HomeMy WebLinkAboutLa Madeleine 2012.11.09 o041Y °'`o DALLAS COUNTY HEALTH AND HUMAN SERVICES
a ;w.,6.; (') y ENVIRONMENTAL HEALTH DIVISION
,• AI 4 • 2377 N. STEMMONS FRWY. ROOM 607 ��
•�T. �' Bpi....20_42., DALLAS, TEXAS 75207 j-���
'Te of s�+ Ai� 214-819-2115 FAX 214-819-2868 t �
r n-A��j CITY/TOWN ZAP? j11-7 f 11
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance Routine 3-Field Investigation 4-Visit 5-Other
Establishment: L /,- AI)L Le,/A/ Owner: Clint 6 / k/Z/IL/ r
Physical Address: ��/� �''1 e�c<1,+..�.:.-�'.ai/ Zip: 7+J 5 Phone: (2)y) 4�% 694„::,---5
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
I. Proper Cooling for Cooked/Prepared Food
v-, 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
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
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
sr 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
V 13. Approved Systems (HACCP Plans/Time as Public Health Control)
iO 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
w 15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
4/ 17. Handwash Faciliti ' Soap and Towels
i./' 18. No Evidence se ontamination I
19. No Evidence of Rodents/Other Animals
.f 20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at ( pm/temperature
1../- 22. Manager Demonstration of Knowledge/Certified Food Manager
ar 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
4,--, 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 Ot er Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt /, -I rk-?,s- '0 �.y/ 7t�_t
Opt /
. j, /� 5 - C ; �i t,7 ii _/■
/-3e,../..r.-
,,,...3 .
Total Inspected by: r i,W e~ti, w ' , ‹) �Print: R 1/4 j.0/147 7.j._if
F/U
Received by , : ��-
Print: Title:
Yes/No