HomeMy WebLinkAboutPRESTON HOLLOW CATERERS 2015.07.287-25-!5
San Date Time In Code
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS , TEXAS 75207
214-819-2115 FAX 214-819-2868
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Establishment Number . I ~ermit Number __........,
'
~Risk Category
Purpose of Inspection: 1-Compliance c("2-R~ti~e) 3-Field Investigaticp 4-Visit ((s(other}
Establishment: ffl E5i7JN flo~~ L:::f){;/1$ LiE' Owner:~AAJ 7JiOJ1/]ScN ~
Physical Address:3flq AJi?Sf7t1tiJ.Srt!/? #: 236 Zip: 76'205 j Phone: <P...J '-J> !JctJ-pq~
OUT IN NA NO cos Food Temkeratureffime Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
~ I. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~ ~ ~
V1 3. Hot Hold (135 degrees Fahrenheit)
V' 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 Corrective Action Remarks
\. 6. Personnel with Infections Restricted/Excluded
....... 7 . Proper/Adequate Handwashing
"""' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
1/ 9. Approved Source/Labeling
V' 10. Sound Condition
V" 11. Proper Handling of Ready-To-Eat Foods
\.-"' 12. Cross-contamination of Raw/Cooked Foods/Other
/V' 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 I 0 Days Remarks ..,. 15. Equipment Adequate to Maintain Product Temperature
""" 16. Handwash Facilities Adequate and Accessible
.,/ 17. Hand wash Facilities with Soap and Towels
1/ 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals
y 20. Toxic Items Properly Labeled/Stored!Ued ..,..--...
....... 21. Manual/Mechanical Warewashing and Sanitizing at ( ~ppru.t{emperature
v 22. Manager Demonstration of Knowledge/Certified Food"Mailager
,/ 23. Approved Sewaae/Wastewater Disposal System, Proper Disposal
~ 24. Thermometers Provided/Accurate/Properly Calibrated (::+-2 degrees Fahrenheit)
"" 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
"" l/ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/B uffer 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 /\
11_...-N'I Tot(V Inspected by:~~ [l\Q j)~ {J-S Print: fJ, l)});j .P fu Lu p£
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Received by~J Wvv) J llJ>.JJ;/ Print: ~\J\4bl10fl ~\J\~~diGtMntle: ~(Feb\ril_ Yes/No
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