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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