HomeMy WebLinkAboutUmphrey Lee Dining Hall 2014.01.28 °�'NTY1°`,o DALLAS COUNTY HEALTH AND HUMAN SERVICES
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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: