HomeMy WebLinkAboutPRESIDENTIAL KITCHEN 2015.08.05&-S-15
San Date Time In Code
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 ll N JVEJ?S t If MRf:--
Establishment Number I ~ermit Number
~
I Risk Category
Purpose of Inspection: !-Compliance ~outi~ 3-Field Investigation 4-Visit 5-0ther ......
Establishment: t-17£5/.D5v77A.L-/(;~ ~:/JfllklJ !I~
Physical Address: Z~4-3 5 .1'-'1-U . f6~rl0 Zip: l5"ZV6 1 Phone: < ZltfJ 8S5 -Lf 1321
OUT IN NA NO ·cos Food Tem~erature/Time Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
,/I 1. Proper Cooling for Cooked/Prepared Food .,
y' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) i: -· .......-3. Hot Hold (135 degrees Fahrenheit) ...,.. 4. Proper Cooking Temperatures -5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
~· OUT IN NA NO cos Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
...... 6. Personnel with Infections Restricted/Excluded
'"" .... 7 . Proper/ Adequate Hand washing
... I-" 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
""' 9. Approved Source/Labeling
v 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) ... 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 10 Days Remarks
'-"' 15. Equipment Adequate to Maintain Product Temperature
vl1 16. Handwash Facilities Adequate and Accessible -17. Hand wash Facilities with Soap and Towels ...... 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)
...... 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v v 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ., 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action, Not to Exceed 90 Dll)'_S or the Next InsiJection, Whichever Comes First
5pt
4pt
3pt
(} /7) 0 _,.
Inspected by: hrbr (';{ )Jj~lhrL$ Print: guovPfhLu /'0~ Total
F/U /(_jVqf{~(~ Print: ~f t ~ 'A-~~\ / Title: C... 'VJr... Yes/No Received by: '
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