HomeMy WebLinkAboutZoe's Kitchen 2013.11.05 •
.�NTY °`� DALLAS COUNTY HEALTH AND HUMAN SERVICES
'' UQ,I,`,�,� ; ENVIRONMENTAL HEALTH DIVISION
`- �� �� l'' y 2377 N. STEMMONS FRWY. ROOM 607•
r1. '',�l t. ��'—� l DALLAS, TEXAS 75207 /0,_21_43�^
e°F `,. 214-819-2115 FAX 214-819-2868 0,/2
/ CITY/TOWN
2// evzr San Date Time In :;r Time Out Establishment Number ''Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routin: 3-Field Investigation 4-Visit 5-Other
Establishment: /r'/i7tHAJ Owner: ti k- C.
Physical Address:
Y 6goo jji9 ZA Zip:752(25 Phone: (XL( ) a a'7 /0 10
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
` t/ ' 1. Proper Cooling for Cooked/Prepared Food
U/' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V' 3. Hot Hold (135 degrees Fahrenheit)
4-° • 4. Proper Cooking Temperatures
V 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
t� 6. Personnel with Infections Restricted/Excluded
,rte^ 7. Proper/Adequate Handwashing
l/' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V" 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
i/- 12. Cross-contamination of Raw/Cooked Foods/Other
A/- 13. Approved Systems (HACCP Plans/Time as Public Health Control)
r.---- 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
1..." 16. Handwash Facilities Adequate and Accessible
t/ 17. Handwash Facilities with Soap and Towels
v'''' 18. No Evidence of Insect Contamination
I/ 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
V' 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
V 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
' 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
T
Inspected by: f , e--)5 Print: Pi , 742..
F� Received 134! -n • f I Print: C \ ,-- CDW,',= Title:
Yes/No w 1