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