HomeMy WebLinkAboutPod, The (SMU) 2013.08.22 Jr1TY0,
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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: