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HomeMy WebLinkAboutLAWYERS INN 2015.04.01i-1-15 DALLAS COUNTY HEALTII AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYffOWN L.L JyE:/?S//'y r:'A:/t~ San r Permit Number . I Risk Category Code Date Time In TimeOut Establishment Number - Purpose of Inspection: !-Compliance ~Routi~ 3-Field Investigation 4-Visit 5-0ther Establishment: L A~"" en5 I/..IN Owner: \]DtrfAL ~t/.)S~ Physical Address: j3 Ob LIN;vefiS 11'tf 8 ~L) Zip: 7§2_D6 J Ph~~e: &if/> CfBCJ-f%:2<1 OUT IN NA NO cos Food Temkerature/Time 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) :'!~), ;;, !!:'* .. ~ ; I-3. Hot Hold(I35 degrees Fahrenheit}_ .;..;r 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Locationffemperature • . OUT IN NA NO cos PersonneJJHandling/Source Requirements '''·':"'): .....,. .. •U 4 Pts Violations Require Immediate.Corrective Action Remarks ? ,v 6. Personnel with Infections Restricted/Excluded ' -7. Proper/ Adequate Hand washing t .,.. ·~ 8. Good Hygienic Praeji.c;@;> (Eating/Drinking/Smoking/Other) v 9. Approved Source{L#li"no ./ I 0. Sound Condition v II. Proper Handling of Ready-To-Eat Foods " 12. Cross-contamination of Raw/Cooked Foods/Other I V' I3. Approved Systems (HACCP Plans/Time as Public Health Control) o/ 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 ~ IS. Equipment Adequate to Maintain Product Temperature ... 'l. 16. Handwash Facilities Adequate and Accessible "' 17. Handwash Facilities with Soap and Towels "' 18. No Evidence of Insect Contamination vr I9. No Evidence of Rodents/Other Animals r/ 20. Toxic Items Properly Labeled/Stored/Used ......... .--. ........ .,.....::~ 21. Manual/Mechanical Warewashing and Sanitizing at (/~)l)pQ17temperature ) ,.,... 22. Manager Demonstration of Knowledge/Certified Food Manag?--.(_ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal ., 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) V' . 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Posting of Consumer Advisories (Heimilich/Disclosure/Rerninder/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 4pt 3pt /r} ~ 11 • "' Inspected by: ~~ ~.0~-~5 Print: /i\.JD-1 ?MJ/..LI p~ Total 7Jf -, #f . ..,. ) /" FlU Received by: /I-~ ':/!!J/L :-t Print: ~ (\~ )-k .~111 \/l JoJ Title: ~ /t Yes/No 7 .... // {/"" ~ ... ' y u CJ