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HomeMy WebLinkAboutCVS Pharmacy Snider Plaza .- DALLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health DivisIon 2377 N. Sfemmons Fr\'t')' - Room 607 Datlu, Texas 75207 . (214) 819-2115 Fax: (214) 819-2858 -\ . RETAIL FOOD ESTABLisHMENT INSPECtION REPORT _ .' . ..., .. .. .. :.. ; '.0: .p~seoflnspection: Regulu_ Foilo\Vup_ Complaint_ Other_ Date "Establtshment: . C.'V ".3 PhysTcal Address: ~8a R..; . Ibm .. Z-A. .. ......... h.... ......t -..~~.....H. trf,,~');':';"~""l!l"'''~ ......."":"""~,. ..-.c~...~.....r~ . q~Em~~ ~~~..,~6)~~~W~lh~Jo~~r;u..-g -:'...{:;>>'.!OO}=~ !l. .. .a1i .ll$..'B~s:I .It "::..ml.J~I~._ _ .1I.~~.f.1~.1I::. 1. Proper CooUng for Cookedl?repared Food 2. Cold Jiold (410F/45'f) '. 3. Hot Hold (140'f) 4. . Proper Cookfng Temperatures per PHF 5. Rapid Reheating (16S"Fln 2 Hrs) Foodlfemperalures '. '. DEMERITS" 1RE?~nn;~VHarraml~Dti'''If~~B~i1it~rn~ ::::.' '"A"O;:;::"'~~~ .!\~1::t~~-'''''''6 ..,....,."-'-.~f. ~,",....tr.-l~~.;:c.'''''''~'';';~'A<::!<: f..JihJr.-~~Ji1-~ l~,!::-r.'.~.u.on_~":'"Q~q l!!@.:I.!J.!m~.EL~_~;;2H.g..f;f~~..'-!.9.._". 6. Personnel w1th Infections RestnctedlExclud ed 7. Proper/Adequale Handwashing 8. Good Hygienic Practices (EalingIDrini-JnglSmokinglOther) 9. Approved Sourcell...2beling 10. ~ound Conortion' 11. froper Handling of Ready.To-Eal Foods 12. Cross-Contamination of Raw/Cooked FoodslOlher 13. Approved Syslems (HACCP PlanslTime 2.S Public Health Control) 14. Waler Supply - Approved Source/Sufficienl CapacltylHol and Cold Under Pressure D"EMERr'''1c' {~dtiRY:ran&'ff;guf"'p' rl1e;fffiYri'[]jr~nrs" 'fi"'J. '-'1" .<~ ~~~fic ..."'"~~ .'C~....~ -~ ~i""''''"''rfied~~:,m.~eCtiV,..... . ~'Sl~.;..!lMJ ~~.8~4:1iEcl~J,!'r.>.i:,.lI,).."_.l.-..,.~U"_~*...~=,,...,..,_. 15: Equipment Adequale to Maintain Product Temperalure 16. Handwash Facnilies Adequale and Accessible 17. Hand'n-ash Facilities with Soap and ToweTs 1 B, No EVidence of Insect Contamination . 19. No Evidence of RodenlslOtherAnimals 20..Toxic Items Properly LabeledlSlorecllUsed 21. Manual Warewashing and Sanitizing at ( ) ppmllemperature 22. Mechanical Ware washing and Sanitizing al ( ) ppmltemperalure 23. Approved SewageN/aslewaler Disposal Syslem, Proper Disposal 24. Thermometers Provided/Accuralel?roperly Calibrated (:t2"F) . bod Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlicWRaw Shellfish Waminsl8uffet Plale) . 27. FOod EslablishrnE!nt Permit ... .... .' ....... _ .,. ,..;. . ~ .: SUb!Ofu~ '~~i;::~'I'::-r:':r...!""r.(T:~"""'t''';'''"'''''''''~~''''"''~~~'''~'C:-'''i~"1fO'Eli:''ee'>(jSo1k~~~i:'~~~I.ir:'.;1::{;,,,,..~'t'i.1~~r&?m;ffrt!*'~~ .~~.: . .. _......._~..:~~; :~u'=~~~.!.e..~.~1~~.t~:J~~QS...:9...~~~tt.~....l!:;~~~.......cl...;. .,vo.,,~_~...;.~ '"'t:.1~-~..~~~..J:1..~~lj!~~....;;..............-~,.~~.,.. .., ~. . :~: a~ ~ :J'~ Q.J ~ /t.J /l~". 3Pt. '. 3 foW Demerits :':oUOW-tlp Insp R 1 J. . YES NO ece ved bY:IV Inspe~ted by: OTHER VIOLATIONS WHICH MUST BE CORRECTED "" Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. Handling of food (ice) minimized. Utensils properly stored. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposaVclean. Clean clothes, hair resq-aints . '. . . Food (ice) contact surfaces: designed, constructed, maintained, installed, located. . . . ~;"; ) Non-food contact surfaces: designed, constrUcted, maintained, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment - "vented as required. Accurate thermometers, chemical test kits provided, gauge (114" IPS valve), Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained"free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing, Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. .. Plumbing: installed, maintained. Clean, soiled linen properly stored. Registered Food Service Manager registered with City~ on site. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. ~ 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentially hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (45 oF) more than 4 hours OR preparec!:foods cooled to 4lcF (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD. Potentially hazardous food held abovc 410F (45 OF) more than 4 hours: ACTIO:'\: Voluntary destruction -Potcntially hazardous food held above 410F (4S0F) less than 4 hours: ACTIO:'\: Rapid cool. (e"g. Ice bath) · HOT HOLD - Potentially hazardous food held below 1400F more than 4 hours: ACTIO:'\: Voluntar)' destruction . Potentially h=dous food held below l400F I,ess than 4 hours: ACTION: Rapid reheat to 16soF or more" COOKl:'\G. Potentially hazardous foods undercooked: ACTIO~: Re~ook to proper temperature 3. 4. 5. RAPID REHEA TI:'\G. Cold potentially hazardous food improperly rehcated: ACTION: Reheat rapidl)' to 16SDF 7. HA~D WASHI~G . Food emploj'ees observed not washing hands: ACTIO:'\: Emploj'ees should be Instructed to wash bands before starting work and after smoking, eating, drinking. using the toilet, and all other times specified in the Rules. 13. " . APPROVED SOURCE/SOU~D CO:'\DITIO:-l- Foods from unapproved sources/unsound condition: ACTION: Detention or ,"oluntal')' destruction PROPER HA:\DLI:'\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and emploj'ee did not properlp\'ash hands before handling: ACTIO:\: Voluntary destruction . CROSS COXT A:'oII:'\A TIO:'\ OF R.\ W/COOKED FOODS. Ready-to-Eat foods contaminated bj' raw poientially hazardous foods: ACTIO:'\: Voluntar)" destruction of ready to eat foods APPROVED SYSTE:\l . HACCP Plans for ROP, shellfish tanks, varfances, others, Written procedure for time as a public health control. 9,10 11. 12.