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Establishment: /"C b
Physical Address: 3a
Item/ Location / Temperature
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DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEAL'I'H DNISION
2377 N. STEMMONS FRWY• ROOM 607
(214) 819-2ll5 Fax: (214) 819-2868
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Owner:
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3. Hot Hold (135 degrees Fahrenheit)
4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2
Phone: ( 2~ ~3 ~ ~ ^ b5Z 2
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L Proper Cooling for Cooked/Prepared Food
C ld Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
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6. Personnel with Infections Restricted/Excluded
7. Pro er/Ade uate Handwashin
8. Good H gienic 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 Contr
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and
d Under Pressure
emarks
15. E ui ment Ade uate 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 erly Labeled/Stored/Used te erature
21. Manual/Mechanica] Warewashin and Sa '~~
22, Mana er Demonstration of Knowled e Certifie ood Mana er
23. A roved Sewa e/Wastewater Dis osal s ,
24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit)
25. Food Contact Surfaces of E ui ment and Utensils Cleaned/SanitizedlGood Re~
26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate
27. Food Establishment Permit , y ~~ ~~~~~,~~, ~~~~~~~:~
3 S Print: ~~ 5
Total ~spected by:
Print: {~. ~ ~~ G ~ ~.~ Title;d ~Q' ~ ~ f ~
F/U , Received by:~
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