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
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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