HomeMy WebLinkAboutZoe's Kitchen 2012.12.07 OJNTY ��0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
Z. q' pj N ENVIRONMENTAL HEALTH DIVISION
'; %.IN�I0 . 2377 N. STEMMONS FRWY. ROOM 607
, " DALLAS, TEXAS 75207
''f OF S� L 1 t l 214-819-2115 FAX 214-819-2868 (how, T i l-to(
t a 7-I1. CITY/TOWN 1JP4)' 2.51 '/ PAP-P--
San Date Time In Time Out Establishment Number (I Permit Number I Risk Category
Code l
Purpose of Inspection: 1-Compliance outin 3-Field Investigation 4-Visit 5-Other
Establishment: "f5 k 1 TZ.t7G Owner: //Gi ! Or, > � (�
e Zip: �j o!� Phone: (�fl() Ij — 0
Physical Address: 6g(,}(,.,t , [,,cn_ pLrtz p: '7" �� �
OUT IN NA NO COS Temperature/Time
5 Pts Violations Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
,,.P 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
J 3. Hot Hold (135 degrees Fahrenheit)
L.,* 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements Remarks
4 Pts Violations Require Immediate Corrective Action
L.,- 6. Personnel with Infections Restricted/Excluded
v 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
Y 10. Sound Condition
t,e 11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
l.^ 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
t✓ 15. Equipment Adequate to Maintain Product Temperature
e.--• 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
t- 18. No Evidence of Insect Contamination
L,- 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
ai" 21. Manual/Mechanical Warewashing and Sanitizing at t pm/temperature
c, 22. Manager Demonstration of Knowledge/Certified Food Manager
r----- 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
c--=` 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
,/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
>� 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
5pt k- o5 `l D j;.:AsA 5i S iW &In 11c'..,'" 5
Opt
apt L && Fli 1
.n
Inspected •
by: C. 74 SW y 1, 5 Print: fil.i,`�(
Total 1 11
F/U �� Title:
Yes/No Received by: I Print: 1