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Establishment: U/
Physical Address: 3
Item / Loc ation / Temperature
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax: (214) 819-2868
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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 Hrsl
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. Vio~atlt~n~ Reqt~ire' Immediate Correcti~%e ;~1~t~gn'
6. Remarks
Personnel with Infections Restricted/Excluded
~ 7. Pro er/Ade uate Handwashin
~ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
~ 10. Sound Condition ~ ~ ~
/ 11. Proper Handling of Ready-To-Eat ds
/ ` 12. Cross-contamination of Raw/Cooked Foods/Other
k/ 13. Approved Systems (HACCP Plans/Time as Public Health Control)
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cos Water Supp]y - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
s Facility a~d Eq~ipment RQquirements
, Vioiatitins Require Immediate Correction, Not To Exceed 10 Days Remarks
V l5. E ui ment Adequate to Maintain Product Tem erature
/ 16. Handwash Facilities Ade uate and Accessible
17. Handwash Facilities with Soap and Towels
18. No Evidence of Insect Coneamination
19. No Evidence of Rodents/Other Animals
~ 20. Toxic Items Pro erly Labeled/Stored/Used
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~ 21. Manual /Mechanical Warewashin and Sanitizin at
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22. Mana er Demonstration of Knowled e/Certified Food Mana er
~ 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal
/ 24. Thermometers Provided/Accurate/Pro erly Calibrated (f2 degrees Fahrenheit)
v 25. Food Contact 5urfaces 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
T~1 ~spected by:
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vo~ ~,.T~ Received by:
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