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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 /