HomeMy WebLinkAboutFestive Kitchen, The 2014.01.16 •
( ,, .„O DALLAS COUNTY HEALTH AND HUMAN SERVICES
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`9�� ); ENVIRONMENTAL HEALTH DIVISION
.��c �`f�±it#, 2377 N. STEMMONS FRWY. ROOM 607
T DALLAS, TEXAS 75207
'Te OF - 214-819-2115 FAX 214-819-2868'V :/e77'' . 1147)-fr-----i
f CITY/TOWN
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routi - 3-Field Investigation 4-Visit 5-Other
Establishment: 77.?'Ef15/'7 J/5' //) /izilai Owner:/9 u,C' LA T' hrf--
K Phone: ' 3/' 5i//
Physical Address: � ���` G;���=f Zip: 7ZL75 (� / . ��
OUT IN NA NO COS Food Temperature/Time Requirements •
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
�/' K✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
T.,' 3. Hot Hold (135 degrees Fahrenheit)
t✓ 4. Proper Cooking Temperatures
r/ 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
7. Proper/Adequate Handwashing __
8. Good Hygienic Practices (Eatin i ij moking/Other)
,./ 9. Approved Source/Labeling
10. Sound Condition
f • 11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
t� 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
IIIMB 15. Equipment Adequate to Maintain Product Temperature
II 16. Handwash Facilitie Again nd Accessible
17. Handwash Facilities p and Towels
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
9 21. Manual/Mechanical Warewashin. and Sanitizin: at )..m/tem+erature
22. Manager Demonstration of Knowled:e/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
f 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Euffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
Opt
apt
Inspected by: Print: ��_,
Total : ° ,L ,m,
F/U / Pri AR. F--01,0 0
Title:
Yes/No Received by: j( � 9 i