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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: