HomeMy WebLinkAboutFood from Galilee 2013.11.19 ,p1TY OF,
cJe) a •-•∎ o DALLAS COUNTY HEALTH AND HUMAN SERVICES
s u°,+������ > ENVIRONMENTAL HEALTH DIVISION
t� � (0 r 2377 N. STEMMONS FRWY. ROOM 607
� � p DALLAS, TEXAS 75207 / ,
rite Of.t. '�-�i rr-k L t H -1 214-819-2115 FAX 214-819-2868 t%'e{Z 10-6
IH:1. k7 CITY/TOWN /I1St71°kfZ& -
1e Date Time In Time Out Establishment Number -Permit Number Risk Category
F `
Purpose of Inspection: 1-Compliance outine 3-Field Investigation 4-Visit 5-Other
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Establishment: /Q 674 Owner: Niks,5E,i L:_Zi iok t
Physical Address: (`7/O , Af i1)�P PIA.ZA Zip: 7' 2O5 Phone: ( -033-0
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
, it 1. Proper Cooling for Cooked/Prepared Food
tooe 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
�+ 4. Proper Cooking Temperatures
..,/ 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
I/' 6. Personnel with Infections Restricted/Excluded
✓' 7. Proper/Adequate Handwashing
L.' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
r,/ 10. Sound Condition
✓ 11. Proper Handling of Ready-To-Eat Foods
✓') 12. Cross-contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
_ 1/' 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
v" 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
i/' 21. Manual/Mechanical Warewashing and Sanitizing at (' )ppm/temperature
✓ 22. Manager Demonstration of Knowledge/Certified Food Manager
r' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
il 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
VI 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
Total
Inspected by: ` +P .,, Print: (1,01 pi-h-,,,, Fs
F/U Title:
Yes/No
Received by: ,, ...�.�-._,