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HomeMy WebLinkAboutTrue Food Kitchen 2013.11.01 J�1.Y °"� DALLAS COUNTY HEALTH AND HUMAN SERVICES �� 4,r. s U°_,, .��� ; ENVIRONMENTAL HEALTH DIVISION ' `- �n "41' 2377 N. STEMMONS FRWY. ROOM 607 OV/.- ze" 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 /5 oel2tvi--- /C. P 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 k 4