HomeMy WebLinkAboutAston's Bakery 2012.11.27 041.Y OA
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4,-„k \\^o` DALLAS COUNTY HEALTH AND HUMAN SERVICES
Z:kw- til > ENVIRONMENTAL HEALTH DIVISION
'-.�°i) ,,�'2��: 2377 N. STEMMONS FRWY. ROOM 607
,,.e a F, -1. DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
11-1...1 CITY/TOWN L 1./E n5 fikoz °-
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance
` Ce-.17---itine'\} 3-Field Investigation 4-Visit 5-Other
Establishment: AS j&. t3A/) P.7 Owner: ' A /`9/ ' -
Physical Address: ti 3 41-2_ Lo 3/en-s /1--,P01--- Zip: 7 2 D 5 Phone: (Zl gee 6'/7,5
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
a/ 1. Proper Cooling for Cooked/Prepared Food
V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
°� 3. Hot Hold (135 degrees Fahrenheit)
I.,^ 4. Proper Cooking Temperatures
t/ 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
4" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
L.-- 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)
'r 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
`/.' 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
v 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
r` 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
f 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
4pt I. 'T L`t� ---u,u t iek Mr-
P
apt
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Total Inspected by: r .* , ,S Print: pl� p1 (w F-
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3
F/U 1
Yes/No Received by: 1/4.2// v Print: Title: