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HomeMy WebLinkAboutJiang's Cuisine~OJp1TY p~,Q 9 'Z ( ~ 9 r `~T9TF oF .~E~'P~. 3~t --c~$ DALLAS COUNTY HEALTH AND HUMAN ; ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 60 (214) 819-2115 Fax:(214) 819-28Ey~ CITY/TOWN +-aN/V~~ ~j YR~~~ J~ 3 Establishment: ~f /~/y ~.S L..t1 L~$' M! ~ Owner: ~~7"j~/1~~ J/ /t'~ (~ 'i Ph sical Address: ~ ~lil ~1~, Zh ~ ~Z~ ~ 3~~ B~~L~ Y ~ Zip: ~ ~Q c5 Phone: °c~~ ° .~+T . rtA ~va Ce~S ~~~`~~1~Ct~r.~:~~~~akie~:R~j~l~r+~m~S; ~ .: , ~~~rl~°~~°s ~.~:~r~~t3~.ate;~iirre~t~v~~ ~~~d~A ' . ~~marks;,: 1. Proper Cooling for Cooked/Prepared Food ~ ~ ~ I~ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ,./ 3. Hot Hold (135 degrees Fahrenheit) t/' 4. Proper Cooking Temperatures t/~ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Lo c ation / Temperature _ _ ~ 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hygienic Prac ' _ /Drinking/Smokin /Other) 9. A~roved Source/ beling 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 ou~' uv rra' tvo cps ~'ac~lity.and Equipment Requxrements 3 Pts : Vic~~,ations,Rec~uire Immedaate Cnrrection, Not To Exceed lq Days Remarks '~ 15. E ui ment Adequate to Maintain Product Temperature 16. Handwash Facilities Ade uate and Accessible /~ 17. Handwash Faciliti Soa and Towels 18. No Evidence I t ntamination 19. No Evidence of Rodents/Other Animals /' 20. Toxic Items Pro erly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizin at ( temperature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 de rees Fahrenheit) ' 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair 1/' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit Subcortal Qt#-+ex y~iol~~i~-r~s '-~ R~ ci?u~:~~~~ ~~<;;A~c~i~r~ - l~T~at. t+~ Ex~eeti ~a aDa' s: cirrv~e 1'~ext~ ~n eeti+~n, ~Wh~~hev.~r'Cor-i~s ,Far~t s t 111~ •~,.-,~~ ~ ~~ ~~.~.,rr' , 3 ~ ~~ ~~ ~ ~`O~ Inspected by: ~~ Prinr. F/U Received by: '' Print: ~- Title~; TS ~~ Yes/No