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HomeMy WebLinkAboutThe Front Room 2013.01.15 �NTY o,, }' rzt /a.,knie-4l• . Ce ��o DALLAS COUNTY HEALTH AND HUMAN SERVICES 42 4 , . N ENVIRONMENTAL HEALTH DIVISION •J>.-,•∎ 1' 'h 2377 N. STEMMONS FRWY. ROOM 607 ,Tf aF��-}-� DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 f I5-13 CITY/TOWN Ll,-Ai u Si 1471,----- 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: /1-1E- Movr fief f Owner: /'/iron/ V ILA Y Ph sical Address: 6/et L� Zip: 75-2-06 Phone: (Z /) /9 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks ✓ 1. Proper Cooling for Cooked/Prepared Food to 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ✓ 3. Hot Hold (135 degrees Fahrenheit) ✓'_ 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 4.— 7. Proper/Adequate Handwashing il 8. Good H ienic Practices (Eatin /Drinking/Smoking/Other) • Approved Source/Labeling f/" 10. Sound Condition ✓� 11. Proper Handling of Ready-To-Eat Foods "t 12. Cross-contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) V. 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 v- 15. Equipment Adequate to Maintain Product Temperature I- 16. Handwash Facilities Adequate and Accessible °e"'" 17. Handwash Facilities with Soap and Towels ✓' 18. No Evidence of Insect Contamination '� 19. No Evidence of Rodents/Other Animals `f 20. Toxic Items Properly Labeled/Stored/Used V" 21. Manual/Mechanical Warewashing and Sanitizing at (/& ppm/temperature ✓ 22. Manager Demonstration of Knowledge/Certified Food Manager vr 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 a/- 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) ✓ 27. Food Establishment Permit Subtotal Othgr Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt / /M,2 Wry 'inf7v ,''f' .7/22--0 (1e7)2,1)) Opt o f 7./0 /--0e0 C apt d� 1 Inspected by: LC O AS Print: 1 1:1,-7 PI L 1-: 3 Total / I.1eNo Received by: vf/ L�, I Print Titled, c (l