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
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