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Mustang Donuts
/ rpos¢ oflnspection: Regular '~ Follow up .__ DALLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 {214) 819-2115 Fax: (214) 81%2868 TAIL FOOD ESTABLISHMENT INSPECTION REPORT for Cooked/Prepared Food ,?,old Hold (41*F/45*F) 3. Hot Hold (140'F") 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165'F in 2 Hfs) )od/Temperatures Personnel with Infections Restdcted/Exciuded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) Approved Source/Labeling 10. SOUnd CondilJon 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other ' 13. Approved Systems (HACCP Plansrfime as Public Health Control) 14. Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash FacililJes wi'th Soap and Towels 18. No Evidence of Insect Contamir~tion 19. No Evidence of Rodents/Other Animals 20. Toxic Items Propedy Le. beled/Stored/Used 21. Manual Warewashing and Sanitizing at ( ~-~;-~pl~mpemture 22. Mecfianical Warewashing and Sanitizing at ( ) ppm/temperature 23. Approved Sewage/Wastewater Disposa] System, Proper DispOsal 24. Thermometers ProvidecVAccurate/Propedy Calibrated (+-. 2*F) ~zq, Food Contact Sv~daces of Eauioment and Utensils Cleaned/ ;anitized/Good Repair " 26. Posting of Consumer Advisories (Heimlich/Flaw Shellfish W~ ming/Buffet Plate) 27. Food Establishment Permit 5 Pts ~$ :ollow-up Insp YES NO COMMENTS: OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, Outside storage area enclosures properly constructed, clean: service, transportation, controlled incineration. ' Handling of food (ice) minimized. Utensils prop~erly st0red~ Garbage & refuse containers Covered: ad'equate number, roo , Food (ice) contact surfaces: designed, constructed, . ~onstructed, dr clean, go~/repair, covering installation, dustless cl~ maintained, installed, located. Walls, ceiling, attached equipment: constmcted~ good Non-food contact surfaces: 'designed, constructed, repair, clean, surfaces, dustless cleaning methods. maintained, installed, located. ' .' ~ Lighting provided as requked, fixtures shielded. Ware wasMng facilities, designed, constructed, maintained, " installed, located, operated. ' Ventiiation: Rooms and equipment - vented as required. Accurate thet~mometers, chemical test kits provided, gauge Dressing rooms - rooms clean, lockers provided, facilities (1/4" IPS valve), clean, located properly Wiping cloths: clean, use restricted. Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores. Non-food.contact surfaces of equipment and utensils clean. Authorized personnel. Single-service articles, storage, dispensing. Complete separation fi-om living/sleeping quarters. No re-use of Single service articles~ Laundry. Plumbing: installed, maintained. Clean, soiled linen properly stbred .... Registered Food Service Man:ager registered'~kith'City, on Toilet rooms enclosed, self-closing doors, fixtures, good site. ' repair, clean, proper waste receptacles. :'_'.