HomeMy WebLinkAboutDrip Coffee Company 2013.12.12 04TY OF,
�0 ,��a DALLAS COUNTY HEALTH AND HUMAN SERVICES
�, e �4y ,-
•r ,�°�t, �1r/ > ENVIRONMENTAL HEALTH DIVISION
`- ��� fl t- • 2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
'TF°F-C 57 4r7y it L.-
214-819-2115 FAX 214-819-2868
l CITY/TOWN4i✓ r.,,, -----
f •
San Date Time In Time Out E ablishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: Da7o (-€T iz �, - gyp- Owner: c )-EV- 217C71--
Physical Address:l/ 3 L U.v } i-Ai Zip: 175 G 05 Phone: ( )
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
Lam"- 1. Proper Cooling for Cooked/Prepared Food
x-! 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
:,°''" 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
8. Good Hygienic Pract- -. ..: .'ng/Drinking/Smoking/Other)
4.,r''III 9. Approved Source .belin:
10. Sound Condition '..........-
En '''- 11. Proper Handling of 'eady 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 I NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
li_ 15. Equipment Adequate to Maintain Product TemperatureY -- — ----- --- ---------
- 16. Handwash Facilities Adequate and Accessible
17. Handwash Facil- h Soap and Towels
i..--'"- 18. No Evidence o nsect contamination
19. No Evidence of Rodents/Other Animals _ _
20. Toxic Items Properly Labeled/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 Exceed0`Days or the Next Inspection,Whichever Comes First
5pt /./ /4//� /�c`�f /?ii co �1"7 /7
Opt 2 t'` ilt:-//72 04/1-5 1-5 Z>
/LC D
apt
(..
1 ii) 4
f.' j, t ,y! ti,'+ ' ,%0 d1 =_,J aint: '1 I- lilt} i )--�.
"Ibtal 1 Y
F/U
Received by: Titif°:
_.,_,�_ Print:
Yes/No - - .------ 1 * -