HomeMy WebLinkAboutR + D Kitchen 2013.07.18 7 {
°ee '44�"7,. DALLAS COUNTY HEALTH AND HUMAN SERVICES
.z OQ 17) y 2 ENVIRONMENTAL HEALTH DIVISION
. Qc�„ - • 17`w x-15 2377 N. STEMMONS FRWY. ROOM 607 5-20-6
sT f ,' DALLAS, TEXAS 75207 C!)�'C
'Tf of°:1' 47 L 214-819-2115 FAX 214-819-2868
7-1 6— CITY/TOWN `''N 1 sir/tai
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: ��y�,,3 g� 6 �//Z% �s��- Owner: m4 icc1S "lr4
Physical Address: *3(. Mj Sj7 l!� Zip: f 6 62 Phone: Otitt) ?a—7q 0 0
OUT IN NA NO COS Food Temperature/lime Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
,1/- 1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t/ 3. Hot Hold (135 degrees Fahrenheit)
'." ` 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
• 6. Personnel with Infections Restricted/Excluded
,� 7. Proper/Adequate Handwashing
i/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
v 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
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
r, 15. Equipment Adequate to Maintain Product Temperature
yr 16. Handwash Facilities Adequate and Accessible
,r 17. Handwash Facilities with Soap and Towels
Le 18. No Evidence of Insect Contamination
Le' 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used /�
( jppfi� (e 21. Manual/Mechanical Warewashing and Sanitizing at ( mperature
✓ 22. Manager Demonstration of Knowledge/Certified Food Manager
v 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
oe^ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
✓ ✓ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
o 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
.3
,i, -i�
Total Inspected by: - �� l /_,,. I Print: V� )2 �
I��� J
F/U Received by Print: ` e, 6.6,6�o r Title: -53-k, (ohi' y�
Yes/No ✓✓✓
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