HomeMy WebLinkAboutLawyer's Inn 2012.11.01 <-o04TYOA
DALLAS COUNTY HEALTH AND HUMAN SERVICES
i P� �j; ENVIRONMENTAL HEALTH DIVISION
• c��j� ill'' : 2377 N. STEMMONS FRWY. ROOM 607
s - DALLAS, TEXAS 75207
T47-E Of T��C
par (,,-nom:L vv.., 214-819-2115 FAX 214-819-2868
/' I l 2 CITY/TOWN L��i vv' S'
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2- outine .-) 3-Field Investigation 4-Visit 5-Other
Establishment: ( `Ct Owner)AN I,C) OLiP .J1
Physical Address: 3 -3 0 0 L-/i!i■ Fft 51 Zip: 75Zt 5 Phone: (21 ) 76s --52-i g.
OUT IN NA NO COS Food Temperaturekime Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
r� 1. Proper Cooling for Cooked/Prepared Food
;,,. 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V 3. Hot Hold (135 degrees Fahrenheit)
6041 4. Proper Cooking Temperatures
e✓ 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)
,` 9. Approved Source eli
,/ 10. Sound Condition
V" 11. Proper Handling of Ready-To-Eat Foods
t../- 12. Cross-contamination of Raw/Cooked Foods/Other
V 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
V 15. Equipment Adequate to Maintain Product Temperature
,/' 16. Handwash Facilities Adequate and Accessible
1 17. Handwash Facilities with Soap and Towels
/ 18. No Evidence of Insect Contamination
/ 19. No Evidence of Rodents/Other Animals 1
'' _ 20. Toxic Items Properly Labeled/Stored/Used
✓ 21. Manual/Mechanical Warewashing and Sanitizing at( ppm/temperature
V 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)
I/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
V 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
4pt I- U Fecpx_ pielit,4s
_
apt 7. k d + -- Pa-i s E '-x,�
Total Inspected by: d� �'�/�5 AO. Print: �. V n ,�k����`� J j F/U Received by Print: ` qeyncf�d 2l Title: C�5 � .lZ
Yes/No �/'� V1A