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HomeMy WebLinkAboutSigma Alpha Epsilon 02.03.12o DALLAS COUNTY HEALTH AND HUMAN SERVICES r �y ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 `sly£ OF DALLAS, TEXAS 75207 214- 819 -2115 FAX 214 -819 -2868 CITY/TOWN San Date Time In Time Out Establishment Number ' Permit NumberRisk Category Code Pur p ose of Inspection: i Con P ance 2 - urine 3 -Field Inv estigation 4 -Visit 5 -Other Establishment: ,1� Ol� Owner: Physical Address: C?T` Zip: Phone: OUT IN . NA NO COY Food Tempe ature/Thne Requirements 5 Pts` Violations Require Irrimediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food L% 2. Cold Hold 41 decrees Fahrenheit/45 decrees 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 ; ; LJ i NA ` 1V0 i COS _ PersonriWffindling /S'ouree Require nents X. , mediate. Corrective Action 2eriarks Violations Req wire hA 19. No Evidence of Rodents /Other Animals 6. Personnel with Infections Restricted/Excluded 20. Toxic Items Properly Labeled/Stored/LTsed 7. Proper/Adequate Handwashin 21. Manual/Mechanical Warewashing and Sanitizing at m/tem erature 8. Good Hygi enic Practices - (Eaf /Dr n / ` okin Other) 22. Manager Demonstration of Knowledge /Certified Food Manager 9. Approved Source/Labeling 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 10. Sound Condition -� 24. Thermometers Provided/Accurate/Properly Calibrated ( ±2 degrees Fahrenheit) 11. Proper Handling of Read To -Eat Foods 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 12. Cross - contamination of Raw /Cooked Foods /Other 26. Posting of Consumer Advisories Heimilich /Disclosure/ReminderBuffer Plate) 13. Approved Systems (HACCP Plans/Time as Public Health Control) 27. Food Establishment Permit 14. Water Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure OUT Pic IN NA NO COS =Facility and Equipment Requirements Vielatuins Reauire Immediate!' Correction, Not To Exc eed J'0' Dav&` Remarks 15. Equipment Adequate 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/LTsed 21. Manual/Mechanical Warewashing and Sanitizing at 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 Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories Heimilich /Disclosure/ReminderBuffer Plate) 27. Food Establishment Permit Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection,: Whichever Comes First 5pt .5trgr' &,,; 6 4t 3t Total Inspected by: Print: 1� = F/U Received by: ,� ,�- Print: Title: