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HomeMy WebLinkAboutCool Haus 10.09.2012 NTY Oa 0 C, � ..4,�o �J m DALLAS COUNTY HEALTH AND HUMAN SERVICES r :�° n?I > "�, ENVIRONMENTAL HEALTH DIVISION �� .-_,4 ;,� � ;f°' 2377 N. STEMMONS FRWY. ROOM 607 TATe O F.E4 DALLAS, TEXAS 75207 ) �� / j ..1 67:1 L i f hi 214-819-2115 FAX 214-819-2868 CD! c IO , j .... , 4--- CITY/TOWN •f/L 5i n�, San Date Time In Time Out Establishment Number /Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other Establishment: ((o`(, H A V S Owner: S\■c\t0 tt Uyr\ Physical Address: 3 if,..)I voLst , dr-4-ip, Zip: 7520 Phone: (..),"2. 2i-22_,'°Z E0,5:z OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks i' I. Proper Cooling for Cooked/Prepared Food r✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ,4-°' 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures (p 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature . A: )-1.) 13 /r/L OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks ;,,r 6. Personnel with Infections Restricted/Excluded ✓` 7. Proper/Adequate Handwashing V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) L/ 9. Approved Source/Labeling r✓ 10. Sound Condition `...--- 11. Proper Handling of Ready-To-Eat Foods v" 12. Cross-contamination of Raw/Cooked Foods/Other L.' 13. Approved Systems (HACCP Plans/Time as Public Health Control) ✓ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO COS Facility and Equipment Requirements 3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks v 15. Equipment Adequate to Maintain Product Temperature '" 16. Handwash Facilities Adequate and Accessible a,- 17. Handwash Facilities with Soap and Towels L., 18. No Evidence of Insect Contamination V 19. No Evidence of Rodents/Other Animals ;L 20. Toxic Items Properly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature o,j-. 22. Manager Demonstration of Knowledge/Certified Food Manager 23. Approved Sewage/Wastewater Disposal System, Proper Disposal V' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) i."? 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 0 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) V 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next I ection,Whichever Comes First 5pt (477-Le�I S. a 56 �Al�Os5A- a/'-/ � /✓7/Llr Opt /f I1 ...E / C.4 "'-72. its, 3pt / /q)r 5- , , • z-g_ 6-.)Total Inspected by: r, Qf/-, lb Print: R,� g4,jam. 1 F/U 193 Titles' Yes/No Received by byy�y'a"�, Print;�C\ fi r! rJ`;,n Jon (\J�eariLtQ Qf .