Loading...
HomeMy WebLinkAboutPC Short Stop 06.08.12Govr1TY 0,6 DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 .�T9Tf of �E DALLAS, TEXAS 75207 214 - 819 -2115 FAX 214 - 819 -2868 Purpose of Inspection: 'l-Compliance, d�o tine 3 -Field Invesfigation -- 4 -Visit 5 -Other Establishment: !ij �'% _ Owner: �r/�,.�r��i Physical Address: > q1 Zip: d Phone: ( ) OUT IN NA NO:. `COS `Food. Temperature 'fl' Requirements 5 Pts Violations Require Immediate Corrective' Action, Remarks 1. Proper Cooling for Cooked/Prepared Food +o0 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 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashin 8. Good Hygienic Practices (Eating/Drinkin /Smokin /Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Read 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 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 ,7 77777: 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at - m/tem erature <^ 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 /Diselosure/ReminderBuffer Plate) 27. Food Establishment Permit Subtotal Other Violations Require Corrective Action, Not to Exceed 90 a s or the Next Inspection, Whichever Comes First 5pt fir, AND � OUH < 4 t 3 t�//L -� Total Inspected by: Print: FR.T Received by:,,' - Print: J✓'"� Title: v ,, rnr,. CITY /TOWN San Date Time In Time, Out Establishment Number.: PeIrMi Number- Risk.Category Code . Purpose of Inspection: 'l-Compliance, d�o tine 3 -Field Invesfigation -- 4 -Visit 5 -Other Establishment: !ij �'% _ Owner: �r/�,.�r��i Physical Address: > q1 Zip: d Phone: ( ) OUT IN NA NO:. `COS `Food. Temperature 'fl' Requirements 5 Pts Violations Require Immediate Corrective' Action, Remarks 1. Proper Cooling for Cooked/Prepared Food +o0 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 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashin 8. Good Hygienic Practices (Eating/Drinkin /Smokin /Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Read 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 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 ,7 77777: 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at - m/tem erature <^ 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 /Diselosure/ReminderBuffer Plate) 27. Food Establishment Permit Subtotal Other Violations Require Corrective Action, Not to Exceed 90 a s or the Next Inspection, Whichever Comes First 5pt fir, AND � OUH < 4 t 3 t�//L -� Total Inspected by: Print: FR.T Received by:,,' - Print: J✓'"� Title: v ,, rnr,.