HomeMy WebLinkAboutSal's Deli 2013.08.28 041 y OF,
`o �,�o DALLAS COUNTY HEALTH AND HUMAN SERVICES
. i 4 - . ENVIRONMENTAL HEALTH DIVISION
;�.zzi V � 2377 N. STEMMONS FRWY. ROOM 607
'',Tf of.C . 214-819-2115 DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
e-Zg 3 CITY/TOWN LA I'll,iriZ 7 4-AA,.
San
Code Date Time In Time Out Establishment Number Permit Number Risk Category
Purpose of Inspection: 1-Compliance, t Routine 3-Field Investigation 4-Visit 5-Other
Establishment: A'— 5 b ......- -or,m3 Owner: /....„6,‘> L__,,,,1/4 ``j/✓fj I 1
Physical Address: + ��74z- ,3 2 Phone: (2K-() 5Q
OUT IN NA NO COS Food TemperaturefTime Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
■ 1. Proper Cooling for Cooked/Prepared Food
a/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
r✓ 3. Hot Hold (135 degrees Fahrenheit)
4/' 4. Proper Cooking Temperatures
p,,.. 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
4f 6. Personnel with Infections Restricted/Excluded
®....-, 7. Proper/Adequate Handwashing
C/' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
t 9. Approved Source/Labeling
10. Sound Condition
1/ 11. Proper Handling of Ready-To-Eat Foods
t/ r/ 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
4...- 15. Equipment Adequate to Maintain Product Temperature
h� 16. Handwash Facilities Adequate and Accessible
„� 17. Handwash Facilities with Soap and Towels
r...." 18. No Evidence of Insect Contamination
r/ 19. No Evidence of Rodents/Other Animals
if 20. Toxic Items Properly Labeled/Stored/Used
L."- 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
h.....- 22. Manager Demonstration of Knowledge/Certified Food Manager
r..r 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
r/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
i! 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
t✓ 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
4pt
3pt ,
i1,
Tot Inspected by: vipLe. C 0 I II i, f.,s Print: (1-11,p Pht,� n
Print: Title:
Yes/No Received by: ( � 1