HomeMy WebLinkAboutCVS 2015.04.30'f-3o-J!5
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
CITYffOWN L!AJt~etaSJJ?~~
San Date Time In TimeOut lJ;,stablishment Number I Permit Number I Risk Category Code -Purpose of Inspection: !-Compliance ({Routm;) 3-Field Investigation 4-Visit 5-0ther
Establishment: c..:vs ,-Owner: JuAN 47AtLA .....
Physical Address: G70C/ raE..srwJ Zip: 15205 I Phorl ( ·L ) 5;2./ __, 'f-O~s-
OUT IN NA NO cos Food Temkerature/Thne Requirements
5 Pts Violations equire Immediate Corrective Action -Remarks
v 1. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) -llo: ~.~ _, __ .L,. ~ ·•
Y' 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
. .
OUT IN NA NO cos Personnel/Handling/Source Requirements
~ ,.. ......... '"' ·i '!'
4 Pts Violations Require Immediate Corrective Action Remarks
!, r 6. Personnel with Infections Restricted/Excluded
a-r 7. Proper/ Adequate Hand washing .
I..-.., 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) >·
L .., 9 . Approved Source/Labeling
"' .... 10. Sound Condition
£,./' 11. Proper Handling of Ready-To-Eat Foods
t.. ...-12. Cross-contamination of Raw/Cooked Foods/Other
..........., 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 EquiJlment Requirements
3 Pts "· Violations Requrre 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
v 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used
v v 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature .,...., 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)
~-25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V I 26. Posting of Consumer Advisories (Heirnilich/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 /1
0 /) ~A -
Inspected by:~cj 1~fl1JO~B Print: f/u!Jr PJPLJJJ'25' Total
F/U Received ~:a\. Ia/ "-../~ . .' .X. Prin{; t j_ l,. ,J rJ \/ (_( ~"' -1 /Title: Yes/No v ~ --y -1 , r (