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HomeMy WebLinkAboutGoodwin Grubers Lawyers Inn~ovr1TY pF,Q ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ `N ENVIRONMENTAL HEALTH DNISION ~ 2377 N. STEMMONS FRWY. ROOM 607 ~~~~rF oF .~E~'"~ (214) 819-2115 Fax: (214) 819-2868 2~ SIT~ ~ ~~ ~ ~ JV~ / r. CITY/TOWN ~'~ s , °+Ct~de ' ~1a~ ~ ~ a ` , ° , . ~ -~'a~ne ~~n ~ ~ . .. .. ~~~e;~ut ~sta~}i~txrne~r-t l~'u~'b~r . ~`~~nit Nttmber ' , itisk Categary P371~QS1.'•"O ~'~I18]I@~'~OI1; X-~DT~Yp~1~]C~ ' ` ^+~Q11~111~ ~^~'lE1Ct'~I1Vf;S~1Qy"Rt7f~A° :°; a~'~kSl1' S^Q~1GI, Establishment: ~ j~W~~ ~S~ ~wner: ~/~ ~ /~ ~~ Ph sical Address: Y ~ ('p I c/~S ` Zi P~ ~ Phone: (,~ ) 7 ~ ~ c7°~~ ~ ~C3UT 5~s • ~1x zv~~ ~r~ ~~ ~a~ ~ ~ ~r~Q~ ~' p~'~turell~e ~~2e~ukirernen~.s ~~~ ~ ~ ~~~~~~~~~~,12~q~iii`~~~~mmediat~;~"Cbi~'ec~iue'~~~ct~~a!. Remark~~ 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 / Location / Temperature L-~~a~ i~~ ~- s-~~. ~~~ au~r 4 Pts ~rr r~~, rto cos °Fcrs~nncl/~tandling/Source Requirements Vio~tions Require' Immediate Corrective Actian I Remarks 6. Personnel with Infections Restricted/Excluded / 7. Pro er/Ade uate Handwashin / 8. Good Hy ienic Practices (Eating/Drinking/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 Systeins (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ~Jt1T 3~ts IN 1vA No Cos ~'~Gil~ty and Equipment Requirements Violations Require imrnediate Carrection, Not Ta Exeeed 10 Day~ Rernarks' 15. E ui ment Ade uate to Maintain Product Temperature / 16. Handwash Facilities Adequate and Accessible / 17. Handwash Facilities with Soa and Towels /' 18. No Evidence of Insect Contamination 19. No Evidence of RodentslOther Animals 20. Toxic Items Pro erly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizin at m/temperature ./ 22. Mana er Demonstration of I~iowled e/Certified Food Manager i/ 23. A roved Sewage/Wastewater Disposal System, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erly Calibrated (f2 degrees Fahrenheit) 25. Food Contact Surfaces of Equi ment and Utensils Cleaned/Sanitized/Good Re air ~/' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ~ 27. Food Establishment Permit su»caial C~he ~i~Z~~ions - R`ui re Cor~eet~,~~ Actian, ~Tat to Exceed 90 I~a .s.carEthe`°~e~eti Ins ection, Whichsv~r Cames Fir~t 5 t ' sL1~~ C U~"~ t 4t _ ~-- -- l7r~,r.~h' 3t Total Inspected by: S Print: ~ r\ ~'/~/ /~{ 4.7 ~ ~~~... . Yes/No Received by~ Print: ~~ ~ ~Y Title~