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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 `