HomeMy WebLinkAboutRuthie's Creperie (Food Truck) 2013.01.28 Jr17Y OF
. °o �\Of DALLAS COUNTY HEALTH AND HUMAN SERVICES
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• ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
7 ^7 DALLAS, TEXAS 75207
'Te Of��� �.(z D —1,--P99 214-819-2115 FAX 214-819-2868
1 -243 CITY/TOWN aii-v z /� '"
San Date Time In Time Out Esta 1 lishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: 13 brill E s /7c 1-L-iu6 v ; Owner: nd k let F.1 el'AEA
Physical Address: Ll /v . 6 At. Zip:' 5205 Phone: ( Q7 3g Q-92,3,5
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)
3. Hot Hold (135 degrees Fahrenheit)
`, 4. Proper Cooking Temperatures
'� 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature r
ix-Rtnii
OUT IN NA NO COS PersonnellHandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
s,,, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
.../' 9. Approved Source/Labeling
✓ 10. Sound Condition
'" 11. Proper Handling of Ready-To-Eat Foods
ri 12. Cross-contamination of Raw/Cooked Foods/Other
'^ 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
✓7 15. Equipment Adequate to Maintain Product Temperature
✓' 16. Handwash Facilities Adequate and Accessible
ve7 17. Handwash Facilities with Soap and Towels
', 18. No Evidence of Insect Contamination
✓' 19. No Evidence of Rodents/Other Animals
✓ 20. Toxic Items Properly Labeled/Stored/Used
✓ 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
,/' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V1 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
✓r 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
..- 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not ttoo�Exceed 90 Da s or the Next Inspection,Whichever Comes First
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Opt 6" / 'LC� r c r i i"x �
3pt
/A f' 41
Inspected by: r siorrtimp Print: '4-Total ►.►J tair• 1 �
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Yes/No
Received b :\� Print: Title: �� 4.-ej eAr--