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-
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