HomeMy WebLinkAboutLA MADELEINE 2015.03.12DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
E' Of 't L3 .... S2i DALLAS, TEXAS 75207 ~ parL<J-n f"P.../) 3-i 214-819-2115 FAX 2I4-8I9-2868 13!Z
'3-12-J$ CITY!fOWN L!NIV/3?5/f7 /J:vek.,
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San Date Time In TimeOut ~tablishment Number I ;ermit Number I Risk Category Code .....-
Purpose of Inspection: 1-Compliance (/'2ioutiD;~ 1 3-Field Investigation 4-Visit 5-0ther
Establishment: LA HA..QE"L&..t~ ~i ( ~A J.c:._ j 1'1 v. ,... -~"-/ ' I 1/V Ate-
Physical Address: .307Z f'JoUriN~//?Oh \tip: 75ZD6 I Phone: c214) &;%-Y(~-9
OUT IN NA NO cos Food Temkeratureffime Requirements 5 Pts Violations equire Immediate Corrective Action ~ Remarks
'-'"" I. Proper Cooling for Cooked/Prepared Food ... \~; '
"" 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ,.,_...:; ".:: =~'""'
-""-3. Hot Hold (135 degrees Fahrenheit)
VI 4. Proper Cooking Temperatures • ..... 5. Rapid Reheating (I65 degrees Fahrenheit in 2 Hrs) . -
Item!Locationffemperature
OUT IN NA NO cos Personnel/Handling/Source Requirements '"""" --r--~"'~-~
4 Pts Violations Require Iinmediate Corrective Action Remarks
'"""' 6. Personnel with Infections Restricted/Excluded _.. 7. Proper/ Adequate Hand washing -,.,. 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
""' 9. Approved Source/Labeling v I 0. Sound Condition
~v . 11 . Proper Handling of Ready-To-Eat Foods . I
v 12. Cross-contamination of Raw/Cooked Foods/Other .
v 13. Approved Systems (HACCP Plans!fime as Public Health Control)
"" , 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks .. ,
J ........ 15. Equipment Adequate to Maintain Product Temperature
v" 16. Handwash Facilities Adeguate and Accessible
""'"' 17. Handwash Facilities with Soap and Towels
'Vn 18. No Evidence of Insect Contamination
" '!.-19. No Evidence of Rodents/Other Animals
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,.,. 20. Toxic Items~erly Labeled/Stored./U;ed v 21. Manuall~Jum~l Warewashing and Sanitizing at ( )ppm/temperature
/ V" 22. Manager Demonstration of Knowledge/Certified Food Manager
'V" 23. Approved Sewage/Wastewater, Disposal System, Proper Disposal
~ 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)
t/ 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
10 £' ~
Inspected by~ ~&J ~0~0-? Print: 'P;u 0'--j ~J.J-l115 Total
FlU I w~ VLA_/ ' ·11 ., G1e~f J / Title: f}-6 Wl Yes/No Received by . 'J {} XI/.__....,...__ Print: !tJ.J A fa
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