HomeMy WebLinkAboutSpanish Lunch Box, The 10.11.2012 0.3TY0,
0 o DALLAS COUNTY HEALTH AND HUMAN SERVICES
Fit,
I ":'+°'_' N > ENVIRONMENTAL HEALTH DIVISION
s,�" 4g . 2377 N. STEMMONS FRWY. ROOM 607• DALLAS, TEXAS 75207
°re of 1 tT I B 9X23 214-819-2115 FAX 214-819-2868
10-11'12 CITY/TOWN Liktiverkt5 i
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: 5 p (rg{-� 1-U�1 • x_ Owner: �s/lj„�dti.s r/`ryf�'--/�2
Physical Address: 3%.oe, UN/VS�,,,i 13G.„,a. Zip: 75 c)5 Phone: (211) 7Zc --032-1
OUT IN NA NO COS Food Temperature/Time Requirements j
5 Pts Violations Require Immediate Corrective Action Remarks
t...../ 1. Proper Cooling for Cooked/Prepared Food
,/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
- V 3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
,� 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
0 x -Th 'E7Z1
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
f 7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
•
t✓ 9. Approved Source/Labeling
a/ 10. Sound Condition
'„---- 11. Proper Handling of Ready-To-Eat Foods
V 12. Cross-contamination-of Raw/Cooked Foods/Other
✓ 13. Approved Systems (HACCP PlansITime as Public Health Control)
V/ 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 Coryection,Not To Exceed 10 Days Remarks
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
V” 19. No Evidence of Rodents/Other Animals
// i 20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
V 22. Manager Demonstration of Knowledge/Certified Food Manager
✓ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
„/l 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 (Hejmilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
4pt I.1. 4� 5� P005
3pt PoSv' 51 C.d/,€
Tot 3 Inspected by: Print:
F/CT Received by: Print: (p'-- r`�-y1 al-- Title ,la cAil /
Yes/No ` - J `