HomeMy WebLinkAboutPOD EXPRESS 2015.03.233--Z'3-J5
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 No STEMMONS FRWYO ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN LfNII.!E7(st'-1/Zef--
San Date Time In TimeOut Establishment Number Permit Number I Risk Category Code
Purpose of Inspection:
,. 0
1-Comphance ~utine 3-Field Investigation 4-Visit 5-0ther
Establishment: POD &.;Yl£5:5> Owner: TlJDJ) 1~131/J ..Sa../
Physical Address: GJ /0 I /3~r51-hj) /3LvD Zip:'Jj 2-06 j Phone: ( > It,~-· 231 f-
OUT IN NA NO cos Food Temkeratureffime Requirements
5 Pts Violations equire Immediate Corrective Action Remarks ' v 10 Proper Cooling for Cooked/Prepared Food ·~
v 20 Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) :::·~5 ~ 0~ -:t ·;,_:_ s,
...... 30 Hot Hold (135 degrees Fahrenheit)
;....-40 Proper Cooking Tem_peratures L • v 50 Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
ltem/Locationffemperature
. . .. . ·· .
OUT IN NA NO cos PersonneVHandling/Source Requirements ~,... ""· ~0
4 Pts Violations Require Iinmediate Corrective Action . Remarks
60 Personnel with Infections Restricted/Excluded
&.,.. 70 Proper/ Adequate Hand washing
£.,.!--80 Good Hygienic Practices (Eating/Drinking/Smoking/Other) o,.
v 90 Approved Source/Labeling v 100 Sound Condition
.,/ 11. Proper Handling of Ready-To-Eat Foods ' ·~
~. ... 120 Cross-contamination of Raw/Cooked Foods/Other ,.
v 130 Approved Systems (HACCP Plans!fime as Public Health Control)
v 140 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 ,,
'""' 150 Equipment Adequate to Maintain Product Temperature
(...;' 160 Handwash Facilities Adequate and Accessible
~ 17 0 Hand wash Facilities with Soap and Towels
i./ 18 0 No Evidence of Insect Contamination
../ 190 No Evidence of Rodents/Other Animals
./ 200 Toxic Items Properly Labeled/Stored/Used
.......... 21. Manual/Mechanical Warewashing and Sanitizing at(_ )ppm/temperature
"""" 220 Manager Demonstration of Knowledge/Certified Food Manager ..., 230 Approved Sewage/Wastewater Disposal System, Proper Disposal
./ 240 Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ...,. 250 Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
;/ 260 Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) .... 27 0 Food Establishment Permit
Subtotal Other Violations -Require Corrective Action Not to Exceed 90 Days or the Next Inspection, Whichever Comes First .. ,
5pt
4pt
3pt
(f! . .rl.
Inspected by: h Z ~ 0-{5 Print: F?uDr ? fP 4; ,:xs Total
FlU Received by: ~ ~~~ r-o-·\(co--~ I I I Title: Yes/No Print#-