HomeMy WebLinkAboutCantina Laredo 2013.10.04 ‘NTY °F
° DALLAS COUNTY HEALTH AND HUMAN SERVICES
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s' z e ( ��`�l' > ENVIRONMENTAL HEALTH DIVISION
�T !■ 2377 N. STEMMONS FRWY. ROOM 607
�i . F ��+ DALLAS, TEXAS 752*,,,--44.,,:4;4.,;° 214-819-2115 FAX 214-819-2868
f CITY/TOWN '
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code -\
Purpose of Inspection: 1-Compliance outine 3-Field Investigation 4-Visit 5-Other
Establishment: !�/\,/,./7-41\44 " /7 en') Owner: AA, %r 7e ,
Physical Address: ' ,x _� Zip
Phone: L L -el:5-6
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
" 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V' 3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
V 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature •4)6,6 ! A/c°, svofit / / -9- t,,,,,7 11.474 3
: /2/ec',C
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
_ V 6. Personnel with Infections Restricted/Excluded
or"- 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
V 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
4.,- 12. Cross-contamination of Raw/Cooked Foods/Other
i.^ 13. Approved Systems (HACCP Plans/Time as Public Health Control)
ts/- 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
17. Handwash Facilities with Soap and Towels
r" 18. No Evidence of Insect Contamination
✓' 19. No Evidence of Rodents/Other Animals
i,' 20. Toxic Items Properly Labeled/Stored/Used
'.s' 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
✓` 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
"/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
4.0'` 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
Opt
3pt
ii
r
Total Inspected by: I, Ai) / k,f Print: _ . j, /l2• I
\—\Received by: AA` Print: _ .. t r Title:
Yes/No , : � l,`t`ti..' I