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DALLAS COUNTY HEALTH AND HUMAN SERVICES
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Y H ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214- 819 -2115 FAX 214 -819 -2868
- CITY/TOWN
San Date Time In Time Out Establishment Number. Permit Number Risk Category
Code
Puapose of Inspection: I- Compliance 2- outine 3 -Field Investigation, 4 -Visit 5- Other'
Establishment: € � 5� /es,� Owner: 131Lj—
Physical Address: ZA'» -At)PI,77C,, 6.- 21x7 Zip: �. d Phone: r%3 ) "
OUT IN NA NO COS Food Temperature /Tune Requirem'e'nts
5 Pts Violations Require Immediate, Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 de ees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel /Handling /Source Requirements
4 Pts Violations Require Immediate Corrective Action ' Remarks
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashin
8. Good Hygienic Practices (Satin /Drinkin /Smokin /Other)
r./ 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
OUT IN I N A NO COS Facility and Equapfnent lZequirerneints
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LJ Pt,, Violations Re_uire Lmrnediate�CoTreeixon, Not To exceed 10 Da s ' Remarks
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,r 15. Equipment Ade uate to Maintain Product Temperature
V 16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
ems^ TI 18. No Evidence of Insect Contamination
19. No Evidence of Rodents /Other Animals
Toxic Items Properly Labeled/Stored/Used
•'' 21. Manual/Mechanical Warewashing and Sanitizing at ( ) m/tem erature
6/ 22. Mani er Demonstration of Knowledge/Certified Food Manager
23. Approved Sewaae/Wastewater Disposal S stem, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 de ees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned /Sanitized/Good Repair
26. Posting of Consumer Advisories ( Heimilich /Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal k6therVi6lations - Reauire Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whicl ever Comes First
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Tota Inspected by: Print: vp =
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_. — I Received bf -- i , '-/ .'d I Print: Title: