HomeMy WebLinkAboutCVS 2015.11.03//-j-J5
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN UAJJVE/0JJt.t Anlz-
San
Code Date Time In Time Out ~lishment Number [Permk Number I Risk Category
Purpose oflnspection: !-Compliance ~~ 3-Field lnvestigation 4-Visit 5-0ther
Establishment: C V S /' "/s Owner: c.__ v •
Physical Address: ( /JB._-:J,(l.5;v!/)e/(_ fl Lz . Zip: 1521J5 J Phone: (21lf) 3t o-/ S~Jf
OUT
5 Pts
IN NA NO COS Food Temperature!fime Requirements
Violations Require Immediate Corrective Action
I. Proper Cooling for Cooked/Prepared Food
2. Cold Hold ( 4 I degrees Fahrenheit/45 degrees Fahrenheit)
3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Remarks
Item!Locationtremperature
OUT
4 Pts
1 v
OUT
3 Pts
Subtotal
5pt
4pt
IN NA NO
L,...r
........ r .... I"'
v v
V'
~
"" :--
v
IN NA NO
........
v
.......
L/
cos
v
cos
Personnel/Handling/Source Requirements
Violations Require Immediate Corrective Action
6. Personnel with Infections Restricted/Excluded
7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
Remarks
10. Sound Condition fJWS NUrrtrnt:NAt-.Ytpi!fE_ £/cP '{-1:1-.-/6
11. Proper Handling of Ready-To-Eat Foods I
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
Facility and EquiJJment Requirements
Violations ReoUire Irrunediate Correction. Not To Exceed I 0 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
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 ( )ppm/temperature
,_,..., 22. Manager Demonstration of Knowledge/Certified Food Manager
...,......, 23 . Approved Sewage/Wastewater Disposal System, Proper Disposal
V' 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
1/' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V 26. Posting of Consumer Advisories (Heirnilich/Disclosure/Rerninder/Buffer Plate)
fY 27. Food Establishment Permit
Other V~olations -Require Corrective Actiop, Not to Exceed 90 Days or the Nex.t JP!'I~tion Whichever Comes First
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Inspected by: f}-.) ·~+--~ {Ji 0 JfJO fl-J~ Print: {1 u IJ'f P fhLLL-@P
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Yes/No I Title~~ SUflaVU:
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