HomeMy WebLinkAboutBig D Kona Ice 2013.10.03 JNTY OR
• (c9 .� ,�� a DALLAS COUNTY HEALTH AND HUMAN SERVICES
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'n �' ENVIRONMENTAL HEALTH DIVISION
��, - 2377 N. STEMMONS FRWY. ROOM 607,
s,,T ; DALLAS, TEXAS 75207
/f1 + lie, y-//'j/g214-819-2115 FAX 214-819-2868 ( 1
/ '-3-a CITY/TOWN th17v _ / '
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: di(If 1(OA/A 6E • 7' Z3 Owner/re/IPA/I: •t7 /gem- /4 i '4 c
Physical Address: 3i:00 LaN i t i' 'GL o. Zip: 7 62t26 Phone: (eM 2 -1711)5e9
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
./ 1. Proper Cooling for Cooked/Prepared Food
l� 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
�` 3. Hot Hold (135 degrees Fahrenheit)
+/' 4. Proper Cooking Temperatures
t''� 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
O . /:<: "-z iv-7/7/r 4W
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
,�-1 7. Proper/Adequate Handwashing
I/1 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
c/' 9. Approved Source/Labeling
t,/ 10. Sound Condition
vim' 11. Proper Handling of Ready-To-Eat Foods
t/' 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
kr" 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
19. No Evidence of Rodents/Other Animals
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
4.-- 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)
1,'°'— 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: 111110W4,_, 6 Print: C-i-
_Total _ p i .
F/U r_ a i r
Yes/No Received by � /� i '..tom Print: , , Title:f {!(
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