HomeMy WebLinkAboutSPRINKLES CUPCAKES 2015.03.11a~TYOp-r \
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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
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Received by?~~//~ Print: M ,b _.p ~C Cf..(( , j Title: Yes/No ...___