U N 0 A 0
T S
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Comnllance Status
RoINNC
UNO A 0
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12.Management,food employees and conditional employees;
knowledge,responsibilities,and reportinl!
13.Proper use of restriction and exclusion;No discharge from
eyes,nose,and mouth
Preve_rial ContallliDltietl bv Hinds
14.Hands cleaned and prooerly washed!Gloves used orooerlv
15.No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Hl2blv Su••.•••tible Pooalatleu
16.Pasteurized foods used;prohibited food not offered
Pasteurized egl!s used when required
CIIemlcals
"17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic substances properly identitied,stored and used
Water!Phlmblng
/19.Water from approved source;Plumbing installed;proper
backf10w device
/20.Approved Sewage!Wastewater Disposal System,proper
disposal
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R0INNC
U N 0 A 0
T S
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27.Proper cooling method used;Equipment Adequate to
Maintain Product Temperature j I.I.,
28.Proper Date Marking and dispo~iVi nt'lltl (hI(liI./'-
29.Thermometers provided,accurate,and calibrated;Chemical!
Thermal test strips
Pet IIlIt Requil e_t.Prerequllite for Operltlen
Utens~••Equipment,'and Vending
3 I.Adequate handwashing facilities:Accessible and properly
supplied,used
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,maintained,used/
foods (Disclosure!ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facilitv provided
Prevention of Food Contamination
Core Items (1 Point)VIOlations Require COTTt!cJivtAction /l{DtIJIExcr..~11In'$III Next 1_~•WIIk"~C_FiNt
34.)\;0 Evidence of Insect contamination,rodent/other
animals
R 0 I N N C R
U N 0 A 0 Food IdentificationTS
/41.0riginal container labeling (Bulk Food)
Physical Facilities
42.Non-Food Contact surfaces clean
35.Personal Cleanliness/eating.drinklllg or tobacco use
36.Wipin"Cloth,:properly l"'.:s:_:e;:_d..=".,,n;:_d""s.:,:to:;_rc::.:"(:...I-l--___.
37.Environmental cnl1t3minatloll I
38.Approved th,,,,IIlg method
Pron~r Ust.>of Utensils
3'>.Cten"b.eyutpmcnt,&linen,;prolxdy used.stored.
dried.&handled!In lise utcns.ils:properly lI,ed
40.Single·,ervicc &slOg Ie-use articles:proper!stored
and u,cd "I Title:Person In Charge!OwnerReceivedby:\.'\.\1\\\
('i~nature)~/\,\l~\(\.X'~
43.Adequate venttlation and lighting:designated areas used
44.Garbage and Refuse properly disposed;facilities maintained
1/45 Phvsical facilities installed.mJintallled.and clean
46.Toilet facilities;properly constructed,supplied.and clean
47.Other Violations
Print:I Business Email:
Form EH-06 (ReVised 09·2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establis~nel\;~ih{~mb I PhqQ)\dresv,\Ic~(\)~I City/State:uP I License/Permit #I Pag ::..cf L._
TEMPERATURE OBSERVATIONS
Item/Location Temp Itern/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
.•..••.
7~\--{d ~\e\)\,{_~-l\'}Dlcq.·1f ('Jf\I (,L{C (\T ~~IAr((()\-
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Received by:\)~NJ\L~J Print:\\~\{\)~(Title:Person In Charge/Owner(signature)".,{~./(\'lW
Inspected '1){f\I\~ll «,:J (~V1~~t:-
(signature)I Samples:Y N #collectedFormEH-Ob(ReviSed 1'9-2015)-.,