HomeMy WebLinkAboutUNIVERSITY PARK ELEMENTARY SCHOOL 2015.04.14tf-JH -IQ
San Date Time In Code
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYtrOWN UAI Jv&?.sf1-JJ9wf:::-.
Establishment Number I ~ermit Number I Risk Category
Purpose of Inspection: !-Compliance ceoutin;..) 3-Field Investigation 4-Visit 5-0ther
Establishment: L/;v;vff/1.511-rt #vl;k. ELbt Owner .LL 1 ·_lC"I TaNIA .4-fbLABI
Physical Address: .:3 5 &5 ~A-IYJifli/1 sr Zip: 75zo.5 J Phone: ~i? 7&:J-dtf-'25
OUT IN NA NO cos Food Temkerature/Time Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
'-I. Proper Cooling for Cooked/Prepared Food <..lJ. :0
v ..... 2. Cold Hold (41 degrees Fahrenheit/45 degt"ees Fahrenheit) -:y..:-,. ;"<.•")"")J~
v 3. Hot Hold (135 degrees Fahrenheit)
""" 4. Proper Cooking Temperatures ....... 5, Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationtremperature
OUT IN NA NO cos Personnel/Handling/Source Requirements ·--.., ... ,
4 Pts Violations Require Iinmediate Corrective Action ,, Remarks
t.. 6. Personnel with Infections Restricted/Excluded
t..--7. Proper/ Adequate Hand washing
L. ,. 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
I.. ,., 9 . Approved Source/Labeling
... r-I 0. Sound Condition
l-1-11. Proper Handling of Ready-To-Eat Foods
"'r 12. Cross-contamination of Raw/Cooked Foods/Other
L/ 13. Approved Systems (HACCP Plansffime as Public Health Control)
'-"I--14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed lO Days Remarks
t 15. Equipment Adequate to Maintain Product Temperature
V" 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
v 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals
l / 20. Toxic Items Properly Labeled/Stored/U;ed Ill\ A"'" ""'\
£.... v 21. Manual/Mechanical Warewashing and Sanitizing at ( /lfj .... ..&.ftemperature)
I 1---22. Manager Demonstration of Knowledge/Certified Food Manager -... r-23 . Approved Sewage/Wastewater Disposal System, Proper Disposal
""""' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
l/ 25 . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 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
3gt A u /1 __,L]) fA r ' ~· IL IJ?;S Print: {~D'r Ptfr LLJPS Total Inspected by: ~"""r ·r 1
F/U Received b~/1\ ()~ ~ ~~ Print:
( I I Title: Yes/No JIN' \ ~