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Establishment: N~/ (S/Z/` vV~
Physical Address: / CS~C,Ji(/~ti~
TOWN!-i~IIV~iS1 ~`f ~~
Owner: /1 E/l,~i
Zlp: 75 Zo
L Proper Cooling far Cooked/Prepared Food
2. Cold Hold (41 degrees Fahrenheit/45 degr~
Fat~renheit)
- 3. Hot Hold (135 de
~-~ ~ ~ 4. Proper Cooking 7
5. Rapid R
Item / Loc ation / Temperature
(165 degrees Fahrenheit in 2 Hrs)
P~rs~n~ne11,I3~~~1i~ng~.Saurce Req~irements Remarks
~icit~t~bris':k~e~nire Tnime~iate Correctiu~ Action
~ pP,-cnnnel with Infections Restricted/Excluded
7. Proper/Adequate
8. Good Hygienic P
9. Approved Sourc~
10. Sound Condition
/ Smoking / Other
11. Proper Handling of Ready-To-Eat Foods
l2. Cross-contamination of Raw/Cooked Foods/Other
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DNISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax:(214) 819-2868
13. Approved Systems (HACCP Plans/Time as Public riea~tn Lontroi~
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure 'i
cos ~~cili~y ~d,Equipment Rec~uirements ; ; l
cr;;~inf,~n~ T~~n,,,r~. Tmmediate.~orrection; Not To ~~ceed 10 Days Remarks ~
15. E ui ment Ade uate to Maintain Product Tem erature
ibl
e
16. Handwash Faci ities Ade uate and Access
~ 17. Handwash F ilities with Soa and Towels
18. No Evidenee of Insect Contamination
~/ ' 19. No Evidence of Rodents/Other Animals
~' ' 20. Toxic Items Pro erl Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at m mperature
22. Mana er Demonstration of Knowled e/Certified Food Mana er
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23. A roved Sewage/Wastewater Dis osal S stein, Proper
s Pahrenheit)
2 d
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24. Thermometers Provided/Accurate/Pro erly Calibrate
d Re air
d/G
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25. Food Contact Surfaces of E ui ment and Utensils Cleaned/San
inder/Buffer Plate)
/R
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em
osure
26. Postin of Consumer Advisaries (Heimilich/Disc
~~ut~m~at
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i~'~9i+~`~ 27. Food Establishment Permit
a~ioi~s -~ ~Z mC~r~~3~~ ~~t~~n,vl~c~t:tr~:Ei~c~ck 40„Z~~ :s~~~~~ie ~~xt Ins e~tion, Whiehe~er ~omes First
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Inspected by: Print: (~ L~~
To al -
F/U Received by:/V+ M n `~ ('1~~` Print: ~~ ~
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