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HomeMy WebLinkAboutFestive Kitchen~r1TY O~ ~° ° DALLAS COUNTY HEALTH AND HUMAN SERVICES $ ~ ~ ~ r ~ ENVIRONMENTAL HEALTH DNISION ~~ 2377 N. STEMMONS FRWY. ROOM 607 ~~"re oF ~t~~'~~ (214) 819-2] 15 F~: (214) 819-2868 1 I~'DO CITY/TOWN~N~V~1~r5~ ~ ~/ /3 ~., ~n ~ ~ COdE ~~~~ ~t~ : ~T~me,~rt ~ .~me <~ ~ ~~~ksli~ ~lNt~~~~l~~ ~'@~`~11~t`~~TII1~~1~' .'_ ~IC`G~~~~~Y P131'~IOSt; 0~.~315p6'C~1Q~1: ~~~'U12~~SL1C~ .*i - .fl11LiriL' ' ~-~'+iPlt~•.TttuE!~Y'is~a~srt~t'• n: 1l.:Vieit' •4~flrl,~.r - --- -- =o , „ . Establishment: ~ ~ ~~~~"'~ Owner: ~ ~ ~~-~~' Physical Address:3 0¢ ~SL,[,~d~(.,,t, Zip: ~~Z(~ Phone:~J f. ) ~- 5~ j I . v~~~~~~s;-R . i~ire :~~e~ia'~e"~~r~~ti'~~:~~~t~~i'; Rernarks 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) ; - 4. Proper Cooking Temperatures _ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature u~ ~ 4. Prs u. ly~ . 1~4 L~il relr~~innei/ t;ia~ftfingl~ource lK~qw~r~tr~+en#~ '" '~iQla~i~rn's ~.equire Immediate ~ar~'ec~i~e `~ct~ora R~marks / '' 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hy ienic Practices (Eating/Drinkin /5moking/OYher) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handiing of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other 1/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ou'r 3 PtS t1v ~t~ r~o cos ' ~'acility and ~quipment Requirements . Violations Require Irnmediate Correction, Not To,Exceed 10 Days Remarks 15. E ui ment Ade uate to Maintain Product Tem erature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at ( m tem erature 22. Mana er Demonstration of Knowled e/Certified Food er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 de rees Fahrenheit) '/~ 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Pernut ,~ Inspected by: Print: ~~ ~~ F/U Received b ~ Print: /f Yes/No __ _ y~ ~ D~LO ~ ,~'I ~ ~6 <7~~ Titl~ ~. , .