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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 ciTvrrowN L~; va<.01 9f fAR/:::- 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£ FlU Received by~J Wvv) J llJ>.JJ;/ Print: ~\J\4bl10fl ~\J\~~diGtMntle: ~(Feb\ril_ Yes/No -