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HomeMy WebLinkAboutHUGHES-TRIGG STUDENT CENTER 2015.08.07~176 San Date Time In Code DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYffOWN LfAJ/v'~~~)__ TimeOu~ '=:.~sbment Number 1 Permit Number I Risk Category Purpose of Inspection: !-Compliance ~-Routine/ 3-Field Investigation 4-Visit 5-0ther Establishment: lflJ G !#~-1il1tt, ~7TJ£)Xj,:~ ~wner: fODtJ lb&tstfA/ Physical Address: (j I '-10 /)ye;z_ Zip: ~62/)6 J Phone: ( ) OUT IN NA NO cos f_ood Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks ...... 1. Proper Cooling for Cooked/Prepared Food v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) .. •-,~·~ '\,/ . 3. Hot Hold ( 135 degrees Fahrenheit) .., 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Location!Temperature I Ci-hcl'( f!L A 2 -s:uhw;;;; . J -~r:::.·/.1~ OUT IN NA lNo cos Personnel/Handling/Source Requirements --~· 4 Pts Violations Require Immediate Corrective Action Remarks (.V 6. Personnel with Infections Restricted/Excluded .... ... 7 . Proper/ Adequate Hand washing "" _, 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) "" "' 9. Approved Source/Labeling 1,.. 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) v' 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 v 15. Equipment Adequate to Maintain Product Temperature '-"' 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 ./ 20. Toxic Items Properly Labeled/Stored/Used L ..,.., 21. Manual/Mechanical Warewashing and Sanitizing at ( M'prn!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 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 I a /,e7rv 'tV[>< ft. ~u::~~f 4pt 1. fk.1 tt1 /2-Le:Jr/ Z (j2 f S I 1-1/ {__., 3pt I (f () 47 Inspected by:~ /{ i>J. ~ .,.(lA) ~0 Print: Pv;~ f#t~ps Total ---FlU Received by:~/{_£ I ... l I I Title: Yes/No Print: (_)