Loading...
HomeMy WebLinkAboutTaco Diner DALLAS COUNTY HEALTH A7'<D HUMAN SERVICES Environmental Health Division 2377 N. Stem mons Frwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT ~ose oflnspection: Regular ./ Follow up _ Complaint _ Other_ Date q-jO-05 :lblishment: A LD '''' ~ ,sical Address: el? I.!\/....O ~ 'N J 11m3/. f.~ilJ~~~~i~w~~~~~..a~'; 1. Proper Cooling for Cooke<llPrepared Food 2. Cold Hold (410F/4SoF) Hot Hold (140oF) . 4. Proper Cooldng Temperatures per PHF 5. Rapid Reheating (1650F in 2 Hrs) odITemperatures (I H-E{:Jc M l-/tI..It1JesJ1~. &er lM"r (! JIu.:e ~ tip eso ~<<A-~"i..E ~ . ~Hui</lJ ~ep-t. IWF. ~%.~ 8~.s l'ItJ~ -:;~u ,Ie c,~;!:f ~i\l ~r~Mil.l~~q~i~IL'II~~.M. . 6. Personnel with Infections RestsictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinldnglSmoldnglOther) 9. Approved Sourc~eling 10. Sound Condition 11. Propel' Handling of Ready-To-Eat Foods 12. Cross-Contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP PlanslTIme as Public Health Control) 14. Water Supply - Approved Source/Sufficient CapacilylHot and Cold Under Pressure R~[.:'...'::s.rr~II.li1~!~ml~.li",:~:c<-:",.:~~,{,,;A::,:?::L,*>;.::::~::::.,:~~.::";,.:.,::::",,, 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and . andwash Facilities with Soap d Towels 18. No Evidence of Insect Contami . 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/StoredlUsed 21. Manual Warewashing and Sanitizing at 22. Mecnanical Warewashing and Sanitizing at ( ) ppmltemperature 23. Approved Sewagel'Nastewater Disposal System, Proper Disposal 24. Thermometers Provided/AccuratelProperly Calibrated (z. 20F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit sut>.kif~,l~)@j} . , Pts COMMENTS: . :; ,. , Pts ~ Pts g :>tal Demerits ollow-up Insp . {ES NO Received by: Inspected by: