HomeMy WebLinkAboutMAC'S PLACE 2015.04.02San
Code
DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS TEXAS 75207 ~~E Of~~~ uf' f1 /?tJ~ JrN~ ,
214-819-2115 FAX 214-819-2868
if'2 -/:/)
.
CITYtrOWN }JAf / I/E1Vllf ~ f:--
Date Time In TimeOu/ 12 _~'shment Number I Permit Number -I Risk Category
Purpose of Inspection: 1-Compliance (f-Ro uti~ 3-Field Investigation 4-Visit 5-0ther
Establishment: f1 ~-05 fl ~ Owner: 7 6 /.}0 /( 6_6_1s_!!!'2-_
Physical Address: G()(X) 8tSHDp Zip: 16 2JJ_8 J Phone: c ) 7Go -267'!-
OUT IN NA NO cos Food Tem~erature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks ,___ I. Proper Cooling for Cooked/Prepared Food I{
,_/ 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) 4'J.'•, ·~<t..}~)h
'-'") 3. Hot Hold (135 degrees Fahrenheit)
V) 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/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 . -
t..' 7. Proper/ Adequate Hand washing
v , 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ,,
,...... 9 . Approved Source/Labeling
.......... 10. Sound Condition ._... 11. Proper Handling of Ready-To-Eat Foods " .
vi" 12. Cross-contamination of Raw/Cooked Foods/Other v 13. Approved Systems (HACCP Plans/Time as Public Health Control)
r/ 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 I 0 Days Remarks v 15. Equipment Adequate to Maintain Product Temperature
............. 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
r/ 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/U;ed
J/ 21. Manual/Mechanical Warewashing and Sanitizing_ at ~m/tem_Q_erature
•<" 22. Manager Demonstration of Knowledge/Certified Food Manager
v 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
,/ 24. Thermometers Provided/Accurate/Properly Calibrated (::f-2 degrees Fahrenheit)
v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Reoair
~ 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 InsQection Whichever Comes First
5pt Pu.sf ~lf,wo wlpt+ s ;UJ-5 4ot
3pt _[ 0 -) /'
Inspected by: fh~ i LL ( l;;:Gf}AMfk Print: ~ J lJ-i pftt(Ll p-S Total lA '~
FlU Receivedb~ ~\A ~· Print~ £?', :'ck ~~ 1 Titl~~-!f Pf!~'P Yes/No "" __,... ---·V)(~:~~
'\J /