Loading...
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. 0 /1 / 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 ~ ,1' v([