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HomeMy WebLinkAboutBaskin Robbins~VNTY ~A L O A 9 x ( ~ 9 ~ ~T9T f O F ~~~P~. G' T"~ Establishment: ~ Physical Address: DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 F~: (214) 819-2868 CITY/TOWN ~~~STFj' I~~ . ~ r , . r ,. ~ ~. ~. j~ ~D Q,Q / Owner: A~. L.. ~ ~~c~~~ ~~ Zip: 7~ ~a7 Phone: (2~ '' 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) '/ 3. Hot Hold (135 degrees Fahrenheit) r/' 4. Proper Cooking Temperatures / 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Lo cation / Temperature uu~r I rl.t 3 Pts 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smokii 9. Approved Source/Labeling 10. 5ound 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 14. Water Supply - Approved Sources/Sufficient Can~ 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facihties Adequate and Accessible 17. Handwash Facilities with Soap 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 Warewashing and Sanitizing at ( m/ m erature 22. Mana er Demonstration of Knowled e/Certified Food M 23. Approved Sewage/Wastewater Disposal System Proper Disp sal 24. .Thermometers Provided/Accurate/Properly Calibrated (t2 degrees Fahrenh~ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good 26. Poshng of Consumer Advisones (Heimilich/Disclosure/Reminder/Buffer P 27. Food Establishment Pernut ~ ~~ / Tota Inspected by: F/U Received by: v~,. ~,.r.. ~a ~ ~v~rn.,o -~~ `ti s.ps ~.~,r-~ ~ ~Lo4"~ L~as-lc .~ Print: /~ S~~ 1 ~temarks I /Hot and Cold Under Pressure ) Days iternarks Titl~ -