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HomeMy WebLinkAboutNew York Sub 2013.12.20 �N `� �Y° DALLAS COUNTY HEALTH AND HUMAN SERVICES Z -,4,.:11) > ENVIRONMENTAL HEALTH DIVISION ' cq'j��//))r_ill_ . 2377 N. STEMMONS FRWY. ROOM 607 ,r �G,,'dam c� DALLAS, TEXAS 75207 r�r f°F �P 214-819-2115 FAX 214-819-2868 ag0.--6 Y WN /IAIJYzsI/7 .CIT /TO Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance -'outine 3-Field Investigation 4-Visit 5-Other Establishment: AiEki )/O/?yonir. SL Owner: /iJ / ,k IE Physical Address: (34// / /1£5 g Zip: 75i05 Phone: &1/) 5-22`"i 7() OUT IN NA NO COS Food Te perature/Time Requirements 5 Pts A Violations Require Immediate Corrective Action Remarks . ✓' 1. Proper Cooling for Cooked/Prepared Food 1, 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) i" 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures I` 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 1,/ 6. Personnel with Infections Restricted/Excluded l,/^ 7. Proper/Adequate Handwashing V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other i"' 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 z,-° _ 15. Equipment Adequate to Maintain Product Temperature_ Is' 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 1/' 18. No Evidence of Insect Contamination I./ 19. No Evidence of Rodents/Other Animals V 1- #4 20. Toxic Items Properly Labeled/Stored/Used 1. .' 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 V 24. Thermometers Provided/Accurate/Properly Calibrated(±2 degrees Fahrenheit) V 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 1/' , 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) a/ 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First Spt 1. posr/PVO f'`r/I S/6dS 4pt �. /1l ��-�-- fP apt 1 4 A , : ,,„,.:.-ti t •4/ k) 0 c Prini: P)u1J],L1I)c. Total ispecicd }y r � t.."( , F/U 10 60 treit&y_ Print: T' ` :Received by:l'.-� � ' . LAS:•