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HomeMy WebLinkAboutCornamona - New Restaurant~ .:/.¢.-. _..~.x~ ~j~ l:~ .~,~.,.{:~,.:./5, ) 2377 N. Stemmon: ~'. ~' ' Dallas, Te · % ': .(214)819-2115F2 RETAIL FOOD ESTABLISH~ ~ A,ND HUMAN SERVICES Health Db:ision Frwy- Room 607 xas 75207 " x: (214) 819-2868 IENT INSPECTION~REPORT 'urposc of Inspection: Regular oil vup~ Complaint~ Other 1. Proper C<x)ling for Cooked/Prepared Food 2. Cold Hold (41"F/45"F) t 3. HotHold (140"F) 4. Proper Cooking 5-emperatures per PHF 5. Rapid Reheating (165°F in 2 Hfs) [ 6. Personnel with Infections Restricted/'"m.xcluded ~ 7. PropedAdequate Handwashing 8. Good Hygienic Prances (Eating/Ddnkinfl/Smokinfl/Other) 9. Approved Source/Labeling 10. Sound CondilJon 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination oi' Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Co~ ~trol) 14. Water Supply -Approved Source/Sufficient Capacity/Hot e_nd , EMERITS:; 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible Cold Under Pressure .7~.. Handwash Facilities with Soap and Towels No Evidence of Insect Contamination ,/¢:flJt~crir :/'"', Pts · Pts :tal~emerits ;flow-up Insp "ES NO 19. No Evidence of Rodenta/Other Animals 20. Toxic Items Propedy Labeled/Stored/Used 21. Manual Warewashing and SanilJzing at ( 22. Mechanical Warewashing and Sanitizin¢ at ( : ' ) ppn'Vtem ture 3erature , 23. Approved SewageRVastewater Disposal System, Proper Dis[ osal 24. Thermometers Provided/Accurate/Properly Calibrated (*_.. 2°F 25. Food Contact Surfaces of Equipment and Utensils Cleaned/~ 26. Pos§ng of' Consumer Advisories (Heimlich/Raw Shellfish Wa/ 27. Food Establishment Permit COMMENTS: anitized/Good Repair ning/Buffet Plate)