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Umphrey Lee Center
~ov~1TY p,~,0 > DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ I ~ r ~ ~ ENVIRONMENTAL HEALTH DIVISION ~s ~; 2377 N. STEMMONS FRWY. ROOM 607 T9TF OP ~~~P (214) 819-2115 Fa~c: (214) 819-2868 ~~ 7 ~ CITY/TOWN ~""~~s ~ ~~~ ~~ ~ ~ ~ ~ ~ „R ~~~ r ~~e ~* ~ ,' ,~'~~~ ~ ~ ~ ~~ F ~1f~7~4~t°~~~~ ~ ~ ~~~, `~ ~*~x~tt~~ ~~T1,~iI1t~E"~' ' .~~~ yu 4 ~~~IS~ ~ ss • ~ ' ` ~ t .~,:< <,. , . s ~: ~ ~ a~ ~ ~., ~~~' ~ ~ ~ ~~ ~, ~!~''p~~f'~~,~~" ~~n~~~~~ k,~ ~autine 3 F'z~3i~ ~n~es~t~~~n. ` 4 Visit 5-~t~ier, , 3 ~ ~ ~ _ e ~,P.<<~ ~ ~ . ~ - Establishment: ~,.f ~E Owner: /~'~~~L /~~( ~q2 Physical Address: 3 ~~ ~ Zip:~ 2,~5 Phone: ( ~~-~~j~ t`` ~` Y ~ ~~' ~ ~ ~~ ~ `~ ~ ~ ~ ~~ ` ~a~[~e1'Eiam~ ,~ e : ; ~ :r b ~. x ~ r ~~'~~ ~ S T~CS ~~ ., ~~ ~! '" ; r i ~~~~~~.~`+,' ia"~ ,~a~G~at~ ,~~'~'~SG`~1'~!~t~~"+~~~ # ~~l~c`s „ .t ,, s~ „- ~~~ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrer-Y~eit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Location / Temperature RIC~ l~''~ S""~I• ~Cst~s 1~0°F• ~m~s ~1~C~' ~~. ~ G.2+~V 1 w $ °P' ~~ ~t ;t~~ -N~ ; .•~ns pP~r~~~~~an~l~it~g/SQwrce R~qaiir~~nents ;,. ; ~3i~l~tin~s` ~.equirr~ Iinmectiate "Ccircective. t~c~an 1te~na#~1~s e. ~' ;~~ '~ ~='~ 6. ~ Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin +~ ~~'~, 8. Good H ienic Pr ating/Drinkin /Smoking/Other) 9. Approved Sourc L belin ~j 10. Sound Condition ~jCl • 11. Proper Handling of Ready-To-Eat Foods °~ ` 12. Cross-contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) ~, ~;~~ '~ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure otrt' Ilv NA; ,. No Cas Fa '~i'iY~ and Equipment Requirement5 : 3 Prs Violatit~ns R~quire' Tmrnediate CorrectiQn, .l'~Tvt Ta Ex~eed IO Days Remarks ' 15. E uipment Ade uate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible I/~ ~~ _-; '` 17. Handwash Faciliries 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 ) /t m erature ~= x 22. Mana er Demonstration of Knowled e/Certified Food Manager `~~ 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fatuenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air /' f# ,: 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) F~~:~:m~ 27. Food Establishment Permit /, ~asr fi-~o t~srt 4~.• , To'tal ~spected by: ~ Print: I u I~h ~U ~ V~U~*T Received by~. / ~.e.-~, Prin,yl7 a. ~~~. ,~ ~:°i.,~ ~ /"~ ~~?!~t/~ Titk4 ~l ~