HomeMy WebLinkAboutWhat's da Scoop? 2013.08.15 11\.\t ' •le .��°C DALLAS COUNTY HEALTH AND HUMAN SERVICES
/ r "' `�1 > ENVIRONMENTAL HEALTH DIVISION
���'�+, 1 • 2377 N. STEMMONS FRWY. ROOM 607 i4-_ ��_
sT�r� �E+°y ALLAS, TEXAS 75207r `
f of S G5 '1 / i_►� 35 9
2115 FAX 214-819-2868 Gt� ts1 Aviltl,ed1rif,.,k
X513 CITY/TOWN 111/4/t v l
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:W rs DA, S won ? Owner: 3-,-;,1 wa r�
Physical Address: Soo L I N N ,B L 4,u Zip:752.os Phone: (5512) 4 , i 7
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
ir 1. Proper Cooling for Cooked/Prepared Food
i/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V 3. Hot Hold (135 degrees Fahrenheit)
1/ 4. Proper Cooking Temperatures
1✓ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature �-�.
/''') PE-72,kr / / 4 A./k & J am-- 4 j �1
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
v 6. Personnel with Infections Restricted/Excluded
1.i 7. Proper/Adequate Handwashing
4i 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V 9. Approved Source/Labeling
Y' 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
✓' 12. Cross-contamination of Raw/Cooked Foods/Other
V' 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
16. Handwash Facilities Adequate and Accessible
t/ 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
✓ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
✓r 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
sp * ✓ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
!f 27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt 0,0$1 in i s5 r- UittrEr) -L SS q'l,t-,2 W11
4pt
3pt
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Inspected by.: Iii=► ' w,0 5 Print: Pwra,,, Pichu.„,p_<:.Total (
FN Received by:/�— -� Print: Ann i�ll.(M Title: � ,40. .te.
Yes/No
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