HomeMy WebLinkAboutEast Hampton Sandwich Co. 2014.01.15 O0NTY, O DALLAS COUNTY HEALTH AND HUMAN SERVICES
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.&-4, , ; ENVIRONMENTAL HEALTH DIVISION
'. w J f■ +►�1 c: 2377 N. STEMMONS FRWY. ROOM 607
_ DALLAS, TEXAS 75207 44,/-er.-- i i.° -- .of L J ✓
'Te ��� � � "� ht-O FAX 214-819-2868
1-1 i CITY/TOWN ��ll1 W6 4.5 i)7,Aie*—
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code.
Purpose of Inspection: 1-Compliance 2- outine 3-Field Investigation 4-Visit 5-Other
Establishment:F FM07 51j7'JOfrJ/Qi Owner: d'tl�t 5
Physical Address: (O91 a,51/4,lIriZP1'H Zip: 7r W5 Phone: (9U/) 36`5'-2.49 Z
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
0, 1. Proper Cooling for Cooked/Prepared Food
,,s° 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
i 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
tr 6. Personnel with Infections Restricted/Excluded
�~ 7. Proper/Adequate Handwashing
r 8. Good Hygienic Practices (Eating ki Smoking/Other) MoZ/�. = !2/-
�" 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)
tr 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_
v 16. Handwash Facilities Adequate and Accessible
✓^ 17. Handwash Facilities with Soap and Towels
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18. No Evidence of Insect 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
t''! 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
7 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/RerninderBuffer Plate)
V 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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Inspected by: ...
. „ Print: Rai' PALL>is
Tota 1
F/U Received by/ , Print: Title:
Yes/No