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HomeMy WebLinkAboutTHE GREAT AUSTRALIAN 2015.03.12San Code 3-IZ-15 Date ~rrvf-A DALLAS COUNTY HEAL1H AND HUMAN SERVICES LJ c.,FF C VJt !!!Ytf Time In TimeOut ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 !stablishment Number I Permit Number .. -I Risk Category Purpose of Inspection: 1-Compliance 3-Field Investigation 4-Visit 5-0ther Establishment: n-}c Gt1t::.-lf/ ~kLiAN Owner: 77/z;~?AS /3E.t/YI'?C7f_ Physical Address: IJfCI{ EOEJ.J VAL-L£ 7 f.N (-1/rMo l(~ip: 7!f2.Q5 I Phone: f/6?) '2-J(; 897Cj OUT 5 Pts OUT 4 Pts OUT 3 Pts Subtotal 5pt 4pt 3pt {) Total FlU Yes/No IN NA NO COS Food Temperature/Time Requirements Violations Require Immediate Corrective Action v IN NA ..... .. ... !-' '~ .... ~ ..... 1-- \.,.. ... V' 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees l,"ahrenheit) ._..... 3. Hot Hold (135 degrees Fahrenheit) v-4. Proper Cooking Temperatures V 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs} NO cos ,_..... Personnel/Handling/Source Requirements Violations Require Iinmediate Corrective Action 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 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) .. Remarks Remarks ·, .,., 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure IN NA NO cos Facility and Equipment Requirements Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks V" 15. Equipment Adequate to Maintain Product Temperature '-"'r 16. Handwash Facilities Adequate and Accessible ....-r 17. Handwash Facilities with Soap and Towels v 18. No Evidence of Insect Contamination ,/ 19. No Evidence of Rodents/Other Animals 1/ 20. Toxic Items Pro_perly Labeled/Stored/U;ed v 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature '-":.--22. Manager Demonstration of Knowledge/Certified Food Manager v 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 v .; 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) L "' 27. Food Establishment Permit · Other Violations -Require-Corrective Action Not to Exceed 90 Days or the Next Inspection, Whichever Comes First I Inspected by: if.)v+, ~~tl'flo ~S Print: ~00., ~Lw?J I Title: Ot .J V\ er,{"" J