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: