HomeMy WebLinkAboutTom Thumb Villanova 05.16.12DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
1P DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
Item/Location/Temperature
5-1
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
CITY/TOWN
a n
Code
8. Go od Hygienic Practices (Eating/Drinking/Smoking/Other
me n,
Time .Out
. ablishm6it Nu mber"
P er mit -Number
Risk Cat6g6ry
Purpose of lnspectioh:'::'�
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- Routine sticatioh
1- Compliance Win 3 -Field Investigation
40i
4-Visit
5 Other
Establishment: 7 6 t /,/—
X'W? 6
1 Owner:
Physical Address:
Zip:75205
Phone: �J%
OUT
IN
—N A
NO
COS
Food U, mperatureMme,Requirements
Pts
13. Approved Systems (HACCP Plans/Time as Public Health Control)
Violations , Require I diate: CorriebtiveActioll,
q nune
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT
pts'
NA,�:
;,No.:
1. Proper Cooli n g for Cooked/Prepared Food
liidift� kts�
aiftd-Equi�pment.,Req'm�'remeinJ
ations Re Not, ee A ID
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15. Equipment Adequate to Maintain Product Temperature
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
16. Handwash Facilities Adequate and Accessible
3. Hot Hold (135 degrees Fahrenheit)
17. Handwash Facilities with Soap and Towels
4. Proper Cooking Temperatures
18. No Evidence of Insect Contamination
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
Subtotal Other Vioations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Coines First
5pt
711-t 64�Zkl-/
4
3
Z- jaw
nj L TotaV Inspected by: Print:
L7,
F/U
Yes/No
Received by: -- u Prin Title:
A
✓
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Go od Hygienic Practices (Eating/Drinking/Smoking/Other
9. Approved Source/Labeling
SOO,
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
pts'
NA,�:
;,No.:
COS,
liidift� kts�
aiftd-Equi�pment.,Req'm�'remeinJ
ations Re Not, ee A ID
lln dia�i d 1Q
;.Da R el, 'N TO E)�6' dys
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. T
p�ms Properly Labeled/Stored/Used
2CManu 'echanical Warewashing and Sanitizing at )ppnVtemperature
22.'Iqanager 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/Reminder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Vioations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Coines First
5pt
711-t 64�Zkl-/
4
3
Z- jaw
nj L TotaV Inspected by: Print:
L7,
F/U
Yes/No
Received by: -- u Prin Title:
A