HomeMy WebLinkAboutZoe's Kitchen 2013.06.19 *4 -° ,TY of DALLAS COUNTY HEALTH AND HUMAN SERVICES
z;U° lil > ENVIRONMENTAL HEALTH DIVISION
J,t� 1 . 2377 N. STEMMONS FRWY. ROOM 607
T'r of ��? 1,4-1$ DALLAS, TEXAS 75207
t°"'r 21.i T L— 214-819-2115 FAX 214-819-2868 &wise PAR 3-Zl 43
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San Date Time In Time Out blishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: Le,E- S /0 ,t41 i/ Owner:JAS /?Afipt/
Physical Address: 4 goo Silt i,Dca PLa,zdt., Zip:75W5 4e: q `4•97_/O2
OUT IN NA NO COS Food Temperature/lime 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)
V' 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
✓ 6. Personnel with Infections Restricted/Excluded .
Le/ 7. Proper/Adequate Handwashing
,,-,t' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
s■ 9. Approved Source/Labeling
4/ 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
v 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
v 15. Equipment Adequate to Maintain Product Temperature
N 16. Handwash Facilities Adequate and Accessible
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
V 21. Manual/Mechanical Warewashing and Sanitizing at (229)pm/temperature
✓ 22. Manager Demonstration of Knowledge/Certified Food Manager
✓ 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)
V. 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
3 Inspected by: :: iti, Ac Print:JU ptL L,.f
Total —_/
F/U Received by Ai-,,Tt Print: CA: C as \ ',"i..\5 Title:
Yes/No