HomeMy WebLinkAboutPizza Hut 2013.11.27 '-14 'A
, �Q „ a DALLAS COUNTY HEALTH AND HUMAN SERVICES
x U°.,∎__N > ENVIRONMENTAL HEALTH DIVISION
44 f 1' r 2377 N. STEMMONS FRWY. ROOM 607
`��, — 4! DALLAS, TEXAS 75207
"IT OF.E.1-'‘.-
� -- et.0 '1I4 P 1�;,..,, 214-819-2115 FAX 214-819-2868 W1- 114"- //-1 1-1
l' / " R 3
L
P('>1/7 il{
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
�,�51
Establishment: P/7.7.-4 /fl.4� Owner: 72 77A f i, %� y
Physical Address: 67'tog �f t-� -.._G.���:.�j- Zip: 752a5 Phone: (62N)15 24,1-15-1-15
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
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
V' 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
t,/* 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
,is 9. Approved Source/Labeling
I. - 10. Sound Condition
1- ' 11. Proper Handling of Ready-To-Eat Foods
L./" 12. Cross-contamination of Raw/Cooked Foods/Other
t.''- 13. Approved Systems (HACCP Plans/Time as Public Health Control)
t,.• 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
t.,#' 15. Equipment Adequate to Maintain Product Temperature
+� 16. Handwash Facilities Adequate and Accessible
t,.- 17. Handwash Facilities with Soap and Towels
L., 18. No Evidence of Insect Contamination
1,,'' 19. No Evidence of Rodents/Other Animals
4,-- 20. Toxic Items Properly Labeled/Stored/Used
-L.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
"7 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
irk- 1 1
Iota 5 Inspected by: l cW---==
PO Print: vii C.-' )
F/LJ Received by: Print'^ ; _ , Al 1.L r, (.\ 547),995s, Ii ;7/ ',
Yes/No �