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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