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HomeMy WebLinkAboutBistro Kitchen (GWBF) 2012.12.15 004:rY OAO DALLAS COUN'T'Y HEALTH AND HUMAN SERVICES , )I 44 �� �+ r ENVIRONMENTAL HEALTH DIVISION 1 :1v„. r . ) > '; ���� �� � 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 / ---,`