HomeMy WebLinkAboutTEXAS DE BRAZIL 2021.10.02Dallas 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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75:::J,>l I Time in:ITim.:out:I License/Permit #CJ(Jf)0()f1l1q I Est.Type I RiskCategory Page_]orr
Purpose of Inspection:I I I-CompJiance IVI 2-Routine I3-Field InYest1j!ation I 1 4-Vlsit r 1 S-Otber TOTAUSCORE
Estable;a~ame~~iftIrJ7//I Contact/own/t7 Sf/jit;I
*.'liumller of Repeat Violations:__
./'liumber of Violations COS:--9PhYSiC'111~9l AI ~mrMfl~nMity
/
c11i1:tab 11~~ihIPhone:I FollOW-Up:Yes
No (circle one)
v
Out ~not IIIcompliwbComplIAnceStatus:1 -in compliance 0 ~not observed NA ~not applicable COS ~corrected on site R ~repeatviolation
Mark the aooroDriateD<llntsIn the OUT box for eachnumbered Item Muk ,.,/.achetkmark in aDllfODtlatebox for 1:'11.NO.NA.COS Mark.n asterisk'*.inaoorapnatc bo"for R
Prioritv Items (3 Points)viQlations RI!OlIiu lmmedi4t~Coructill~Action notw exa~d J 1la~"S
Compliance Stat1l~Compllante Status
0 J N N c Time and Temperature for Food Safety R 0 I N N C R
U 1'1 o /A 0 U 1'1 0 A 0 Employee Health
T S (F ~degrees Fahrenheit)T S
/I.Proper cooling time and temperature I 12.Management,food employees and conditional employees;
r"\knowledge,responsibilities.and reoorting
X 3ropcr Cold Holding temperaturc(41°F/45°F)/13.Proper use of restriction and exclusion;No discharge from,.cyes.nose.and mouth
>"V 3.Proper Hot Holding tcmperature(135°F)/PreveoUIIl!Coataminstion bv Hlinds
VI/4.Proper cooking time and temperature /14.Hands cleaned and properly washed!Gloves used prooerly
v'V 5.Proper reheatmg procedure for hot holding (165°F in 2 II 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;procedures &records Hit!blv SUlU:eDriblePooulatlons.Approved Source /16.Pasteurized foods used;prohibited food not offered
,.Pasteurized e(!gsused when reauired
IV 7.Food and ice obtained from approved source;Food in
good condition.safe,and unadulteraled;parasite CIIemfcalJ
destruction /
/R.Food Received at proper temperature ~V 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination I 18.Toxic substances properly identified,stored and used
//9.Food Separated &protected,prevented during food Waterl Plumbing
preparation,storage,display.and tastil1l!/
I/10.Food contact surfaces and Returnables;Cleaned and (/19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature back flow device
I II.Proper disposition of retumed.previously served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disoosal
Prierftv Fou.ndatIAn Item,(2 Points .jqUuioM"~lIin C.,-rrctj"l'Action widdft 1'--.
0 I N N C R 0 I N N C R
U N 10 A 0 Demonstration of Knowledge!Penonnel U 1'1/0 A 0 Food Temperatun ControU Idrnttncation
T S T S
//21.Person in charge present.demonstralion of knowledge,y /27.Proper cooling method used;Equtpment Adequate to
and perform duties/Certified Food Manager (CFM)Maintain Product Temoerature
1 22.Food Handler/no unauthorized oersonsl oersonnel 1/2R.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package J 29.Themlometers provided.accurate.and calibrated;Chemical/
1 Labelinf!Thennal lest strios
/II 23.Hot and Cold Water available;adequate pressure,safe /Permit Requlremeut,Prerequisite for Oper.tion
/24.Required records available (shellstock tags;parasite vi 30.Food Establishment Permit (Current &Valid)destruction);Packaged Food labeled
Conformance "'ith Approved Procedures ,UtrnsU"Equipment,and Vending
f 25.Comphance with Variance,Specialized Process.and V /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized supplied.usedprocessingmethods;manufacturer instructions
Consumer Advisory JV 32.Fuod and Non-food Contact surfaces cleanable,properly
/designed.constructed,and used
It'~6.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed.maintain~d.u~cdl
Illods (Di>clllsurc/Reminder/ButTet Plate)/Allcr(!en Lahel Service sink or curb cleaning facilitv provided
Core Items (1 Point)Vio/atiollS Rt!IIlIireCoructive Action "'tttto £:una 90 DIH'S or NexJ lnslW'rliOll,""'klJ~~ComItY FiNt
0 I N S C R 0 I ,IN N C R
U /0 A 0 Prevention of Food Contamin.tion u ''/0 A 0 Food Identification
T s T S
~'_.34.1'0b idence of Inseel contamination.rodenuother ,
~
41.0riginal contamcr labeling (Bulk Food)
animals
/1/'»).Personal Cleanliness/eating.drinkin!!or tobacco use 1'1 Phvdcal Facilities
///36.WiplI"!Cloth5;properly used and stored If 'j 42.Son·Food Contact surfaces clean
I /37.En\.Irul1lllcntal contamination '/I 43 Adeuuat~\entilatlOn and lightll1g;dc>ig'ldted areas used
I !lX.·\ppro,cd tha"ing method '/1 44 Garba!!c and Refuse properlv disposed:facilities maintained
/PrODer l'se (If Utensils I 45.Ph;,ical factlltlcs in;talled.maintained.and clean;:3'.1.l·tensl),.equipment.&linens:properly u;ed,stured.'/-Iii.T"tlct I'actlltle,:properly cun trueted.supplied.and clean
dncd.&handled!In usc utensils;properly used t
,40.Single·.,ervlc~&single-u/-7i/les:properly stored (4-Other Violations I
1 and lIscd ........,I
Received by:
\J UG "~,U~Print:\c\2U1 \(C\_l)f.~lAEc~t11Title:Person In Charge/Owner
(signa.turrlr\
:dedl~~·1 hi1~/fJ ~:tU!)I1I;i?Jq I,;i'Y',-:~'/lJ Business Email:
(c\I Y:
For~(Revised 09·2LJ15)-,I -1/.,.(VI'I -'//("IV ),
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
1.'77:'>.STDJ:\IO:'>S FRWY.,R:\I 607,DALI.AS.TX 75207 21-1-819-2115 FAX:21-1-819-2868
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OBSERVATIONS AND CORRECTIVE ACTIO:"lS
Item AN INSPECTION OF YO R ESTABLISHMENT HAS BEEN MADE.YO RATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:l!t~~W(,-_____PriQt:\I;>UJ\I I,Y"\)t>I),(p,~\Title:Person In Charge/Owner
(signature)v-'\\"'"-\(_\/,-Ct.!
Inspcc:~/~,(S(1in
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