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Sigma Alpha Epsilon
~~~NTY pF,O ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES x ~ ~ > ENVIRONMENTAL HEALTH DIVISION r ' 2377 N. STEMMONS FRWY. ROOM 607 ~~~9rF aF .~~~'"~ (214) 819-2ll5 Fvc: (214) 819-2868 2-1°f -C~ ciTYiTOwiv ~n.~~R.~S ~- ~k 5 5~ 1 2 I ~ ~ ,., ~4.~ ~ , Establishment: Si, (~Mp~ ~L,t~C,J Owner: ~~~r'r'" ~vg (,9~,~ Physical Address: ~j U(~5 ~ ~ ~~ Zip: ~ 5 ~~ Phone: ( ) ~~y ~ ~~~'' ~V~' ~t ~vA j*ir~ =cos F~[~~~~t~ITirne Req~'~t~a+e~-fs : 5 P~s `' ~' ' ' ~Y'~ri~~~~~~}t~i~e.Zmmediate'Cpr~'e~c~v~:'~A~Gte3~;`` .' Rernarks 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 l 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/ Location /Temperature /%2T SUc~ /Jr.s `~Ic' ~~'~c~ /3~ ~ atrr ~ ~ nv , ~ rr~ ~ r~o ~ co~ ~ F~c~r~q.+~I~T~an+dI~n~/Saur,ee ~teqnirements , ~~~~ 4~~ Vial~ttt~ins ~Repuire~ ~mrn~di~te Corrective Actinn ~'~ Remarks ~~ / 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H gienic Practi ing/Drinking/Smoking/Other) 9. Approved Source eli 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 - Approve.d Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT' ~ Pt' IN NA NO COS ~!g~i]j~,,,~d EgUipment Requireillerits Viota~ions Req~ire Immediate Correctian, Not,To. Exceed 10 Days Remarks 15. E ui ment Ade uate to Maintain ProducC Tem erature ~ 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination f 19. No Evidence of Rodentsl0ther Animals ~/' 20. Toxic Items Pro erly Labeled/Stored/Used ~/ 21. Manual/Mechanical Warewashing and Sanitizing at ( ) pm/temperature ~ 22. Mana er Demonstration of Knowled e/Certified Food Mana er , ~/' ,' 23. A roved Sewa e/Wastewater Dis osal System, Proper Dis osal 24. Thermometers Provided/Accurate/Pro erly Calibrated (f2 degrees Fahrenheit) 25. Food Contact Surfaces o:f E ui ment and Utensils Cleaned/Sanitized/Good Repair 26. Posun of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) i 27. Food Establishment Permit 3t Tota1 Inspected by: ~ Print: p,~(~~ S / F/U Received by• fl ~~~~^ Prin~:/L_~ Titl~ ~~ ~~~. V~~ ~TT~