HomeMy WebLinkAboutOlivella's 2013.01.11 JNTY OF
G9 ■�a DALLAS COUNTY HEALTH AND HUMAN SERVICES
le r '.44v-` f)fi N ENVIRONMENTAL HEALTH DIVISION
.�e�1 ,,_?w,th 2377 N. STEMMONS FRWY. ROOM 607
T,r f o f .0 . DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
/----/I-45 CITYITOWN 1111\1/1/ 2Q
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San Date Time In Time O tament Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: 6Z-iii .�,S Owner: L E 6/ams
Physical Address: 34`c 6 /t e C%"s/',E° Zip: '15 O5 Phone: /126. 7 1-O
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)
'.--- 3. Hot Hold (135 degrees Fahrenheit)
v.,/'' 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
V 6. Personnel with Infections Restricted/Excluded
i 7. Proper/Adequate Handwashing
" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
i'' 9. Approved Source/Labeling
L/ 10. Sound Condition
'� 11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
t...." 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
r'' 15. Equipment Adequate to Maintain Product Temperature
'/.) 16. Handwash Facilities Adequate and Accessible
"" 17. Handwash Facilities with Soap and Towels
r^
t".... 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
t— 20. Toxic Items Properly Labeled/Stored/Used
`..— 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
i.,-, 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)
f 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V26. 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
,2 .. i
—� „�-- Print: ,' LZ--t
Total Inspected by: � . . J ` `E✓ �j
F/U �� / / Title:
Yes/No Received by.�' —"Ill I Print: