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Physical Address: 3 (90~ ~;
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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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Owner: ~ ~
Zip:'152b
L 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)
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6. Personnel with Infections Restricted/Excluded
7. Pro er/Ade uate Handwashin
~/ `; 8. Good H gienic Practices (Bating/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
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13. Approved Systems (HACCP Plans/Time as
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14. Water Supply - Approved Sources/Suff
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"ViolaLi~i~s Require Irnmediate ~orrection,,Not Ta E~s~d i0 Days Remarks
15. E ui ment Ade uate to Maintain Product Tem erature
16. Handwash Facilities Adequate 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/Stored/Used >
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21. Manual/Mechanical Warewashing and Sanitizin at ( m
22. Mana er Demonstration of Knowled e/Certified Food Mana er
23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal
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24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit)
` / 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
26. Postin of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
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, b ' 27. Food Establishment Permit
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F/U Received by~~ /( Print:
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