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HomeMy WebLinkAboutCisco Grill (2)~OVp1TY p~,O ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES x ~ ~ `y ENVIRONMENTAL HEALTH DIVISION ~ 2377 N. STEMMONS FRWY. ROOM 607 •~T9Tf oF 1~~'P~r 14) 19-2115 Fax: (214) 819-2868 ~~/ A~~"G.ma/Tl1a~ `~' ~'{~~ ~~ ~I~ ~ ~~'~4~ 7~~~~ CITY/TOWN ~/~~`S~ ~' \ ~~~ ~ ~` ~ ; ~'~m~~n ' ~ , =` ~~U'~~im~s~ ~~~e~~~ ~ ~ ~ ~~~t~ ~~i~er Risk cate~ory ~~e «w = ~ :~'~ui~ictse~~ ~,~ns~e~t~n: ' ]-Coinp~~ u~izi~ ' 3=Fieid fn~esti~g~i~s~ : ~~Visit s-c~1i~r " ~~ ~ .r ,. . , . ~ ~ Establishment ~~ S ~ ~~~ Owner: ^ ~ ~'~ Physical Address: ~~,~~ ~jv ~~~ ~ Z~ Zip: ~5~~ Phone: (~ ~ ) ~~ " , 'tj~~s / 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~ ~~/~ ~ ~ ~ 3. Hot Hold (135 degrees Fahrenheit) /' 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Locati on / Temperature ~ ~' ~~~ v~ T~e-~ ~~~~ /~O~"`'~' ~° l~t~,~ ~~~'~~ ~~r~ ~rv~ ~~a°~'~ ou'r uv ~vA xo cos ~~~s,~~ell$~ndli~gf~ource Requireaci~+~i~,s , ~ Pcs Vio~~.ticstis R~qui~'e Irrim~diate Coi~rectat+e. ~~~cin; . Remarks i, lI" 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hy ienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure oU'r uv NA N~ Cos Faci~ity..a~d Equipment Bequirements 3 Pts Violations .Require Immediate Cot~r~tion, -Nnt To'.Exceed 10 D~ys Remarks ~% 15. E ui ment Ade uate to Maintain Product Tem erature /' 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soa and Towels ~ 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used ti/' 21. Manual/Mechanical Warewashing and Sanitizin at ( pm/ mperature /' 22. Mana er Demonstration of Knowledge/Certified Food Ma er r/~ 23. A roved Sewa e/Wastewater Dis osal S stem, Proper Dis osal 24. Thermometers Provided/Accurate/Pro erly Calibrated (t2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair AO' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit ~,~1 Inspected by• ~ s Print: L~,1 ' YeU N~ Received b . ~` °' Print: ~' ~ ) ~` ~~s~~~ Title:/~ ` Cri