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HomeMy WebLinkAboutHouston's DALLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Health Division 2377 N. Stem mons Frwy ~ Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 h~ /11..,..,_ ,J ,.ij.ET:iIL FOj;W ESTABLISHMENT INSfECTION REPORT (1t . J ;....~ Cc;.sr vsnf1/r)", ~-I:J-O(j {;lQ5e TllAp {L" /~ .....UV lrposeOf!!pection: Regular V FolJowup_ Complaint_ Other_ Date Q-It3-05 itablishment: 0 Tb A.1 ~ 1ysicalAddress: . ~OO Ec5l'D^-J llNIVEAJI ..I'li\~llL~f.t"..... 1. Proper Cooling for CookedlPrepared Food 2. Cold Hold (410F/450F) 3. Hot Hold (140oF) ~. Proper Cooking Temperatures per PHF 5. RaPid Reheating (1650F in 2 Hrs) )odfTemperatures'L'Hz-cKA/ 13p,/3f-t-.g ,:f,,{,5~ R~111 :il'~'~*~~~jIlIIEim~~l?gg: Personnel with Infections RestrictedlExcluded Proper/Adequate Hahdwashing Good Hygienic Practices (EatinglDrinkinglSmokinglOther) Approved SourcelLa.l:!eling . Sound Condition . Proper Hahdliiig ofReady'-TO-:Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlansfTIme as Public Health Control) 14: Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure JP.!:~!r'.~T":'~':"';""'<:':i~li.il:':~: 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels No Evidence of Insect Contamination f1:Iwr FL.. 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly LabeledlStoredlUsed 21. Manual Warewashing and Sanitizing at ( 22. Mectianical Warewashing and Sanitizing at 23. Approved SewagelWastewater Disposal Sys 24. Thermometers Provided/AccuratelProperly Galin Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit if"""'-:l:" '\"" n ...~~ .;,:i >libkitiM& . ." ..................-..... erits ~ow.up Insp Received by' :5 NO . COMMENTS: {!.~ dJU'-l.3 )Tb-nc:. IlJvmr .5'nf!E ::>ts =>ts =>ts OTHER VIOLATIONS WHICH MUST BE CORRECTED Food protection during storage, preparation, display, service, transportation. Outside storage area enclosures properly constructed, clean: controlled incineration. ' Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints - ;~tt,i!Chedi~quipment; construct~~ good urfaces, dustless cleaning metho~. Food (ice) conta~t surfac:es: designed, constructed, maintained, installed, located. Non-fGod contact surfaeesddeSigned,constructed, maintained, install eo, located.' Ware washing facilities, designed, constructed, maintained, installed, located, operated. ' Ventilation: Rooms and equipment - vented as required. " Accurate thennometers, chemical test kits provided, gauge (114" IPS valve). Dressing rOOmS - rooms clean, lockers provided, facilities clean, located properly , Wiping cloths: clean, use restricted. ~ Non-food contact~urfaCe,S()f~qUiPlJleritand Single-service articles, storage, dispensing. Premises maintained free of litter, unnecessary articles" cleaning maintenance equipment properly stores. . . . f- {>;. 1: '1 I1~;. Auth~lnzed pers~mnel. Complete separation froll1.livfuitsl~ep~&quWt~~., Laundry. ,.... No re-use of single service articles. Plumbing: installed, maintamed. Clean, soiled linen properly stored. Toilet rooms enClosed, self-dosing doors, fixtures, good repair, clean, proper waste receptacles. Registered Food ServiceManagerregi~ter~4'\\i~~!1i9!ty>. on site. ~.'_ ~" .".. ...... '_:.';~.~' "'~:.:":<~.:'-':~;~' r'~.: . .. " ~