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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 pi/ f r l J 1 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