HomeMy WebLinkAboutShort Stop Food to Go 2014.01.15 (---:IA TY�°F0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
q 1 7; ENVIRONMENTAL HEALTH DIVISION
P4- I\ iiI0 2377 N. STEMMONS FRWY. ROOM 607
•r T �� �- ;p� 1-> DALLAS, TEXAS 75207
9 F°F 214-819-2115 FAX 214-819-2868
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1-/6-4 CITY/TOWN 1''°'V/vlci.S i A--rz./
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance - utine 3-Field Investigation 4-Visit 5-Other
Establishment: 5j�/;r Si'z,p /XO Owner: 0 id ES MAO-
Physical Address: (s?q g // / A lZ" Zip:1 6 2,06 Phone: (4'7/ ) 34,e, `° I/
OUT IN NA NO COS Food Temperature/Time Requirements •
5 Pts Violations Require Immediate Corrective Action Remarks
"✓" 1. Proper Cooling for Cooked/Prepared Food
4." 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ 3. Hot Hold (135 degrees Fahrenheit)
`'" 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
+✓+ 6. Personnel with Infections Restricted/Excluded
✓• 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating ri ki moking/Other)
LA 9. Approved Source/Labeling
10. Sound Condition
,✓ 11. Proper Handling of Ready-To-Eat Foods
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
1./1 _ 15_Equipment Adequate to Maintain Product Temperature
^� „�_ _ 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
✓l 20. Toxic Items Properly Labeled/Stored/Used —
✓ 21. Manual/Mechanical Warewashing and Sanitizing at ( 0)ppm/temperature
✓ 22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
r✓ 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/Buffer Plate)
v}'f 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
Inspected by: t;.' 1t r .1 0. 5 Print: i P iV iLLJ 2
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F/U � Title:
Received by•' I .�`f Print:
Yes/No I. _%r—�� 4 lan,