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HomeMy WebLinkAboutPLAZA HEALTH FOODS 2016.03.30~~ rc_,o <l-t DALLAS COUNTY HEALTII AND HUMAN SERVICES 4J ~\f ENVIRONMENTAL HEALTH DMSION Vi/ r ," 2377 N. STEMMONS FRWY. ROOM 607 -1 E Of -<;~"\-DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 8-(3o-J~ CITYtrOWN UH/Yc:n5JI1, ~ San Date Time In Time Out Establishment Number I Permit Number I Risk Category Code Purpose of Inspection: !-Compliance 2-Routine 3-Field Investigation 4-Visit 5-0ther Establishment: f1-..A "2-A f/'E:/'1 .Jf7-j ;::iroDs Owner: 1'-fA><. ·fi!D.uA Physical Address: ~7 :2..2 :5v I tJe7i.-/-fA. ZA Zip: 75 ZtJ.5 I Phone: c2Jtf) 6L, 6 ~~ ( OUT IN NA NO co~ Food Temperaturetrime Requirements 5 Pts Violations Require Immediate Corrective Action Remarks ...... ~ I. Proper Cooling for Cooked/Prepared Food .......... 2. Cold Hold (41 de,grees Fahrenheit/45 de_grees Fahrenheit) /' 3. Hot Hold (135 degrees Fahrenheit) ,/1 1 4. Proper Cooking Temperatures .;' 5. Rapid Reheating(l65 degrees Fahrenheit in 2 Hrs) Item!Location!femperature OfE'V ~-01-!t ()./( ;TJ fE1lJ11r OUT IN NA NO cos PersonneVRandling!Source Requirements 4 Pts 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) ""' 9. Approved Source/Labeling ,/ 10. Sound Condition y 11. Proper Handlin_g of Ready-To-Eat Foods V'\ 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 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 ...... b 16. Handwash Facilities Adequate and Accessible I ....... 17. Handwash Facilities with Soap and Towels ......... 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 Warewashin_g and Sanitizin_g at ( )ppm/temperature ..... 22. Manao-er Demonstration of Knowledge/Certified Food Mana,ger ....... 23. Approved Sewage/Wastewater Disposal System, Proper Disposal """" 24. Thermometers Provided/Accurate/Proper~y Calibrated (±2 degrees Fahrenheit) ..... 25 . Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v 26. Postin_g of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) v/ 27. Food Establishment Permit Subtotal Other Violations -Re_guire Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First 5pt I 4pt I 3pt /) ~ r /) Inspected by: LJ::::: v--f tiJJ~ $5 Print: ~!)..; P!ti...k~ Tot~ ~}-.._) F/U'-' Received bf. ~~~ Print: ;f/Jy ~:~ I Title: o~ Yes/No I