HomeMy WebLinkAboutCajun Tailgators Truck 2013.07.18 44 wo
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�, 0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
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Z '# 4, U > ENVIRONMENTAL HEALTH DIVISION
F 1,7,f „Lifi 2377 N. STEMMONS FRWY. ROOM 607
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.J'',/ f a'N��-i-' DALLAS, TEXAS 75207
C c 1!71 3S 214-819-2115 FAX 214-819-2868
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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: G.L� �'�/``//?i L_ tom►rO/QS' Owner: 4w r'(
Physical Address: 710 /.f/.//may; A406 Zip: 752 j Phony: (2)10 V3--.232/.5
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)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
/9/4Z cvv��p i51,45 6 /i re /Dr./vr/ V?
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
J.,- 6. Personnel with Infections Restricted/Excluded
G.-1 7. Proper/Adequate Handwashing
,✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
f 9. Approved Source/Labeling
./".-- 10. Sound Condition
,i 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 t Violations Require Immediate Correction, Not To Exceed 10 Days Remarks
✓ 15. Equipment Adequate to Maintain Product Temperature
1,../7 16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
✓' 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
.// 20. Toxic Items Properly Labeled/Stored/Used
>✓ 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
V/ 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
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Received by: ‘.2 Print: F"1 y Title
Yes/No C t 1 4"
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