HomeMy WebLinkAboutFestive Kitchen, The 2013.07.13 p�,Y •
• DALLAS COUNTY HEALTH AND HUMAN SERVICES
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09-J-1. N ENVIRONMENTAL HEALTH DIVISION
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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