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HomeMy WebLinkAboutTaco Diner 2013.11.13 0t4TY oA (°Irf %),1,-° DALLAS COUNTY HEALTH AND HUMAN SERVICES .` ��,4,�\�/% > ENVIRONMENTAL HEALTH DIVISION F N ∎��1 �� • 2377 N. STEMMONS FRWY. ROOM 607 ��a °� DALLAS, TEXAS 75207 TFOF16 1..._ii—u-18 214-819-2115 FAX 214-819-2868 ,�mv. 77 9--V-43 i- -/ CITY/TOWN/Ail Vi.aSi San Date - Time In Time:Out `- Establishment Number`,-., Permit Number.H,°: Risk Category Code Purpose of Inspection: 1-Compliance utine 3-Field Investigations 4-Visit 5-Other Establishment: TA -g? 0 i,, / ",e Owner: A Physical Address: ' of/ `'''#L L t0 . Zip: 7 0 5 Phone: 4 `Y ) 4e1°6 -17'9 41.4.1 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) V 3. Hot Hold (135 degrees Fahrenheit) V 4. Proper Cooking Temperatures _ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature CMz/o i /A' ‘I/i L4 it. &7f .5:=4r7 41frO itte sr' .141.4.— ,pr:47,5* bi S C OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks s./, 6. Personnel with Infections Restricted/Excluded v 7. Proper/Adequate Handwashing r/' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) a/I 9. Approved Source/Labeling n� 10. Sound Condition t/P 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) '!' 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 f� 16. Handwash Facilities Adequate and Accessible r/.,,. 17. Handwash Facilities with Soap and Towels k----* 18. No Evidence of Insect Contamination ✓ 19. No Evidence of Rodents/Other Animals 4. `°-- , 20. Toxic Items Properly Labeled/Stored/Used t, ' 21. Manual/Mechanical Warewashing and Sanitizing at (o )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 a✓ to, " : 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) s• 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First 5pt Opt 404M_ A s.".. 47rn ' fir 3, 3pt m-. � tae/r7�' monde 6/ � li,i .,- -41 • I Total Inspected by: / a• P)S, Print: Rip./ k ,1 Receivedl �Y'- Print: Title: Y /No J .� .____;