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HomeMy WebLinkAboutPod, The (SMU) 2013.08.22 Jr1TY0, 7 1 { C° °, DALLAS COUNTY HEALTH AND HUMAN SERVICES ,q� �iJ> ENVIRONMENTAL HEALTH DIVISION "' -. • 2377 N. STEMMONS FRWY. ROOM 607 Tyr f o' C. DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 1-27-, CITY/TOWN Zati/VraSP, 4Alk San Code Date Time In Time Out Establishment Number Permit Number Risk Category Purpose of Inspection: - 1-Compliance (-..---Routine 3-Field Investigation 4-Visit 5-Other Establishment: 7 z Owner: AM ti /9,17Zik Physical Address: 6/O/ astir Zip: 75Z25 Phone: (21V) 76g.--31a3 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks t/ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ;v' 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures i/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature 6, X. rt / / i - OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks t/ 6. Personnel with Infections Restricted/Excluded V 7. Proper/Adequate Handwashing 1,/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V 9. Approved Source/Labeling ,/ 10. Sound Condition ✓' 11. Proper Handling of Ready-To-Eat Foods L.--- 12. Cross-contamination of Raw/Cooked Foods/Other ✓ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 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 10 18. No Evidence of Insect Contamination +. 19. No Evidence of Rodents/Other Animals V 20. Toxic Items Properly Labeled/Stored/Used 1/ 21. Manual/Mechanical Warewashing and Sanitizing at( )ppm/temperature V 22. Manager Demonstration of Knowledge/Certified Food Manager 1 t/ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal V 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ✓ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair V/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) 1,7 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 —4/0 otal Inspected by: it, '- / / 4.4. / Print:fivoy tips F/U Yes/No Received byA Print: 'f \'`�\,- ` .\ Title: