HomeMy WebLinkAboutPRESIDENTIAL KITCHEN - GWBPC 2015.03.12-1l'c OF 't~"'-
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DALLAS COUNTY HEALTH AND HUMAN SERVICES h
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607 Il. \
DALLAS TEXAS 75207 ~ •/ ' 214-819-2115 FAX 214-819-2868
CITYffOWN LiA.JNE:!7StJ.ct IM/C "
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San Date Time In TimeOut Establishment Number ~ Permit Number I Risk Category Code / 1-\
{Rout~ .
Purpose of Inspection: 1-Compliance 3-Field Investigation 4-Visit 5-0ther
Establishment: f'l? C8.PE:N ~ /Ti !Zi:Je;.r(;t..l(J!(_ ~wner: /3/f IAN A l.l.ClJ
Physical Address: ZCJY3 5 .14·i/. Zip: 1E'ZC6 J Phope: (2Jf; ?f<5tJ-lf&J /
OUT IN NA NO cos Food Temkerature/Time Requirements ·
5 Pts Violations equire Immediate Corrective Action Remarks
"'"""" I. Proper Coolin_g for Cooked/Prepared Food '
\-""""' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) .:i-•J·~ : .• t;;:i\.
'"""' 3. Hot Hold (135 de_grees Fahrenheit)
(,o"'") 4. Proper Cooking Temperatures -,.._. 5. Rapid Reheating{l65 de_grees Fahrenheit in 2 Hrs .
Item!Locationffemperature
. . . ..
OUT IN NA NO cos Personnel/Handling/Source Requirements '": .,., .. ,... -u
4 Pts Violations Require Immediate Corrective Action Remarks -6 . Personnel with Infections Restricted/Excluded • .... ., 7. Proper/ Adequate Hand washing ·,, i • (
"" ...... 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) ....
~r 9. Approved Source/Labeling
v 10. Sound Condition
"-"""' II. Proper Handling of Ready-To-Eat Foods .,.. "' 12. Cross-contamination of Raw/Cooked Foods/Other
"'"""" 13. Approved Systems (HACCP Plansffime as Public Health Control)
...... ....... 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Eq_uiiJment Requirements -··
3 Pts Violations Reqmre Immediate Correction, Not To Exceed 10 Days Remarks
....... 15. Equipment Adequate to Maintain Product Temperature
t.,.. ..... 16. Handwash Facilities Adequate and Accessible .... ~ 17. Handwash Facilities with Soap and Towels ..... 1-18. No Evidence of Insect Contamination
v 1-19. No Evidence of Rodents/Other Animals ,., 20. Toxic Items Properly Labeled/Stored/Used ....... 21. Manual/Mechanical Warewashing and Sanitizing at ( ~JP_m/temj)erature _., 22. Manager Demonstration of Knowledge/Certified Food Manager ,_. 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
v 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
~~ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) v 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 -//) ~ f) " -
Inspected by: &/ ~Q ~lA~ Print: -~ PJ(/-u .0~ I
_flU_ Received bKI/ 79ff(/ /J//k-Print.;-7?7?/ ~ _A-p ~,J / Title: Yes/No -
v ~ ......