Loading...
HomeMy WebLinkAboutLas 4 Hermanas 2013.11.08 ' P11TY of DALLAS COUNTY HEALTH AND HUMAN SERVICES Z 0°,4, ; ENVIRONMENTAL HEALTH DIVISION 10 `- c� �� 4),41' ' 2377 N. STEMMONS FRWY. ROOM 607 �� ' r`' DALLAS, TEXAS 75207 'Te OF��� 214-819-2115 FAX 214-819-2868 1...#tti1 r`q 51 / i3v2 A-•- 2 � I r,. b--15 CITY/TOWN San Date Time In Time'Out 1 lishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance • 'outine 3-Field Investigation 4-Visit 5-Other Establishment: LA,:5 1.1 s.1- n-L1-1 i 5 Owner:a E Ev`'r/A V PtivePA Physical Address: 3 O( ti,,),,,,. 13 Li A Zip: 75205 Phone: (2/Lf)72,3---..g595 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks ✓'/ ,,/" 1. Proper Cooling for Cooked/Prepared Food 4/ 2. Cold Hold (41 degrees Fahrenheit/45 `degrees Fahrenheit) V7 3. Hot Hold (135 degrees Fahrenheit) V 4. Proper Cooking Temperatures ,/. 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature NV? tiJi 1 �5 5A +- 5 u�8 E e -'G��"'i`).s fill,l X7 .1 mr'- f OI '. 6 19 -#--1-1/1,--- pr-cpAci-9,114..7,--, FitiLl 5 6A/17 OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks rte" 6. Personnel with Infections Restricted/Excluded !✓ 7. Proper/Adequate Handwashing LI" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ti+ 9. Approved Source/Labeling 0/ 10. Sound Condition ,"' 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 16. Handwash Facilities Adequate and Accessible a, 17. Handwash Facilities with Soap and Towels I.,'' 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals L.," 20. Toxic Items Properly I,abeled/Stored/Used 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 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 Spt -TA , apt r O .7S27 � Total el Inspected by: c„,...... , 1 -. 145 Print: Ru6i PH./1,,Li p_. F/U by:�i/ --:,---5::: ( Print: ' , .�'� I ^ Title: i Yes/No Received by' �,j ;�,e