HomeMy WebLinkAboutR + D Kitchen 2013.01.29 JNTY OF
<-,'� , ^ -1 DALLAS COUNTY HEALTH AND HUMAN SERVICES
i _�Nl > ENVIRONMENTAL HEALTH DIVISION
• °1��. �)' • 2377 N. STEMMONS FRWY. ROOM 607
sT j �" DALLAS, TEXAS 75207
4T S��f OF `c�- (M' 17 L 12 214-819-2115 FAX 214-819-2868 � �l,
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San Date Time In Time 0 Esta 1 ishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
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Establishment: if E,1 /0 i t-itex,� -- Owner:Owner: / •724'Tt L/ 5 �CTrn7
Physical Address: , 3(�O 174erN £17 PId Zip: 16 10,5 Phone: ( ) gT f.?--na0
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
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OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
1/' 7. Proper/Adequate Handwashing
'...--- 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V 9. Approved Source/Labeling
./ 10. Sound Condition
...-- 11. Proper Handling of Ready-To-Eat Foods
r 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
c.-- 15. Equipment Adequate to Maintain Product Temperature
"^ 16. Handwash Facilities Adequate and Accessible
`^ 17. Handwash Facilities with Soap and Towels
1^ 18. No Evidence of Insect Contamination
V' 19. No Evidence of Rodents/Other Animals
tom' 20. Toxic Items Properly Labeled/Stored/Used
21. ManuaUMechanical Warewashing and Sanitizing at (I8Vm/temperature
✓' 22. Manager Demonstration of Knowledge/Certified Food Manager
1-r' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
✓ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
■ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
el 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
apt
Inspected by: v �, • Print: o / C(/�— 00.E
_Total ! jL ��
Fu Received by: Print: Title:
Yes/No