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HomeMy WebLinkAboutEDIBLE ARRANGEMENTS 2015.11.19J 1-J C(-15 ~ Sa-n Date Time In Code DALLAS COUNTY HEALTif AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION TimeOut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYffOWN UN hlePS/" ~~ Eatablishmtnt Number r Permit Nomber -I Risk Catego~ Purpose of Inspection: !-Compliance ~Ro~ti~ 3-Field Investigation 4-Visit 5-0ther Establishment: E Di fJ L£ A~AA7Jt;& /./) £5..; J\5 Owner: J'u.s.AA.J Sf/A~ Physical Address: &.,CJ 33 .JA.J J beJ?._ ~ Zip: 751-05 I Phone: c»tf> 0~ f~fl&tV OUT IN NA NO cos Food Tem~eratureffime Requirements 5 Pts Violations equire Immediate Corrective Action ,., Remarks V"' I. Proper Cooling for Cooked/Prepared Food .L. 2. Cold Hold {41 degrees Fahrenheit/45 degrees Fahrenheit) v 3. Hot Hold (135 degrees Fahrenheit) t/ 4. Proper Cooking Temperatures v 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 L--7. Proper/ Adequate Hand washing .. ., 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) I. .... 9. Approved Source/Labeling ... 10. Sound Condition v ll. Proper Handling of Ready-To-Eat Foods V' v' 12. Cross-contamination of Raw/Cooked Foods/Other v 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 Reouire lrruuediate Correction. Not To Exceed J 0 Days Remarks v 15. Equipment Adequate to Maintain Product Temperature v 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 L.-20. Toxic Items Properly Labeled/Stored/Used V"' 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature '-' 22. Manager Demonstration of Knowledge/Certified Food Mana..ger ...... 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 v-' 26. Posting of Consumer Advisories (Heirnilich/Disclosure/Reminder/Buffer Plate) v 27. Food Establishment Permit Subtotal Other Violations-Require Corrective Actio11, Not to Exceed 90 Davs or the Next Inspection Whichever Comes First 5pt 4pt 3pt i ll Lf, Inspected by:{J-1-~ {)p Print: hvJ:Y.i PfhUJ f1:? Total FlU Received~/ ~~ Print: I I I Title: ~WVi. Y' Yes/No 1..1 l----"' ~ u \J