Loading...
HomeMy WebLinkAboutPENNE POMODORO 2016.03.30~-!J)~J~ San Date Time In Code DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 ~~~~e. fi4to 2-/ /-/~ 214-819-2115 FAX 214-819-2868 I . m!i~ /ki.K I I ,.: , CITYffOWN _.., TimeO~ c.~~shment Number I' Permit Number I Risk Category Purpose of Inspection: !-Compliance .( 2-Routine~ 3-Field Investigation 4-Visit 5-0ther I A Establishment: PeNN£ /JJ.10Do~ Owner: f/ZJJ.A.I E 31 1/d~Y-Z. LL£_ Physical Address: ~SIS &.J;oE"L PLA.u, Zip: 75~ j Phone: ( ) 375 9'11 I OUT IN NA NO cos Food Temperature!l'ime Requirements 5 Pts Violations Require Immediate Corrective Action Remarks ../ I. Proper Cooling for Cooked/Prepared Food .v"' 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ""' 3. Hot Hold (135 degrees Fahrenheit) V' 1 4. Proper Cooking Temperatures -5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) I Item/Location/Temperature OUT IN NA NO cos Personnel/Handling/Source Requirements 4 Pts Violations Require Immediate Corrective Action Remarks \,.oo 6. Personnel with Infections Restricted/Excluded v~ 7. Proper/Adequate Handwashing v "' 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) v / 9. Approved Source/Labeling v 10. Sound Condition :.;"" 11. Proper Handling of Ready-To-Eat Foods \... I-12. Cross-contamination of Raw/Cooked Foods/Other I/' 13. Approved Systems (HACCP Plans/Time 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 ......... 15 . Equipment Adequate to Maintain Product Temperature v'7 16. Handwash Facilities Adequate and Accessible t/ 17 . Hand wash Facilities with Soap and Towels I 1/ 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals v 20. Toxic Items Properly Labeled/Stored/Used .A. .............. 21. Manual/Mechanical Warewashing and Sanitizing at ~)6prnttemperature ~ v 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) ~ ........ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair t"' 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 /. ~ Lt(../'fn IN ,~~ 4pt ,..._ ~ ,fJu-__!;;;:177evr-Sflll£! · 3pt /7 r-. /) . Total Inspected by:~ t--{ ) ~P,S Print: ( ..Sv DY Ph,LUp5 F/U ~.l ~~~ , I Title: Yes/No Received by :/t--I Print: I