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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: ! 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 v _ 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: