HomeMy WebLinkAboutRuthie's Rolling Cafe 2013.08.30 Y T.(---;t4T
9 ��o DALLAS COUNTY HEALTH AND HUMAN SERVICES
/ > ENVIRONMENTAL HEALTH DIVISION id_
• 4,_., • MCA-11---O5 i) '/O 2 77 N. STEMMONS FRWY. ROOM 607
��,,f o f ����' DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
to 2/1 3 CITY/TOWN L/v`V t.-mss/ firi--b-
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspections: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: /q v rthE 3 Owner: \5j 111LE(ot/5127--
Physical Address: v• A,O (.9 U Zip:752 " Phone: (Q ) 396
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
V' 1. Proper Cooling for Cooked/Prepared Food
10.,' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t' 3. Hot Hold (135 degrees Fahrenheit)
6....- 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
4./ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
;./ 9. Approved Source/Labeling
r✓ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
+..0- 12. Cross-contamination of Raw/Cooked Foods/Other
✓' 13. Approved Systems (HACCP Plans/Time as Public Health Control)
f 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
l/ 15. Equipment Adequate to Maintain Product Temperature
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
s./ 20. Toxic Items Properly Labeled/Stored/Used
r 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
a.�- 22. Manager Demonstration of Knowledge/Certified Food Manager
s/' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
✓ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
s/ 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
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Tot Inspected by: G V Print: �� t X b
F/U Received by:�! ( jJ/Jk2 I Print: Ili t? I �{�(�. P Title:
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