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HomeMy WebLinkAboutCantina Laredo~ : 8- c~g Establishment: ~,a.-.dT"'/~/LS. Physical Address: ~-~~ '~ c~rrr . 4 Pts W e t~~. z~o ecrs ~"~r.saa~~Tl~an+~l~g/~~urce'~e~#au'~i~n~s ,; , '~r~~,l,~u~~,:'~.~qt~i~e Tmm~dia'te ~Qita'ecd~~ ~letipn Remarks ,N ~ ` ' Personnel with Infections Restricted/Excluded 6. v~ 7. Pro er/Ade uate Handwashin +~ 8. Good Hygienic Practices (Eating/Drinking/Smokin /Other) / 9. Approved Source/Labeling ~. 10. Sound Condition f 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 - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure AT13' 3 P~s ~T NB N~ CC~S lt 8~~' ~ ~II€1 ~ E(]11~~I11E:rit ~et]lii~~t@~.5 ~. . ~ ' ~ ~ , ~ ;.y~~la~j~~~ ~~~~ li~ne~~ate Cor~'ection~'~ Not 't'o. Exceed 10 Days Remarks y/ ' 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 erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizing at ( ) pm/temperature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewage/Wastewater Dis osal System, Proper Disposal /' 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 degrees Fahrenheit) /' 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ' 27. Food Establishment Permit DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax:(214) 819-2868 iTOwN ~c~~3 ' Owner: Gr! ~L z~P: rj :LL ~/ ~~2r~.S Phone: ( ~ ) (~S ~ $ ~ ~} ( ~"~ ` ~"~ f h ~~3~~~~~~g~`3~~te"~tir~~~s`~~a~i~ t~~mar~ ~~ ~ ~ 1.~~ Proper Cooling for Cooked/Prepared Food y~ 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/Loca~~~~ ~erature vNg Z LitCl~ ~~fl ~~°'~' ~~G~' /'~i'o~-~ ~~., ~~,~ ~~'itlrArJ 'S /'3~ J~ f~~ /~~ ~ ,~ / ,Z''F 8~ /7S~% 4e•,~~~i'~' ,~,C',~,,,6~ ~ ~ ~~r,~~"' Inspected by: r Print: ~ U ~ 5 otal Titl F/U Received by: Print: ~ ~ ' ,~~ Yes/No . {~r~~ ~~