HomeMy WebLinkAboutBANDITO'S TEX MEX 2015.07.171·'11-ts
San Date Time In Code
DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607 214-8~~~~s, ~~~Ai1J:82?:-2868 ~e ~
CITYffOWN J!NIVWI'i&f-
Time Out Establishment Number r Permit Number ___...._ I Risk Category
Purpose of Inspection: !-Compliance ~out~ 3-Field Investigation 4-Visit 5-0ther
Establishment:~D' it/~ )£)( I/'£""-<:,.. ~N!1NA Owner: /3ulYl>v ~AmBI?_
Physical Address: G.,& 15 5v IIJEJ~ ?btz.4 Zip: '15205 r Phone: c'll#) LftR-'7"13'1-
OUT IN NA NO cos Food Temkeratuni/Time Requirements 5 Pts Violations equire Immediate Corrective Action Remarks
/ I. Proper Coolin.e; for Cooked/Prepared Food '·
"" '/ 2. Cold Hold (41 degrees Fahrenheit/45 de.e;rees Fahrenheit) "' •
"' 3. Hot Hold (135 degrees Fahrenheit)
V' 4. Proper Cookin,g Temperatures v 5. Ra_Qid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
., . .. .
4 Pts Violations Require Immediate Corrective Action Remarks
~~---6. Personnel with Infections Restricted/Excluded
f"" I" 7. Proper/ Adequate Hand washing
~ -~ 8. Good Hygienic Practices (Eatin~inki~moking/Other) ..... 9. Approved Source/Labeling .......-.,
..,; 10. Sound Condition v v 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)
v 14. Water Supply-Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Eq_uipment Requirements
3 Pts Violations Requrre Irrrrnediate Correction, Not To Exceed 10 Days Remarks
:,... 15. Equipment Adequate to Maintain Product Temperature
_!--' r 16. Handwash Facilities Adequate and Accessible
"" "' 17. Hand wash Facilities with Soap and Towels
L ,.. 18 . No Evidence of Insect Contamination
'\.
,. 19. No Evidence of Rodents/Other Animals
v 20. Toxic Items Properly Labeled/Stored/Used
I 1--21. Manual/Mechanical Warewashing and Sanitizing at <f"_jiqiPri"J);mperature
l v 22. Manager Demonstration of Knowledge/Certified Food Manager
v 23. Approved Sewa.e;e/Wastewater Disposal System, Proper Disposal
~ I"" 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 (Heimilich/Disclosure/Reminder/Buffer Plate) ..... 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action, Not to Exceed 90 Days or the Next Inspection Whichever Comes First
5pt ;.&p~ g~~ CAl 7bi'-l5r arJJL 4pt
3pt
/} 11 /]
Total Inspected by: fhr-.. -~ 0 v~l\ f}5 Print: ~uD; l¥~r:>S ! I..,._
F/U . ~--K~ .A ;)/c.Jle ( . I Title: Yes/No Rece1ved by:£..-· . l! t( f./ Print: -{ { I /