HomeMy WebLinkAboutMAC'S PLACE 2015.09.24q-24-·-6
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DMSION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN UN 1vem; r,IN<f:-
San Date Time In TimeOut -... "ohment Number I P;nnit.Number I Risk Category Code ~ . )-"\
Purpose of Inspection: 1-Compliance (( 2-~Y 3-Field Jnvestigatiotl 4-Visit 5-0>tber .·
Establishment: /1A.c!s PLAt£ Owner: 7 bb/) /r(513JS{}../ ...
Physical Address: (?;ooo (»NIOY Zip: 75~Q} j Phone: ( ) 7ho-l31~
OUT IN NA NO c0s Food Te~~ratureffime Requirements 5 Pts Violations equire Immediate Corrective Action ·' '·. · .. Remarks
""""' 1. Proper Coolin.!!: for Cooked/Prepared Food < v 2. Cold Held ( 41 degrees Fahrenheit/45 degrees Fahrenheit)
./ 3. Hot Hold (135 degrees Fahrenheit) .... 4. Proper Cooking Temperatures
v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Locationffemperature
OUT IN NA NO cos Personnel/Handling/Source Requirements 4 Pts Violations R~uire Immediate Corrective Action Remarks
...... 6. Personnel with Infections Restricted/Excluded
_. ~ 7. Proper/ Adequate Hand washing
"" ~ 8. Good Hygienic Practices .. .IF.ating/Drinking/Smoking/Other) v ... 9 . Approved Sou{~abeling )
../ -10. Sound Conditi~ -.....,. 11. Proper Handling of Ready-To-Eat Foods
.... 12. Cross-contamination of Raw/Cooked Foods/Other
........ 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 NO cos Facility and Eq_uiJ>ment Requirements 3 Pts Violations ReQmre Immediate Correction. Not To Ex.ceed 10 Days Remarks
r-15. gquipment Adequate to Maintain Product Temperature
..,...r 16. Handwash Facilities Adequate and Accessible
vr 17. Handwash Facilities with Soap and Towels
V" I 8. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals ...,-20. Toxic Items Properly Labeled/Stored/U;ed --~ 21. Manual/Mechanical Warewashing and Sanitizing af(~~ lltemperature
....... 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)
v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Posting of Consumer Advisories (Heirnilich/Disclosure!Reminder/Buffer Plate) v 27. Food Establishment Permit
Subtotal Other Viplations -Re'!uire Carrective Ac~on.,.NQt to E~ceed 9G E>,a_ys or the Nex.t ln~~a_tion Whichever Com~ First
5pt Mhvu~ttEf!S p-mtr /J
4pt
3pt
L /} /i)
Total Inspected by:~L~ fJ..;:> Print: ~"''0--{ A-hu.-1~ ...... ' F~J Received b~ y ~ /JJ,Jf Print: ~~\Z_cdc1t I Title: ~<(~~~~~ Yes o ......---
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