Loading...
HomeMy WebLinkAboutCISCO GRILL 2015.07.241'11H6 San Date Time In Code DALLAS COUNTY HEALTII AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION Time Out 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYffOWN UAJIYe:I?S!'J~ Establishment Number I Permit Number -I Risk Category Purpose of Inspection: !-Compliance {(out~ 3-Field Investigation 4-Visit 5-0ther Establishment: /_/.SL,D G/?JLL Owner: E:fi I)( f_1:.lpJ Physical Address: (i;(..;3 0 5/v I D'£/l. f/LNA Zip: 16?.05 J Phone: ( ) OUT IN NA NO cos Food Temkeratureffime Requirements 5 Pts Violations equire Immediate Corrective Action Remarks ,.., 1 . Proper Cooling for Cooked/Prepared Food .... 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit)_ ,_ :,.. 3. Hot Hold (135 degrees Fahrenheit) ""' 4. Proper Cooking Temperatures ""' 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item!Location!femperature OUT IN NA NO cos Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Conective Action Remarks "' ~ 6. Personnel with Infections Restricted/Excluded .. .... 7. Proper/ Adequate Handwashing ~ ~ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) "' v 9. Approved Source/Labeling ~ """ I 0. Sound Condition "'~ 11. Proper Handling of Ready-To-Eat Foods " """ 12. Cross-contamination of Raw/Cooked Foods/Other """ 13. Approved Systems (HACCP Plansffime 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 Requrre Immediate Correction, Not To Exceed 10 Days Remarks v 15. Equipment Adequate to Maintain Product Temperature """' 16. Handwash Facilities Adequate and Accessible v 17. Handwash Facilities with Soap and Towels v 18. No Evidence of Insect Contamination ""' 19. No Evidence of Rodents/Other Animals ~ ., 20. Toxic Items Properly Labeled/Stored/Used V' 21. Manual/Mechanical Warewashing and Sanitizing at t.;..~"UJpprn/temperature i.-'' 22. Manager Demonstration of Knowledge/Certified Food Manager ""' ..... 23. Approved Sewage/Wastewater Di sposal System, Proper Disposal ..... 24. Thermometers Provided/Accurate/Properly Calibrated (:t2 degrees Fahrenheit) """ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair ..,. ~ 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 /""\ ~ v "' ~~ j ~ 0 O.Af .. ~i) ~ Print: Ptvr.>-f l?/hL-t.i_l:5 Total Inspected by: FlU Received by~"'/ -4/ >:2:1< ~-. :h ;( ·~~ I I Tittz?l~-,~ N&R Yes/No Pnnt: 'i':l./ 'L! -t:1 /..J. __ ,