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HomeMy WebLinkAboutCVS Snider Plaza 2013.11.05 Jr1TY OF ' L'r A 4 e DALLAS COUNTY HEALTH AND HUMAN SERVICES 0;� X0 Z 4°_4,` ;) > ENVIRONMENTAL HEALTH DIVISION �V ,, ('' ' 2377 N. STEMMONS FRWY. ROOM 607 QV`j1,,,;/f� ��, ��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: eye