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HomeMy WebLinkAboutEASLY SLIDER 2015.03.24'3-21~ ... San Date Time In Code DALLAS COUNTY HEAL1H AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION TimeOut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITY/TOWN JINI VE7?!51J ~J:-.. Establishment Number r Permit Number I Risk Category Purpose of Inspection: 1-Compliance ~~ 3-Field Inv~stigation 4-Visit 5-0ther Establishment: EASy 5LtDac:_ Owner: fflt-·£ 7 /Jt:t..Jn£:5 Physical Address: tfu_f_rop ;S_f-1.P. Zip:752£>5 I Phone: ~1/f) (o{;, 8-190/ OUT IN NA NO cos Food Tem~erature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks v I. Proper Cooling for Cooked/Prepared Food -_,\ " ...,.. 2. Cold Hold (41 de_grees Fahrenheit/45 de_grees Fahrenheit) ~ ... n.; ·:• .-: . ..:l ...... 3. Hot Hold (135 degrees Fahrenheit) / 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 de_grees Fahrenheit in 2 Hrs) Item/Location!femperature ~ ~ .. . OUT IN NA NO cos PersonneVHandling/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) ~-,• ,. '-"'~-"' 9. Approved Source/Labeling ,.,. I 0. Sound Condition ....... 11. Proper Handling of Ready-To-Eat Foods . •.. . ""' 12. Cross-contamination of Raw/Cooked Foods/Other . V' 13. Approved Systems (HACCP Plans/Time as Public Health Control) ,..v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Requ1re Immediate Correction, Not To Exceed 10 DllYS 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 .,/ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature ...... ~-> 22. Manager Demonstration of Knowledge/Certified Food Man~r v ,II~-" 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' 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) v 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Action Not to Exceed 90 Days or the Next Inspection Wlllchever Comes First 5pt 4pt 3pt {~ /1 /() "' Inspected by: ~ Dl _0 04 JM) 1Z <S Print: Au/) 'I p If, f-i-l-i!!'-Total F/U Received by:/L-J.-~, )}__;.]' Print:'J;\\L0<{/ ~\Vti k J Title: Yes/No "" vu .__....