HomeMy WebLinkAboutCool Haus 10.09.2012 NTY Oa
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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 .