HomeMy WebLinkAboutRUTHIE'S ROLLING CAFE 2015.11.2111-1./--ts
San Date Code
Purpose of Inspection:
DALLAS COUNTY HEALTI-I AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYtrOWN l)NlYEfiSifr__~~
Time In TimeOut Establishment Number llermit Number
!-Compliance .~uti~ 3-Field Investigation 4-Visit
'"'
I Risk Category
5-0ther
Establishment: /r' U!711 c (5 /foLlJnL,LA{e Owner: As-h LeJ: ;(uEAJw-
Physical Address: zf6l1.5 c5'uN bt5.-r U Zip: '1flZeJ0 Phone: ( )
OUT IN NA NO cos Food Temkerature!fime Requirements 5 Pts Violations equire Immediate Corrective Action -Remarks ....__. 1. Proper Cooling for Cooked/Prepared Food
v 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit)
v '-"'"" 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hr~
Item/Locationtremperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
4 Pts Violations Require linmediate Corrective Action Remarks
L-r 6. Personnel with Infections Restricted/Excluded
...... I-7 . Proper/Adequate Handwashing
l ~ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
.... 9 . Approved Source/Labeling
./ 10. Sound Condition .__ 11. Proper Handling of Ready-To-Eat Foods
·t....-12. Cross-contamination of Raw/Cooked Foods/Other
c../ 13. Approved Systems (HACCP Plans/Time as Public Health Control)
.......... 14. Water Supply -Approved Sources/Sufficient C~acity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Reouire Inunediate Correction. Not To Exceed I 0 Days Remarks
v I 5. Equipment Adequate to Maintain Product Temperature
v 16. Handwash Facilities Adequate and Accessible
v r 17. Handwash Facilities with Soap and Towels
..... )"' 18. No Evidence of Insect Contamination
../ 19. No Evidence of Rodents/Other Animals
,/ 20. Toxic Items Properly Labeled/Stored.!Uied
v 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)
t/ 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 Dzys or the Nelit 1,!1s~ction Whichever Comes First
5pt
4pt
3pt
L]) T~ /'I
Inspected by: K--;'~MQlvYJ ~. Print: Ruw ll_~w~
FlU t r · -I ' J Title: Received~ r:J---/ . ~ Print: Yes/No
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