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HomeMy WebLinkAboutGina's Organic Kitchen (truck) 2012.12.03 �NTY OF Kt") o�� ``��� DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION . A�A # . 2377 N. STEMMONS FRWY. ROOM 607 T,T f o's y DALLAS, TEXAS 75207 Ltd .Z- _; 214-819-2115 FAX 214-819-2868 / 0.-3-la, CITY/TOWN 1-t-3 ivEtts 1 alit S San Date Time In Time Out Establishment Number Permit Number Risk Category Code -., Purpose of Inspection: 1-Compliance - outine 3-Field Investigation 4-Visit 5-Other Establishment: G t hiA'S ( {L(,,, 1,L. i \,'rL 1 tki�wner: 6.t vu� 1� _ 1,_,,...,,, U.I.ly,(,6,j Lb Zi Physical Address: zgt�= (jI.l,.i�.-Stt� p:� .)�0 J Phone: �(,�) �,�I - 1� 13 OUT IN NA NO COS Food Tempe ture/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 NV C.C7C,h 1 c al ALL. Inc pA AI i t CD , i< , 71) pc-721,7/7-- /C. R OUT IN NA NO COS Personnel/Handling/Source Req irements 4 Pts Violations Require Immediate Corrective Action Remarks v 6. Personnel with Infections Restricted/Excluded 6/' 7. Proper/Adequate Handwashing r, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) tom' 9. Approved Source/Labeling ,/ 10. Sound Condition ✓ 11. Proper Handling of Ready-To-Eat Foods ,V' 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 t/ 15. Equipment Adequate to Maintain Product Temperature ✓' 16. Handwash Facilities Adequate and Accessible ✓'' 17. Handwash Facilities with Soap and Towels ',--' 18. No Evidence of Insect Contamination V' 19. No Evidence of Rodents/Other Animals e, 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) ✓- 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) i,/ 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt Opt 3pt r\, . is „Ili w Print: f)3) ' 7-'Inspected by Total / / F/T Received by: y� ' Print:-I kvs f°G IRi Title: Yes/No