HomeMy WebLinkAboutJimmy John's 2013.01.11 i0 3CITY-0-,,� a DALLAS COUNTY HEALTH AND HUMAN SERVICES
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r ENVIRONMENTAL HEALTH DIVISION
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' 2377 N. STEMMONS FRWY. ROOM 607
TILE OF `1" 4{�,L�L-1-17-1v). DALLAS, TEXAS 75207 l -Ii
e 14-819-2115 FAX 214-819-2868 � �
1.-ii 6 CITY/TOWN Li7l1/:/" 1.5 i ,Qc'z
San Permit Number Risk Category
Code Date Time In Time Out Establishment Number g rY
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Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: • Jo(,--/-14. 'S Owner: /3LA/TG ea r.""a!
Physical Address: ( Li it 117L.L. ...0,E7 A k..- - Zip: 756 Phone: pi6 5 S" -` °769,x2..
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
, 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
'f 3. Hot Hold (135 degrees Fahrenheit)
✓"- 4. Proper Cooking Temperatures
sr` 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
�,- 6. Personnel with Infections Restricted/Excluded
1!' 7. Proper/Adequate Handwashing
L/' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
f 9. Approved Source/Labeling
61- 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
V"— 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
„." 15. Equipment Adequate to Maintain Product Temperature
v 16. Handwash Facilities Adequate and Accessible
V 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
so--- 20. Toxic Items Properly Labeled/Stored/Used
t/ 21. Manual/Mechanical Warewashing and Sanitizing at(�)ppm/temperature
tt/, 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)
,i^ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
` 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
J 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
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