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CVS Pharmacy Mockingbird
,"" ----~ -- - -- - --.- -. -......... W""","4'-o" &"-'-~ Environmental Health Division 2377 N. Sfemmons Frwy - Room 601 ' Dalbs, Tens 75201 (214) 819-2115 Fax: (214) 819-2868 \ .' ./" .~ . , RETAIi,FOOD~TABLisHMENTINsPECrroNREPoRT . . . ... _ _., .'. .. . :.. ; -.. a: . .p~sc:opnspeetion: Regular / Follo\Vup_ CompYaint_ Oth~_ Date /-3 J - [.(p' 'Establi;shmen1: , ? . PhysTcal Address:~IlD 1.J4JI~eilS;j::." .. ....7"'. ..... "'-''1-.~~''''''iH-' ~~:';"~:'o\~ .......,.~r':...",~~41;"-.;~... D~~&. ~pm",~C)~~!JU~rrrW~~~~tU.-,,< - :~{!?Jat$)..;,'2 11. " .a~q~...f.3~s:ll!t(ek@. ..".. 1~99,II~~1.\!::;ll.o_ ~~ 1. Proper Cooling for CookedIPl'epared Food Cold flold (41"FJ4S"f) '. 3. Hot HoJd (140'F) 4. . Pl'oper Cookrng Temperatures per PHF 5. Rapid Reheating (t 6S'F In 2 Hrs) FoodlTemperatures " .... oEMERrrsl {8e"~1i1i;eUHaifali1i'S'm"&i'ffi'e'":1iAAmn--~'\l _. :::'" -7o<;::S"~~' '!l"'.;1::'1:$~-''''''''ri _,""-'A'~I" -.....tr.......I""I<:h";:,.... .'""':>...;.:~:...'!!-ti. '1~hkl<!""J~ iiY,!:-r.'.,::.u_on~,,-~!tql,!!@.:.I.m.m.e..~@_~,,~r.r1t9~~_~_;: 6. Personnel with Infections ResltlctecllExcJuded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinkinglSmokinglOther) 9. Approved Sourcell..abeling 1 O. ~ound Condition' 11. fl'oper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PI2nSTTime as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacltylHot and Cold Under Pl'essure jj'EME"Rff.'''1<\ ."-~crn~.':-a'n&'?::"'6ur:Tn1e;f(m;'''fiir~iSi~'lf' ~~ ._.;.... .'t~~. ~~~ti~~~.. .<CS....,.E~......,...........:~.""""<~....(~......~......~t~...... ~-:<,>t?J..-e.~fr? ~~B!)t.1fl.~?J,f...e~~l~Q;~l~~~.r~.,:"."'..,..! '. :.: -. 1S;Equipment Adequate to Maintain Product Temperature 16. Handwash FacTIities Adequate and Accessible 17. Handwash Facifitieswith Soap and ToweTs 1 a, No Evjd ence of tamination . . No Eviden e f Rodents! er Animals 20..Toxic Hems e y eledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( ) ppmftemperature 22. Mechanical Warewashing and Sanitizing at ( ) ppmllemperature 23. Approved SewageN/astewater Disposal System, Pl'oper Disposal 24. Thermomelers Pl'ovidedlAccurateIPl'operly Calibrate 5. Food Contact Surfaces of Equipment 2J"ld Utensl eaned! .tized/Good Repair 26. Posting of Consumer Advisories (HeimtichIRaw She I h WamingIBuffet Plate) 27. FOod Establishment Permit .~ ~ta~ 'l';:.,;,~;:n-I''4:':r..!''''''r.<,;:;~~~''';'''''''.'''''~::''''''.E2~..''!-i:~N~~'1"d'Sti1Da~v;.e-~;:'~~I i~~;,,~G?m;...srF'~$'~~ .~~ .. ~ _......-::'...~ :~.t;.yl..e.~.~l~:r.!':!:I~~QS...:~...~~...i..~v...i~=ac:;~~t~.""~.....;...._.._~~~'"":.1~-~W~~-'h~~~ ,..~..;...,:..-..~..::...,... ... ~. . 5~ . '. 4 Pts 3 Pts' ~ .&;. r~lz] Demerits i=oUOW-tlp Insp YES NO Inspe<;,ted by: ~ OTHER VIOLATIONS WHICH MUST BE CORRECTED " Food protection during storage, preparation, display, selVice, transportation. . Outside storage area enclosures properly constructed, clean: controlled incineration. " Handling offood (ice) minimized. Utensils properly stored. . Clean clothes, hair restraints .' Food (ice) ~ontact surfaces: designed~constructed, maintained, installed, located. . . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, c:onstructed, maintained, installed, located, operated. . Lighting provided as T7quired, fixtures shielded. VentiIation: Rooms and equipment - 've~ted as required. Accurate thermometers, chemical test kits provided: gauge (114" IPS valve).. Dressing rooms - rooms clean, lockers provided, facilities clean, Iocated properly Wiping cloths: clean, use restricted. Premises maintained"rree of Jitter. unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensil.s clean. Single-selVice articles. storage, dispensing. Complete separation from livinglsIeeping quarters. Laundry. No re~use of single service articles. PIumbing: instaHed, maintained. CIean, soiled linen properl.y stored. " ToHet rooms enalosed, seIf-c1osing doors, fixtures, good .. repair, clean, proper waste receptacles. . , Registered Food Service Manager registered with City~ on site. 1\11'\0. 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:\G - Potentially hazardous food cooled from 1400F to 700P more than 2 hours OR 70' f to 410F (45 oF) more than 4 hours OR prepare<!::foods . cooled to 41cF (4S0F) more than 4 hours: ACTION: Voluntarj' destruction. . l. COLD HOLD - Potentiall)' hazardous food held above 410F (45 oF) more than 4 hours: ACTIO:\: Voluntary destruction - Potentiall)'hazardous food held above 410F (4soF) less than 4 hours: ACTIO~: Rapid cool. (e,g.lce bath) · HOT HOLD - Potentially hazardous food held below 140"F more than 4 hours: ACTIO:'-t: \"oluntarr destruction - Potentiallj' hazardous food held below 1400F I.ess than 4 hours: ACTION: Rapid reheat to I6S"F or more' COOKIXG. PotentialJ)' hazardous foods undercooked: ACno:"\: Re~ook to proper temperature RAPID REHEA TI:'-tG - Cold potentially hazardous food iinproperly reheated: ACTION: Reheat rapidl)' to I6soF HAr-iD WASHIr-iG - Food emplo)'ees observed not washing hands: ACTIO:-\: Emploj'ees should be instructed to wash hands before starting work and after smoking, eating. drinking, using the toilet, and all otber times specified in the Rules. . , 3. l. 5. 7. 13. , , APPROYED SOURCEISOUr-iD CO:\DITION - Foods from unapproved sources/unsound condition: ACTIOX: Detention or ,'oluntal')' destruction, PROPER HA:'-tDLI:\G OF READY:TO-EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl)' \\"ash hands before handling: ACTlO:\: \'oluntar)' destruction . '-, CROSS CO:--T A:'oIl:\ATION OF RA W/COOKED FOODS . Ready~to-Eat foods cont:uninatcd bi' ra\\" poientiallj' hazardous foods: ACTION: Voluntar)' destruction of ready to eat roods APPROVED SYSTE;\I . HAeCp Plans for ROP, shellfish tanks, varfanccs. others. Written pr(\cedun: for time as a 'public health control. ),10 II. 12.