HomeMy WebLinkAboutLime Media (Ford Stadium) 2012.10.15 I ILA,'tog_ Lie 0 0 ; - l o ti
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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 . _ _.� __
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