HomeMy WebLinkAboutTHE GUAVA TREE TRUCK 2015.03.24;12.~
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DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN i.JNJVEnsifr &./<..
San 'I I Risk Category Code Date Time In TimeOut Establishment Number Permit Number
Purpose of Inspection: !-Compliance <f~me_) 3-Field Investigation /1 4-Visit 5-0ther
Establishment: Tl-f1= GnAv A..frc.c._ iiud<: Owner: Q£1\.e..l ~(<....~
Physical Address: !fr!-L-"lb /J s. f"tt./ Zip:752JJ5 I Phone: <2BI) 1tJlf-/6/J
OUT IN NA NO cos Food Temkeratureffime Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
L,... 1. Proper Cooling for Cooked/Prepared Food -'
"""' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) . ··~ .. " ,.,:,,:~::.:'
~ 3. Hot Hold (135 degrees Fahrenheit)
o/1 4. Proper Cooking Temperatures
v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
Item!Location!femperature .
. -,,
OUT IN NA NO cos Personnel/Handling/Source Requirements -~ >,.~· .. ,,
4 Pts Violations Require Immediate Corrective Action .; .. Remarks
v 6. Personnel with Infections Restricted/Excluded l!
v 7. Proper/ Adequate Hand washing 'l' ......... 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 . .
I,. ~ 12. Cross-contamination of Raw/Cooked Foods/Other
v 13. Approved Systems (HACCP Plans/Time as Public Health Control) ,-14. Water Supply -Approved Sources/Sufficient Capacity/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 Producumperature
.,/ 16. Handwash Facilities Adequate an( ,M:Cessible)
...... 17. Handwash Facilities with Soap an~ ... 18. No Evidence of Insect Contamination _'~
v 19. No Evidence of Rodents/Other Animals
:/ 20. Toxic Items Properly Labeled/Stored/U;ed ,.,... 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
.... 22. Manager Demonstration of Knowledge/Certified Food Mana.ger
v 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
vr 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
""lr 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 L7J TJ /}
Inspected by : ~~~~12f{S Print: ~'1 PJfJ;u p4
FlU Received~ .A ~ L Print: OA ~ ( j/(Jf~---I Title: Yes/No
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