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
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per i—t 4-819-2115 FAX 214-819-2868 Cr "5: PLAT 1"—i 3
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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!