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HomeMy WebLinkAboutFestive Kitchen, The 2013.07.13 p�,Y • • DALLAS COUNTY HEALTH AND HUMAN SERVICES (<141- 09-J-1. N ENVIRONMENTAL HEALTH DIVISION �s�€hu �� i, 2377 N. STEMMONS FRWY. ROOM 607 r'Tf of ���" DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-286.8 /' 9 !3 CITY/TOWN "� �(/ 5�' / " San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other Establishment: 71 t5i7V /i/J�oiff f' Owner: fi jr L4-rzv,q Physical Address: .31-0 4- 80 5 Q.:L,I1.E Zip: 7 5 2,195 Phone:a f 9- ) 07/;:x5°--57/if" OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food t/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) V 3. Hot Hold (135 degrees Fahrenheit) V 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 tr 6. Personnel with Infections Restricted/Excluded t/ 7. Proper/Adequate Handwashing V" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) t/' 9. Approved Source/Labeling 10. Sound Condition `/ 11. Proper Handling of Ready-To-Eat Foods f✓ 12. Cross-contamination of Raw/Cooked Foods/Other t/ 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 ./ 15. Equipment Adequate to Maintain Product Temperature ✓ 16. Handwash Facilities Adequate and Accessible c/ 17. Handwash Facilities with Soap and Towels t/ 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 ( )ppm/temperature 22. Manager Demonstration of Knowledge/Certified Food Manager ✓ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal a/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) I.,- 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer 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 ® Print: To al Inspected by: v I �/ /"%P� p$_,...113. F� Received by: - A ' Print: et ' 0 ( Title: Yes/No