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
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