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HomeMy WebLinkAboutChile Pepper Grill, truck 2012.12.20 re u c • DALLAS COUNTY HEALTH AND HUMAN SERVICES �D���\ ,1�,� ; ENVIRONMENTAL HEALTH DIVISION cj�.'nl : 2377 N. STEMMONS FRWY. ROOM 607 s �•∎ y T�rf•OF t�.+$ � � DALLAS, TEXAS 75207 C CR i.y . 150 ICI L 214-819-2115 FAX 214-819-2868 [7\--/b-11 CITY/TOWN 1--iN/v erui p7 h San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other Establishment: Ct7 i- flE ! L C/2 V'1-L-- Owner: M two 4,21 I)) C%d rvz ��=`'z Physical Address: /Ii\%igE il Y0 Zip: 752D5 Phone: (2)4) 4,6 9" 505,3 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food '� 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 4/ 3. Hot Hold (135 degrees Fahrenheit) .,i 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature / /7 JAM// .-- k OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks 6. Personnel with Infections Restricted/Excluded ,� 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling '..---` 10. Sound Condition ✓ 11. Proper Handling of Ready-To-Eat Foods .i 12. Cross-contamination of Raw/Cooked Foods/Other 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 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination V-- 19. No Evidence of Rodents/Other Animals L...--- 20. Toxic Items Properly Labeled/Stored/Used . ✓ 21. Manual/Mechanical Warewashing and Sanitizing at( )ppm/temperature ✓ 22. Manager Demonstration of Knowledge/Certified Food Manager �- 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 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 Advisorie eur�iliefif/Disclosure/ReminderBuffer Plate) Vi 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt PST l tib w 13 ►-1 51(-�tS _ Opt 2 L, Si1,)KS t H , aIh%.5 E • ) ,5/�v.i. 1TZx apt f-44 0, , Total Inspected by: V`i ,► , ,��_ Print: 6 1 ` -i 5 r 0y)6.7 ,1_44714.4p l F/U Received by vv Air 1' Print: N r'l„A: , /E-Z Title: (,� mvyC J Yes/No (-- ` . / �l?c ''f F ( 4 �„.