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HomeMy WebLinkAboutTin Star Southwest Grill~OJr1TY pF,O -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ -~ 9 ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 ~~~"Te o F~s~~~~ ~(214) 819-2 15 Falc: (214) 19-2868 ~ ~I"~ C~17~4~~1~ ~: 1~~~-f~ ~ ~~~r~~ T~ ~ ~~"-~''~ `~"') ~3 ` CITY/TOWN ~~`~ ~~''~~"C~ ~ Establishment: ~/~ ~ ,~41- ~~ ~~~ Owner: /~ (~~, ~~`~'~ ~ ~ Physica] Address: ~~-~~ ~j~ ;~ Zip: 7~~ Phone: (~. ) ~.~ 1 ~ ~~ w.~.~ ~~ ~» ~`~~t~aatem`~'t~~Cr~:~~'~i~'r~ a ~~mat'kS ~... ~ .~„ . . ~; ~/ 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 f 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Tem eratu e ' -- d °~ ~l~" ~~`~iI ~~~ ~~'°i~ ~~~ ~ f~j ~~% lBfrt~...drs~r.~ /,~P 5'c C~cs~o 1 ~ ~,~- ~~ . ,6~. . _ 4s~~- ~~ l~l `~% ~ s~~~ ~5~ ~ '~ l~~ ~ ~ e~ i~~~ vu~~~ , . ~v r~~, Nea . . eczs '~?e~s+~ri;~~t.~~t~dling/~trur~ce Reyctire~ents ' '~ ~s V~~~~~i~~s ~t~c~uirre Imrnediate ~n~ective A~tii~n' Rernarks ''°. 6. Personnel with Infections Restricted/Excluded o/ 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling ~/' 10. Sound Condition 11. Yroper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other I/ 13. Approved Systems (HACCY Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ot~'r 3 Prs ~t ~~ Na ' Cns ~'~eil~ ~td ~l~`g~ment Require~nenis ~ ~ ~ n ."Cri~a~icrns R t~ir~ ~~~Trn~nedi~te Carrection, ~~c~t To'Exeeed'~ 10 Days Remarks~ ~I 15. E ui ment Adequate 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 /~ 21. Manual/Mechanical Warewashin and Sanitizin at ( G`j m tem erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~ 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal ~ _ " 24. Thermometers Provided/Accurate/Pro erl Calibrate ees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils 1 aned/ itized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure eminder/Buffer Plate) ~~bror~~ ' ° ~~~ r ~i~I~ ~ibns -~ ` ~u 27. Food Establishment Permit r~ ~r~~i~~~~~~~, :1'rT~at.Cd ~xce~d ~tl ~a . ~~t`~e ~Tea~t Irtts ectian, Whicheuer Comes First ' ` ~ tf~~i2 ~ ~ ~~L: ~ ~ ~ C 4 t ., > . L~ ~ ' ' 3 t c ~~u ~ ~ d ~~"~t/ ~ ~-c-YS ~ C`~ ~ Total Inspected by: G~ ~ Print: ~,~j~`~, ~i~jf„~ f-,~ F/U ~ "~ ~ ~ Yes/N~ Received by: ~~' ~~ ~ Prin~~ ~~~X ~~~`,~~,,~n ~~ Titl~'~~l(;~~~(~