HomeMy WebLinkAboutMUSTANG DONUTS 2015.11.171 r~t7-15
San Date Time In Code
DALLAS COUNTY HEALTII 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 JVI:r.AS;;.,flMK
Establishmeftt Number I ~ermit Number ---I Risk Category
Purpose of Inspection: !-Compliance ~utine) 3-Field Investigation 4-Visit 5-0ther
A 1Js 'f7t'rV tr D:Nu i0 ....... -Owner: V1 AILE/ hsm Ai A ]/1t7IJ lJLC..-1 Establishment:
Physical Address: {p & 0 I -D fh L.J..-'-P, ;::,;,.,-Zip: 7 5-2CJo , I Phone: ( ZJI{> 3;6 -lf-8~
OUT IN NA NO cos Food Temkeratureffime Requirements 5 Pts Violations equire Immediate Corrective Action Remarks
v I. Proper Cooling for Cooked/Prepared Food
V' . 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
vi 3. Hot Hold (135 degrees Fahrenheit) v 4. Proper Cooking Temperatures ...... 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
4 Pts Violations Require Iinmediate Corrective Action Remarks
t.../ 6. Personnel with Infections Restricted/Excluded
......... 7. Proper/Adequate Handwashing
....... 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
v 9 . Approved Source/Labeling
......... 10. Sound Condition
'-"""" 11. Proper Handling of Ready-To-Eat Foods
t... 12. Cross-contamination of Raw/Cooked Foods/Other ,_,...... 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 Reomre Immediate Correction. Not To Exceed I 0 Days Remarks
'-"""" 15. Equipment Adequate to Maintain Product Temperature
........ 16. Handwash Facilities Adequate and Accessible
v 17. Handwash Facilities with Soap and Towels
v 18. No Evidence of Insect Contamination
v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used
.~ 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
v 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 v 26. Posting of Consumer Advisories (Heimilich!Disclosure/Reminder/Buffer Plate)
../ 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action Not to Exceed 90 Days or the Nex.t Inspection Whichever Comes First
5pt
4pt
3pt
j /1 (
Inspected by:~ C(f-~ ~ 'S Print: gU[)V pJfol..LtpS Total
FlU Received by-t:~Ar-PrintC:u ~A) ?f.rt--'-~;, I TitJe:c a-J~ P .,--Yes/No v• V -I •