HomeMy WebLinkAboutBAB'S CONCESSIONS HIGHLANDER 2015.09.25q-25-15
. DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN u}JivEI\rJI-j Jk. Jc:--__
San Date Time In Time (i)ut Establishment Number 'I I Risk Category Code Permit Nom~
Purpose of Inspection: 1-Compliance (f:Routine./ 3-Field Investigation 4-Visit 5-0ther
Establishment: f3A8(s CnJCesSJa)JS 7lf1h[<k.I!D.JI ,)~r:Bil-L f'?MvLL-
Physical Address: 'i ZO Q GftASSJ-..?8-Jz& LN Zip:752CJ6 j Phone: 0./t./J '{).£/;)~'{~
OUT IN NA N@ C0S Food Tem~eratureffime Requirements
5 Pts Violations equire Immediate Corrective Action .'' . Remarks .
v I. Proper CoQling for Cooked/Prepared Food . ., 2. Cold Hold (41 clegrees Fahrenheit/45 degrees Fahrenheit)
........, 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper Cooking Temperatures
o/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location!I'emperature
OUT IN NA NO cos Personnel/Handling/Source Requirements •'
4 Pts Violations Require linmediate Carrective Action Remarks
.... "" 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 ,_... 11. Proper Handling of Ready-To-Eat Foods
t.f<! 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 Capacity/Hot and Cold Under Pressure
OUT lN NA NO cos Facility and Equipment Requirements
3 Pts Violations Reouire Immediate Correctiol'l. Not To Exceed 10 Days Remarks
...... ~ 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 ,__ 20. Toxic Items Properly Labeled/Stored/U;ed v 21 . Manual!Mechanical Warewashing and Sanitizing at ( )ppm/temperature
/ 22. Manager Demonstration of Knowledge/Certified Food Manager
V" ' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
,/' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) ...... 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair .., 26. Postin_g of Consumer Advisories (Heimilich/Disclosure!Reminder/Buffer Plate)
v 27. Food Establishment Permit
Subtotal Other Violations -Re'luire Carrective Action. Not to E~ceed 9G E>.a..Ys or the Nex.t Insoeotion Whichever Comes First
5pt
4pt
3pt ~
/) ~ Ji! Inspected by:~~ ~OLA~ Print: 1·\JD'j Pf.t.~lCb
FlU ~d '/1-!; //71
, I Title: Yes/No Received by: Print:
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