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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