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HomeMy WebLinkAboutZOE'S KITCHEN 2015.11.10San Code /J·--JD-L5 Date Purpose of Inspection: DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 1 2377 N. STEMMONS FRWY. ROOM 607 Pf:S"" f.S!\.f1.0 L D--i.r'f5 DALLAS, TEXAS 75207 C "'n .. 214-819-2115 FAX 214-819-2868 ~ I J(P\p /() -j~,-Js- Time In Time Out Establishment Number I Permit Number I Risk Category !-Compliance {Routine_/ 3-Field Investigation 4-Visit 5-0ther Establishment: Physical Address: OUT 5 Pts IN NA NO COS Food Temperatureffime Requirements Violations Require Immediate Corrective Action 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Remarks Item/Locationffemperature OUT 4 Pts OUT 3 Pts Subtotal 5pt 4pt ) Total FlU Yes/No IN NA NO COS Personnel/Handling/Source Requirements Violations Require Immediate Corrective Action Remarks 6. Personnel with Infections Restricted/Excluded 7. Proper/ Adequate Hand washing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) v 9. Approved Source/Labeling l 0. Sound Condition 11 . Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other I 3. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure IN NA NO COS Facility and Equipment Requirements Violations Reouire Immediate Correction. Not To Exceed I 0 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/Used ·V 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 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!Rerninder!Buffer Plate) V 27. Food Establishment Permit Other Violations-Require Corrective Action, Not to Exceed 90 Da_ys or the Next_lps~Ptto.n Whichever Comes First Inspected by: 1/_~v(' ~j~-.lfc 11""\ ~.,..,...,J91'V)0 Print: f6u t>tt PJh L.U ~~ I I I Title: Print: