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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: