HomeMy WebLinkAboutNekterJuice Bar 2013.09.20 04TY o,,,
�0 9 A1),,-1,- DALLAS COUNTY HEALTH AND HUMAN SERVICES
r2
r ° v ; ' ENVIRONMENTAL HEALTH DIVISION
ki4(^!alt 2377 N. STEMMONS FRWY. ROOM 607
sT — DALLAS, TEXAS 75207
'''foF��� 214-819-2115 FAX 214-819-2868
f r!) CITY/TOWN `''Af/`J '/LS /7�=/'
San Date Time In Time Out Establishment Number !Permit Number Risk Category
Code ,
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit -Other )
Establishment: NC k J: Owner: k,1 VCfi21/ T 71M-i ,�;W
Physical Address: 6-7I R, i/lJt=72 po2....A Zip: 7 205 Phone: (041-) 77a 70 7
OUT IN NA NO COS Food Temperature/Time Requirements A t;v�^ZA!
5 Pts Violations Require Immediate Corrective Action Remarks
`f I. Proper Cooling for Cooked/Prepared Food
✓' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
r-e 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 PersonneUHandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
V" 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eatin inkir moking/Other)
.✓ 9. Approved Source/Labeling
'.--- 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)
v -- 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
t.,° 15. Equipment Adequate to Maintain Product Temperature
Le^ 16. Handwash Facilities Adequate and Accessible
V' 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
V22. Manager Demonstration of Knowledge/Certified Food Manager
,. 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
v' 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/Reminder/Buffer Plate)
if 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
Opt
3pt
r) . , ) :
Total Inspected by 1r--- 0-i5 Print: P10 P/ L.-i--/ )1:e
F/U Received by: /� I Print: Title:
Yes/No L