HomeMy WebLinkAboutTACO DINER 2015.07.10DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DNISION
2377 N. STEMMONS FRWY. ROOM 607
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7-ID-/5"~ CITY!fOWN LJN1y-r~;n,. IAI\Z
San Date Time In TimeOut Establishment Number I' . I Risk Category Code Permtt Number -·
Purpose of Inspection: 1-Compliance _{_Routine) 3-Field Investigation 4-Visit 5-0ther
Establishment: TAco OIAJE"/L Owner: cyl:::../L Jo/f~A!..j
Physical Address: Lfoll ViLLAAJov.A.. Zip: 7o'Z1J5 j Phone: ( ) {;[/" -tt9'1'!:_
OUT IN NA NO cos Food Temkerature/Time Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
1/ 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)
ltem!Locationffemperature
,.
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 Hand washing
v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
v 9. Approved Source/Labeling
t.--' 10. Sound Condition -11. Proper Handling of Ready-To-Eat Foods
""" 12. Cross-contamination of Raw/Cooked Foods/Other
'-""""'" 13. Approved Systems (HACCP Plans/Time 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 Reqmre Immediate Correction, Not To Exceed 10 Days Remarks
'-""' 15. Equipment Adequate to Maintain Product Temperature
.r"' r 16. Handwash Facilities Adequate and Accessible
..... r 17. Hand wash Facilities with Soap and Towels
t,... f-'l 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals
V" 20. Toxic Item~ n. Labeled/Stored/Used .AI
v ~ 21. ManualfM&!Janical,Y1arewashing and Sanitizing at ~{IJ!lll!'ltemperature
v 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)
(' 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
Tot(p
ll ~ 1"1
Inspected by: ~ lttNJ~AS Print: f~c)Pf p /J, Li.J J::>S
FlU Received~: JN NKJ ~\ \ . ~v( , 1 Cruz. I Title: Yes/No J Pnnt: Q()~~
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