HomeMy WebLinkAboutManny's Uptown (SMU) 2013.08.30 04T OF
`0rri?�} �O� DALLAS COUNTY HEALTH AND HUMAN SERVICES
pd!.. n9/ " ENVIRONMENTAL HEALTH DIVISION
o c� 2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
T'Te OF.E� 214-819-2115 FAX 214-819-2868
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San Date Time In Time Out 1 lishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance ' : 3-Field Investigation 4-Visit 5-Other
Establishment: Af/r1►/ite ,r 6 OJ '7ir/4I Owner: 0)\,..7.q..:1311,,'G`� Gam' o f R,/P
A.I!J/ / Zip: 5 1 Phone:£2`/�, �Z vi ■Physical Address: J. �1,��} �j ,{� P l
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
r/' 1. Proper Cooling for Cooked/Prepared Food
t/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t/" 3. Hot Hold (135 degrees Fahrenheit)
Li 4. Proper Cooking Temperatures
I,// 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
7. Proper/Adequate Handwashing
✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V"' 9. Approved Source/Labeling
I/ 10. Sound Condition
I-. 11. Proper Handling of Ready-To-Eat Foods
t`✓ 12. Cross-contamination of Raw/Cooked Foods/Other
°� 13. Approved Systems (HACCP Plans/Time as Public Health Control)
t■� 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
Li*" 15. Equipment Adequate to Maintain Product Temperature
,/t 16. Handwash Facilities Adequate and Accessible
t.,' 17. Handwash Facilities with Soap and Towels
f 18. No Evidence of Insect Contamination
!/ 19. No Evidence of Rodents/Other Animals
./ 20. Toxic Items Properly Labeled/Stored/Used
V ✓ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
Li' 22. Manager Demonstration of Knowledge/Certified Food Manager
L.,' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
a/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment tensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories e•(rfi ich/Dis osure/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
r
3•t
4
Total Inspected by: %11•�9 Tint: 014) r
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F/U Received b • h �■ _: Print: , ,4L-Title:
Yes/No . 7■.ara� ,
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