HomeMy WebLinkAboutUmphrey Lee Bakery SMU 2014.01.28 041.YOff,
°�� ����0 DALLAS COUNTY HEALTH AND HUMAN SERVICES
• �'q 4 ��J �, ENVIRONMENTAL HEALTH DIVISION
1: „ ' 2377 N. STEMMONS FRWY. ROOM 607
Fitt 0 •c``+''� DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
1-2f-in- CITY/TOWN ZAP 1/0461 l 1I-4.k°—
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
Establishment: ilik,ipilp, Li B /YC Owner: C'//"15 < ;- �'e. ,14/25540_E
Physical Address: 3/30C %),),Ca,c57, Zip: 7 52A5 Phone: ( ) " 27/8
OUT IN NA NO COS, Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
,✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
,''" 4. Proper Cooking Temperatures
V 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
.,r 6. Personnel with Infections Restricted/Excluded
w 7. Proper/Adequate Handwashing
•
t✓, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
4.,^ 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
v __ _____..._. l5. Equipment Adequate to Maintain Product Temperature__ _ _i _
,,�' 16. Handwash Facilities Adequate and Accessible
4.' 17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Contamination
s.,' 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)
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
- F.
'' Inspected by: ,..� ` .• ; Print:_Total p y' L d� j P-)L,,i).,„,/ P Li_. .5
F/U �, I
Yes/No Received by: r..r, Wrik.„Tk Print: ,t (/ iv . • ,/ Title: