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HomeMy WebLinkAboutPizza Hut 2013.01.11 Jr1TY pF c e tl.. DALLAS COUNTY HEALTH AND HUMAN SERVICES Z. 9° 3,/ N ENVIRONMENTAL HEALTH DIVISION • ,r., . ��� 2377 N. STEMMONS FRWY. ROOM 607 s ry DALLAS, TEXAS 75207 're°F ��� per i—t 4-819-2115 FAX 214-819-2868 Cr "5: PLAT 1"—i 3 y i -- 6�r�� CITY/TOWN Z.ti>X 5 II? 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: Pi L? l TA C74 " Physical Address: ,,-: C;7 L.t_..C4 S AVE,E, Zip: !,5 Phone: 0It) , )51 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) .L, 3. Hot Hold (135 degrees Fahrenheit) L.'' 4. Proper Cooking Temperatures 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 c,� 6. Personnel with Infections Restricted/Excluded �, 7. Proper/Adequate Handwashing t/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ✓' 9. Approved Source/Labeling 10. Sound Condition "../ 11. Proper Handling of Ready-To-Eat Foods v" 12. Cross-contamination of Raw/Cooked Foods/Other t✓' 13. Approved Systems (HACCP Plans/Time as Public Health Control) tr. 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 ✓ 16. Handwash Facilities Adequate and Accessible I/` 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination ✓- 19. No Evidence of Rodents/Other Animals ,V" 20. Toxic Items Properly Labeled/Stored/Used tr 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 ✓ry 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ,,/' 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 4pt 3pt i //2) /1 —�` Inspected by: 1 t�C �� ) 1d Print: � f)t.,1,5 1 1. /.....Li Received by. - i\ .)./.4„,„ Print: ���� L!