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DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEAI-'TH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax:(214) 819-2868
Establishment: C,~7~ ~j-~L~~ f /~,~ (a
Physical Address:~)1'-~ }~„ Z.~Jy~S )Y~ v ~.yd
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Owner: ~ SA~~1 • r/ f 1/S, i
ZiP: ~ 'rj Z(75 Phone: ( ~ )
1. Proper Cooling for Cooked/Prepared
2. Cold Hold (41 degrees Fahrenheit/45
~ 3. Hot Hold (135 degrees Fahrenheit)
/ 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs
Item / Loc ation / Temperature
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6. Personnel with Infections RestrictedBxcluded
/ 7. Pro er/Ade uate Handwashin
8. Good Hygienic Practices (Eatin /Drinking/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 Control)
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
tiv 1vA xo cas ~~e~ity:.a~d ~Eq~ipment'~uir~me~rii~s ~ ~ : ~ : ~ . . ~~ ~
Vitilations -Require Ytntnediate Gcn~re~ti~ii, ~1~at '~'o E~ceed 10 Days Rernazks
~/ 15. E ui ment Adequate 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 Warewashing and Sanitizin at Q) m/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 erl Cali ted (f2 de rees Fahrenheit)
25. Food Contact Surfaces of E ui ment and Utens' s eaned/Sanitized/Good Re air
26. Postin of Consumer Advisories (Heimilich/Dis~los e/Reminder/Buffer Plate)
, 27. Food Establishment Permit
~ Inspected by: ~ S P~t~ (~ p /'~~~ ~~
Total
F/ U Print: /~r Titl~!°'
_ _ _ _ Received by:/` , .
CITY/TOWN ~I~ff~~sL~-P~
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Food
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