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HomeMy WebLinkAboutHIGHLAND PARK HIGH SCHOOL 2015.11.04ll-t.t "15 San Date Time In Code DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION TimeOut 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 CITYffOWN UNJV£/?SJ~Nf--. l}!tablis.hmtnt Number I ~ermit Number ..... I Risk Category Purpose of Inspection: !-Compliance (?.out~ 3-Field Investigation 4-Visit 5-0ther Establishment:/Tii:-Hz....A-.r-.JD fA-n,k /JJt...Jf .5~L Owner:\. }(JP..Al /3AyE..S Physical Address: "1220 £!--?et? ~{T)J Zip:76Z05 J Pho~e: r2/'f) 7 &J·-372.6 OUT IN NA NO cos Food Te~{~ratureffime Requirements 5 Pts Violations equire Immediate Corrective Action . Remarks ....., I. Proper Cooling for Cooked/Prepared Food v 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenhei!l c...-' 3. Hot Hold (135 degrees Fahrenheit) '""' 4. Proper Cooking Temperatures ...... 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 L. v 6. Personnel with Infections Restricted/Excluded 1.. 1--7. Proper/Adequate Handwashing f 1-o 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) '""' 9. Approved Source/Labeling ./ 10. Sound Condition L.;'" 11. Proper Handling of Ready-To-Eat Foods (.. 1-12. Cross-contamination of Raw/Cooked Foods/Other (../ 13. Approved Systems (HACCP Plans/Time as Public Health Control) v 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 lrrunediate Correction. Not To Exceed J 0 Days Remarks v 15 . EQuipment Adequate to Maintain Product Tem_Qerature v~ 16. Handwash Facilities Adequate and Accessible v 1-1 17. Handwash Facilities with Soap and Towels ....... 1-1 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 i.¥/)nnmlemperatu~ v 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) ......... 25. Food Contact Surfaces of EQuipment and Utensils Cleaned/Sanitized/Good Repair ,/ 26. Posting of Consumer Advisories (Heirnilich/Disclosure!Rerninder/Buffer Plate) ,/ 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action, Not to Exceed 90 Days or the Next Jps~oti.on Whichever Comes First 5pt l Ck?frt ct?;t--;n& /tv~ 4pt 3pt A. 5 Inspected by:\ . ~ ' ~ Print: Total FlU Received ~~LA~~~ Print: I Title: Yes/No \ \~ ~ .... y