HomeMy WebLinkAboutCisco Grill 2013.07.11 ` • �o3t4TY\0F,O
�� <,o ,� DALLAS COUNTY HEALTH AND HUMAN SERVICES
.z• ' '��hr'/ > ENVIRONMENTAL HEALTH DIVISION
•�• °,-J.,Ai 2377 N. STEMMONS FRWY. ROOM 607
T.,rf aF'0--'-r ! � m0 L 4-1 DALLAS, TEXAS 75207 �� ��-
214-819-2115 FAX 214-819-2868 ate`4✓ �72
7-11-13 CITY/TOWN Ai V Enc517,7
San
Code Date Time In Time Out Establishment Number Permit Number Risk Category
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: --/-c.5612 /{j f L— Owner: Egifi DeAki
Physical Address: 6 t p 3Q siv ior{ PL z,4 Zip: 7 5-ztA5 Phone: (2/v) 363- C'75-CV
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)
11 1 j 3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
i/ 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
V 6. Personnel with Infections Restricted/Excluded
t/' 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
tV 9. Approved Source/Labeling
I/ 10. Sound Condition
V 11. Proper Handling of Ready-To-Eat Foods
1.---- 12. Cross-contamination of Raw/Cooked Foods/Other
4/ 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
I/7 - 16. Handwash Facilities Adequate and Accessible
t/` 17. Handwash Facilities with Soap and Towels
V 18. No Evidence of Insect Contamination
V _ 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
l/ 21. Manual/Mechanical Warewashing and Sanitizing at,eppm/temperature
V 22. Manager Demonstration of Knowledge/Certified Food Manager
/ 4" 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
✓i 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
/ 27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt /. &r/z.. LI(017` " pitnliii
apt 2. 5
Ira[/I/ �' ,/j
Total Inspected by: It i' +} 0 a ,UPS Print: RtJo. t P 3
F/U ,J, 1
Yes/No Received X47// ,,,,r r, /"rA''�/,`) Print: Title: