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Establishment: ~
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Physical Address:
Item / Loc ation / Temperature
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEqL,TH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax:(214) 819-2868
CITY
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Owner: ~R,/j, L,,,, ' ~A~i, J
Zip: 5Zc~ Phone: ~ ~ ~
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1. Proper Cooling for Cooked/Prepared 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)
~ 6. Personnel with Infections Restricted/Excluded
7. Pro er/Ade uate Handwashin
8. Good H gienic Practices (Eating/Drinking/Smoki~
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
'° 14. Water Supply - Approved Sources/Suf~cienr C''a,,:
/ Other
~lth Control)
/Hot and Cold Under Pressure
1 Aays Remarks I
ermometers Provided/Accurate/Pro erl Calibrated (f2 de rees Fahrenheit)
25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ~
27. Food Estabhshment Pernut
15. Equipment Adequate to Maintain Product Temperatur~
16. Handwash Facihties Adequate and Accessible
1'~. 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 ~
22. Manager Demonstration of Knowledge/Certified Food
23. Approved Sewage/Wastewater Disposal System Prope
24 Th
3 Inspected by:
Total k, S Print: U
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Yes/No Received by: ~ ~ ~~~`~- print:~(,~. ~,