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
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