HomeMy WebLinkAboutTOM THUMB # 1973 2015.03.17San
Code Date Time In
DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYffOWN ).JA.J IV ~JI<t ~ /<_
Es!!_blishment Number
'
I ~ermit Number
.. I Risk Category
Purpose of Inspection: !-Compliance 3-Field Investigation 4-Visit 5-0ther
Establishment: 7 01-J 7hom8 ~ 7-h .-.-..f.... Owner: / {)li? ~ , IV'" ~
Physical Address: 7 000 ONI./)eP._ ;0~ Zip:'75208 I Phone: c2J'f$%-Lf5?V
OUT
5 Pts
IN NA NO COS
v
Food Temperature/Time Requirements
Violations Require Immediate Corrective Action
I. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper CookinJ!: Tem_peratures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Remarks
Item/Location/Temperature
OUT
4 Pts
OUT
3 Pts
/ v
Subtotal
5pt
4pt
3pt
Total
FlU
Yes/No
IN NA NO cos
"" ~
v
"""" -v
~ v ,.
IN NA NO cos
V'
v
v
v
......
./
< ,.. ... -v
t. V'
""' lL y
Personnel/Handling/Source Requirements
Violations Require Immediate Corrective Action
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
'
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
)
14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
Facility and EquiiJment Requirements
Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
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.IUSed ~-
21. Manual/Mechanical WarewashinJ!: and Sanitizing at (~?.'1. , • .J."~ erature
22. Manager Demonstration of KnowledJ!;e/Certified Food ManaJ!;er
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
26. PostinJ!: of Consumer Advisories (Heirnilich/Disclosure/Rerninder/Buffer Plate)
27 . Food Establishment Permit
Other Violations -Require Corrective Action,_ Not to Exceed 90 Days or the Next Inspection Whichever Comes First
Inspected by: V){-~ fl) ~ {})5 Print: RUDy P~u..vp.s>
Jl_).f"Q/ _\ </ Received by: / ~ 1:/(=i ~ _.--'I I Title: Print:
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