HomeMy WebLinkAboutHIGHLAND PARK MIDDLE SCHOOL 2015.04.14tj-I ~JS
San Date Time In Code
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYtrOWN v/yJ/ vc-n:-o·j. 1 J9.'VJ.r--
Establishment Number Permit Number -I Risk Category
Purpose of Inspection: !-Compliance ~utine :> 3-Field Investigation 4-Visit 5-0ther
Establishment: tir&tlt.J~.-1-_, ~~~)< H;L'lJ:.e )~11z-'6L Owner: {jfl /:!AJl;/-\ YAAb&:iL
Physical Address: J 5'5 6 (JAlt~'\JA/4-PA Zip: 15_'2-la'"i l Phone: ( ) 780-3&2..5'
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 degrees Fahrenheit/45 degrees Fahrenheit}_ l'_'.il -~-;·<
-"' 3. Hot Hold (135 degrees Fahrenheit)
r.A 4. Proper Cooking Temperatures
r,/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
Itern/Location!femperature -
.
OUT IN NA NO cos Personnel/Handling/Source Requirements ·--" .,.,, • .
4 Pts Violations Require Immediate Corrective Action Remarks
-~ :.. 6. Personnel with Infections Restricted/Excluded
~,.1-: 7. Proper/ Adequate Hand washing r
:..~-< 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
"' v 9. Approved Source/Labeling
"""' 10. Sound Condition ..--11. Proper Handling of Ready-To-Eat Foods
~ . 12. Cross-contamination of Raw/Cooked Foods/Other
f/' 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 Equi~tment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
7/ 15. EQuipment Adequate to Maintain Product Tem_l)_erature
v 16. Handwash Facilities Adequate and Accessible v 17. Handwash Facilities with Soap and Towels
f/ 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals ,, 20. Toxic Items Properly Labeled/Stored/U;ed ........ ...----,
v 21 . Manual/Mechanical Warewashing and Sanitizing at ( /(i{,fv'"'"u ~perature ""
v-" 22. Manager Demonstration of Knowledge/Certified Food Manager
,./ 23. Approved Sewage/Wastewater Disposal System, Proper Di~osal
v 24. Thermometers Provided/Accurate/Properly_ Calibrated +2 de_grees 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 Whichever Comes First
5pt
4pt
3pt
#~ {J "
Inspected by: h_( L .1:£1 ~frJ ~6 Print: {2, UD"f Pth~os_ Total v 7--...... -
FlU b~--6 ~ Print:/J.n,d--:;>J,) / (b_ 'J_tf:.Jr~ L c:j Title: Yes/No Received b