Loading...
HomeMy WebLinkAboutCAFE BRAZIL 2015.03.17~n-r6 San Code Date DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 f'b,.. DALLAS, TEXAS 75207 /' ___ -r'""""ft,()~L <-3-I~JS 214-819-2115 FAX 214-819-2868 '-'~ IR,fp 3-/(;-J..:f"' CITYffOWN t!JJIII£:7?51"') &i=-·-" I Permit Number ~-I Risk Category Time In TimeOut Establishment Number ~ Purpose of Inspection: !-Compliance ~;-~ 3-Field Investigation 4-Visit 5-0ther Establishment: /"A ~c 8PAZ1l-Owner: C;JJ#yA ~~' Physical Address: ~ 'T 20 IJ. {_?;z_~t'-t3£J> __, ·~ Zip :J5'2£6 / I Phone: (2/t.f) ~ 91-J"[q I OUT IN NA NO cos Food Temker~re/Time __ ~equirements 5 Pts Violations equire Immediate Corrective Action Remarks '-"""" 1. Proper Cooling for Cooked/Prepared Food ·;,; ~u l. ..... 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ·~_:c.,.,.:; ~1.;;:,. ,_;~ .--3. Hot Hold (135 degrees Fahrenheit) .-4. Proper Cooking Temperatures . ..... ... 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) - Item/Location/Temperature .h OUT IN NA NO cos PersonneJ/Handling/Source Requirements « -. ~-....... 4 Pts Violations Require Immediate Corrective Action ~ Remarks ......... 6. Personnel with Infections Restricted/Excluded ' • v . 7. Proper/ Adequate Hand washing . ~ . v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ' v 9. Approved Source/Labeling It"' 10. Sound Condition ........... 11. Proper Handling of Ready-To-Eat Foods .. L • -12. Cross-contamination of Raw/Cooked Foods/Other _. 13. Approved Systems (HACCP Plansffime as Public Health Control) .,., 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and EquiiJment Requirements 3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks .. l,... -15. Equipment Adequate to Maintain Product Temperature "' I-' 16. Handwash Facilities Adequate and Accessible I..-~ 17. Handwash Facilities with Soap and Towels v f'? 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals &/ 20. Toxic Items Properly Labeled/Stored/Used v 21. Manual/Mechanical Warewashing and Sanitizing at (,5f)pprn/temperature v 22. Manager Demonstration of Knowledge/Certified Food Manager v 23 . Approved Sewage/Wastewater Disposal System, Proper Disposal v 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit) v --2-5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ~-:. 26. Posting of Consumer Advisories (Heirnilich/Disclosure/Rerninder/Buffer Plate) , 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action, Not to Exceed 90 Da_ys or the Next Inspection Whichever Comes First 5pt ~~~ /"'~'~ ICE 1-?rld/7A.JE 4pt 2. /?t:fYJ71l-t:.£1 l-1 '7 t!-3pt 9 " L'IJ. Inspected by: f/\J ~a~~s Print: f;uD'l ffii..Ll r:)S. Total FlU Received by:J~-0t1 " vkA' ~ ?,u/vl E::{~ I Title: J?rint: Yes/No M.\lt- v u