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HomeMy WebLinkAboutHighland Park High School 2013.09.27 OATY OF. GO ,�� o DALLAS COUNTY HEALTH AND HUMAN SERVICES . :fir° l> ENVIRONMENTAL HEALTH DIVISION ��c% �s�y 2377 N. STEMMONS FRWY. ROOM 607 Tf of �.' DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 LF 7-15 CITY/TOWN 4—AI 111-771— i t7I%1X "` San Date Time In Time Out Establishment Number !Permit Number Risk Category Code Purpose of Inspection: 1-Compliance ine 3-Field Investigation 4-Visit 5-Other Establishment: 1b112 4V/ l " / ..5.:4ZtLawner: UCAA/ 54y Physical Address: 1 Z n�C' C./ i i i%AJ Zip: 7C5 Phone:p/,) 1 Dj'17 6 OUT IN NA NO COS Food Temperature/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) 7./9 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 ir 6. Personnel with Infections Restricted/Excluded V 7. Proper/Adequate Handwashing ✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) °/ 9. Approved Source/Labeling 1 10. Sound Condition V 11. Proper Handling of Ready-To-Eat Foods V 12. Cross-contamination of Raw/Cooked Foods/Other V 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 15. Equipment Adequate to Maintain Product Temperature v, 16. Handwash Facilities Adequate and Accessible 1.^ 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 �""''�, g,/" 21. Manual/Mechanical Warewashing and Sanitizing at d( ')ppm/temperature I./ 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) V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair i/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) 17 l 27. Food Establishment Permit Subtotal Otherolations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First Spt" f- i1JJL L//iLq, iti Ni ``-��M Ta Opt L 04,-;1,,,t r itn ',hors /oft apt 1 3 Inspected by: Q,"-\ ,,,L s Print: P u , I HIIU_.i 5 Total "I'` F/U ti Print: Title: Yes/No Received b�. '� '. \,)