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HomeMy WebLinkAboutMcCulloch Intermediate 2013.11.15 I JNTY Op DALLAS COUNTY HEALTH AND HUMAN SERVICES r ° ��1> ENVIRONMENTAL HEALTH DIVISION • ���� �'�' • 2377 N. STEMMONS FRWY. ROOM 607 �T,'f aF ��+�' DALLAS, TEXAS 75207 r9 214-819-2115 FAX 214-819-2868 r -- 16-13 CITY/TOWN I /Ji VC-45.07 ghNk- San Date Time In Time Out Establishment Number A Permit Number Risk Category Code Purpose of Inspection: 1-Compliance - utine 3-Field Investigation 4-Visit 5-Other Establishment:M /1-0 C ATEALTEpjlAp3 Owner: E ,oA V bELL-p� Physical Address: 3555 0 f jA r Zip: 75205 Phone: (21�) -7U O 3 OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks ` .- 1. Proper Cooling for Cooked/Prepared Food r■ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) +.0" 3. Hot Hold (135 degrees Fahrenheit) ✓ 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature d ' ' ' R. OUT IN NA NO COS Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks c/ 6. Personnel with Infections Restricted/Excluded 4n 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V. 9. Approved Source/Labeling r.•/ 10. Sound Condition L.." 11. Proper Handling of Ready-To-Eat Foods v.' 12. Cross-contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) ' v/ 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 ✓' 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination V 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/Stored/Used V 21. Manual/Mechanical Warewashing and Sanitizing at ( /Zpm/temperature 22. Manager Demonstration of Knowledge/Certified Food Manager V 23. Approved Sewage/Wastewater Disposal System, Proper Disposal ✓ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) d 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) J 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 1 To Inspected by: 4 r\ LA. , , 4 { Print: /1 -_ F/U T) 1 Yes/No Received by., f j Print: 10 u L 4- Y/ F- � 2C. F3 /777 5 v