HomeMy WebLinkAboutRoly Poly 2012.11.09 04T Y p,,
�o�� \^o` DALLAS COUNTY HEALTH AND HUMAN SERVICES
i '4° � _'4 > ENVIRONMENTAL HEALTH DIVISION
•s •!lt,'4' • 2377 N. STEMMONS FRWY. ROOM 607
Tyr f o f ��-1-r DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
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CITY/TOWN '�/J .S �� ref'`---—
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance outine) 3-Field Investigation 4-Visit 5-Other
Establishment: go Li PO L-- Owner: Ti l'A /161-)444
Physical Address: `-Y3,,a s i/(a c-fr/,rd613/• Zip: '75'2 5 Phone: ( f j ° 'r�3Z.Z
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ r 3. Hot Hold (135 degrees Fahrenheit)
r../ 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
t` 7. Proper/Adequate Handwashing
t� 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
t"-- 10. Sound Condition
+--- 11. Proper Handling of Ready-To-Eat Foods
t,,'" 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
N.,'" 17. Handwash Facilities with Soap and Towels
1.0.--N 18. No Evidence of Insect Contamination
+^ 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
t 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
t,; 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 l° Ilea, °f/k-.t:0 5/#J6... :.st -rsr4 1
apt 2- /1n171 fft:ST/'-)4'7" pj ✓ 0D
Total Inspected by: k , •'�N� , +4 gsPrint: 7
0 P z+7�
F/U Received b : Print: h � Title: 'al e
Yes/No y,? �1., 6 pL,4,-