HomeMy WebLinkAboutARNOLDS DINING COMMONS 2015.04.02lf-Z--15
San Date Time In Code
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYffOWN 1)..; IVE/?.517 M 1<-
Establishment Number .. , Permit Number -I Risk Category
Purpose of Inspection: !-Compliance ({Routine,) 3-Field Investigation 4-Visit 5-0ther
Establishment: ltJ'VvoLDs f)t~JtALC. ~6 Owner: AAA~Je-
Physical Address: OC105 fusH Zip: 751.05 J Phone: ~ Y ) 7~!5 _. ;23? /
OUT IN NA NO cos Food Temkeratureffime Requirements
5 Pts Violations equire Immediate Corrective Action Remarks .., 1. Proper Cooling for Cooked/Prepared Food }i.l ,",.
,/ 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) ·:J.;,.""f. -:~ ..
'· ..
..... 3. Hot Hold (135 degrees Fahrenheit) ..... 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Locationffemperature
' .
OUT IN NA NO cos PersonneVHandling/Source Requirements --~ ~-· -<
4 Pts Violations Require Immediate Corrective Action ~ Remarks
v 6. Personnel with Infections Restricted/Excluded .... ~ 7. Proper/ Adequate Hand washing
.... r 8 . Good Hygienic Practices (Eating/Drinking/Smoking/Other) ,.
L; ~"'.., 9. Approved Source/Labeling
"' 10. Sound Condition
'-"'"' .. 11. Proper Handling of Ready-To-Eat Foods , --
L,.. ..... 12. Cross-contamination of Raw/Cooked Foods/Other
V' 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 Requrre Immediate Correction, Not To Exceed 10 Days Remarks
c..-~ 15. Equipment Adequate to Maintain Product Temperature
"" r"' 16. Handwash Facilities Adequate and Accessible ...... r 17. Hand wash Facilities with Soap and Towels
I; r 18. No Evidence of Insect Contamination
....... 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used .J>.
v 21. Manual/Mechanical Warewashing and Sanitizing at ( @)ppm/temperature
...... 22. Manager Demonstration of Knowledge/Certified Food Manager --23. Approved Sewage/Wastewater Disposal System, Proper Disposal
v 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) v 25. Food· Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
).;-" 26. Posting of Consumer Advisories (Heimilich!Disclosure/Reminder/Buffer Plate)
v 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 I /() !J 11
Inspected by: 1~~~ ~00~~~ Print: {~D; ~1.4 p5 Total
FlU Received byO L JLL' Print: QJuuf,-;' ]t~; cfl1r I Title: CA e_jl Yes/No 9'./~P-/ /' ....____ (/ "'·