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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 !1`f- 3 CITY/TO WN /;AV!vc rzsf / - j� 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: