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
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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�. '�
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