HomeMy WebLinkAboutKONA ICE 2015.09.04q--'f-t.'-v
DALLAS COUNTY HEALTII AND IillMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN ljiJ I VLllB t'7 fkU<_
San
...,. I Permit Number
:: J ~sk Category Date Time In Time (i)ut ~tao ..r..•; ·"'ment Number Code / ~ \
Purpose of Inspecti~oy !-Compliance (2~utin~ 3-Field Investigation 4-Visit 5-C>ther ; /-
Establishment: X (J}..J1.r ICe Owner: Jf £(I Yit {5 M/ttJLss
Physical Address:' 5fJOO {)wAJI3Li Zip: 7.'5 2.JE\ .1Phone:(9 )'7CJ5-S97d
auT IN NA N@ ces Food Temk~~re/Time Requirements -
S Pts Violations equire Immediate Corrective Action .,, Remarks
v I. Proper Cooling for Cooked/Prepared Food
·v " 2. Celd Hole (41 degrees Fahrenheit/45 degrees Fahrenheit)
L 3. Hot Hold (135 degrees Fahrenheit) -4. Proper Cooking Temperatures
v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
ltem!Location!femperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
4Pts \ Vialatians Require Iinmediate Corrective Action .•·. '" Remarks ·,
v ..., 6. Personnel with Infections Restricted/Excluded -!(..... r 7. Proper/ Adequate Handwashing
1/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
............. 9 . Approved Source/Labeling
v 10. Sound Condition
........... ll. Proper Handling of Ready-To-Eat Foods
[.... f-. 12. Cross-contamination of Raw/Cooked Foods/Other
t./" 13. Approved Systems (HACCP Plans/Time as Public Health Control) -14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NG cos Facility and EquiJJment Requirements
3 Pts Violations Reauire Immediate Co11I'ection. Not To Exceed I() Days Remarks
L..--15. Equipment Adequate to Maintain Product Temperature ........ 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels v 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals
v--20. Toxic Items Properly Labeled/Stored/U;ed
v-21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
L r 22. Manager Demonstration of Knowledge/Certified Food Manager
vr 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
v 24. Thermometers Provided/Accurate/ProperlyCalibrated (±2 degrees Fahrenheit)
v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
"""' .. 26. Posting of Consumer Advisories (Heirnilich/Disclosure/Reminder/Buffer Plate)
v 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Actiolt Nqt to Exceed 9@ 'El~ys or the NeJi;t ln!IP~oti.on Whichever Comes First
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3pt
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/'Inspected by: ~ £ ~~ (/y1J Print: {tu~ ~
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Received by?}~~~ Print: ' I I Title: Yes/No
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