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HomeMy WebLinkAboutCity Cafe' Catering 2013.12.05 C°, a DALLAS COUNTY HEALTH AND HUMAN SERVICES Z 44(,4 c\' ENVIRONMENTAL HEALTH DIVISION • ,--:'„ ,,f-- H 2377 N. STEMMONS FRWY. ROOM 607 s),T� ' +"y 4 DALLAS, TEXAS 75207 .�V,_43 r.6grAsi ��f°F f � 214-819-2115 FAX 214-819-2868 I 2.--5.1 - CITY/TOWN L/ ,V Eli 17 San Code Date . Time In Time Out Establishment Number.:=- -:•�- Permit Number .,zr ;` Risk Category Purpose of Inspection: 1-Compliance ,-RRo me 3-Field Investigation 4-Visit 5-Other Establishment: Lai 6Art/ 1Ai i, Owner: /1 f C41 Aff L C`L I M A Physical Address: 5757 At Loy i a iLl Zip: 76/2,05 Phone: (2/1 E ' 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` V' 2. Cold Hold(41 degrees Fahrenheit/45 degrees Fahrenheit) ` ✓r 3. Hot Hold (135 degrees Fahrenheit) I 4. Proper Cooking Temperatures 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 V 6. Personnel with Infections Restricted/Excluded V' 7. Proper/Adequate Handwashing ✓ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 17 9. Approved Source/Labeling V 10. Sound Condition I/' 11. Proper Handling of Ready-To-Eat Foods i7 12. Cross-contamination of Raw/Cooked Foods/Other ✓ 13. Approved Systems (HACCP Plans/Time as Public Health Control) t/ 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 ,, 17. Handwash Facilities with Soap and Towels t✓ 18. No Evidence of Insect Contamination ✓ 19. No Evidence of Rodents/Other Animals %/ 20. Toxic Items Properly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at ( ppm/temperature e7 22. Manager Demonstration of Knowledge/Certified Food Manager ✓ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal IV 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/Reminder/Buffer Plate) i 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First P Opt 3pt C r', \I , Total Inspected by . 1215 Print: I)h, PI-J7 4_1_* ; t tat) F/U `' R Yes/No Received by: \r- 1 i I) Print: �i 1�( 5 0,f \ Title: 12� j 1 -7,.40