HomeMy WebLinkAboutGERALD FORD STADIUM SUITES 2021.10.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:VIMO:'llS FRWY.,RM 607,DALL.AS,TX 75207 214-819-2115 FAX:214-819-2868
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I Timeout:I LiccnsC/Per~7 #(17 1-nl~)Uti)~I ESLType I Risk Category Page j of-+
Purpo~e of Inspection:I I I-Compliance I I 2-Routine I I 3-Field Investjf,tation I I 4-Visit I I S-Otber Tlyr:."T ,co"'ORE
Esta
tS~;t1;e:\h!vrl \h {+u 1\lonta1{J\~nerName:I
*Number of Repeat Violations:__
~-&,(.t 1'\1'\(I .'\--...../'Number of Violations COS:--
PhYSiCal~(~CC()()-;{\\)\\I }t City/CoUiy:j 1 )I Zi~Sj II~10nc:I Follow-up:Yes (
No (circle one)
nol In complian<'C
,
Ni(=not applicable R -repeat vi h...nn /'"Compliance Statu.:Out I -ill compliance NO -not observed COS -corrected on site
Mark the aDOt'Oonate ooints In the OUT box for each numbered lIem Mark'""a cltcckmark in appropnate box for IN.NO.NA,COS Mark an asterisk •*.in annrooriate box for R
Priority Items (3 Points)violations Reouir~Im",~diDte CO"l!ctiVI!Actio"_t to excud 3dtn.-s
Compliance Silt••!ComDllaace Status
0 I N 'I c Time and Temptrature ror Food .rety R 0 [N 1'\C R
U 0 0 U N 0 A 0 Employee Health
T /s (F =degree.Fahrenheit)T S
",I.Proper cooling time and temperature /"12.Management,food employees and conditional employees;/'-knowledge,responsibilities,and reporting
/v 2.Proper Cold Holding temperature(-II OF,'45°F)>""13.Proper use of restriction and exclusion;No discharge from
V eves.nose,and mouth
/1/3.Proper HOt Holding temperature!135°F)/PreventiD2 Cont.miD.1ion by Handa
/4.Proper cooking time and tempemture .."V Hands cleaned and properly washed!Gloves used properly
;,,'"5.Proper reheating procedure for hot holdmg (165°F in 2 IA •••••""15.No bare hand contactltth,~£~or lrroved..
/Hours)alternate method properly llow ~.,N \)
./"6 Time as a Public Health Control;procedure,&records 10-'Hi2bJy Susceptible Ponala IRIti
Approved Source
~
16.Pasteurized foods used;prohibited food r~ffered
Pasteurized eggs used when required
)/7.Food and ice qbtained from approved source;Food in
good condition.safe,and unadulterated;parnsite Cllemlaals
destruction
/".~.Food Received at proper temperature _(17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination A 18.Toxic substances properlv identified,stored and used,......9.Food Separated &protected,prevented during food Waterl PhlmbiDg
./preparation.storage.display.and tastine
../
......10.Food contact surfaces and Returnables:Cleaned and /'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 SewagefWastewater Disposal System,proper
...•....,..-reconditioned disposal
Priority Foundation Items (2 Points Ivioliltio118.R~IIin COIT«th"Actioll w/dJ1ftl'tI-.r
0 I N 1'1 C R 0 I N 1'1 C R
U N 0 A 0 Demonstration of Knowledge/Penonnel U 1'1 0 A 0 Food T~mperlllUre ControV Ideotlfic:atioa
T S T S
V 21.Person in chdrge present.demonstration of knowledge,"27.Proper cooling method used;Equipment Adequate to
./and perform duties!Cenified Food Manager (CFM)Maintain Product Temperature
:.--""22.Food Handkr!no unauthorized persons!personnel -'2~.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Packllge /'29.Thermometers provided,accurate,and calibrated;ChemicaU
Labelln!!Thermal test strips,,-23.Hot and Cold Water available:adequate pressure.safe /'j!(rm It ~equircjmeDt,Prerequisite for Operation",
/"
24.Required records availahle (shellstock tags:parasite -1 30.FO~Est lb~+F~h~~e &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Urensib,Equipment,and Vending
,{25.Compliance with Variance,Specialized Process.and /31.Adequate han~hil~facilities:Accessible and pr?perly I 'HACCP plan;Variance obtained for specialized
supplied.used 1 J '\()i ,\.{rJI \SvJV l,,(clprocessingmethods;manufacturer instructions
Consumer Ad"isory ]I 32.Food and Non-food Contact surfaces cleanable,properly I
./designed.constructed.and used
~
•...26.1'0stll1[;of Consumer AdVisories:ra\\or under cooked /33.Warewashll1g Facilities;installed,maintained,used!
food,IDisclosurclReminderfBuffet Plate)'".lIerl(cn Lahd Service sink or curb cieamng facility provided
Core Items (l Point)V'wlatiolfS R~lIuil'eCo""cJive Aclioll NfJltil Excud 9IJ DII}'$or Nt!Xllnsf1~tHf.Whkhn't7'Co_First
0 I ~N C R 0 I 1'1 N C R
U 1'1 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification
T S T ~..•.V 34 .'So E\'idcnl:c of Insect cOlltamination.rnden(/othcr ••••V 41.0riginal container labeling (Bulk Food)
animals
;"~35.Personal Cleanliness1eatltlg.drinklllg or tohacco use ./Phvsical FacUlties.-36.Wieint;Cloth,;[:'ropcrlv 'bed and stored !=i 42.Non-Food Contact surfaces clean~,...,v-37.En\Ifonnlcmal conldmmathln -!43.Adequate ventlliltion and lightin(!;designated areas used
r 3x.",pprm cd th:1\\mg method V 44.Garbage and Refuse Dwperly disposed:facilities maintained
Proper l'se of IJten~i1s .".45.Phvsical lacli,tlcs II1stalled.maimamed,and clean
./'"3')Cten"Is.eqUlpmcnt.&linen':properly u,ed.,t,,,-cd.I I 46.Toilet Fac,lltle~.properly constructed.supplied,and clean
"dned,&handkdf In usc uten>!!>;properl\'bed ..,
.•../~,...40.~Hlglc-,eT\ice &5I11glc-'be artlclc~:properly ,tared 4'Other VI(.latlons
i an<JIu,cd
Recei"ed by:
~rrint:lhi-)(J (I(~r')(~Title:Person In Charge/Owner
(signature),I ~
Inspected by(j '(l--rt0d hp-Ht-h,fA I p,t;:://)/J.;1 \/Arr{(1o/J('l)~Business Email:
(()lgna1urf)"'/)1
Form EH-Ob\Revised 09-2015)7'."'l.J ~,-J/{./J VI '.')7 "-..>