HomeMy WebLinkAboutBISTRO KITCHEN-=GWBPC 2015.03.12• DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
214-~~~~S, ~~1J~821~~2868 ~ TJl~ fl-/{p-~t'f
o~Jz-./5 -CITYtrOWN LiAJ !V/Yf'iSI!wJh jL-. . --"
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~ I Risk Category Code Date Time In TimeOut Establishment Number Permit Number
Purpose of Inspection: !-Compliance @foutin~ 3-Field Investigation 4-Visit 5-0ther
Establishment: /3JS i7\D /(frdJ&~-GhJ6~ Owner: /3!JIAJV ~
Physical Address: Z<-ttt3 SHU. 13Lv£) Zip: 752QS I Phone: ~ '/) B55-lf3LJ-S
OUT IN NA NO cos Food Temkerature/Time Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
'-"""' 1. Proper Cooling for Cooked/Prepared Food r•{
V"' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ;;,-~:~~ _:;••-±e
~ 3. Hot Hold (135 degrees Fahrenheit) ...... 4. Proper Cooking Temperatures .. ....... 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Locationtremperature
._ r
OUT IN NA NO cos Personnel/Handling/Source Requirements ·'·>T" . -·" .,...,.."_
4 Pts Violations Require Iinmediate Corrective Action -~ Remarks
.... ..... 6. Personnel with Infections Restricted/Excluded
A-7. Proper/ Adequate Hand washing --( ,. '.;
(.... I" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) f., -" '~-~ [.,. 9. Approved Source/Labeling .... 10. Sound Condition -11. Proper Handling of Ready-To-Eat Foods .. . .,. ..
...... ~ 12. Cross-contamination of Raw/Cooked Foods/Other
v 13. Approved Systems (HACCP Planstrime as Public Health Control)
..... 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Eq_uipment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
v 15. Equipment Adequate to Maintain Product Temperature ,..,.. 16. Handwash Facilities Adequate and Accessible
~ 17. Handwash Facilities with Soap and Towels
""" 18. No Evidence of Insect Contamination ' ""' 19. No Evidence of Rodents/Other Animals ,., 20. Toxic Items Properly Labeled/Stored/USed ,...... 21. Manual/Mechanical Warewashing and Sanitizing at (llf/)ppmlfelll((ei-ature"') ...... 22. Manager Demonstration of Knowledge/Certified Food Manager -""' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal , 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/Rerninder/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
3 /7)
Inspected by:~rcJ; ~D~ P-{9 Print: p,\J/Jy m~p Total
FlU ~~~ -·~ ~ ·'· l Title:~~ Ff5)A11VlA Yes/No Received "'J( ~~--\3-~ Print: ll.-/Sf,t-J ('A