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HomeMy WebLinkAboutMANE COURSE 2015. 03.241r2'f-16 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 CITY!fOWN L!N/IIeJ10JI"-, ~):::.. San , I Risk Category Code Date Time In TimeOut Establishment Number Permit Number Purpose of Inspection: !-Compliance ((-Routin~ 3-Field Investigation 4-Visit 5-0ther ~ Establishment: !v1AJv£ Cod f?ot;. Owner: ~.A<~t:-- Physical Address: Giit:JO lJ..;e1f _ Zip:762o5 I Phone: 0-Jtfr 7 08-Lf6 6 7 OUT IN NA NO cos Food Temkeratureffime Requirements ' . 5 Pts Violations equire Immediate Corrective Action Remarks '-"""' 1. Proper Cooling for Cooked/Prepared Food i' ' .. """" 2. Cold Hold (41 de~ees Fahrenheit/45 degrees Fahrenheit) ~.r-: ~:-;;;,._";'.~ v 3. Hot Hold (135 degrees Fahrenheit) I.-"' 4. Proper Cooking Temperatures .......-5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Locationffemperature . ' ' OUT IN NA NO cos Personnei/Handli~g/Source Requirements "..,_"' ..,. 1, ~~· 4 Pts Violations Require Immediate Corrective Action Remarks _. 6. Personnel with Infections Restricted/Excluded . .... 7. Proper/ Adequate Handwashing !l• """ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) " ~-9. Approved Source/Labeling "' ,... 10. Sound Condition ~ 11. Proper Handling of Ready-To-Eat Foods II •> ,_-12. Cross-contamination of Raw/Cooked Foods/Other 1J1 &,./"" 13. Approved Systems (HACCP Plans/Time as Public Health Control) V' 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 -- ........ 15. Equipment Adequate to Maintain Product Temperature ...... 16. Handwash Facilities Adequate and Accessible ..,..., 17. Handwash Facilities with Soap and Towels v · 18. No Evidence of Insect Contamination . "" 19. No Evidence of Rodents/Other Animals ..... 20. Toxic Items Properly Labeled/Stored/Used ~ 21. Manual/Mechanical Warewashing and Sanitizing at (~~ppm/temperature I" 22. Mana_g_er Demonstration of Knowledge/Certified Food Manager v 23 . Approved Sewage/Wastewater Disposal System, Proper Disposal """ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 de~ees Fahrenheit) ,. 25 . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair -~--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 Inspection Whichever Comes First 5_IJt 4pt 3pt 5 ~ Total Inspected by: ~q ~ALO ~S Print: ~uo-f Pkhu~~ _/"? FlU Received by:~'~ J/2 Print: ~"k j jJ/ U/J Title:?JT-( ( Yes/No 0 , ~ '-0 ~ I'~ ~