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HomeMy WebLinkAboutGERALD FORD STADIUM 2015.09.04~-'lf-10 · 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 CITYtrOWN UAJ,VEP.:St11 ~ San Date Time In Time Out ~ablishmeftt Number I P:rniit Number I Risk Category Code Purpose oflnspection: 1-Compliance (f-Rout~ 3-Field Investigation 4-Visit 5-0tber Establishment: ~.. /fill{) Sf';rDj UJ-1 Owner: TbJ.);:) /i'o btu t5}.J Physical Address: S'f3ro OtuJJ~ I Zip: 'J5 2()6 I Phone: <~IJ3> hs5~ f!3 I OUT IN NA N0 cos Food fem~eraturerr(oie Requi.rements 5 Pts . Violations equire Immediate Corrective Action .• r -Remarks -1. Proper Coolin~ f0r Cooked/Prepared Food v . 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) .,..., 3. Hot Hold (135 de~ees Fahrenheit) ~,; 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature t.l-t~ .. OUT IN NA N0 cos Personnel/Handling/Source Requirements 4 Pts Violations Require linmediate Corrective Action Remarks v 6. Personnel with Infections Restricted/Excluded (.... i-" 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 4.oo' -12. Cross-contamination of Raw/Cooked Foods/Other 1/' 13. Approved Systems (HACCP Plans!Iime as Public Health Control) fW" 14. Water Supply-Approved Sources/Sufficient Cap_acity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violations Re~mm~te C(\mecti0n. Not To Exceed 10 Days Remarks ! '" v 15. EtftiiPmt Adequa,te..t6 Maintain Product Temperature I/' 16. Hanowasn ractlities Adequate and Accessible V' ,, 17. Handwash Facilities with Soap and Towels / 18. No Evidence of In~ '"t ~"ntamination .~ 19. No Evidence ofd{od'ents/Wther Animals v 20. Toxic Items Propeny-r:abeled/Stored!USed ............ 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 v 24. Thermometers Provided/Accurate/Properly Calibrated (±2 de~ees Fahrenheit) / 25. Food Contact Surfaces of EQuipment and Utensils Cleaned/Sanitized/Good Repair v "/ 26. Postingof Consumer Advisories (Heimilich!Disclosure/Reminder/Buffer Plate) ... 27. Food Establishment Permit Subtotal Other Vi~lations -Require Corrective Action. Not to E)(ceed 9() D)l..YS or the Nex..t IusPe,otion Whichever Comes First 5pt 4pt 3pt L7 a 11 1'\ "' " Inspected by: ~~ ~Q,S Print:\~ P~ ToUl FlU Received by:ll I r;;d •. ~ fJ-1\e;w ~itle: ltiJ'-67 JC 2. Yes/No ~{/ ::> r (