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HomeMy WebLinkAboutMy Fit Foods 2013.07.31 04TY0F, • • C, `k a DALLAS COUNTY HEALTH AND HUMAN SERVICES i '0 _ice 0i)> ENVIRONMENTAL HEALTH DIVISION • �_°�!�� !� • 2377 N. STEMMONS FRWY. ROOM 607 T,Tf• of �'+" DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 7-31-63 CITY/TOWN IJIUIV r4S7 //I San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance •outine 3-Field Investigation 4-Visit 5-Other Establishment: /v77 f/ O 5 Owner: Pr LJATSG ' Physical Address: 61 O3 �11. r A Zip:75 5`Z(5 Phone k:(7/1/) 5' , o-678 7 9 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food V" 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) v^ 3. Hot Hold (135 degrees Fahrenheit) - 4. Proper Cooking Temperatures t/ 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 L/' 7. Proper/Adequate Handwashing 4'''' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition V 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 `' 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible V" 17. Handwash Facilities with Soap and Towels ✓^ 18. No Evidence of Insect Contamination V 19. No Evidence of Rodents/Other Animals E/° 20. Toxic Items Properly Labeled/Stored/Used to" 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature � + rr 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 fj 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 4pt 3pt ,. N l Total Inspected by: I 401 ', $ ' fi, Print: ub p N,,, Yes/No Received by:Qre!zt! int:e� Title: