HomeMy WebLinkAboutMaudee's Cafe 20130524 JNTY 0,
GO s „ t°� DALLAS COUNTY HEALTH AND HUMAN SERVICES
r Apo N > ENVIRONMENTAL HEALTH DIVISION
� � ' 2377 N. STEMMONS FRWY. ROOM 607
1'4 rE OF• -t'° DALLAS, TEXAS 75207
r,fAX77Z0 1-5-V1314-819-2115 FAX 214-819-2868
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5.-24-6 CITY/TOWN aivivEileir7 A_
San
Code Date Time In Time Out Establishment Number Permit Number Risk Category
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: I l/ 5 atre Owner: Al It cif 7Afi egm.k.i y1/
Physical Address: y333 Ovens' 4A/ Zip: 71275 Phone: (J ) 62,47-4976.0
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
L/ 6. Personnel with Infections Restricted/Excluded
✓7 7. Proper/Adequate Handwashing
1i+ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
✓ 12. Cross-contamination of Raw/Cooked Foods/Other
t./' 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
L., 16. Handwash Facilities Adequate and Accessible
I/ 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 (bbppm/temperature
✓ 22. Manager Demonstration of Knowledge/Certified Food Manager
V 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
V 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
..-- Inspected b : / 1 $ Print: /�
Total p y i Vy / �-�
F/U Received by: • + '� Print: Title:
Yes/No y —