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HomeMy WebLinkAboutSPRINKLES CUPCAKES 2015.03.11a~TYOp-r \ ~ ~ to ~ . . "' '? ""E ~~ PE>r OF t5 - n--~--15 San Date Time In Code - DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 -214-819-2115 FAX 214-819-2868 Gr-t~C WAp 2 CITYtrOWN u)J ,\I'Efi.-s' ~-,~t- TimeOut Establishmt'nt Number I' Permit Number I Risk Category Purpose of Inspection: !-Compliance Q-Rou~ 3-Field Investigation 4-Visit 5-0tber Establishment: .St'.Y{INkL£5 CuP<:Ak£:5 Owner: Uftv<I.E6 NcJ~tJN Physical Address: I ~()ZD VJ~Dv~ Zip:?52ob I Phone: ( ) 3/oq-{)c£;~ OUT IN NA NO cos Food Temkerature!Iime 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) ...,... 3. Hot Hold (135 degrees Fahrenheit) v 4. Proper Cooking Temperatures v 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 ...... 6. Personnel with Infections Restricted/Excluded L. f-"' 7. Proper/ Adequate Hand washing '-...... 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) I.. :..-9. Approved Source/Labeling c..-I 0. Sound Condition ....... 11. Proper Handling of Ready-To-Eat Foods 4,.... -12. Cross-contamination of Raw/Cooked Foods/Other v 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 Reautre Imrnedjate Correction. Not To Exceed J 0 Days Remarks ...,... 15. Equipment Adequate to Maintain Product Temperature v 16. Handwash Facilities Adequate and Accessible I 17. Handwash Facilities with Soap and Towels I./ 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 \.,.. 22. Manager Demonstration of Knowledge/Certified Food Manager >./ 23. Approved Sewage/Wastewater Disposal Sy1>tem, Proper Disposal v' 24. Thermometers Provided/Accurate/Properly Calibrated{±2 degrees Fahrenheit) ,/ 25 . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Posting of Consumer Advisories (Heimilich/Disclosure!Reminder/Buffer Plate) v 27. Food Establishment Permit Subtotal Other Violations -Require Corrective Action Not to Exceed 90 Days or the Next Ius~ction Whichever Comes First 5pt 4pt 3pt ~ 3 /} Inspected by:[/g ,WJP.~ ~; Print: '~f)y fJ tf,u.t\2--S Total FlU Received by?~~//~ Print: M ,b _.p ~C Cf..(( , j Title: Yes/No ...___