HomeMy WebLinkAboutJD's Chippery 06.28.12r1TY °,o
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
� "T DALLAS, TEXAS 75207
T e °F ����� 214 -819 -2115 FAX 214 - 819 -2868
CITY/TOWN
San
Code
Date
Time In
Time Out
Establishment Number,.
Permit Number
Risk Category
Purpose of Inspection: 1- Compliance - utine> 3 -Field Investigation 4 -Visit 5 -Other
Establishment: e "-s u
Owner: - �3� a
Physical Address:r �y �i
Zip: '
Phone: ( }
OUT
5 Pts
IN
NA
NO
COS
I+ood Temperature/Time Requirements
Violations Require Immediate Corrective Action.;; Remarks
1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
t4.
Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT
4 .Pts
t
NA
NO
COS
Personi 6ifflandling/Source Requirements "
Violations Require Imrniediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
_
7. Proper/Adequate Handwashin
8. Good Hygienic Practices (Eatin /Drinkin Smoking/Other) l
t�
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 Coritrol) ' - .
14. Water Supply - Approved Sources /Sufficient Capacity/Iiot and Cold Under Pressure
Our
3 Pts =_
IN
NA
' NO
1 COS
Facility and Equipment, Requirements
Violations Re uire Immediate Correction, Not To Exceed 10 Days, Remarks
�^
4
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 )ppm/temperature
f
22. Manager Demonstration of Knowledge /Certified Food Manager
✓
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit
25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories Heimilich /Diselosure/RerninderBuffer Plate
27. Food Establishment Permit
Subtotal
Other
Violations - Require Corrective Action, Not to Exceed 90 Da s or the Next Ins ect iori; . Whicl ever'Comes First
5pt
'
4t
3t
Total
Inspected by: �"
Print:
F/U
Yes/No
Received by:
Print:z. - ------
Title: