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
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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
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Print: Title:
Yes/No Received by ii, �� (,t/ � ��, _