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Amore Restaurant
DALLAS COUNTY HEALTH AND HUMAN SERVICES EnvironmentaIHealth Division ' 2377 N. Stemmons Frwy - Room 607 Dallas, Texas 75207 (254) 819-2115 Fax: (214) 819-2868 E_TAIL FOOD ES. TABLISHMENT INSPECTIO~InREPORT .~'~Gold Hold (41°F/45°F) 3. Hot Hold (140°F) .. 4. Proper Cooking Temperatures per PHF J, ~. Rapid Reheating (165°Fin 2 Hfs) :d/Tern )eratures'/,4/~].T- ,~/--z~ /~ o~ 6. Personnel wilh Infe~io~ Restricted/~:--~-c!ud. ed Proper/Adequate Handwashlng 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/La]:~eling 10. SOUnd Condil~on 11. Proper Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Henlth 14. Water Supply -Approved Source/Sufficient Capacity/Hot and Cold Under Pressure 15. Equipment Adequate to Maint~n Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwesh Facilities wil~ Soap and Towels No Eviden6e of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/Stored/Used 22. Mecfianical Wareweshing and Sanitizing at ( ~'¢~p~perature 23. Approved Sewage/Wastewater Disposal System, I~per Dispose] 24. Thermometers Provided/Accurate/ProperlY Calibrated (+--2°F) Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair~_~'~,,1~ 26. Posting of Consumer Advisories (Heimlich/Raw Sheltfish Waming/Buffet Plate) 27. Food Establishment Permit ............. .COMMENTS: ~tS OTHER VIOLATIONS WHICH MUST BE CORRECTED Food proteciion dui'ing storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils ~rOperJy stt~red. Clean clothes, hair restraints ~ Fpod (ice) contact surfaces: designed, constructed, m ~aintained, installed, lo~ted. Non-food COntact surfaces: ;designed, constructed, maintained, installed, located. " Ware washing fac~i~s~ed, constructed, maintained, Accurate therm63'r~'tfl~, chemical test kits provided, gauge (1/4" IPS valve). Wiping cloths: clean, use restricted. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. No [e-use of'single service axticles~' Plumbing: installed, maintained. ' .... Toilet rooms en61osed, self-clOsing doors, fixtures, good repmr, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: conU'olled incineration. · Garbage-& r~fuse" ' ' ' .... containers covered: adequate number, insect/rodent proof, frequen, ey o f disposal/clean. Floors, constructed, drained, clean, go~d r~air,'coveting ~ation, dustless clea~ing methods, Walls, ceiling, attached equipment: constructed, good ~ clean, surfaces, dustless cleaning methods. Lighting Provided as required, fixtures shielded. Ventiiation: Rooms and equipment - vented as required. Dressing {ooms - rooms clean, lOckers provided, ~'acilities ': clean, located properly .... :. Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores: "' Auth6/-iz~d pei~0/in~k.' · . Complete sepamfi'on fron~ liV~g/sieePing quarter~. Laundry ...... C!e~n,. Oiled linen, properly stored.- ....... : : ~ · . , U': ..'. ,..'.-! - Registe~:~d Food Service Man-'a'~r regisi~red'~ith:Ci.ty, on site..: '..' ' '. -"': ' .:,..5~- '.7.. ~ ..;C: ~' '?',-'7'i-. ' '. ~ . ' ' '~". ..... .' ¢ .~' . " ·; .. ...¢.: ..