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HomeMy WebLinkAboutChile Pepper Grill (SMU) 2013.08.30 Jr1TY OA �er4� �^a` DALLAS COUNTY HEALTH AND HUMAN SERVICES _ ;l►���) ; ENVIRONMENTAL HEALTH DIVISION ���j,�^! �' :I 2377 N. STEMMONS FRWY. R190-208M68607 . DALLAS, TEXAS 75207 rIrf OF____�c 214 819 2115 FAX 214 8 6 CITY/TOWN Lit ii1l s07Aa San Date Time In Time Out lishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance outine 3-Field Investigation 4-Visit 5-Other Establishment: �H J LE /ff,ii" . &2f� Owner: / 7471/(T-C•L 6e/Ai '� ,� Physical Address: -`C �. "'-' ' 577;-/- • Zip:75205 Phone: (Li 1f) '/6j�`�5653 Y OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 6/' 1. Proper Cooling for Cooked/Prepared Food .r✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) t,/ 3. Hot Hold (135 degrees Fahrenheit) -o/ 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 a/ 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing ✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) t/7 9. Approved Source/Labeling ✓' 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 1`.---N 12. Cross-contamination of Raw/Cooked Foods/Other r✓7 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 i✓` 16. Handwash Facilities Adequate and Accessible ,.../' 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals E/' 20. Toxic Items Properly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature e.,- 22. Manager Demonstration of Knowledge/Certified Food Manager -..-- 23. Approved Sewage/Wastewater Disposal System, Proper Disposal OlAcS t/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ire 24. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair t ✓ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt Opt apt ( 1 -& to LL Print: t Total Inspec d by: r►•�, ►� ��J Piy- piFii_1—r F/U Received by: /11 Print: Title: Yes/No