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HomeMy WebLinkAboutUmphrey Lee Dining Hall 2014.01.28 °�'NTY1°`,o DALLAS COUNTY HEALTH AND HUMAN SERVICES w o2° s4,'c' s 9,4,' ii) ; ENVIRONMENTAL HEALTH DIVISION ��4 5-+iV 2377 N. STEMMONS FRWY. ROOM 607 ��� '- P`' DALLAS, TEXAS 75207 41.e°F�� 214-819-2115 FAX 214-819-2868 / W '7' CITY/TOWN l'`i`y 1S/t ``-, San Date Time In Time Out Establishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other Establishment: 1`°I�°p/ n. ` `/ c /7z Owner:A,/AA/V/17Z�'( 1 '= ". Zi :fir 1V° `, Phone: Physical Address: 3 �)O yr-A 3% Zip: /5ZL ) 76.5-241 • OUT IN NA NO COS Food Temperature/Time Requirements 5 Pts Violations Require Immediate Corrective Action Remarks 1. Proper Cooling for Cooked/Prepared Food 1., 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 '°" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) i.i°` 9. Approved Source/Labeling 10. Sound Condition 1-s". 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 <---- 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 1.--" 17. Handwash Facilitie 'th Soap and Towels f.• 18. No Evidence o nsect Contamination i-'"' 19. No Evidence of n s/Other Animals t."^ 20. Toxic Items Properly Labeled/Stored/Used ✓ 21. Manual/Mechanical Warewashint and Sanitizin: at (/ C .•m/temserature ✓" 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) i/ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair I,/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) V 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Da s or the Next Inspection Whichever Comes First 5pt Opt 3pt ' inspected by: Print: illA,,,P,_ � �1. `_� — total _ / F/U Received by: " • Print: Title: