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HomeMy WebLinkAboutSprinkle's Ice Cream 2013.08.12 0$TY of 9 t<)-1r. DALLAS COUNTY HEALTH AND HUMAN SERVICES '_ 'V° .@rl> ENVIRONMENTAL HEALTH DIVISION ccd,�� !�� • I\/�,. 2377 N. STEMMONS FRWY. ROOM 607 'f),• • 4".:-'-. of O''' DALLAS, TEXAS 75207 /` 214-819-2115 FAX 214-819-2868 A 5-Pre) CITY/TOWN ilNI VC-4S/ " San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance R ` 3-Field Investigation 4-Visit 5-Other Establishment: S -,AI 1 Lc1/45 /0 C Crrll x'J Owner: SyOI iN�s /rrs ��f� Physical Address: 0.113 PA, .1,` k/' /Z'yl, / Zip: 7J' t5 Phone:ll ) 1 6 6V OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts / Violations Require Immediate Corrective Action Remarks ✓ 1. Proper Cooling for Cooked/Prepared Food VI 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 C, i /I. iq 0- ff, n)OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks ;/ 6. Personnel with Infections Restricted/Excluded jar 7. Proper/Adequate Handwashing i."' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) i.." 9. Approved Source/Labeling 10. Sound Condition V 11. Proper Handling of Ready-To-Eat Foods 1/' 12. Cross-contamination of Raw/Cooked Foods/Other _ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 17 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 ✓' 17. Handwash Facilities with Soap and Towels °V 18. No Evidence of Insect Contamination L/_ 19. No Evidence of Rodents/Other Animals i0,/ 20. Toxic Items Properly Labeled/Stored/Used ✓ 21. Manual/Mechanical Warewashing and Sanitizing at ( pm/te perature ✓ 22. Manager Demonstration of Knowledge/Certified Food er y�� 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ✓ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ✓ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) fir 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 1 04 , , Total Inspected by: )I,��,, *a Print: A,07 p F/U Received b�' ! `~ Print: 1 " ' Title: 1? ,a Yes/No �°� �: TC'3"1�t, 7b"\,/ c%, �'� 1, r_`(II- (