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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 /� LV ~ 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 aiiPai` F/U Received b • h �■ _: Print: , ,4L-Title: Yes/No . 7■.ara� , .. t ,ter