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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, � g-q 1 CITYPIOWN ���%1rC�Z�51 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 r 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 cj 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