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HomeMy WebLinkAboutPenne Pomodoro 2013.06.19 �, op 4 of(• DALLAS COUNTY HEALTH AND HUMAN SERVICES c * ���Q4' app i, N! > ENVIRONMENTAL HEALTH DIVISION di,'•�c�jQ�� y 2377 N. STEMMONS FRWY. ROOM 607 ,,T f o f� �t, DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY/TOWN Zki YINSili ARA San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 40'outine 3-Field Investigation 7�4-Visit 5-Other Establishment: &/,®(/, Po►1pDO/?0 Owner: A/45f ?r( Ay 1rz,LI --t 1 Physical Address: (Q(J/5 S 10cR /0L zip:�75'Z(5 Phone:/(2It1) 673-c611 3-qf j OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1' 1. Proper Cooling for Cooked/Prepared Food ✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) t"- 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures t/ 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 ti/ 6. Personnel with Infections Restricted/Excluded ✓' 7. Proper/Adequate.Handwashing 8_, Good Hygienic Pr ating/Drinking/Smoking/Other) fir' 9. Approved Sourc abelinO ✓ 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) V 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 ✓ 19. No Evidence of Rodents/Other Animals • ' 20. Toxic Items Properly Labeled/Stored/Used ✓ 21. Manual/Mechanical Warewashing and Sanitizing at (5Pppm/temperature 22. Manager Demonstration of Knowledge/Certified Food Manager let 234.Approved Sewage/Wastewater Disposal System, Proper Disposal ✓ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) f 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ✓/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) t/ 27. Food Establishment Permit Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First 5pt d &-"p g7n. AZitTe if„. p mrt N 5/0/24 apt 2.5 /— SGT P 17 /t iat fi A 3,ele-/pv e fr-lit d--Ii..y,:ii Inspected by: / L e ' i� Print: hV PAIL/ ,. Total �' t°�' `'' Y Yes/No Received by!'`` `j Print: Title: vv