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HomeMy WebLinkAboutNekter Juice Bar 2013.07.03 01/1\11 QTY 0, a ■ DALLAS COUNTY HEALTH AND HUMAN SERVICES r r J--�nfl > ENVIRONMENTAL HEALTH DIVISION to i' °ft : 2377 N. STEMMONS FRWY. ROOM 607 ,,rf• of ��+" DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 1"'- .-)2) CITY/TOWN iJti 0IEpa P / 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: /Ni1KTt-ik J U 1 ••• Owner: JL' ft/kJ gibl,-1/43 Iv Physical Address: 6'1'Z 5N i Of 1‘ ,LA Z/1 Zip: 7 s Z06 Phone: (.tA/74 33A/_7j cif OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks f 1. Proper Cooling for Cooked/Prepared Food ✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) f 4. Proper Cooking Temperatures ✓ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature � / 1 ©. /'r . ``U titEkt 17 - ° ` .• 1"L) /p15/1 Al /7' OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks 6. Personnel with Infections Restricted/Excluded V 7. Proper/Adequate Handwashing ✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ✓" 9. Approved Source/Labeling V 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods Y 12. Cross-contamination of Raw/Cooked Foods/Other ✓ 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 ✓ 16. Handwash Facilities Adequate and Accessible ✓ 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination V 19. No Evidence of Rodents/Other Animals .J 20. Toxic Items Properly Labeled/Stored/Used ...V 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 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 4pt 3pt I (H �.../ Inspected by: �. Print: Rug s4 � ir--5 Total ��r )))) s Yes/No Received by: ✓ Print: Gt In E V1ts.•--pl, Title: �d�-t L�,e. t-,,,