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HomeMy WebLinkAboutMI COCINA SMU PARK 2015.09.04q-1-J-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 CITYtrOWN !JAJ /J)£'/{5/flt 1#-rlr-- S~n ~Iish~t Number I :lermit.Number ' I Risk Category Code Date Time In Time6ut ~ Purpose of Inspection: !-Compliance /-Routine ~-Field Investigation 4-Visit 5-Gtber Establishment: f1 I CQCIIJ~-~ ~1-fiNzj ~ner: L; Z-G Ut::VA:r.ZA Physical Address: &J Z.if fj;sN/;p Zip:75ZiJ5 J Phone: c::J)f) ~ -<fD fs5 OUT IN NA N@ C0S Food Tem~erature!fime Requirements 5 Pts Violations equire Immediate Corrective Action ~ ' Remarks -I. Proper C0olin~ for Cooked/Prepared Food V"' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) v 3. Hot Hold (135 degrees Fahrenheit) ..... 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature OUT IN NA NO cos Personnel/Handling/Source Requirements 4Pts Violations Require Immediate Corrective Action Remarks ,, L f.---6. Personnel with Infections Restricted/Excluded .4. ~ 7. Proper/ Adequate Hand washing ... 8 . Good Hygienic Practices (Eating/I)rinking/Smoking/Other) .......... 9 . Approved Source/Labeling v ..... 10. Sound Condition . .v 11. Proper Handling of Ready-To-Eat Foods l; ~ 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 IN NA NO cos Facility and Equipment Requirements 3 Pts Violation" D. no -·T. .Aiate Correction. Not To Exceed H) Days Remarks / 15. E4triPment Adequate..te'Maintain Product Temperature V"' 16.CJ:.T~),..J. -L r-'ilities Adequate and Accessible l/~ 17. Handwash Facilities with Soap and Towels vr 18. No Evidence of Insect Cont3rnination ,/' 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used l.../ 21 . Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature v 22. Manager Demonstration of Knowledge/Certified Food Manager vr 23. Approved Sewage/Wastewater Disposal System, Proper Disposal v 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) V' 25. Food Contact Surfaces of EQuipment and Utensils Cleaned/Sanitized/Good Repair 1/' . ' 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Platel v 27. Food Establishment Permit Subtatal Other Violations-Require Corrective ActiQD, :Not to Exceed 90 E>,ays or the Next lnsp~qtio.n, Whichever Com~ First 5pt 4pt LJ 3pt To?J 11-t Jfl ~ " Inspected b{\ hl~~~~b Print: f{o 1-xf_ Pbf? Lt! ~ FlU Received~ ~f) ~\ ~.V Print:\ ;l1:; ~.AJ ~(Tv I Title: CfM Yes/No l ~ '-"-\j v