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HomeMy WebLinkAboutTetco #656 2013.10.29 Y �F (‘----:141- �_ ,�/�a` DALLAS COUNTY HEALTH AND HUMAN SERVICES � ENVIRONMENTAL HEALTH DIVISION • c ��, '!��' . 2377 N. STEMMONS FRWY. ROOM 607 s�'T 1+"�' DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 r''2.7.l rls .' :17 vv=2,‹ CITY/TOWN 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: /E-re-, t &5(:_ Owner: I''r t- Al Physical Address: 'z 1 Z.41 Az.75/z &i Zip:75 21.75 Phone: (21 V) 36 -r- Loci OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks %.''- 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) ;✓" 4. Proper Cooking Temperatures V-- 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA I NO COS Personnel/Handling/Source Requirements 4 Pts _ Violations Require Immediate Corrective Action Remarks 0 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing III 8. Good H :ienic Practices (Eating/Drinking/Smoking/Other) ;r 9. Approved Source/Labeling v' 10. Sound Condition ®_ ;,,,- 11. Pro I er Handling of Read 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 v�., 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 Pro s erl Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature Eli 22. Manager Demonstration of Knowled:e/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 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 4pt 3pt ,-. 61 s Inspected by: .--r---H t J .3 Print:Ttal I : ) / F/U l f Print. /' ' / Title: Received bye C , C f' 1.7'),` / ° 1