HomeMy WebLinkAboutCVS Snider Plaza 2013.11.05 Jr1TY OF
' L'r A 4 e DALLAS COUNTY HEALTH AND HUMAN SERVICES
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Z 4°_4,` ;) > ENVIRONMENTAL HEALTH DIVISION
�V ,, ('' ' 2377 N. STEMMONS FRWY. ROOM 607
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��, ��y DALLAS, TEXAS 75207
rf Of•CE' 214-819-2115 FAX 214-819-2868
ti-5-6 CITY/TOWN 1ji1Eisi 131.2 ----
San Date Time In Time Out Establishment Number Permit Number , -: Risk Category
Code
Purpose of Inspection: 1-Compliance ('-R tine 3-Field Investigation 4-Visit 5-Other
Establishment: e ' ',,, Owner: ,
Physical Address: C7 q ; Z 5N/p Eft„ Zip:7526 Phone: ( )
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
'r- 1. Proper Cooling for Cooked/Prepared Food
V''" 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
'� 4. Proper Cooking Temperatures
fr/ 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
Ems' 6. Personnel with Infections Restricted/Excluded
•/' 7. Proper/Adequate Handwashing
'f 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
+. 9. Approved Source/Labeling
a/ 10. Sound Condition
✓ 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)
r,"#. 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 ' ' :in Product Temperature
16. Handwash Facilities ' .-• .. - and Accessible
:i- 17. Handwash Facilities with Soap and Towels
✓- 18. No Evidence of Insect Contamination
4.-^ 19. No Evidence of Rodents/Other Animals
r'" 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
✓' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
,.---" 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
'r 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
Spt
01-- 1' /344%/1 f 6G if x2
4pt 655)apt �� lf�Jy►.S i` t��!'�
2 C:ijki 1A1 r
Inspected by: 4.6s Print: 12)LW)1 t..E.t Total
Yes/No Received by:.__,� 1 A. ``, � I Print: Title:
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