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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.;\