HomeMy WebLinkAboutCatering Kitchen (GWBF) 2012.12.15 °9 ��O DALLAS COUNTY HEALTH AND HUMAN SERVICES
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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'
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,C Inspected by: /( Ale, /25 Print: / ui P `u.-%��
F� Title: ----
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Yes/No Received - iv^( �i�L"'Z —
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