HomeMy WebLinkAboutR & D KITCHEN 2016.03.03San
Code Date Timeln TimeOut
ENVIRONMENTAL HEALTH DIVISION
23.77 N. STEMMONS FRWY. ROOM 607 /}~· -,;:,~8 -/Ll-j 6-
DALLAS, TEXAS 75207 (g) ~~ 7 •
214-819-2115 FAX 214-819-2868
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_!stablishment Number f Permit Number I Risk Category
Purpose of Inspection: !-Compliance 3-Field Investigation 4-Visit 5-0ther
Establishment: /(£ /) j(j_~ Owner:/7?~ &~
Physical Address: ~(){) ft?ES1ZPt.J Zip: 752{)8 l Phone: cZJf >b1t'(} -7qtc;
OUT IN NA NO COS
5Pts
Food Temperatureffime Requirements
Violations Require Immediate Corrective Action Remarks
I. Proper Cooling for Cooked/Prepared Food
2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenheit) v 3. Hot Hold (135 degrees Fahrenheit) v 4. Proper Cooking Temperatures -5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Location!femperature
OUT
4 Pts
OUT
3 Pts
Subtotal
5pt
4pt
3pt
&
Total
F/U
Yes/No
IN NA NO COS
L
Personnel/Handling/Source Requirements
Violations Require Immediate Corrective Action
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
11 . Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
Remarks
14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
IN NA NO CGS Facility and Equipment Requirements
Violations Requrre Immediate Correction, Not To Exceed 10 D~s Remarks
,_......, 15. Equipment Adequate to Maintain Product TemQerature
v-16. Handwash Facilities Adequate and Accessible
V' 17. Handwash 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/U;ed
....,.. 21 . Manual/Mechanical Warewashing and Sanitizing at (Jt/jpprn/temperature
v 22. Manager Demonstration of Knowledge/Certified Food Manag_er
23. Approved Sewage/Wastewater Disposal ~tern, PrQI>_er Disi>_osal
" 24. Thermometers Provided/Accurate/Properly_ Calibrated (:1-2 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 Davs or the Next In~ection Whichever Comes First
IJ I
Inspected by~ ~ gs Print: Ru~ ;UJhLJ-J1:::>$
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