HomeMy WebLinkAboutDigg's Taco Shop 2014.01.06 ([1.11'Y OF
„ a DALLAS COUNTY HEALTH AND HUMAN SERVICES
�,4, ��i r. ENVIRONMENTAL HEALTH DIVISION
~ to r■ " 2377 N. STEMMONS FRWY. ROOM 607 1.
T,T -i." DALLAS, TEXAS 75207 -- - r- ;,�;
°F 72 s 4= ``x19.. 214-819-2115 FAX 214-819-2868 x , J/ // 9l-` !,
1.401,V37,41,4A)2(---
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: DR06.,4- 1•,5 M 1 Owner: �/E%1/44.,,) ', ,
Physical Address: �, " Zi 5 t� Phone: )
5cI'? /..�.1 �� Zip: ,� tJ (
OUT IN NA NO COS' Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
i - 1. Proper Cooling for Cooked/Prepared Food
V 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t-� 3. Hot Hold (135 degrees Fahrenheit)
17` 4. Proper Cooking Temperatures
p,/ 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
r,� 6. Personnel with Infections Restricted/Excluded
;/" 7. Proper/Adequate Handwashing
t. '' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
f."' 9. Approved Source/Labeling
10. Sound Condition
t✓ 11. Proper Handling of Ready-To-Eat Foods
,�" 12. Cross-contamination of Raw/Cooked Foods/Other
r...."- 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; E uicl prtnent Adequate to Maintain Product Temperature
(..--- 16. Handwash Facilities Adequate and Accessible
_ L..-- 17. Handwash Facilities with Soap and Towels
L.-- 18. No Evidence of Insect Contamination
%/"' 19. No Evidence of Rodents/Other Animals
V/ 20. Toxic Items Properly Labeled/Stored/Used
f/ 21. Manual/Mechanical Warewashin: and Sanitizin: at ( . -m.erature
,./" 22. Manager Demonstration of Knowledge/Certified Food I 'der
r/ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
�'' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
,l ' R' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
t/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
t✓ 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
4pt
3pt / /
)A 1 ,/ LL
Pr 2 , ''''' 17A j; /` '
Inspected b 5 Print: � , /_ '
F/U 1.7-` 7:// r v zt
Yes/No Received by:A--°-,i Print/ Title:
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