HomeMy WebLinkAboutPresidential Kitchen (GWBF) 2012.12.15 04 of
cc ,,�a DALLAS COUNTY HEALTH AND HUMAN SERVICES
s,�° .�rj ; ENVIRONMENTAL HEALTH DIVISION
:�o�j� $, 2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
"re°F�� 214-819-2115 FAX 214-819-2868
•
4 CITY/TOWN 1-1(11 vr-1Z'S/7- 1
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: ES /,[�t,I/�7AVL Owner: azz,g ce. h! 61,6 ft TGx.,ytl.Q01-17
Physical Address: R q.1./. 5 iv t/. ,64\e,.0, Zip: .7 5 265 Phone: ( )
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
L---- 1. 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
L.- 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature /, w!/_
fN,gL 1'JL5 E c>7ci s /a iD/A/ ,
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
6.,-"" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V 9. Approved Source/Labeling
fr 10. Sound Condition
1-/ 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
V 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
,.--- 19. No Evidence of Rodents/Other Animals
„i' 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)
c.^ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
r/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other iolations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Wh'c ever.Comes First
apt /2,/eft 1z 1 .!/
Total Inspected by: u C Print: 1RU,y /"`/11-j-1/- S.
FB Prin Title:�'
Yes/No Received by!L� `— ro,, j�.-,�'� J