HomeMy WebLinkAboutPenne Pomodoro 2013.06.19 �, op
4 of(• DALLAS COUNTY HEALTH AND HUMAN SERVICES
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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
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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
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Inspected by: / L e ' i� Print: hV PAIL/ ,.
Total �' t°�' `''
Y
Yes/No Received by!'`` `j Print: Title:
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