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
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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 .� .____;