HomeMy WebLinkAboutAmore's 2013.01.04 J11TY OF
(c �,�a DALLAS COUNTY HEALTH AND HUMAN SERVICES
. ;0? �y+ N i ENVIRONMENTAL HEALTH DIVISION
1a 'i� . 2377 N. STEMMONS FRWY. ROOM 607
Tl'e OF °'' ,..-' - et- I7.. DALLAS, TEXAS 75207 1 d�
.214-819-2115 FAX 214-819-2868 `
1_ Ai"-6 CITY/TOWN LI.kt/ Y -12S A-------.San Date Time In Time Out Establishment Number Permit/Y tf:ermit Number Risk Category
Code __o
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: At- czol /?6 AN fi?5i-AvgA747 Owner:AWN"— /11-v...4._
Physical Address: 6 cj 3 / .5,-,} "is /944,Z... Zip: 75205 Phone: (71') 7N-6756
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
a/ 1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
'---- 3. Hot Hold (135 degrees Fahrenheit)
'� 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
t✓ 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
L--- 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
1..r 9. Approved Source/Labeling
f 10. Sound Condition
(..✓ 11. Proper Handling of Ready-To-Eat Foods
it 12. Cross-contamination of Raw/Cooked Foods/Other
r../, 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
P. ' 16. Handwash Facilities Adequate and Accessible
r./ 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
L....---, 19. No Evidence of Rodents/Other Animals
�" 20. Toxic Items Properly Labeled/Stored/Used
L/ 21. Manual/Mechanical Warewashing and Sanitizing at(v )ppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
t/' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
t/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
i/' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
� 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
i /Pr //7/14C) lsr 4-5" 5c GL::1..e..5
Opt loins 1, )77-4
/ec7i 4 __...3pt �` . .
3 Total Inspected by:f' Iih f Print: a.LZ
FnJ Received by Print: 1� / f /4",,,,,,.. Title: ,ty:�,l
Yes/No c� r-,I�✓'