HomeMy WebLinkAboutPROTHRO KITCHEN 2015.03.23'8 ... 7016.
San Date Time In Code
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
ciTvrroWN LIN!v£175179 ~J<....
Establishment Number I ~ermit Number -
'
I Risk Category
Purpose oflnspection: !-Compliance ~utine,} 3-Field Investigation 4-Visit 5-0ther -Establishment: ffltJntJ?o /fJIU1C...A/ OwnerELJzA 13071 /e;?(,{,)JPN
Physical Address: 390 I b/5/tDfJ Zip: 762(/=) I Phone: a.Jlf) 7fclf !1233
OUT IN NA NO cos Food Tem~eraturetrime Requirements -
5 Pts Violations equire Immediate Corrective Action Remarks
v I. Proper Cooling for Cooked/Prepared Food ~·.~.. •• f.
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~·~-. i~' ~':t":J)
v' 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degr-ees Fahrenheit in 2 Hrs)
Item!Location!Temperature
-,,
. OUT IN NA NO cos Personnel/Handling/Source Requirements
~. .. ~ ·~ ~.
4 Pts Violations Require Immediate Corrective Action Remarks
t/ 6. Personnel with Infections Restricted/Excluded
v 7. Proper/ Adequate Hand washing . .. '~f;:n
v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) .. v 9. Approved Source/Labeling
v 10. Sound Condition ,• v 11. Proper Handling of Ready-To-Eat Foods ...
v 12. Cross-contamination of Raw/Cooked Foods/Other v 13. Approved Systems (HACCP Plans/Time as Public Health Control)
V' 14. Water Supply -Approved Sources/Sufficient Ca]J_acity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and EquiiJment 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 v 19. No Evidence of Rodents/Other Animals
,r,;' I,. 20. Toxic Items Properly Labeled/Stored/Used .__. 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
..... 22. Manager Demonstration of Knowledge/Certified Food Manager
....... 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
v 24. Thermometers Provided/Accurate/Properly Calibrated (::1-2 degrees Fahrenheit) ....... 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ....
./ 26. Posting of Consumer Advisories (Heirnilich/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
5pt
4pt
3pt c D /1
Inspected by: _b i[-Tjt-1.. fP p{Jj) 'd-,S Print: ~ tJ {)-( Plf, LJ_) p,S Total
FlU . !t'~.--I Print: EL 1 fA6 WI ft."ZEV.r:vl Title: etft:r-Yes/No Received by: I :J J.i'f"--
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