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Establishment: f
Physical Address:
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(2l4) 819-2ll5 Fax: (214) 819-2868
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1. Proper Cooling for Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degr~
~ u,.* u.,i~ ~1~5 rleerees Fahrenheit)
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4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
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6. Personnel with Infections Restricted/Excluded
~ 7. Pro er/Ade uate Handwashin
~ 8. Good Hygienic Practices (Eating/Drinkin /Smokin /Other)
~- 9. Approved Source/Labeling
~ 10. 5ound Condition
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
nrrr ~rt rtA No cos ~~cility and Equipment'I~eqairements
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15. E ui ment Ade uate to Maintain Product Temperature
16. Handwash Facilities Ade uate 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 erly Labeled/Stared/Used
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21. m~ erature
ManuallMechanical Warewashin and Sanitizing at ( p
22 Mana er Demonstration of Knowled e/Certified Food Mana er
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23. A roved Sewage/Wastewater Dis osal System, Pro er Disposal
ated (t2 degrees Fahrenheit)
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Thermometers Provided/Accurate/Pro erl
tact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re~
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Postin of Consumer Advisories (Heimilich/Discldsure/Reminder/Buffer Plate
° 27. Food Establishment Pernzit
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