HomeMy WebLinkAboutLover's Egg Roll 04.18.12�OJ1yT O
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_. DALLAS-- COUN�'Y -HEAD B- AND - .HUMAN SERVICES— —
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214 - 819 -2115 FAX 214 -819 -2868
�--^ 1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
`^ 3. Hot Hold 135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT
4 Pts
IN '
IAA
NO
LIai!- �` -r�,;•
Personnel/Hanrlling/Souice Requirements
Violations Require Immediate Corrective Action Remarks
',° `/�
CITY/TOWN
San
Code
late
Time In
Time Out
Establishment Number
Permit Number
Iislc Category
Purpose of Inspection: 1-Compliance 2- Routine 3 -Field Investigation 4 -Visit 5 -Odhez
Establishment: L ar v zeiS /0,e, Z
Owner: /�'�.J C' 117'
/Physical Address:
Zip:
Phone: (
OUT
IN
NA
NO
.COS
Food Temperature /Time Requirements
5 Pts
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)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT
4 Pts
IN '
IAA
NO
COS
Personnel/Hanrlling/Souice Requirements
Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Good Hygienic Pr • - - -atin /Drinkin /Smokin Other). ,
9. Approved Sour e abelin
10. Sound Condition
11. Pr2ppEj44LLdlin of Ready-To-Eat Foods
12. - cowaminatio f Raw /Cooked Foods /Other
-
13. A roved Systems HA s/Time as Public Health Control)
14. Water Supply - A roved Sources /Sufficient Capacity/Hot and Cold Under Pressure
✓
OUT",'
3 Pts;
IN
NA
NO
COS
Facility : And: Equipment lftegture men ts
Violations, Re uire Immediate'Correet[on,;Not To-EX6e.e i l0 °.Days,
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 (.J m/tem erature
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 Equipment and Utensils Cl ned/Sanitized/Good Repair
'--�
26. Posting of Consumer Advisories (Heimi ichoisclosure eminder/Buffer Plate
27. Food Establishment Permit
Total Inspected by: / Print:
Y/No Received by _ T Print: Title: