HomeMy WebLinkAboutJack in the Box TEMP 2013.04.19 ��3TY OF
����� ���� DALLAS COUNTY HEALTH AND HUMAN SERVICES
Obq i '�� Ar% ; ENVIRONMENTAL HEALTH DIVISION
~ ��' s� 2377 N. STEMMONS FRWY. ROOM 607
v °' r� DALLAS, TEXAS 75207
rf°F-ti:'-'
� �L` ��(J �� 214-819-2115 FAX 214-819-2868
q_0.13 CITY/TOWN Ai 7/L/' c-5 ii-
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: \t )1' /N T7 80,,� Owner: ODD �/ T. t3l�/
Physical Address: !At.7 u .✓,. z_/. 1.1. Zip: 7 L:, C 5 Phone: (?S(f 7 2Z- 5 ii
OUT IN NA NO COS Food Temperature/Truce Requirements l
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)
U 4. Proper Cooking Temperatures
V 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
d, JI , TD fE 'T1/ gie,
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
L.00"" 6. Personnel with Infections Restricted/Excluded
L/' 7. Proper/Adequate Handwashing
(/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
1/ 9. Approved Source/Labeling
t/ 10. Sound Condition
v- 11. Proper Handling of Ready-To-Eat Foods
✓ 12. Cross-contamination of Raw/Cooked Foods/Other
1,4 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 w
15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
1.- 17. Handwash Facilities with Soap and Towels
V 18. No Evidence of Insect Contamination
I.- 19. No Evidence of Rodents/Other Animals
✓- 20. Toxic Items Properly Labeled/Stored/Used
✓' 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
V 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)
v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
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
3pt
(0 Inspected by: ■ , t_":1.. .._ . I&Print: F q* p Ri U--t 5
Total ' !�
Received by/C,..4 ' • :intVA L g e Title: Ill.
Yes/No &L,l'"