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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