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