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HomeMy WebLinkAboutFestive Kitchen 05.15.12J,y T Y OF DALLAS COUNTY HEALTH AND HUMAN SERVICES > ENVIRONMENTAL HEALTH DIVISION r y 2377 N. STEMMONS FRWY. ROOM 607 •�T -91.F OF , DALLAS, TEXAS 75207 214- 819 -2115 FAX 214- 819 -2868 Item/Location/Temperature CITY /TOWN San Code :_ Date . Time In' Tfihe Out Establishment Number . I'errrrit Nurrrber Risk Caiegory' Purpose of Inspection: I- Compliance tgatio d is err ; Establishment: Owner: 7, &ql Physical Address: Zip: 6 Phone: ( "- j OUT IN NA NO COS Food Ternperatureffhne Requiremnents " 5 Pts " 11. Proper Handling of Ready-To-Eat Foods Violations R6 "wire Iixunediate Corrective Action Remarks 12. Cross- contamination of Raw /Cooked Foods /Other 1. Proper Cooling for Cooked/Prepared Food 13. Approved Systems (HACCP Plans/Time as Public Health Control) 2. Cold Hold (41 degrees Fahrenheit /45 degrees Fahrenheit) 14. Water Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure OUT- ` 3 Pts :'' IN NA � 3. Hot Hold (135 degrees Fahrenheit) COS Facilrty and Equiprrierit iZequirexrients Violations Re g iiire Immediate.: Corxection,,Not To Exceed - IQDays., Remarks aeq 4. Proper Cooking Temperatures 15. Equipment Ade uate to Maintain Product Temperature 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature ,5 Total Inspected by: Print: € j F/U Yes/No Received F Print: �,,. � � : t1 Title: Alt m Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing i.� 8. Good Hygienic Practices (Eatin /I?rinkin /Smokin /Other) 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- ` 3 Pts :'' IN NA � NO COS Facilrty and Equiprrierit iZequirexrients Violations Re g iiire Immediate.: Corxection,,Not To Exceed - IQDays., Remarks .� 15. Equipment Ade uate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled /Stored/Used +� 21. Manual/Mechanical Warewashing and Sanitizing at ( ) m/tem erature r.� 22. Manager Demonstration of Knowledge /Certified Food Manager ✓' . 23. A roved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees 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 Other Violations - `Require Corrective Action. Not to Exceed 90 Days or the Next InMection. Whichever Comes First ,5 Total Inspected by: Print: € j F/U Yes/No Received F Print: �,,. � � : t1 Title: Alt m