HomeMy WebLinkAboutR & D Kitchen 01.11.12�pVrtTY pFO DALLAS COUNTY HEALTH AND HUMAN SERVICES 4 ry ENVIRONMENTAL HEALTH DIVISION 1�+1 2377 N. STEMMONS FRWY. ROOM 607 •�T,Tf �ti DALLAS, TEXAS 75207 0 214 -819 -2115 FAX 214 -819 -2868 Purpose of Inspection: 1- Compliance outi`ne 3-Field Investigation 4 -Visit 5- Otl_ei Establishment:+ /7-7,?-� �rll Owner: Physical Address: oluo 5 zip: 700 Phone: ( i%f0 -7?00 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. Ravid ReheatinLy (165 deLyrees Fahrenheit in 2- Hrs) Item/Location/Temperature OLT IN I NA NO COS 'Person nelJHardling/Source Requirements 4 Pts _ Violations Require Irumediate, Corrective Action , „ „ ,•, Reriiarks r _L 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashin 8.• Good Hygienic Practices (Eatin /Drinkin /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 IN ` N,1 I NO COS Facility and Equipiiaent Requirements _ ' 3 Pis Violatio!s ,R6 4ite,Ixii x diate: Corxectrou, Noi To Exceed 10 Days RexnarK$ . 15. Equipment Adequate to Maintain Product Temperature Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels No Evidence of Insect Contamination •o" 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled/Stored/Used ' 21. Manual/Mechanical Warewashing and Sanitizing at m/tem perature 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 Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories ( Heimilich /Disclosure/ReminderBuffer Plate) 27. Food Establishment Permit S„htntat ether Vinlatinnc '- Reauire Corrective Action. Not to Exceed 90 Days or the Next Inspection;` Whichever Comes First Total Inspected by: 1 a j Print: YYes/No Received by' Print: t— Titles San Date Time In Time Out Establishment Number Permit N unber 'Risk Category Co de Purpose of Inspection: 1- Compliance outi`ne 3-Field Investigation 4 -Visit 5- Otl_ei Establishment:+ /7-7,?-� �rll Owner: Physical Address: oluo 5 zip: 700 Phone: ( i%f0 -7?00 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. Ravid ReheatinLy (165 deLyrees Fahrenheit in 2- Hrs) Item/Location/Temperature OLT IN I NA NO COS 'Person nelJHardling/Source Requirements 4 Pts _ Violations Require Irumediate, Corrective Action , „ „ ,•, Reriiarks r _L 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashin 8.• Good Hygienic Practices (Eatin /Drinkin /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 IN ` N,1 I NO COS Facility and Equipiiaent Requirements _ ' 3 Pis Violatio!s ,R6 4ite,Ixii x diate: Corxectrou, Noi To Exceed 10 Days RexnarK$ . 15. Equipment Adequate to Maintain Product Temperature Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels No Evidence of Insect Contamination •o" 19. No Evidence of Rodents /Other Animals 20. Toxic Items Properly Labeled/Stored/Used ' 21. Manual/Mechanical Warewashing and Sanitizing at m/tem perature 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 Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories ( Heimilich /Disclosure/ReminderBuffer Plate) 27. Food Establishment Permit S„htntat ether Vinlatinnc '- Reauire Corrective Action. Not to Exceed 90 Days or the Next Inspection;` Whichever Comes First Total Inspected by: 1 a j Print: YYes/No Received by' Print: t— Titles