HomeMy WebLinkAboutBistro Kitchen (GWBF) 2012.12.15 004:rY OAO DALLAS COUN'T'Y HEALTH AND HUMAN SERVICES
, )I 44 �� �+ r ENVIRONMENTAL HEALTH DIVISION
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'; ���� �� � 2377 N. STEMMONS FRWY. ROOM 607
si.' -ic DALLAS, TEXAS 75207
'''e of 1� 214-819-2115 FAX 214-819-2868
45-7 CITY/TOWN Lam) Y /
Si J /711-)21
San Date f Time In Time Out Establishment Number Permit Number I Risk Category
Code
Purpose of Inspection: 1-Compliance outine 3-Field Investigation
Inve stii gation 4-Visit 5-Other
O/
Establishment: 5A57-Re) 1 7Z/71` Owner: 12&3te'
AZ 5// , IA fY 76'% J
Physical Address: (4 5. 1' B L am, Zip: 75205 l Phone: ( )
OUT IN NA NO COS Temperature/Time Requirements
5 Pts Violations Reque Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
l� 3. Hot Hold (135 degrees Fahrenheit)
l/. 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
O% A.-' l b /04--hv i!/
f Ai -z IA'5pLGc..F,AAS' ,peN 171 Al
OUT IN NA NO COS Viol t ons RequireImmediate RCorrectiv
4 Pts e Action Remarks
6. Personnel with Infections Restricted/Excluded
✓• 7. Proper/Adequate Handwashing
1.-^ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
L/ 9. Approved Source/Labeling
10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
,,i- 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
v 15. Equipment Adequate to Maintain Product Temperature
V 16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
v 18. No Evidence of Insect Contamination
1.-- 19. No Evidence of Rodents/Other Animals
✓ 20. Toxic Items Properly Labeled/Stored/Used
✓ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
t.,- 22. Manager Demonstration of Knowledge/Certified Food Manager
ci 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
I.V. 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V- 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
1/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
Spt 9fTJs /2 4. deity 1-11C1- SS a. &It� /0-1/122Z1/1/C3
Opt /21 0/7_ fb e, 5\///S/ 6
apt � P G/
Inspected by: p . oh u.,/,...s
r A ! 45 Print: /3 o
To
F/iJ
Received bye Print: /`" t7 Title: �-41;P'/A \
Yes/No /
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