HomeMy WebLinkAboutJ.D.'s Chippery 2014.01.15 (C;AT '
YZ///�/� �� o6 DALLAS COUNTY HEALTH AND HUMAN SERVICES
Ilil' `1 ,-�°_4 ��r) > ENVIRONMENTAL HEALTH DIVISION
• c' iC'�� 2377 N. STEMMONS FRWY. ROOM 607
T DALLAS, TEXAS 75207
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OF �� 214-819-2115 FAX 214-819-2868
1—j51 CITY/TOWN il 'v' is',letitie------
San
Code Date Time In Time Out Establishment Number Permit Number Risk Category
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
SA
Establishment: b �---
V• l Owner: Li A. K j L I 5 E 62644, 1
Physical Address: 6(p,0 / iL QJSi r Zip: 7 5 W5 Phone: ('9) 332o3B
OUT IN NA NO COS Food Temperature/Time Requirements •
5 Pts Violations Require Immediate Corrective Action Remarks
'° 1. Proper Cooling for Cooked/Prepared Food
r✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
'..--, 3. Hot Hold (135 degrees Fahrenheit)
'..-, 4. Pro er Cookin Temperatures
a/ 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
e.. 7. Proper/Adequate Handwashing
.-' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
,�- 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
dr— 12. Cross-contamination of Raw/Cooked Foods/Other
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
16. Handwash Facilities Adequate and Accessible
i- 17. Handwash Facilities with Soap and Towels
v- 18. No Evidence of Insect Contamination
,r 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
i/ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature `-
22. Manager Demonstration of Knowledge/Certified Food Manager
L.," 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
P.- 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/ReminderBuffer Plate)
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
0 ,
Inspected by: p 4 l' 0,L 5 Print: / f7 ? L.t....t $
Total • -
F/U y: .-• . �) Print: J ,j t f�... 'rc G Title:0 �.; 'lu(
Received b ? v