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HomeMy WebLinkAboutARNOLD DINING COMMONS 2015.09.241Cf--2H-J5 San Date Time In Code DALLAS COUNfY HEALlli AND HUMAN SERVICES ENVIRONMENTAL HEALTH DMSION Time6ut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 crrvrroWN LiN tvEI?SI~ FA~/<- E~shment Number --k -' J Permit Number: I Risk Category Purpose of Inspection: !-Compliance (2-RoutV 3-Field Investigation 4-Visit 5-0ther Establishment: /V?;.,.J() Li) /)) N IN C.. CuJ ?J-~f~ Owner: /tf{A f'-1~ j:::;__ Physical Address: -3 '3::x:> l'J.--~ c#Jb/ Zip: 75205 Phone: <114> 216 --r~Ho OUT 'IN NA N@i cos/ .Food Tem~eratureiTime Requirements . 5 Pts ~ Violations equire Immediate Corrective Action . Remarks '" ..... I. Preper Coolin~ for Cooked/Prepared Food / 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) " 3. Hot Hold (135 degrees Fahrenheit) """ 4. Proper Cooking Temperatures fl? 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrsl Item/Location/Temperature OUT IN NA NO cos Personnel/Handling/Source Requirements 4 Pts Vi0lations Require Immediate Corrective Action Remarks ...... 6. Personnel with Infections Restricted/Excluded ..... 7 . Proper/ Adequate Handwashing .... 8 . Good Hygienic Practices (Eating/DrinkillgL_Srookif!g[Othe!l v 9. Approved Source/Labeling ,/ 10. Sound Condition -r' 11. Proper Handling of Ready-To-Eat Foods ,/ 12. ~<;PHtlifiiination Qf Raw/Cooked Foods/Other ....,., 13. A'wm_ved Syste~ACCP Plans/Time as Public Health Control) ,.... 14. Water Supply -Approved Sources/Sufficient C~acl!Y/Hot and Cold Under Pressure OUT JN NA NO cos Facility and EquiJ>ment Requirements 3Pts Violations Reauire Immediate Correction. Not T0 Exceed lQ Days Remarks .,...., 15. Equipment Adequate to Maintain Product Tero_Il_erature , 16. Handwash Facilities Adequate and Accessible /1' / 17. Handwash Faciliti~s ~oap and Towels .{ 18. No Evidence of (nsb.ct CoJlfumination .. , 19. No Evidence of ROcrents/Other Animals ./ 20. Toxic Items Properly Labeled/Stored/U;ed ..,/ 21. Manual/Mechanical Warewashing and Sanitizing at (ftt"')ppm/temperature ~r;..;~,._t/t ..,.. 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) v ' v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ./ .., 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reroinder/Buffer Plate) '" 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action Not to Exceed 9G llla.YS or the Next Insp~otion Whichever Comes First 5pt ~. (/rYIJ)O...I $elfiN 1M W'll1'--1!1 r~et,1,.£1L 4pt 'J.f:::v ~ti1T 5rtf?C Vt~lS1~ tlYt.-{Jute 3pt lj /), ~ Inspected by: ~H l~ ... Jb$. Print: fJw {)'{ PHtLLl~ Total FlU Received br-!1 \_../ ~ . PrintA../ Jo~J~ Tv ~M 1 I Title: f:=S{) Yes/No '~ ,f' v I