HomeMy WebLinkAboutHighland Park Caterers 2013.09.19 OAT YOF
(.° ,�� a DALLAS COUNTY HEALTH AND HUMAN SERVICES
r 1 ._.4. > ENVIRONMENTAL HEALTH DIVISION
•,),....:?.\,e,--./L.- • 2377 N. STEMMONS FRWY. ROOM 607
17..EOF-0--�-" DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
{ `i` l � CITY/TOWN 1-1 Ail V2:S! /&
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: / yZ N ,b 11/ IT' 0 tic Owner: J 1 c c.
Physical Address: V 7 s�—� Zip: Phone: (.21`1) '3e7' 5
y 3 J srri6iyo 5
OUT IN NA NO COS Food Tempe ture/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
`..--' 1. Proper Cooling for Cooked/Prepared Food
`/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ 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 Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
vh 7. Proper/Adequate Handwashing
9/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
1,/ 9. Approved Source/Labeling
_ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
V. 12. Cross-contamination of Raw/Cooked Foods/Other
'., 13. Approved Systems (HACCP Plans/Time as Public Health Control)
4/- 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
v 15. Equipment Adequate to Maintain Product Temperature
1..-"7 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
fr". 20. Toxic Items Properly Labeled/Stored/Used
v+ 21. Manual/Mechanical Warewashing and Sanitizing at (i pm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
V 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
i/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
17.."‘ 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
Opt
3pt
Print: �Tota Inspected by: (,
F/U Yes/No Received by:4 / , . ,I v Print: Title:
)