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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 •