HomeMy WebLinkAboutLAS 4 HERMANAS 2016.03.233-22-J~
San Date Time In Code
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
c; D Q82:p7 N. STEMMONS FRWY. ROOM 607 ,-C, -~ 2 1 tj DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY ffOWN u f...l J·'{ JZ ~ ,S ll'-J /Jv:..)<
Time Out Establishment Number I Permit Number --I Risk Category
Purpose of Inspection: !-Compliance ( 2-~ 3-Field Investigation 4-Visit 5-0ther
Establishment: 4-5 4 J-}£{{f1A~-Owner:':) e~Su-:; ~\'f'\lc\~
Physical Address: 55 j{_p LA. &ABA Cl.Jf?. Zip: 7 521..1 I Phone: c2/L/-) 'ii. ?·-~ 750
OUT IN NA NO cos Food Temperatureffime Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
v 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
vi" I 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
ltem!Locationffemperature
D.!<:. if() f£rm,f !(f!
OUT IN NA NO cos PersonneVHandling!Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
v 6. Personnel with Infections Restricted/Excluded
:..-"' 7. Proper/Adequate Handwashing
vr 8 . Good Hygienk Practices (Eating/Drinking/Smoking/Other) ....... 9 . Approved Source/Labeling ...... I 0. Sound Condition
,/ 11. Proper Handling of Ready-To-Eat Foods
"" 12. Cross-contamination of Raw/Cooked Foods/Other v 13. Approved Systems (HACCP Plansffime as Public Health Control)
V' 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
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
v 16. Handwash Facilities Adequate and Accessible
v 17. Hand wash Facilities with Soap and Towels
v 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals
v 20. Toxic Items Properly Labeled/Stored/Used
,./ 21. Manual/Mechanical Warewashing and Sanitizing at ( )pprnltemperature
vr 22. Manager Demonstration of Knowledge/Certified Food Manager
V' ;, 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
,/ 24. Thermometers Provided/Accurate/Properly Calibrated (:+2 degrees Fahrenheit) v 25. Food Contact Surfaces of EquiiJment and Utensils Cleaned/Sanitized/Good Repair
·V 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ,.., 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt
4pt
3pt
3 /l Lf)
Inspected by~~ ~}-~~5 Print: {~ui» PM~~ Total
FlU . '~&\~' s ./ ~-I f j Title:(\\})'~\\../ Yes/No Rece1ved by:,t: . ~ , Print: \)~""-)c.A~V... \.,\i\f..i\6...