HomeMy WebLinkAboutYUMMY DONUTS 2015.11.04/J,~Jj-0
San Date Time In Code
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
TimeOut
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYffOWN u "'' '" e:./l.S ij-f.J_a~e ;~
Establishme11t Number I ;ermk Number I Risk Category
Purpose of Inspection: ]-Compliance ~ 3-Field Investigation 4-Visit 5-0tber
Establishment: Yuf-11-4Jv DOJ....JvJIS Owner: /3-.yDAJ~ /(Iff
Physical Address: J.t'05"6 LI-D V E7-?.S /./f'V E Zip: 1d2tJ5 J Phone: <21'f)52{) .-J&;lJO
OUT IN NA NO cos Food Tem~eratureffime Requirements
5 Pts Violations equire Immediate Corrective Action . r Remarks .. v 1. Proper Cooling for Cooked/Prepared Food
1/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) v 3. Hot Hold (135 degrees Fahrenheit)
......... 4. Proper Cooking Temperatures ,__ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationtremperature
OUT IN NA NO cos Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
L..---6. Personnel with Infections Restricted/Excluded
t..-7. Proper/Adequate Handwashing
l...--r 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
v~-" 9. Approved Source/Labeling
a...--10. So-und Condition
............ 11. Proper Handling of Ready-To-Eat Foods
L-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 Reauire Immediate Correction. Not To Exceed I Q Days Remarks ......--15. Equipment AdeQuate to Maintain Product Temperature
..,..... 16. Handwash Facilities Adequate and Accessible
......... 17. Hand wash Facilities with Soap and Towels
&.--" 18. No Evidence of Insect Contamination
\.,./" 19. No Evidence of Rodents/Other Animals
............. 20. Toxic Items Properly Labeled/Stored/U;ed
............... 21 . Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
........... 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)
I./" 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
.......... 26. Posting of Consumer Advisories (Heirnilich/Disclosure/Reminder/Buffer Plate) ........ 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action Not to Exceed 90 D.ays or the Next lns~ption Whichever Comes First
5pt
4pt
3pt .h.
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Inspected byf{~..Jl./)_ it ~~~ Print:/! U /~ PJf;Li.,Jp _s Total
FlU R ·db .r~ ·Y~ I j Title: Print: Yes/No ece1ve y:/\_. 1 1 ~
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