Loading...
HomeMy WebLinkAboutBOBADDICTION 2015.03.24?r2LJ-16 DALLAS COUNTY HEALTII AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY!fOWN lJ N IV £7tsll'f fkn./c__ 0 San Date Time In TimeOut Establishment Number I Permit Number I Risk Category Code 2~ut~ ' Purpose oflnspection: 1-Compliance 3-Field Investigation 4-Visit 5-0ther Establishment: /5obAD£)tC17(5}1 Owner: \.. !tJ I1AJ TlAIG Physical Address: MLL .. n:rp $./-1.Li Zip:7'Jtzo.5 J Phone: ( 5J2 't:J_."&&A. OUT IN NA NO cos Food Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks {/ 1. Proper Cooling for Cooked/Prepared Food p ·~ v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) .... :.,l ~!_-:"'\L'l'n - .A 3. Hot Hold (135 degrees Fahrenheit) ./' 4. Proper Cooking Temperatures r. v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Locationffemperature OUT IN NA NO cos Personnei!Handling/Source Requirements ·-· ,,,._., __ "'· ~ ... ·~ 4 Pts Violations Require Immediate Corrective Action ·~ Remarks _., 6. Personnel with Infections Restricted/Excluded ""' 7. Proper/ Adequate Hand washing .. ·', v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) .. ' v 9 . Approved Source/Labeling .... 10. Sound Condition ,_....., 11. Proper Handling of Ready-To-Eat Foods -v ~ 12. Cross-contamination of Raw/Cooked Foods/Other .......... 13. Approved Systems (HACCP Plans!fime 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 v 15. Equipment Adequate to Maintain Pro ~r:erature v' 16. Handwash Facilities Adequate and-~essibW ,/ 17. Handwash Facilities with Soap and Towels """ 18. No Evidence of Insect Contamination ,./ ,. 19. No Evidence of Rodents/Other Animals y 20. Toxic Items Properly Labeled/Stored/U;ed v 21. Manual/Mechanical Warewashing and Sanitizin_g at ( )ppm/temperature V' 22. Manager Demonstration of Knowledge/Certified Food Manager ... 1.--23. Approved Sewage/Wastewater Disposal System, Proper Disposal 1,.-t 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit) L_ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair / ... 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) .1' -·---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 L() Le _LI Inspected by : ~ ~_Q ~ ... ~ AS Print: /iu~ Axhw.--t,()S Total FlU Received b~ ~~ L] Print: I J Title: Yes/No \..___..../ (