HomeMy WebLinkAboutChile Pepper 2013.09.12 °VNTY°AO
° �e --,.,,,:,,,,..1 DALLAS COUNTY HEALTH AND HUMAN SERVICES
z;0'� �,� > ENVIRONMENTAL HEALTH DIVISION
~ �cJ �� N 2377 N. STEMMONS FRWY. ROOM 607
sT —' Y i DALLAS, TEXAS 75207
'Te°' ` .- a S O Tic 1 to l(, 214-819-2115 FAX 214-819-2868
^11 CITY/TOWN ZINN /AA M.--
San Date Time In Time Out ishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routi 3-Field Investigation 4-Visit 5-Other
Establishment: J ')LC. PC c. Owner: cy
Physical Address: n'..it/2. 7 - O f ic, Zip: 15 21:),D Phone: ( 5'`}7 9� ''-
OUT IN NA NO COS Food Tm perature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
�' 1. Proper Cooling for Cooked/Prepared Food
t✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
`� 3. Hot Hold (135 degrees Fahrenheit)
V 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
t,■-, 7. Proper/Adequate Handwashing
..i' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
, • 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
Le" 12. Cross-contamination of Raw/Cooked Foods/Other
✓' 13. Approved Systems (HACCP Plans/Time as Public Health Control)
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
ti' 15. Equipment Adequate to Maintain Product Temperature
✓ 16. Handwash Facilities Adequate and Accessible
✓ 17. Handwash Facilities with Soap and Towels
../' 18. No Evidence of Insect Contamination
IV' 19. No Evidence of Rodents/Other Animals
L.---- 20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at( )ppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
✓• ' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
✓' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
✓- 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
f 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
Opt
3pt
slarrAllinn ;i
Tota Inspected by: '-5 Print: g,,,,i P l Li t
F/U �- Title:
Yes/No
Received b `}r i/ Print:
lc