HomeMy WebLinkAboutTrue Food Kitchen 2013.11.01 J�1.Y °"� DALLAS COUNTY HEALTH AND HUMAN SERVICES
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s U°_,, .��� ; ENVIRONMENTAL HEALTH DIVISION
' `- �n "41' 2377 N. STEMMONS FRWY. ROOM 607
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r DALLAS, TEXAS 75207
'Te°F.Q� 214-819-2115 FAX 214-819-2868
i)-/-i3 CITY/TOWN 16/411:::4S/A7 :
San Date Time In ,Time Out F�+ V-[' 1 ment.;Number Permit Number` Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 4-Field Investigation 4-Visit 5-Other
Establishment: 771)E PLO /fiIt- Owner: re/ h hr'z. "•.i
Physical Address: .3 g3 jff af tau erRi Ten AIWA Zip762C5 Phone: (&2) ' 7"`el-R(0
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
a--" 1. Proper Cooling for Cooked/Prepared Food
10,.- 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
L., 3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
6. . ,-t 1
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OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
L.-- 6. Personnel with Infections Restricted/Excluded
r✓ 7. Proper/Adequate Handwashing
✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V. 9. Approved Source/Labeling
%/ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
L..--~ 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
V-- 15. Equipment Adequate to Maintain Product Temperature
1.--" 16. Handwash Facilities Adequate and Accessible
,V+ 17. Handwash Facilities with Soap and Towels
i" 1 18. No Evidence of Insect Contamination
v' 19. No Evidence of Rodents/Other Animals
v■' 20. Toxic Items Properly Labeled/Stored/Used /�,�1
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
t/' 26. Posting of Consumer Advisorie ( imilic isclosure/ReminderBuffer Plate)
k" 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 1 Asire / int: ��
Inspected by: � Pr 1f 1,44.1.4 Cs
Tota A Ilri, r
F/U Received b ► r Print ~ 5P Title ► ` '`"
Yes/No
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