HomeMy WebLinkAboutYummy Donuts 2012.11.06 J14TY°4
° ,�a r DALLAS COUNTY HEALTH AND HUMAN SERVICES
z ;0'9*y)> ENVIRONMENTAL HEALTH DIVISION
t,�d�I k,O) : 2377 N. STEMMONS FRWY. ROOM 607
s DALLAS, TEXAS 75207
�rE°F�� 214-819-2115 FAX 214-819-2868
11—(0`l CITY/TOWN t'_./ t/'ct ;7 l f=�
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code ---.i
Purpose of Inspection: 1-Compliance -Routine ) 3-Field Investigation 4-Visit ,,�� 5-Other
Establishment: ' /..] Z "°, Owner: 15-72,76v!a /�j/�
Physical Address: . b..5 LUY" T2-6/44-1 zip:'7 j _0
Phone: ( l1/ �;Cc'-7&' '
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
i, 1. Proper Cooling for Cooked/Prepared Food
V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
1.." 4. Proper Cooking Temperatures
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
v 7. Proper/Adequate Handwashing
,� 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
tr 9. A_pproved Source/Labeling
t. 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
1.^ 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
,/ Y 16. Handwash Facilities Adequate and essible
./ 17. Handwash Facilities with Soap an
L, 18. No Evidence of Insect Contamination
i7 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
., V 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
f 22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
:6 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
c./ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
✓` 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt / 6V1-6 0-erit-Cr" /3 =4' P.[f--0
4pt
3pt
mr ,
I-7
Total Inspected by: k ' 4 Print: LlD.7 Pi LLL
F� Received by?='" � R Print: Title:
Yes/No . ! '