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
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