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HomeMy WebLinkAboutCatering Kitchen (GWBF) 2012.12.15 °9 ��O DALLAS COUNTY HEALTH AND HUMAN SERVICES C-, v i o ` ENVIRONMENTAL HEALTH DIVISION ", ��1. ' • 2377 N. STEMMONS FRWY. ROOM 607 s G. DALLAS, TEXAS 75207 T'rf Of.t. 214-819-2115 FAX 214-819-2868 1a,-,6j°/'r CITY/TOWN 1-1/V/VE 2Sl7 A-12-1-J San Date Time In Time Out ._ . s lishment Number Permit Number I Risk Category Code Purpose of Inspection: 1-Compliance -'outine 3-Field Investigation 4-Visit 5-Other Establishment: ATEA,A1 co //Z/7 Owner:050-/Z.66_ ,/; 603 I/ ,? )11/1)1774-71,/ 7iPhysical Address: ` q 1 5 / LJ /6L' i,b Zip: c Qt Phone: ( ) OUT IN NA NO COS Food Requirements 5 Pts Violations Immediate Corrective Action Remarks L/" 1. Proper Cooling for Cooked/Prepared Food I/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) — i! 3. Hot Hold (135 degrees Fahrenheit) 1-, 4. Proper Cooking Temperatures L 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature To /)472"7/7, /9 P n'A :, /AJs/ c i71 S y h fr C OUT IN NA NO COS Violations Require Immediate Corrective Action Remarks 4 Pts t/ 6. Personnel with Infections Restricted/Excluded t.7" 7. Proper/Adequate Handwashing t/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 1/ 9. Approved Source/Labeling ,,/ 10. Sound Condition ✓ 11. Proper Handling of Ready-To-Eat Foods 7N 12. Cross-contamination of Raw/Cooked Foods/Other tom' 13. Approved Systems (HACCP Plans/Time as Public Health Control) 7 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 ✓ 17. Handwash Facilities with Soap and Towels V 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals ✓ 20. Toxic Items Properly Labeled/Stored/Used ;/ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature V 22. Manager Demonstration of Knowledge/Certified Food Manager 1/' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal V 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) V 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days r the Next Inspection,Whichever Comes First 5pt t1 /2 ` 67"1 PICT 16 IzL/73 '// /f�1! S�X.f/! _s' apt i2I ar2 TL ufi rAr /too_ Coi r ./ 2C — G 07 R/A N tea-- ,C Inspected by: /( Ale, /25 Print: / ui P `u.-%�� F� Title: ---- Y Yes/No Received - iv^( �i�L"'Z — e