HomeMy WebLinkAboutCreme de la Cookie 2013.06.19 • J TY DA
,° �„0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
r 4_ 4 ; ENVIRONMENTAL HEALTH DIVISION
� •z4. d 2377 N. STEMMONS FRWY. ROOM 607
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DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
67-14'1S CITY/TOWN L+/VE tr y San
Code Date Time In Time Out Establishment Number Permit Number Risk Category
Purpose of Inspection: 1-Compliance outine 3-Field Investigation 4-Visit 5-Other
Establishment: C. E--",7E dr oo l ri L Owner: JA's my 5hv/$
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Physical Address: 7 n� 5V./DEXt P Zip: 16205 Phone: A114.0215-5 5
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
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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
t/ 7. - Proper/Adequate Handwashing
t/, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V- 9. Approved Source/Labeling
1/ 10. Sound Condition
V. 11. Proper Handling of Ready-To-Eat Foods
rs' 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
"r 16. Handwash Facilities Adequate and Accessible
✓ 17. Handwash Facilities with Soap and Towels
t,e 18. No Evidence of Insect Contamination
✓,,. 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
L:K 21. Manual/Mechanical Warewashing and Sanitizing at 650/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
f. 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
f 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
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Tota Inspected by: / .'• S Print: 6AZ%) phi.L.L
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Yes/No Received b , - i -46'' (/3 l J
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