HomeMy WebLinkAboutARNOLD DINING COMMONS 2016.03.30t3-Jo --ll~
San Date Time In Code
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
Time Out
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITYffOWN LiAJ I \f &ft.s; frt PM_t._
EJ,_tablishment Number I Permit Number
I
[ I Risk Category
Purpose of Inspection: 1-Co~pliance {f-'Routine _,} 3-Field Investigation 4-Visit 5-0ther
Establishment: /W NOLIJ DimNl, ~/<?'-~ Owner: AIW-1AA'K
Physical Address: 330b D,-ts;::z .# /0/ Zip: 'J5Zfl_J:') --I Phone: ( ) 213 ;;;'fU
OUT IN NA NO co~ Food Temperaturetrime Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
,1./"' 1. Proper Cooling for Cooked/Prepared Food
./ 2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) I
....., 3. Hot Hold (135 degrees Fahrenheit) ...,.. 4. Proper Cooking Temperatures
"' 5. Rapid Reheating ( 165 degrees Fahrenheit in 2 Hrs)
Item/Location!femperature
/rJO"F ~
I
OUT IN NA NO cos Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
L.-6. Personnel with Infections Restricted/Excluded
v ~-"' 7 . Proper/ Adequate Hand washing
""" ... 8 . Good Hygienic Practices (Eating/Drinking/Smoking/Other)
...... ~ 9. Approved Source/Labeling
v 10. Sound Condition I
v 11 . Proper Handling of Ready-To-Eat Foods I
....... 12. Cross-contamination of Raw/Cooked Foods/Other ........ 13. Approved Systems (HACCP Plans!fime as Public Health Control)
v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Press ure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction, Not To Exceed 10 Days Remarks
v 15. Equipment Adequate to Maintain Product Temperature ..... 16. Handwash Facilities Adequate and Accessible I
·"" 17. Hand wash Facilities with Soap and Towels I ... 18. No Evidence of Insect Contamination I .... 19. No Evidence of Rodents/Other Animals
,/ 20. Toxic Items Pt:.<:>AAt:l Labeled/Stored/Used
.............-21. ManualfMethanicalJvarewashing and Sanitizing at ( )ppm/temperature ...... 22. Manager Demonstration of Knowledge/Certified Food Manager
.A
, 23. Approved Sewage/Wastewater Di sposal System, Proper Disposal
~ 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit)
vi" 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
v / 26. Posti ng of Consumer Advisories (Heimilich/Disclosure/Reminder/Buft:'er Plate) .. 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action, Not to Exceed 90 Dews or the Next Inspection, Whichever Comes First
5pt !(~p;s}j~.t~JOizAIE fM/vf02/~-(~ J
4pt
3pt ~ n-/b. (_p A I ~
Inspected by:NI ~.4)()u Print: "'VDY j-lhw fb I Total
FlU '""~ --w#.f +~ ~· ...... I Title: Received by: Print: Yes/No ---T' --