HomeMy WebLinkAboutJimmy John's 2013.08.08 001T Y 0,06
rrL ,, DALLAS COUNTY HEALTH AND HUMAN SERVICES
,0°*nl> ENVIRONMENTAL HEALTH DIVISION
•s 4c ,°�.y 2377 N. STEMMONS FRWY. ROOM 607
',rf aF ��+" DALLAS, TEXAS 75207
214-819-2115 /FAX 214-819-2868 ►
e--ii- 13 CITY/TOWN VA)/✓ �/r'.rj MII"
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
\J I 1rE oAl
Establishment: (f�'��S� Owner:
Physical Address: ( 14// m u r.c r Zip:7 5 205 Phone: (;2i i 5 &P `1739,
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
i.^ " 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
V° 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
r e' 9. Approved Source/Labeling
r---1 10. Sound Condition
{s 11. Proper Handling of Ready-To-Eat Foods
svR 12. Cross-contamination of Raw/Cooked Foods/Other
rd 13. Approved Systems (HACCP Plans/Time as Public Health Control)
1/`` 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
i:/ 17. Handwash Facilities with Soap and Towels
1/ 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at( )ppm/temperature
V' 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)
V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V 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 /. t.'S i t D 1410H SY1,'S
4pt apt L 6- 50-Ad S
Total Inspected by: i 1 a. i Print: Rub7 P4 L p
F/tl 1/� 1 I ...rff"`Yes/No Received by: Print: Title: