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DALLAS COUNTY HEALTif AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
/> ~ c.£11 r1?0 L ~~ DALLAS, TEXAS 75207 ~~ 7kAp -1-,.c OF~~'\-(JE.q
{5214-819-2115 FAX 214-819-2868
7-2Jf-J5 CITYffOWN UNJ VV?Si'J~r=-
Date Time In TimeOut Establishment Number j ~ermit Number -
-S-Jr)
I Risk Category
Purpose oflnspection: !-Compliance foutine~ 3-Field Investigation 4-Visit 5-0ther
Establishment: !5ui3/3A~ ~~k~AJ1"J. ~y>wner: j:Jit7)L V!Ai'l~
Physical Address: &G/7 t/7LLLI1&sl / Zip: -r.52.o5 j Phon'e: (//!_f) 373-~5'27
OUT IN NA NO cos Food Temkerature/Time _Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
,_.,-I. Proper Cooling for Cooked/Prepared Food
t/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ' .. ,, ! u ... ,, .,
1/ 3. Hot Hold (135 degrees Fahrenheit) -4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Locationffemperature
OUT IN NA NO cos Personnel/Handling/Source Requirements -.,
4 Pts Violations Require Immediate Corrective Action Remarks
l,... ~ 6. Personnel with Infections Restricted/Excluded
..... 7. Proper/ Adequate Hand washing
1, "'· 8. Good Hygienic Practices (Eating/Drinking/Smokin_g/Other)
(..; 9. Approved Source/Labeling
It/ 10. Sound Condition , 11. Proper Handling of Ready-To-Eat Foods
./ .v" 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 C3IJacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
........ 15. Equipment Adequate to Maintain Product Temperature
'-""'" 16. Handwash Facilities Adequate and Accessible
t.-• 17. Hand wash Facilities with Soap and Towels
fo"" 18. No Evidence of Insect Contamination
a.-19. No Evidence of Rodents/Other Animals
v 20. Toxic Items Properly_ Labeled/Stored/Used
v 21. Manual/Mechanical Warewashing and Sanitizing at W)ppm/temperature
_....!--22. Manager Demonstration of Knowledge/Certified Food Manager _.. 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 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
4pt
3pt
7 L} /i1 I"\
Inspected by: {~~,--:' fu_i~ (),S Print: ~UDY fJ.f?~p~ Total
FlU
Receivedh ~~ ..) • Print: I I I Title: Yes/No
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