HomeMy WebLinkAboutCajun Tailgators Truck 2013.08.30 JNTY OF
'� e AA, DALLAS COUNTY HEALTH AND HUMAN SERVICES
Z 4''i� l > ENVIRONMENTAL HEALTH DIVISION
. w()i��Ak 2377 N. STEMMONS FRWY. ROOM 607
T,rf of���� DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
O.-3Y-8 CITY/TOWN 2-41/V' SC, / '
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: /1-C-om�pliance '-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: 4,4� vie x'11 ID Owner: -A\M\ ..e.cd1.4...--
Physical Address: 3)67..2.1 ../0 •fie'?. Zip:75-265 Phone: Q,1-)703 - -3F 5
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
'..--- 1. Proper Cooling for Cooked/Prepared Food
V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
(/ 3. Hot Hold (135 degrees Fahrenheit)
V 4. Proper Cooking Temperatures
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
t✓ 6. Personnel with Infections Restricted/Excluded
L/ 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V, 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
V 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
t/ 15. Equipment Adequate to Maintain Product Temperature
V 16. Handwash Facilities Adequate and Accessible
t,/ 17. Handwash Facilities with Soap and Towels
✓ 18. No Evidence of Insect Contamination
V 19. No Evidence of Rodents/Other Animals
i 20. Toxic Items Properly Labeled/Stored/Used
1,-' 21. Manual/Mechanical Warewashing and Sanitizing at Q 'ppm/temperature
1%' 22. Manager Demonstration of Knowledge/Certified Food Manager
t.---' 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/Reminder/Buffer Plate)
•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
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Inspected by: f T J,C ,t f).75 Print: ,--icky 5-
FAT Print: Title:
Yes/No Received by: i,
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