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`,004"s' 6 4,-7,- DALLAS COUNTY HEALTH AND HUMAN SERVICES
i;� ���` rj > ENVIRONMENTAL HEALTH DIVISION
' ,1:14. 2377 N. STEMMONS FRWY. ROOM 607
,�, G' _ "<' DALLAS, TEXAS 75207 ._ .�
rF OF. : `Ita`�" 214-819-2115 FAX 214-819-2868 �? l7�'Ij) ��
12-1,-15 CITY/TOWN �.:,// fLSt Azi
San Date Time In Time Out EstaJliment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance - utine 3-Field Investigation 4-Visit 5-Other
Establishment: LLi✓ JZ5 2 G-(0 6r1-2. Owner: /`'' /.. L '9
y 020 /`'1 Zip: 752c A Phone: (`2/11) 13--/ a
Physical Address: C�Y J������ P�
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 1. Proper Cooling for Cooked/Prepared Food
'',"' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
fi 3. Hot Hold (135 degrees Fahrenheit)
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
6. Personnel with Infections Restricted/Excluded
✓' 7. Proper/Adequate Handwashing
ts,' 8. Good Hygienic Practi Eating nnking/ moking/Other)
+- � 9. Approved Source beling
IL."' 10. Sound Condition
i% -. ✓ 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
t.------- 15. Equipment Adequate to Maintain Product Temperaturev
`�! 16. Handwash Facilities Adequate and Accessible
/ 17. Handwash Facilities wit oa : nd Towels
"'" 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
r/'' 20. Toxic Items Properly Labeled/Stored/Used
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21. Manual/Mechanical Warewashing and Sanitizing at(c4ppm/temperature
1,0 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
1✓ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
V 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
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Rec ,, ,. y W. - � Print: OL}C 'v'j/ v ; Lit1 Yes/No _