HomeMy WebLinkAboutCafe Brazil 2013.08.28 J1yTY OF
co o DALLAS COUNTY HEALTH AND HUMAN SERVICES
i Y n j H ENVIRONMENTAL HEALTH DIVISION
c` nl • 2377 N. STEMMONS FRWY. ROOM 607
s ''-— DALLAS, TEXAS 75207 di
T�Tf OF SE�c
1 r Z 2-. 214-819-2115 FAX 214-819-2868 S,'r"'`ra{Jp
r s `�j CITY/TOWN G- rV�72 i'7
San Date /� Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routi • 3-Field Investigation 4-Visit 5-Other
Establishment: d 5 /9/ c zi(2. . Owner: Limo /tairi2,77A,e
Physical Address: ` /1- } L
Zip:75 205 Phone:P1)Cjc 9!— ' 9/
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
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
"d` 8. Good Hygienic Practi ,es (Eating/Drinking/Smoking/Other)
r/ 9. Approved Sourc a ding')
10. Sound Condition
r✓ - 11. Proper Handling of Ready-To-Eat Foods
e✓ 12. Cross-contamination of Raw/Cooked Foods/Other
v' 13. Approved Systems (HACCP Plans/Time as Public Health Control)
t.."' 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
t✓ 16. Handwash Facilities Adequate and Accessible
t✓ 17. Handwash Faciliti ith Soap and Towels
t/' 18. No Evidence nsect%Contamination
✓ 19. No Evidence o o ents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
i✓ 21. Manual/Mechanical Warewashing and Sanitizing at (5pm/temperature
�` 22. Manager Demonstration of Knowledge/Certified Food Manager
`f 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
'.-- 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
q/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
b/ 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
Spt F ..'USi J o A/4501 S/ls,&IS Im,jc -C'Adcs
4pt
7,7' �' Lf&-lia � ��� :.07 ftGye72
i 1 /
Total Inspected by: � - , / Print: Fu j1 1Pp5
/2/No Received by:.,- ` ky- Print: ,f G 0 Title: 5