HomeMy WebLinkAboutDIVE COASTAL CUISINE 2015.11.05/J-.!5-15
San Date Code
DALLAS COUNTY HEALTII AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
Pe5r (.,Dnf'/lb C 11-1.5 214-8~~~~~s. ~;_~Ai1J~821°;2868 d~r::
CITYtrOWN UN IVEASI~/?Nzk-.
Time Ia TimeOut Eatablishmrnt Number I P:rmit Number I Risk Category
Purpose of Inspection: !-Compliance ~Routi~ 3-Field Investigation 4-Visit 5-0ther
Establishment: 1~/Vl::-~t.a.L WIJI/JC. Owner: ~~IN C:.I-/ESL.A ,A/lJlL
Physical Address: -3 'to¥ Jrmvk;AJ Zip: 15ZQ_!3 I Phone: (2/L/) g>qf-i700
OUT IN NA NO cos Food Tem~eratureffime Requirements
5 J:ts Violations equire Immediate Corrective Action < l Remarks
'-"'" I. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
v 3. Hot Hold (135 degrees Fahrenheit) ...... 4. Proper Cooking Temperatures
v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO cos PersonneVHandling!Source Requirements
4Pts Violations Require Immediate Corrective Action Remarks
V' 6. Personnel with Infections Restricted/Excluded
'-~ 7. Proper/ Adequate Handwashing
v 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
I. 9. Approved Source/Labeling
l. ... 10. Sound Condition ,. 11. Proper Handling of Ready-To-Eat Foods
,/ 12. Cross-contamination of Raw/Cooked Foods/Other
v 13. Approved Systems (HACCP Plans/Time as Public Health Control)
" ....... 14. Water Supply_-AQproved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Eq_uipment Requirements
3 Pts Violations ReaUJre Immediate Correction. Not To Exceed 10 Days Remarks
L 15. Equipment Adequate to Maintain Product Temperature
'-"' "" 16. Handwash Facilities Adequate and Accessible
v"' 17. Hand wash Facilities with Soap and Towels .....,., 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals
v 20. Toxic Items Properly Labeled/Stored/Used -
1/' 21. Manual/Mechanical Warewashing and Sanitizing at ("~mLiemperature
....... 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)
!/"' v 25 . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
1/ 26. Posting of Consumer Advisories (Heimilich/Disclosure!Reminder/Buffer Plate) ....... 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action_.Not to Exceed 90 Da2's or the Next Insoection Whichever Comes First
5pt
4pt
3pt
'] 11 --/...
Inspected by: ~~ IDi~~ Print: /fu Oy PM LL; ;CO Total
FlU
Received by: /'~P~ 1 I I Title: Yes/No Print:
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