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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 �