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HomeMy WebLinkAboutHighland Park Presbyterian Church~o~~yTY pFO -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES x ~ ~ ~N ENVIRONMENTAL HEALTH DNISION r 2377 N. STEMMONS FRWY. ROOM 607 •~T"Tf a F T~~'P~r (214) 819-2115 F~: (214) 819-2868 ^ ~f~ Establishment: ~'f (j,F~.p ~b?r ~[ /~ES C~i/~~f ' ~X ~'(1!{Q~ PhysicalAddress: ~,Z,( 1~~1~ Zip: ~ 2~~7 Phone: (~/~) ~~~j}'~~ ~rts; , ~~ ~ s , ~. , ~ ~. ~~ ~~°~3 ~° ~~~ ~ a° ~ ~ ~~ ~~~~ ,r . - , .. . . v~ b~ls~,.> . . ,. .- ~~, n : ~ ~ ~ ; -~ ~ I~~i~ar~~ w ~, u, ,,..._ ~ . ~ ,m , . . ~ 1. Proper Cooling for Cooked/Prepazed Food ~/ 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 / Location / Temperature I C7Uf 4 Fts ~~ IN NA ~*1~ C~S ~ l~"el~i[?~il'~~~~:~~~1d~1~~5pI~'€~ ~`~~~~~i~~ ~' ' ~ic~lat~€~~z~.:~ ~tre,=Etn~~~e ~cit`i'~.~~;A.~~a~k,," , . , -~' R~~arks ~~~ / 6. Personnel with Infections Restricted/Excluded 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 fJUT ~~ 3 Pts ' IN NA NO COS ~ j`'';~Gil~~~ s~11d~+(~~p~tl~t~i1L1"P~~~S ~~ - ; ~; Uiolafio~s~'~'~ u~e"T~i~ediate CQ~r~ct~~n, ~Ncr~ ~'o ~caeei3 lb ~ays Remarks ~~ 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 Sanitizin at ( ) rn/t erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Disposal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 4/~ ' 26. Postin of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) 27. Food Establishment Pernut Subcotal C)tber Yiola ti~~s - = ~~ ~ e ~` : ~. $~~~s~±I~~ci;~~ce'=`,v `.`~~`~~ tl ~~ = F~`s c#ic~n, ~hi~hever Comes First 5 t ~ P w~ ' dnt ~AO,+,' /YL ~jl.a~lC~ v Inspected by: S Print ~ Total F/U Received by: ,~'~ ~yyl~Q~~~~ " I Print: s~ ~ ~ Titl~/ Vo~/AT,. d // ~w