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
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Inspected by:~ /{ i>J. ~ .,.(lA) ~0 Print: Pv;~ f#t~ps Total ---FlU Received by:~/{_£ I ... l I I Title: Yes/No Print:
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