HomeMy WebLinkAboutSprinkles ATM 2013.07.18 1
1 P ‘°)19 , �°fir DALLAS COUNTY HEALTH AND HUMAN SERVICES
o,�` ��r) y ENVIRONMENTAL HEALTH DIVISION
• !��' • 2377 N. STEMMONS FRWY. ROOM 607
111/411 ',TE1olF, --4" DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
?1P-)3 CITY/TOWN 11"1 e 1
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: b(d 3 A - Owner:Seel.016.1,15y C,—.)(7C� c j7A!-4s L -
Physical Address: °7102cj Vf 4--i-J XiOJ . Zip: 75'205 Phone: (ZOct ) 3 6 -00 C 4
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
%." 1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ 3. Hot Hold (135 degrees Fahrenheit)
V 4. Proper Cooking Temperatures
V _ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
0. H-. TV /)S,tfiT/r 4 )?
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
v, 6. Personnel with Infections Restricted/Excluded
(/' 7. Proper/Adequate Handwashing
L...-1 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
f• 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
• ' 12. Cross-contamination of Raw/Cooked Foods/Other
v."' 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
t/' 17. Handwash Facilities with Soap and Towels
V" 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
(/' 20. Toxic Items Properly Labeled/Stored/Used
t/ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
✓' 22. Manager Demonstration of Knowledge/Certified Food Manager
c/' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
(/' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
c/' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer 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
apt 0
Total Inspected by: I h . ()_)S Print: fit)I pkv l
F/U Received by:i4,i-, , .. . ,,F. Print: �f,c�, 6� L a Title: 1A . /r�'f" y
Yes/No ��