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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