HomeMy WebLinkAboutMelissa Catering 2012.12.03 7' O4 TY Q,O
V ��� ��� ,� DALLAS COUNTY HEALTH AND HUMAN SERVICES
� ,� ; ENVIRONMENTAL HEALTH DIVISION
/ e: ���1 ` 2377 N. STEMMONS FRWY. ROOM 607
sT "',,� �' �`,� DALLAS, TEXAS 75207
'Tf of s j2 .i C.{ Lic� at4G. (}E p 4-819-2115 FAX 214-819-2868
l 3 CITY/TOWN i y Ll2 13(7 PO'—
San Date Time In Time Out Establishment Number ermit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 1 3-Field Investigation 4-Visit 5--Other
Establishment: 'E.1.,t.'55 C' i 2 C... �-'' Owner: ► r 1 LUL S 0� "z:gii
Physical Address: i L 4.,b-'►b 9 -/ Zip: 16j5 Phone: (q w -? l --b�n I
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)
✓' 3. Hot Hold (135 degrees Fahrenheit)
✓ 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature i< % pritmpr tZ‘ P
(C)041,4,.5,,,,i 'kiL,444,4,--rcgAtL:mai511. cblii 502.- v etc. Cm- 5 ii, .34,Ls')
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
�-^ 6. Personnel with Infections Restricted/Excluded
1.--', 7. Proper/Adequate Handwashing
4/1 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
: • / 9. Approved Source/Labeling
✓- 10. Sound Condition
..."' 11. Proper Handling of Ready-To-Eat Foods
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
i/" 17. Handwash Facilities with Soap and Towels
i,-' 18. No Evidence of Insect Contamination
1r 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
✓ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
✓° 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
+/1 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 �j' 71 ,
4pt ` �
3pt
1
4
+ Inspected by: Print: , r ' 1 j LA-.
Total p AmpermorLA
I V)
F/U Received by: A i a . .r'rint: Title:
Yes/No