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HomeMy WebLinkAboutUMPHREY LEE CENTER DINING 2015.09.29' DALLAS COUNTY HEALlli AND HUMAN SERVICES ENVIRONMENTAL HEALTH DMSION 2377 N. STEMMONS FRWY. ROOM 607 -1}"E Of~~ DALLAS TEXAS 75207 f:-.~r 4f'L·n'~.-O L 9-~4-819-2115. FAX 214-819-2868 C~r; 'TJVrp - q-zq15 cnvrrowN J..IJJ 1 v e.l?s i '1 ~):::.._ '""'·2f; 71/ I San Date Time In Time 6ut Establishment Number I ~ennit"Number I Risk Category Code Purpose oflnspection: !-Compliance {(-Routine ) 3-Field Investigation 4-Visit 5-0ther Establishment:U MDt111_ffC/_ LEE ~~7JIN!At~ Owner: JOiJi'\ lf~~CJ)../_ Physical Address: {3(30cP DyE'\ S'rE /0/ Zip: 151.06 I Phone: ( ) 7to ·-27/8 OUT IN NA NC9 C®S /_ood Tem~eratureffime Requirements 5 Pts _'· Violations equire Immediate Corrective Action ... .. , Remarks <r ....... 1. Proper Cooling for Cooked/Prepared Food v 2. Cold Holc!l (41 degrees Fahrenheit/45 degrees Fahrenheit) v 3. Hot Hold (135 degrees Fahrenheit) v 4. Proper Cooking Temperatures V" 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location!femperature OUT IN NA NO cos Personnel/Handling/Source RequireQJents 4 Pts Violations Require Immediate Corrective Action Remarks v~ 6. Personnel with Infections Restricted/Excluded v r 7. Proper/ Adequate Handwashing L ~ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) L 9. Approved Source/Labeling v 10. Sound Condition .,..,-11. Proper Handling of Ready-To-Eat Foods &.. 12. Cross-contamination of Raw/Cooked Foods/Other v 13. Approved Systems (HACCP Plans/Time as Public Health Control) l/ 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO cos Facility and Equipment Requirements 3 Pts Violatjons Reouire Immediate Correction. Not To Exceed I@ Days Remarks v 15. Equipment Adequate to Maintain P~mperature ..,/ v 16. Handwash Facilities Adequate an( A~le_) V' V""" 17. Handwash Facilities with Soap an0(.1.owe1s_/ ' V' 18. No Evidence of Insect Contamination "'~ 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Progerly Labeled/Storedi'U>ed .... V" 21. Manual/Mechanical Warewashing and Sanitizing at ( /1/}fpprn/temperature , ./ 22. Manager Demonstration of Knowledge/Certified FoocfManager 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 &,.;" 26. Posting of Consumer Advisories (Heirnilich!Disclosure/Reminder/Buffer Plate) t/ 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action Not to Exceed 9~ l>ID'_s or the Next lnspeatiQ,ll Whichever Comes First 5pt ~~~~ Yt1JI Jttv-ps 4pt }_.. r)Ub?lS lv~$ 3pt ./ IZ II /(} ll Insp_ected by: {).(,/"-/ A rDOLnt'Ls Print: hu~t; PMILL-L~ Total F/U Received bi,..-\}~ I I ' / Title: Yes/No Print: