HomeMy WebLinkAboutBaskin Robbins 2012.11.14 0-1TY OF
c° ��� °, DALLAS COUNTY HEALTH AND HUMAN SERVICES
."l _+ - > ENVIRONMENTAL HEALTH DIVISION
•sQJG�■, �y 2377 N. STEMMONS FRWY. ROOM 607
1 ,of.� l DALLAS, TEXAS 75207
- ,r+ itr'Ie4.lj-- -i 3. 214-819-2115 FAX 214-819-2868 .e-T/t/t-,n
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San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: BA'S Hi Ai /{an C,l, 131 Owner: ADA I_
Physical Address: 6 4/(, Pla,5rtaiOffurryz.-PjAd Zip: 75265 Phone: (sly) 6q1- 78' 4s
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
'''- 1. Proper Cooling for Cooked/Prepared Food
t✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
„--. 4. Proper Cooking Temperatures
°s' 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
+.---- 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
1.-m 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
Imo+ 9. Approved Source/Labeling
✓ 10. Sound Condition
�' 11. Proper Handling of Ready-To-Eat Foods
✓ 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
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
r 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
i--" 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/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
f i 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
5pt
4pt
3pt
c ...Al
Tot l Inspected by: L, , 'w1�. ,.4 Print: PJd-'IL -If'3
F/U
Yes/No Received b)e I Print: Title: