Loading...
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' ( /''