HomeMy WebLinkAboutCorner Bakery Cafe 2013.09.26 (-,-;;Ave OF
,y a DALLAS COUNTY HEALTH AND HUMAN SERVICES tl.• r 44/'i- �/ > ` ENVIRONMENTAL HEALTH DIVISION
• t'!�_ �' ' • 2377 N. STEMMONS FRWY. ROOM 607
��'re cr oF��ch DALLAS, TEXAS 75207
214-819-2115 }FAX 214-819-2868
CITY/TOWN L=/iki 1 i/L:%.S%/4 i 1/4 r--
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine iel nvestigatio 4-Visit 5-Other
Establishment: � O �
, � Owner: 4-1. 1?:i7,
Physical Address: , 4/261; /1"//7c6/7A/ L , Z frkZip: 762 L S Phone: O N) ,_36yf-71t71
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
i/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
Lr 3. Hot Hold (135 degrees Fahrenheit)
1...' 4. Proper Cooking Temperatures
✓ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
4 ht, Zi)C. 5ti , )I0`f
'-4h1_, Me g=
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
t/' 6. Personnel with Infections Restricted/Excluded
L/' 7. Proper/Adequate Handwashing
'✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
I 10. Sound Condition
+/ 11. Proper Handling of Ready-To-Eat Foods
✓' 12. Cross-contamination of Raw/Cooked Foods/Other
L/ 13. Approved Systems (HACCP Plans/Time as Public Health Control)
1,/ 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
iv 15. Equipment Adequate to Maintain Product Temperature
t✓' 16. Handwash Facilities Adequate and Accessible
L,/ 17. Handwash Facilities with Soap and Towels
✓ 18. No Evidence of Insect Contamination
✓ 19. No Evidence of Rodents/Other Animals
f 20. Toxic Items Properly Labeled/Stored/Used
s/ 21. Manual/Mechanical Warewashing and Sanitizing at(/J5ppm/temperature
t/ 22. Manager Demonstration of Knowledge/Certified Food Manager
L.1 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
J 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
✓ 26. Posting of Consumer Advisories (Heimilich/Disclosure/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
4pt
apt
Total. Inspected by: `-� -- c �1 f (f17)7t jJi'L\4.
F/U r' 1
Yes/No Received b3 lX 'l c..\J r,�,,{�rtV,l�\ I Print t , � Title: ( ,f'� i �4c.;\