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 .__....