HomeMy WebLinkAboutTHE MARKET AT HUGHES TRIGG 2015. 03.27San
Code
3-27-15
Date
DALLAS COUNTY HEAL1H AND IIDMAN SERVICES
ENVIRONMENTAL HEALTH DNISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYffOWN L/AJ )V/.?fiS JJ-e, JW-
Time In Time Out _!stablisbment Number I P~rmit Number I Risk Category
Purpose of Inspection: !-Compliance ('(2-Routin;.) 3-Field Investigation 4-Visit 5-0ther
Physical Address: 0/ J-j-Q /)y £1L Zip: 7 51.o-,5 I Phone: (2/t../J 7{,&--'-fLf/~
OUT IN NA NO COS Food Temperatureffime Requirements ·
Violations Require Immediate Corrective Action 5 Pts Remarks
I. Proper Coolin~ for Cooked/Prepared Food ,. v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hr~
Item/Location/Temperature
OUT
4 Pts
OUT
3 Pts
Subtotal
5pt
4pt
3pt -
IN NA NO
'-
L.. l-o
....
I... I""
....
v
cos
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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/Smokill,g[Othetl_
9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
v-12. Cross-contamination of Raw/Cooked Foods/Other
IV 13. Approved Systems (HACCP Plansffime as Public Health Control)
Remarks
• • 'i ' ;
v 14. Water Supply -Approved Sources/Sufficient CllQ_acity/Hot and Cold Under Pressure
IN NA NO COS Facility and EquiiJment Requirements
Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks _
1 15. EQuipment Adequate to Maintain Product Temperature
....,.. 16. Handwash Facilities Adequate and Accessible
I./ 17. Handwash Facilities with Soap and Towels
c.....-18. No Evidence of Insect Contamination ~
1/ 19. No Evidence of Rodents/Other Animals
V' 20. Toxic Items Properly Labeled/Stored/U;ed
v-21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
t/ 22. Manager Demonstration of Knowledge/Certified Food Manager
v 23 . ,A,_pproved Sewage/Wastewater Disposal System, Pr<m_er DiSQ_osal
v 24. Thermometers Provided/ Accurate/Properly Calibrated _{.+2 degt"ees Fahrenheit)
V"" 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
t/ 26. Posting of Consumer Advisories (Heirnilich/Disclosure/Rerninder/Buffer Plate)
1/ 27 . Food Establishment Permit /"---._____
Other Violations -Require Corrective Action Not to Exceed 90 Days or the Next Inspection Whichever Comes F1rst
(f)/ ~---+~~~/~h~~~~~~~--~~------------~
Total Inspected byj /J-{~ ~0 0~ ~S Print: ~UO"'f P!Dw p.s
Ftu . -'1 rrr 1'1-z , ,
Yes/No Received 11/'-J Jt/1 J._J , ~~ Print: J Title: