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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:'::'� rp - 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 lln dia�i d 1Q ;.Da R el, 'N TO E)�6' dys 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