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
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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