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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 < ' -- 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: