HomeMy WebLinkAboutCAFE BRAZIL 2015.05.295,.zq-tS
San Date Code
CFH vu~ '/· t-trt'£:.;.
Time In
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
CITY!fOWN dw; yflfSl') ~ )::__
I Permit Number TimeOut_ LE.stablishment Number __,----........
'· I Risk Category
Purpose oflnspection: !-Compliance L2-Ro~ 3-Field Investigation 4-Visit 5-0ther
Establishment: CAfE I:J/f.A Z)L.. Owner: C.. IN 7'17~ t...)A-rjO(J)...f
Physical Address: {p 4 icJ ;.../: {.i;;..J~ J3-j1Ac;>IV4-J zip:7b"Zo6 J Phone: C2/'f) fH/-779/
OUT IN NA NO cos Food Temkelature/Timt{Requirements
5 Pts Violations equire Immediate Corrective Action Remarks
........ 1. Proper Cooling for Cooked/Prepared Food .::·
1--2. Cold Hold ( 41 degrees Fahrenheit/45 degrees Fahrenhei!) '~ 'r -..._ '
......... 3. Hot Hold (135 degrees Fahrenheit)
~ 4. Proper Cooking Temperatures
.......... 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item!Location!femperature
OUT IN NA NO cos Personnel/Handling/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)
v 9 . Approved Source/Labeling
........ 10. Sound Condition
""' 11. P.JDPer..Handling of Ready-To-Eat Foods
'-"""" v 12. {::ross-~ontami~ of Raw/Cooked Foods/Other
V' 13. A'Pp•v "'" ~ r';'ie"ms (HACCP Plans!fime as Public Health Control)
-~--14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Eq_uiJlment Requirements
3 Pts Violations Requrre Immediate Correction, Not To Exceed 10 Days Remarks
,/ 15. Equipment Adequate to Maintain Product Temperature -16. Handwash Facilities Adequate and Accessible ....... 17. Handwash Facilities with Soap and Towels .... 18. No Evidence of Insect Contamination ..... 19. No Evidence of Rodents/Other Animals v 20. Toxic Item~erly Labeled/Stored/U;ed ..... 21. Manual/10echanicll Warewashing and Sanitizi1!8_ at~m/temperature
V""' 22. Manager Demonstration of Knowledge/Certified Food Manager
V' 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (:t2 degrees Fahrenheit)
........ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
¥ 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) v 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action Not to Exceed 90 Days or the Next In~ection Whichever Comes First
5pt /. ;fi:JmP-Flvm-L.Jhtr:TZJ$ ~ 4pt
3pt
7 11 /() "
Inspected by: JJ-:;:1 ]{;{) P 1,.100 (},S Print: ~r;y O~p; Total ?V -f'-C\.
FlU Received b£;;1 } ~f'J ~ , I I JTi~ Prin(y Yes/No LA'
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