HomeMy WebLinkAboutBarnes and Noble SMU 2012.11.09 OJNTY OHO DALLAS COUNTY HEALTH AND HUMAN SERVICES
Z U4*,e,) ; ENVIRONMENTAL HEALTH DIVISION
.�w./ ,,,,,--y-,„, 2377 N. STEMMONS FRWY. ROOM 607
r < DALLAS, TEXAS 75207
�TF OF't' 214-819-2115 FAX 214-819-2868
i`,_C "%' . CITY/TOWN l�'V/'Y B'i'z! J <-.
San Date Time In Time Out Establishment Number / Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: Nl s "40 He 1'°711, Owner: b7 , !1�,f3t.k.
Ae e,%11/�.t�,Q il10 E Zip: '75Zb&” Phone: (2/') 768-g y36
Physical Address: � �� �`
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts >. Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
i., 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
ty 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
t/ 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
L.-, 9. Approved Source/Labeling
zs` 10. Sound Condition
z/ 11. Proper Handling of Ready-To-Eat Foods
•• 12. Cross-contamination of Raw/Cooked Foods/Other
L-,---' 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
rr 16. Handwash Facilities Adequate and Accessible
;i 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
21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
..� 22. Manager Demonstration of Knowledge/Certified Food Manager
l 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
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 I & .i PV P 2.- 1A:,kilt, 147'L
4pt
3pt
4._..c,-
}Inspected by: S Print: /�v ) P1 Total " !y
F� Received by: y , I Print: Title:
Yes/No d ' 'l/V