HomeMy WebLinkAboutPerkins School of Theology 2013.01.30 .
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a DALLAS COUNTY HEALTH AND HUMAN SERVICES ■
$'–.4,–N N ENVIRONMENTAL HEALTH DIVISION
-.1i , 2377 N. STEMMONS FRWY. ROOM 607
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T,rf�o'F°" DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
I 3 CITY/TOWN j") Ili PA/4c
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose o f Inspection:
1-Compliance ":•uti I- 3-Field Investigation ation 4-Visit 5-Other
Establishment: priticAss S to _If Vito w,.. Owner: ZA. /L 6usai
I �,` Leo 1 Zi 7 5 205 Phone: t1,,// ) VI e 2 33
Physical Address: �, '1..7r`� 1� � P� T
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
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
of 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
�' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
v 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
✓ 12. Cross-contamination of Raw/Cooked Foods/Other
+s 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
v^ 15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals
✓ 20. Toxic Items Properly Labeled/Stored/Used
t../ 21. Manual/Mechanical Warewashing and Sanitizing at (l jppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
t..--" 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
f 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
V 27. Food Establishment Permit
Subtotal Other Violations- Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt
4pt
3pt
Inspected by: �c l4 r a �S Print: �U1�LI PH`�/5
To I
Yes/No Received by,$— i/ ' / Print:�� Z r .3 +Title:o'er _