HomeMy WebLinkAboutSMOOTHIES 2015. 04.021f-2t!]
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN LiN)'I/£/1.S/ ~
San Date Time In TimeOut Establishment Number Permit Number l Risk Category Code
Purpose oflnspection: !-Compliance (tRautin0
' 3-Field Investigation 4-Visit 5-0ther
:5 !Vj_;_/ (-,_t-ht£:.5 " -TOI)D ~t36!5N Establishment: Owner:
Physical Address: {t-;CJCX.J &sr( Ave Zip: 752D5 J Phone: ( · )
OUT IN NA NO cos Food Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks
""" ·~ 1. Proper Cooling. for Cooked/Prepared Food .--~
.v "' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) -:--~'" •··· 1' ..... 3. Hot Hold (135 degrees Fahrenheit) ,..... 4. Proper Cooking Temperatures
v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationffemperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
, . ~-"."·. ·~
4 Pts Violations Require Immediate Corrective Action ,. Remarks
....... 6. Personnel with Infections Restricted/Excluded "
""' 7. Proper/ Adequate Hand washing
..... ... 8 . Good Hygienic Practices (Eating/Drinking/Smoking/Other)
"' 9. Approved Source/Labeling ,.,. 10. Sound Condition
V' 11. Proper Handling of Ready-To-Eat Foods
&..--" 12. Cross-contamination of Raw/Cooked Foods/Other
~ 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 ReqUire Immediate Correction, Not To Exceed 10 Days Remarks ..
.......... 15. Equipment Adequate to Maintain Product Temperature
v 16. Handwash Facilities Adequate and Accessible
....... 17. Handwash Facilities with Soap and Towels
....... 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
vf'-22. Manager Demonstration of Knowledge/Certified Food Manager
vi-" 23 . Approved Sewage/Wastewater Disposal System, Proper Disposal
,/ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
./ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
v 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
5pt
4pt
3pt
(] 11 /.)
Inspected by: {,t;_I M~ S Print: f1u~Jr P!J~~ Total
FlU Received byp._.. L ~ "'/ I I I I Title: Yes/No ~ Print:
<: =,'<" ··~-··