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HomeMy WebLinkAboutFront Room, The 2013.08.14 TY p JN ,, ' ^o` DALLAS COUNTY HEALTH AND HUMAN SERVICES 4 c4 i�n >, ENVIRONMENTAL HEALTH DIVISION .±. / 7 N. STEMMONS FRWY. ROOM 607 s €^x.. 15 T'rf of +" � DALLAS, TEXAS 75207 14-819-2115 FAX 214-819-2868 8 f/ g CITY/TOWN Li i(/ACil'S/ ,aA San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance ines field Investigation 4-Visit 5-Other Establishment: //-k.TEL_ L L//y� Own • ftizL L�1'17rh/ Physical Address: 6/0/ li7U r' 4V"r Zip: 75205 Phone: (2/V)A1ci GJti/ OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks °.... I. Proper Cooling for Cooked/Prepared Food to 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 OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks t 6. Personnel with Infections Restricted/Excluded I, 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V 9. Approved Source/Labeling 10. Sound Condition 1 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 4/ 15. Equipment Adequate to Maintain Product Temperature �' 16. Handwash Facilities Adequate and Accessible V' 17. Handwash Facilities with Soap and Towels V 18. No Evidence of Insect Contamination V 19. No Evidence of Rodents/Other Animals !/1 20. Toxic Items Properly Labeled/Stored/Used a 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 I✓ 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 5pt 4pt 3pt . 4 Total Inspected by: u i, All Print: r „„.3„.., 04,„,,f6. I iI F� Received by:N' \ / Print:11 v (!u Title: - Yes o J