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HomeMy WebLinkAboutChi Omega SororityOv~TY ~Fp `' 7 DALLAS COUNTY HEALTH AND HUMAN SERVICES 'r ~ ~ > ~ ENVIRONMENTAL HEALTH DNISION ~s ~~ 2377 N. STEMMONS FRWY. ROOM 607 ~"rF oF ~~'~~ (214) 819-2115 F~: (214) 819-2868 2~~~~ crTYiTOwIV~,V~ ~~ ~~} 49 Establishment: G f fi~ ~L./~~sL,~ ~ Owner: ~,a~~C /~L~J~~• Physical Address: (~~ ~ D,p,~,E-L ~r,~~ Zip: 2(~ Phone: ( ) ~~Ji', ~ .~IA ~4 CC3S ~`+~PQ~ ~~~tpBk"~f~~'1~~'Tlmte:~et~u~~i~1~~t~fi"i ~ , 5`~ts' ~~c~~c~n~v~e, ui~~`:~~i~iate +~~t~r~~~e ~~~~r'i ; Re ' 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) /' 3. Hot Hold (135 degrees Fahrenheit) 'v 4. Proper Cooking Temperatures / 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Lo c ati on / Temperature ~ 4 PtS ' y •..•.. : :a,..~... ~~r,a.auuiua~r ~.7uua 4C 1~~ljut['CiI1~AT~I ' : Viula~ic~ns Requiz'e Irnmediate ~orrecttave Actaon '; Retriarks ` 6. Personnel with Infections Restricted/Excluded ~' 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eating/Drinkin /Smoking/Other) / " ' 9. Approved Source/Labeling 10. Sound 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 ouT 3 Pts uv riA xo cos Facility and Equipment Require~ents ViolaEions Require Imrnediat~ Correction, Nat'I"o ~xceed 10 Days Remarks 15. E ui ment Adequate to Maintain Product Tem erature 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 erl Labeled/Stored/Used , 21. Manual/Mechanical Warewashing and Sanitizin at ( m/ em eratur ~~ . 22. Mana er Demonstration of Knowled e/Certified Food Manager /' ~ ~ , _ " 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal ~ 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees 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 Permit 5ubtatal' (~~r°~~ia~~~iaris °-'Re ~ire ~nr~~~tu~ 1~cticin,l~Tat to'E~cceed'9U.I~a s~o~~~e';-.N~~k Ims ectiQn, ~i~hever ~crmes First ~ St 4 t ST"arl,G. ~S /~/Ib ~ ~ 7 ~ 3t Inspected b Tota~• Print: ~ ~ F/U Yes/No Received b ~ ~` r1,~A ~'r~ ~' ~_ rv-.~ Print: ~ , _ _ C ~ _ f _ Title: