HomeMy WebLinkAboutTaco Bell Truck 2013.02.19 •
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0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
rt i q , ��) . ENVIRONMENTAL HEALTH DIVISION
�' '; ,S.., ,h-' . 2377 N. STEMMONS FRWY. ROOM 607
&T,°'-'4°' DALLAS, TEXAS 75207
Tf OF°. Jim j$ 9 t=7/ 0A i 214-819-2115 FAX 214-819-2868
2-0-13 CITY/TOWN L_/Ni 1 iCA67 7 AAA/s.
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routin- 3-Field Investigation 4-Visit 5-Other
Establishment: TA C ,3(LL-
C /1 Owner:yv /33 /e Zoe f e>4)/G Z
Physical Address: 'J 1 I. vei S Zip:75.005 Phone: (ga ) I--s22,2„-
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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0 4- ri> p-4-.7zi-7-v---- . /;)
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
L./ 6. Personnel with Infections Restricted/Excluded
L/ 7. Proper/Adequate Handwashing
i/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
i,i' 9. Approved Source/Labeling
v" 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
15. Equipment Adequate to Maintain Product Temperature
.✓ 16. Handwash Facilities Adequate and Accessible
✓ 17. Handwash Facilities with Soap and Towels
v ' 18. No Evidence of Insect Contamination
4---' 19. No Evidence of Rodents/Other Animals
✓ 20. Toxic Items Properly Labeled/Stored/Used
:/ 21. Manual/Mechanical Warewashing and Sanitizing at( )ppm/temperature
1 ✓' 22. Manager Demonstration of Knowledge/Certified Food Manager
L" 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
'' 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
r! 27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
Spt /. L 4 1;IAI6 MO : noa(L, F f/u77i
4pt
apt _ !
Total Inspected by: l� 4. , I * Print: 71 11--,-
U _
F� Received by � / Print: 'i Title: