HomeMy WebLinkAboutR & D Kitchen 2012.07.24DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214- 819 -2115 FAX 214 -819 -2868
1. Pro er Coolin for Cooked/Pre ared Food
2. Cold Hold (41 de ees Fahrenheit/45 de ees Fahrenheit)
3. Hot Hold (135 de ees Fahrenheit)
4. Pro er Cooking Tem erasures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
Item/Location/Temperature
OUT. IN NA NO COS 'Personnel/Handling /Source Requirements
4 Pts Violations Requi e Iminecliate Corrective" Action Remar�Cs
Personnel with Infections Restricted/Excluded
7. Pro er /Ade uate Handwashin
8. Good H ienic Practices (Satin rinkin -ioking /Other)
9. A roved Source/Labelin
San
bate 1 Th e In
Time Out
Establishment Number
Permit lduanlier
i Tisl� Category
Code
11. Pro er Handling of Read To -Eat Foods
Purpose of Inspection: t- Compliance 2� outine � 3 -Field Investigation
" 4-Visit " 5 Other
Establishment:
12. Cross - contamination of Raw /Cooked Foods /Other
Owner:i���
Physical Address:
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Zip: ` %>�"
13. A roved S stems (HACCP Plans/Time as Public Health "Conitrol)
�rR
Phone:
OUT
Ili
NA
NO
COS
hood "Ternperature/'Tine Requirements
15. E ui ment Ade uate to Maintain Product Tem erature
z .. ,4 ..
`Viclations Reauire
Immediate Corr cove :fiction
i2emarks
1. Pro er Coolin for Cooked/Pre ared Food
2. Cold Hold (41 de ees Fahrenheit/45 de ees Fahrenheit)
3. Hot Hold (135 de ees Fahrenheit)
4. Pro er Cooking Tem erasures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
Item/Location/Temperature
OUT. IN NA NO COS 'Personnel/Handling /Source Requirements
4 Pts Violations Requi e Iminecliate Corrective" Action Remar�Cs
Personnel with Infections Restricted/Excluded
7. Pro er /Ade uate Handwashin
`Subtotal . Other Violatrons'= Re uire CorrectiveActibin, Not to Exceed 90 Da s or" the. Next Ins et' Whichever Comes' irst
Opt �/, Cr r lot-
„t nj/+Jct s;
4
i ,
Total Inspected by: 1I Print:
F/TJ Received b Print: \ 4z— Title:
8. Good H ienic Practices (Satin rinkin -ioking /Other)
9. A roved Source/Labelin
10. Sound Condition
11. Pro er Handling of Read To -Eat Foods
12. Cross - contamination of Raw /Cooked Foods /Other
I
13. A roved S stems (HACCP Plans/Time as Public Health "Conitrol)
OUT
3 Pts
1N
NA
_
T
NO
i COS
14. Water Su 1 - A roved Sources /Sufficient Ca aci /Hot and Cold Under Pressure
Facili'ty and Vquipment. Requirements
Uiolatioris Reuire Inunedlate Correchozi, Not To Epee "d;l'0 Days Remarks"
15. E ui ment Ade uate to Maintain Product Tem erature
16. Handwash Facilities Ade uate and Accessible
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_
17. Handwash Facilities with Soa and Towels
—
18. No Evidence of Insect Contamination
19. No Evidence of Rodents /Other Animals
20. Toxic Items abeled/Stored/Used
21. Manu chanical arewashin and Sanitizin at ( ) m/tem erature
22. Mang er monstration of Knowled e /Certified Food Manager
23. A roved Sewa e/Wastewater Dis osal S stern, Pro er Dis osal
24. Thermometers Provided /Accurate/Pro erl Calibrated ±2 degrees Fahrenheit
25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
26. Posting of Consumer Advisories ( Heimilich /Diselosure/ReminderBuffer Plate
27. Food Establishment Permit
`Subtotal . Other Violatrons'= Re uire CorrectiveActibin, Not to Exceed 90 Da s or" the. Next Ins et' Whichever Comes' irst
Opt �/, Cr r lot-
„t nj/+Jct s;
4
i ,
Total Inspected by: 1I Print:
F/TJ Received b Print: \ 4z— Title: