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: