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HomeMy WebLinkAboutMane Course, SMU Aramark 10.31.2012 OJT,∎• OFO DALLAS COUNTY HEALTH AND HUMAN SERVICES ti.Z 9a st) ; ENVIRONMENTAL HEALTH DIVISION • c 2377 N. STEMMONS FRWY. ROOM 607 N ���" �� DALLAS, TEXAS 75207 J h list of.0'4t. 214-819-2115 FAX 214-819-2868 ic3-3 r-a,, CITY/TOWN ili f i VEAS i San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance -Routine 3-Field Investigaation 4-Visit 5-Other Establishment: M L-4 E .)dns es Owner: Ai'/,ate/C 752_05 Phone: (21 Li) 'Z(o& 1-166? Physical Address: � (. 0 E� zip: COS Food Temperature/Time Requirements OUT IN NA NO p 5 Pts Violations Require Immediate Corrective Action Remarks Li' 1. Proper Cooling for Cooked/Prepared Food 1,/7 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ti/ 3. Hot Hold (135 degrees Fahrenheit) ,,/' 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA NO COS a Requirements 4 Pts Personnel/Handling/Source olat Violations Require Immediaterrectie Action Remarks V 6. Personnel with Infections Restricted/Excluded ✓ 7. Proper/Adequate Handwashing ✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ✓ 9. Approved Source/Labeling '. 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods v 12. Cross-contamination of Raw/Cooked Foods/Other 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 . r/' 16. Handwash Facilities Adequate and Accessible i..-- 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination ,f 19. No Evidence of Rodents/Other Animals ✓ 20. Toxic Items Properly Labeled/Stored/Used ,/ 21. Manual/Mechanical Warewashing and Sanitizing at (C L pprn/temperature ✓ 22. Manager Demonstration of Knowledge/Certified Food Manager ✓ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal ✓ 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 (Heimilich/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 1994-111Z: C-. 11.4 N CB j11� IJI aim , 04 3.t f �; Inspected by: F ;' mom Print: t)�.. Oil L • _ Tot. !�, F/U Received by: argallligr Print:/t!II , t ii' ,t,'Yes s `�