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
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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 �
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F/U 10 60 treit&y_ Print: T' ` :Received by:l'.-� � ' . LAS:•