HomeMy WebLinkAboutCATERING KITCHEN - GWBPC 2015.03.12San
Code
3--rz-1.5
Date
DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
Time In Time Out ~blishment Number I ~ermit Nnmber I Risk Category
Purpose oflnspection: !-Compliance ~outin~ 3-Field Investigation "' 4-Visit 5-0ther
Establishment: ~ rea I A}(:;, }{! tlJr~C fJ/3 ;r: Owner: 811 I /vV -!-, LJ..fJ....j
Physical Address:
OUT
5 Pts
IN NA
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NO COS
-
Food Temperature/Time Requirements
Violations Require Immediate Corrective Action
1. Proper Cooling for C:ooked/Prepared Food
2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationffemperature
OUT
4 Pts
IN
~
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NA NO cos Personnel/Handling/Source Requirements
Violations Require Immediate Corrective Action
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
•T
.
,....... 13. Approved Systems (HACCP Plans/Time as Public Health Control)
Remarks
Remarks
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..
"v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT
3 Pts
IN
........
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NA NO
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cos Facility and Equi):)ment Requirements
Violations Reqmre 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
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 ( )ppm/temperature
22. Manager Demonstration of KnowledEe/Certified Food Manager
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
26. Posting of Consumer Advisories (Heimilich/Disclosure/Rerninder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action Not to Exceed 90 Days or the Next Inspection Whichever Comes First
5pt
4pt
(
~~/No Received b~;) ~ /) ~ Print:
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