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HomeMy WebLinkAboutCantina Laredo (HPHS) 2012.10.19 /' NTY0 �, � DALLAS COUNTY HEALTH AND HUMAN SERVICES A. fir) ENVIRONMENTAL HEALTH DIVISION 6/1 • Q', '4' • 2377 N. STEMMONS FRWY. ROOM 607 �T.1rE OF E.1' DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 /01 CITY/TOWN /IA)/VEaS iAAA- San Date Time In Time Out _: : 1 lishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other I Establishment:/A/77/,.A �j'22 •' Owner: //d 5/CZ Physical Address: 55-50 L.CV ns ■A) Zip: /52.05 Phone: 0/f-) •1-9/C3 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks l.- 1. Proper Cooling for Cooked/Prepared Food y 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) I., 4. Proper Cooking Temperatures t/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks r/ 6. Personnel with Infections Restricted/Excluded .-- 7. Proper/Adequate Handwashing ,i- 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ;/ 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods L 12. Cross-contamination of Raw/Cooked Foods/Other 1.- 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 sr 15. Equipment Adequate to Maintain Product Temperature tom- 16. Handwash Facilities Adequate and Accessible 1/ 17. Handwash Facilities with Soap and Towels Le' 18. No Evidence of Insect Contamination tr 19. No Evidence of Rodents/Other Animals i✓ 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 l 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt 4pt . % c ,/ p G 3pt ' i Inspected by: ,j ly` 0' I ; ,* �� Print: ik,j0,1 '► w 1 2 , Tota F� Received by: -- e•. Print: Title: Yes/No