HomeMy WebLinkAboutMustang Donuts 2013.12.27 0Y of
C' n a DALLAS COUNTY HEALTH AND HUMAN SERVICES
49�4 ?1) > ENVIRONMENTAL HEALTH DIVISION
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� t OF 2377 N. STEMMONS FRWY. ROOM 607
�'rf o F��" DALLAS, TEXAS 75207 i .��; 2--1 Or-e-e'-<5f;MAT) •i 1'l 214-819-2115 FAX 214-819-2868 _ -
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CITY/TOWN LIA/1%1 /15/,' ' 1
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2 " 3-Field Investigation 4-Visit 5-Other
Establishment: M2--e5 j f.., / J u% S Owner: Oi IN CC ,U U.1)
Physical Address: 6,CJ 1 t /in 1 L I- .7 T Zip: 7 52-0 Phone: �,y., )' 3 L 6,.. i 7F.,1-,)
OUT IN NA NO COS • Requirements
5 Pts Violations Require Remarks
1. Proper Cooling for Cooked/Prepared Food
V s 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
I,- 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
1r' 7. Proper/Adequate Handwashing
L..r 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
1.---"" 9. Approved Source/Labeling
'.-r 10. Sound Condition
...--` 11. Proper Handling of Ready-To-Eat Foods
i/" 12. Cross-contamination of Raw/Cooked Foods/Other
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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
---- 15. Equipment Adequate to Maintain Product Temperature
/O, 16. Handwash Facilities Adequate and Accessible
r--- 17. Handwash Facilities with Soap and Towels
f 18. No Evidence of Insect Contamination
V 19. No Evidence of Rodents/Other Animals
e'' 20. Toxic Items Praperly Labeled/Stored/Used
f"----
r 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
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
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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