HomeMy WebLinkAboutBarnes and Noble SMU 2013.10.31 0NTY OF
Cam° \��� 0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
° ENVIRONMENTAL HEALTH DIVISION
• X111", 2377 N. STEMMONS FRWY. ROOM 607
�',T o +"' DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
h. —1'/ CITY/TOWN L/1�lr'-:..ii ' tZ w
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: 41A f/ A/i l3 /Jt& Owner: t'3 i it OW
Physical Address: 3 c&C' /`/c eft/kid.-/3//iL Zip: f f 2c' Phone: 42I y) 7 "C-- 2 4-1 F3;
OUT IN NA NO COS Food Temperature/Time Requirements ,<,
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
'44 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit).
3. Hot Hold (135 degrees Fahrenheit) -�.`
L."' 4. Proper Cooking Temperatures
i`' 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
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
L.- 10. Sound Condition
_ -� f 11. Proper Handling of Ready-To-Eat Foods
_ ," 12. Cross-contamination of Raw/Cooked Foods/Other
,. - r--- 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
' 16. Handwash Facilities Adequate and Accessible
i.`" 17. Handwash Facilities with Soap and Towels
— c...--- No Evidence of Insect Contamination
c.�`""' 19. No Evidence of Rodents/Other Animals
v°'` 20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
"`-- 22. Manager Demonstration of Knowledge/Certified Food Manager
_ x°`` 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
_ 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
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Inspected by: f Print PiJ 9 L._,F;
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Yes/No Received by:11__... Print. t;, `4 � � Title: 4�1 ,` �►��; 4f� '�
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