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
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Inspected by: LC O AS Print: 1 1:1,-7 PI L 1-: 3
Total / I.1eNo Received by: vf/ L�, I Print Titled,
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