HomeMy WebLinkAboutMI COCINA STADIUM CLUB 2015.09.04CJ-J.f-J5
San
Code Date Time In
DALLAS COUNfY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
Time t>ut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN UAn vr:A:s J~. ~£<::__,.
E..Jta.PJisbment Number I ,Permit N~ber -~ ""\.
"' I Risk Category
Purpose of Inspection: !-Compliance f('Routiny 3-Field Investigation 4-Visit 5-0ther
Establishment: /-1; ce UAU'\ -S~'-1 d'/S7'7rtyL!ij~ ~ LiZGEv~
Physical Address: 58C"X:? {)vtJ@Jrl Zip: '752()5 j Phone: &Jlj) ~17-30CO
GUT IN NA N0 cos Fotid Temkerature!fime Requirements 5 Pts Violations equire Immediate Corrective Action f ! Remarks '
v-I. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hcyjd (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 PersonneVHandling/Source Requirements
4 Pts Violations Require Iinmediate Corrective Action Remarks
IV' 6. Personnel with Infections Restricted/Excluded
v 7. Proper/ Adequate Handwashing
v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
{.; ..... 9. Approved Source/Labeling
v 10. Sound Condition
v 11. Proper Handling of Ready-To-Eat Foods
v 12. Cross-contamination of Raw/Cooked Foods/Other
1./' 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 Violations ReoUJre Immediate Cerrection. Not To Exceed J Q Days Remarks
1./' 15. Equipment Adequate to Maintain Product Temperature
c_,., 16. Handwash Facilities Adequate and Accessible
(.....--17. Handwash Facilities with Soap and Towels
/../" 18. No Evidence of Insect Contamination
1/" 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/U;ed
I/' 21 . Manual/Mechanical Warewashin_g and Sanitizing at ( )ppm/temperature
(...-"'~ 22. Manager Demonstration of Knowledge/Certified Food Manager
v ' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
.,/""' 24. Thermometers Provided/Accurate/Properly Calibrated (4±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Saniti~d/Good Repair v 26. Posting of Consumer Advisories (Heimilich/Disclosure!Reminder/Buffer Plate)
t' 27. Food Establishment Permit
Subtotal Other Viplations -Require Corrective Action Not to Exceed 9(} D,ays or the Next Inspection Whichever Comes First
5pt
4pt
3pt /-) ~ /(') f/
To~~ ~nspected by: ~~ .0 j/A 1:.\A 1J-S Print: f)o ~c( .Pbft W-.tf!.J /'~,K-..... ~-~
FlU Received by:/(/'l \f-+50~~ ... , Prin(5sc1~ ~!Title: Yes/No