HomeMy WebLinkAboutAMORE ITALIAN RESTAURANT 2015.09.24• 0 •
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San Date Time In Code
·DALLAS COUNTY HEAL1H AND IIDMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
T101e Out
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYtrOWN u j..J IV i£:1iSIItf flrtJL.___
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~stablishment~b.eJ:.. P'ermit NIHilber ......... ~ .
c. I Risk Category
Purpose of Inspection: !-Compliance 2-Routine Q!1 d Jnvesti,#n 4-Visit 5-0ther -
Establishment: k1Df1 £. ln..LIAN fiES?WAANr Owner: 7VLL.~o5G' TNr.
Physical Address: <A0t Sl\l I o=:::R PL Zip: 7 /j 1.4!) I Phone: ( )
OUT IN NA N@ ces Food Tem~eraturelfime Requirements ·'i 0 Re~ 5 Pts Violations equire Immediate f,:oJ:reCtive Action -' .. ,_ -I. Prot'er Co0ling for Coek:eelJPrepared Food
v 2. Cold Held (41 degrees Fahrenheit/45 dee:rees Fahrenheit)
./ 3. Hot Hold (135 degrees Fahrenheit) v:-4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Location!femperature
..
OUT IN NA NO cos Personnel/Handling/Source Requirements
4Pts Violations Require Iimnodiate Corrective Action 0 Remarks
t' ..... 6. Personnel with Infections Restricted/Excluded
....... ..... 7 . Proper/ Adequate Handwashing
'"" , 8. Good Hygienic Practices Eating/Drinking/Smoking/Other)
...... ,... 9 . Approved Source/Labeling
V"' 10. Sound Condition
1./' 11. Proper Handling of Ready-To-Eat Foods -12. Cross-contamination of Raw/Cooked Foods/Other
v 13. Approved Systems (HACCP Plans/Time as Public Health Control) ...... 14. Water Supply -Approved Sources/Sufficient Capacitv/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equil)ment Requirements
3 Pts Violatimts ReaUJre Immediate Cerrection. Not To Exceed 10 Days Remarks
v 15. Equipment Adequate to Maintain Product Temperature ,....., 16. Handwash Facilities Adequate and Accessible
........... 17. Handwash 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/U;ed
\,../" 21 . Manual/Mechanical Warewashing and Sanitizing at. (5ll)i)Orn!temperature
........-22. Mana2er Demonstration of Knowledge/Certified Food Mana2er ...,....-23. Approved Sewage/Wastewater Disposal Svstem, Proper Disoosal
V' 24. Thermometers Provided/Accurate/Properlv Calibrated (±2 de~rrees Fahrenheit)
..,/' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Postin!! of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) v 27. Food Establishment Permit
Subtetal Other Violations -Reauire Cerrective Actj.Qn Not to EJ.ceed 96 E>.avs or the Next lnsoeotion. Whichever Comi'.S First
5pt
4pt
3pt /' ~ v /..1 ..--7 t--l_ , II /l
Inspected by: ~-~~~s Print: I~ Plht.Li6 Total
FlU Receivedbyif~A 7/h~ I I I Title: Print: Yes/No ""17l--" ...... -1.../ ~
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