HomeMy WebLinkAboutUMPHREY LEE CENTER BAKERY 2015.04.02tf-:t--15
DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN J)JJJ'I/E7'{5~~j:.._
San Date Time In TimeOut ~ablishment Number l Permit Number I Risk Category Code
Purpose of Inspection: !-Compliance £2-R~ 3-Eield Investigation 4-Visit 5-0ther
Establishment: VH PJI/E._,le£~1Tif/Z /j ~~8/:Y Lv'lAL ..., .,._ ~ )<. r·~.., .. -r~-....
Physical Address: 63oo' ~~1eq_ Zip: 15'2D5 j Phone: ( ) 161-?71!
OUT IN NA NO cos Food Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks
V"' 1. Proper Cooling for Cooked/Prepared Food J,,i'w.
v 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) .. ~ .•. ·--~ .• .i't>.
Y" 3. Hot Hold (135 degrees Fahrenheit)
V' 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationtremperature
( .
OUT IN NA NO cos Personnel/Handling/Source Requirements '7·' --~ • -. ,.,,
4 Pts Violations Require Immediate Corrective Action Remarks
'-' "" 6. Personnel with Infections Restricted/Excluded
L~ 7. Proper/ Adequate Hand washing ' ~~ 8 . Good Hygienic Practices (Eating/Drinking/Smokiilgi'Other)
• 9. Approved Source/Labeling
"" 10. Sound Condition
V"' 11. Proper Handling of Ready-To-Eat Foods
v 12. Cross-contamination of Raw/Cooked Foods/Other
....... 13. Approved Systems (HACCP Plans/Time as Public Health Control)
v 14. Water Supply -Approved Sources/Sufficient CllQ_acity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
v 15. EQuipment Adequate to Maintain Product Temperature
v 16. Handwash Facilities Adequate and Accessible
v 17. Hand wash Facilities with Soap and Towels v 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used ...... 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
v 22. Manager Demonstration of Knowledge/Certified Food Manager
v 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
v 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit)
V" 25. Food Contact Surfaces of Eguip~ment and Utensils Cleaned/Sanitized/Good Reoair v 26. Posting of Consumer Advisories (Heimilich/Disclosure/Rerninder/Buffer Plate)
"' 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 ~
_/() {f ()
Inspected by:y;::;;; T1:Q ~ AKJ ~5 Print: (~[}, PJfJU-JP~ Total ~ FlU Received by: ;;;g)U.J./:d' ~f:'J Print: Jim. V Vh1'k~1it I Title: /Yi5 ~ uh t I Yes/No . 1 J