HomeMy WebLinkAboutYim Yam Food Truck 2014.01.15 �‘ . Y% �
°�a DALLAS COUNTY HEALTH AND HUMAN SERVICES
0q_J-1?) ` ENVIRONMENTAL HEALTH DIVISION
'�%���i� V� /e�/y �j�`�}�,.� �., 2377 N. STEMMONS FRWY. ROOM 607 F, 01 002/717 7)
j� L �. -- 9 DALLAS, TEXAS 75207
�r f°F���� 14-819-2115 FAX 214-819-2868 C_
F/5-11/ CITY/TOWN °'�Vx c'i fi4Ps-,------I
San
Date Time In Time Out 1 lishment Number Permit Number Risk Category
Code --
Purpose of Inspection: 1-Compliance +-Rout's- 3-Field Investigation 4-Visit 5-Other
Establishment: yip/ y�Mi Owner: K.t-HAF'I x'14 ET Pii c M VI4HAXAY
y 0-610 G/Z.f�1.- D R/Vt. i 5C¢� l 5• zip:152 0 Phone: (clog )6 O�- c745'i
Physical Address:
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 1. Proper Cooling for Cooked/Prepared Food
t,/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V. 3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
✓ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
O. ill Z ,T if? P
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
1,-- 6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
'.■ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
V- 9. Approved Source/Labeling _
a."' 10. Sound Condition _
`'r 11. Proper Handling of Ready-To-Eat Foods
✓' 12. Cross-contamination of Raw/Cooked Foods/Other
V 13. Approved Systems (HACCP Plans/Time as Public Health Control)
"f 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
✓ 17. Handwash Facilities with Soap and Towels
v- 18. No Evidence of Insect Contamination
„/ 19. No Evidence of Rodents/Other Animals
:i 20. Toxic Items Properly Labeled/Stored/Used
&, 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
v 22. Manager Demonstration of Knowledge/Certified Food Manager
V 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
a.-r 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 �/3 E fi7i/ty.s- (e4,-% • 1 2/Li j y 0 9
Opt � 5
3pt ./#1 VO W4 5 14 S' A-/ _,,
4 Inspected ected by: t),2 F yy'`, �j Print. �'���f� / ��.. ii/�
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Total p %:r° f
�`` Title:
F/U by: r Print: k,,liAMPHCT prtemodi tta.
Yes/No Received b � �,..�� �•-°Z� �►Y