HomeMy WebLinkAboutLAWYERS INN 2015.08.19DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868 ~ /'.-----.-----~~------~------~--------------------------------------~
8-f!-Jfj CITYtrOWN UN IV£.1{5 I ,~/Jv~<:..
San
Code Date
Purpose of Inspection:
Time In Time Out ~ablishment Number I P~rmit Number
1-Compliance _C~tin..:-) 3-Field Investigation 4-Visit
I Risk Category
5-0ther
Establishment: Owner: AJ?A f1AF{}(
Physical Address: Zip: 15 2 05 I Phone: (l.Jt/) L/51-Z/1 /
OUT
5 Pts
IN NA NO COS Food Temperaturetffime Requirements
Violations Require Ilnmediate Corrective Action
1. Proper Cooling for Cooked/Pn::pared Food
2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Remarks
I,
..
Item!Locationfl'e/heratur5/. · 0 /)
U . /~ TD pe!?.f-Jt! !L· 'r.
OUT
4 Pts
OUT
3 Pts
Subtotal
5pt
4pt
3pt L""'L
()
Total
FlU
Yes/No
IN NA NO COS Personnel/Handling/Source Requirements
Violations Require Immediate Corrective Action
6. Personnel with Infections Restricted/Excluded
7. Proper/ Adequate Handwashing
, ~··
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
'-"r 12. Cross-contamination of Raw/Cooked Foods/Other
'-""' 13. Approved Systems (HACCP Plansfl'ime as Public Health Control)
Remarks
v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
IN NA NO COS Facility and Eq_uipment Requirements
Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
1 16. Handwash Facilities Adequate and Accessible
,....-, 17. Handwash Facilities with Soap and Towels v"" 18. No Evidence of Insect Contamination
~""_ 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used .J
V 21. Manual/Mechanical Warewashing and Sanitizing at 1/d/_limrnftemperature
v 22. Manager Demonstration of Knowledge/Certified Food Manager
"" 23 . Approved Sewage/Wastewater Disposal System, Proper Disposal
"" 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit)
vr 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
1/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
:/ 27. Food Establishment Permit
Other Violations -Require Corrective Action Not to Exceed 90 Days or the Next Inspection Whichever Comes First
Inspected by: (L ...~._~ ~ . ..0~ 1'\,/1 YJ < ':.--I '"if 'I 'U ~
Received by~ rtJJl~ ~ J