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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 (