HomeMy WebLinkAboutFRONT ROOM TAVERN 2015.0318San
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~~ .A -r~ ~-I~ ~· -.~ 0~~~~111 HE~~~~~0~ERVICES
~ . ~ t:;e--rr 1!1_2 N. STEMMONS FRWY. ROOM 607
"'..; <o:l-~ .o: -'1 r DALLAS, TEXAS 75207 /7 --_ _ _
l'c: Of~ fEi51 unt7UJI-c/ 214-819-2115 FAX 214-819-2868 \...::¥~ lP..Ap
Date Time In TimeOut Establishment Number I Permit Number
2-s-;s
• .i --
U' 1/
I Risk Category
Purpose of Inspection: 1-Co~p1iance ~uti~ 3-Field Investigation 4-Visit 5-0ther
Establishment: . rf?t5NT !i'c:t:Jv7 TA.Y.E!:1<A!
Physical Address: G, /Q / tf/Li..£11~ Zip: 782{)&) I Pho~e: (2/'fi ~fi-~8:2J
OUT
5 Pts
IN NA NO COS
Item!Location!femperature
OUT
4 Pts
OUT
3 Pts
IN NA
L..-
IN NA
NO COS
NO COS
Food Temperatureffime Requirements -
Violations Require Immediate Corrective Action
I. Proper Cooling for Cooked/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)
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
13. Approved Systems (HACCP Plans/Time as Public Health Control)
Remarks
·-
Remarks
l
14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
Facility and Equi{lment Requirements
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
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items ~lv Labeled/Stored/Used -
21. Manu~echanical Warewashing and Sanitizing at rt/T1 Jppl{ilt(mperatyje
22. Manager DelliOIISiration of Knowledge/Certified Food Manager """'"
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (::f-2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good R(!I>air
26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/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
3pt ... r D / (j)l~ ....... -.l:J
Total . Inspected by: 1), 4 /, .1;) f1 a M /){S
~~/No Received by:;{
1 [,}1 ft/tf;1 1 I I Title: 0J~f