HomeMy WebLinkAboutTutta's (Food Truck) 2013.01.07 JNTY pp `
�94k "':o6� DALLAS COUNTY HEALTH AND HUMAN SERVICES
) k?i, j N ENVIRONMENTAL HEALTH DIVISION
�� '� 'il'�' • 2377 N. STEMMONS FRWY. ROOM 607
- a. ��.4'P fii)t: '� alt'*� DALLAS, TEXAS 75207
05' i/214-819-2115 FAX 214-819-2868
/-CITY/TOWN /Vc/75;Pi/ ,RA fr------
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: Tu 77,4 Owner: j - 1"-c,1'7
Physical Address: 1.41/4iiveAS; / i3:-#4. - Zip:?j2[. hone: )�) (7C 3E'i
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
'...--- , 1. Proper Cooling for Cooked/Prepared Food
v' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t/ 3. Hot Hold (135 degrees Fahrenheit)
'� • 4. Proper Cooking Temperatures
'...-- 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
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pit- c r�, Gn =i? /f ie 2L-0, d/` t,/?\
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
L...-^ 7. Proper/Adequate Handwashing
4.---- 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
,a...+ 9. Approved Source/Labeling
,•..---- 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
✓' 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
a+ 15. Equipment Adequate to Maintain Product Temperature
4.1 16. Handwash Facilities Adequate and Accessible
'''' 17. Handwash Facilities with Soap and Towels
iv" 18. No Evidence of Insect Contamination
r^ 19. No Evidence of Rodents/Other Animals
si 20. Toxic Items Properly Labeled/Stored/Used
V' 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
---- 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
'--' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
1..-/ i../'-. 26. Posting of Consumer Advisor _ ein tl c1i7Disclosure/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 / / %L∎'i i /'r�c.5,.: d ,,,,,Zv
Opt 2- tr 47 D Pu)P </1111- -
30 1 ,._ �, - 43 /g/2 C`er. 1 rn Z11---q17_ it`f of
Inspected by: I,�„ _r�) i,. _ . Print: i urc) P f--S;
Total ///
F/U Received by: . Title: f xU r
CT) , - Print: r y,(;A c F ,L- �G.
Yes/No } •�I / C) t'