HomeMy WebLinkAboutMother Shucker's Tamales (Hyer Carnival) 2012.11.02 04T Y 0,,
l ,r DALLAS COUNTY HEALTH AND HUMAN SERVICES r yy��
r d> ENVIRONMENTAL HEALTH DIVISION /1��r if l�)
• ,J,. ,�"� 2377 N. STEMMONS FRWY. ROOM 607 /I �y-0),,I `�,,tr,+.,y DALLAS, TEXAS 75207 ,1111 s f' 1•F 214-819-2115 FAX 214-819-2868
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It-2-iz CITY/TOWN LAP 4r125 I 1",Jizi-
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: /41 Oj A 4)Ii4, 1(J(=5 WADE, 9 , 5 A Z.;du /
Physical Address: 3c?AO Co'U 71 Zip:1'5 Q 6 Phone: (91 Vic—
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
t/ 1. Proper Cooling for Cooked/Prepared Food
V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
✓ 4. Proper Cooking Temperatures
f/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
C) . /( r re) AC12 4/71T _
OUT IN NA NO COS PersonnellHandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
V 6. Personnel with Infections Restricted/Excluded
✓ 7. Proper/Adequate Handwashing
L.," 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V 9. Approved Source/Labeling
10. Sound Condition
L/ 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
V 15. Equipment Adequate to Maintain Product Temperature
+i 16. Handwash Facilities Adequate and Accessible
✓' 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
V :• 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
I// 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
Opt
3pt e T in
Total
Inspected by nt...----- / �r / ` s Print: r �; pt- Lop s,
F/U Received byr ,�� '. # 1 Prints-t• (\ \ �\1 l 1 d - Title:`
Yes/No ! - y (k. 5 1 L tf