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HomeMy WebLinkAboutLime Media (Ford Stadium) 2012.10.15 I ILA,'tog_ Lie 0 0 ; - l o ti O04TY OHO 1 ,1' DALLAS COUNTY HEALTH AND HUMAN SERVICES r P° y ENVIRONMENTAL HEALTH DIVISION ;���`�`! �c• 2377 N. STEMMONS FRWY. ROOM 607 ii 4,—, ,��+ DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 I 0-i 5-12. CITY/TOWN E1 7 eK k San Date Time In Time Out 'shment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other Establishment: L,r/C 7 E /la----,p/st d- rka Rim Owner: /-4 7-f /7YLt_ Physical Address:'/W2 Sod 77 ednj /1)4( t2 L.r ,O Zip:756443 Phone: 97 ) 75-7200 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) V* 3. Hot Hold (135 degrees Fahrenheit) t/ 4. Proper Cooking Temperatures V 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature 0. H. To /0E/2./-1,;-- /v= Z5-/2- nn <5r -D/ OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks v 6. Personnel with Infections Restricted/Excluded v 7. Proper/Adequate Handwashing ✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V' 9. Approved Source/Labeling V 10. Sound Condition I/ 11. Proper Handling of Ready-To-Eat Foods ✓ 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 v 16. Handwash Facilities Adequate and Accessible v 17. Handwash Facilities with Soap and Towels ✓ 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 ✓ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal V" 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair V26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) V 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt L,, cb€ L- 5 1l‘i KS 4pt apt Total Inspected by: /r- O`�� Print: r ki b pi-111_1_, J 5 F/U Received by../tit `- Printer D - o _ Title: ���• G Yes/No . _ _.� __ Aid