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HomeMy WebLinkAboutUmphrey Lee Bakery (SMU) 2013.08.13 Jr1Ty o' c,if o°� DALLAS COUNTY HEALTH AND HUMAN SERVICES Z. '441( �) -. ENVIRONMENTAL HEALTH DIVISION F cc� fk • 2377 N. STEMMONS FRWY. ROOM 607 sT�T F—���"y DALLAS, TEXAS 75207 11 f 214-819-2115 FAX 214-819-2868 j� P6-1.J CITY/TOWN f�,i�'lf/ �,fl hj AP-1—" 'San Date Time In Time Out Establishment Number / Permit Number Risk Category Code Purpose of Inspection: 1-Compliance Routine 3-Field Investigation 4-Visit 5-Other Establishment: LJi" linty i-rx- { r: 751 4f Ili tz i'tZ Physical Address: r' S O // Zip: Phone: ( ) 763-z7 l OUT IN NA NO C S 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) ✓ 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 ✓ 6. Personnel with Infections Restricted/Excluded a/ 7. Proper/Adequate Handwashing V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 1-/ 9. Approved Source/Labeling V 10. Sound Condition / 11. Proper Handling of Ready-To-Eat Foods l/ 12. Cross-contamination of Raw/Cooked Foods/Other C■ 13. Approved Systems (HACCP Plans/Time as Public Health Control) L/- 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 ✓, 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 / 20. Toxic Items Properly Labeled/Stored/Used b/ 21. Manual/Mechanical Warewashing and Sanitizing at (Pppm/temperature 1/ 22. Manager Demonstration of Knowledge/Certified Food Manager V. 23. Approved Sewage/Wastewater Disposal System, Proper Disposal ✓ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ✓ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) 17- 27. Food Establishment Permit Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First 5pt 4pt apt _ tat Inspected by: ,l t 1)") Print:F/U Print: Title: Yes/No Received by ii, �� (,t/ � ��, _