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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