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HomeMy WebLinkAboutEast Hampton Sandwich Co. 2014.01.15 O0NTY, O DALLAS COUNTY HEALTH AND HUMAN SERVICES v t Q,.7` .&-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 — 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 Spt /• iit9Difit kiln," u7V/ 4pt 1- L7 3pt 07. /i1 5 92/ C wr Inspected by: ... . „ Print: Rai' PALL>is Tota 1 F/U Received by/ , Print: Title: Yes/No