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HomeMy WebLinkAboutSigma Phi Epsilon FraternityGOJ~yTY p~,0 DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION ~ ~ ~ `~ 2377 N. STEMMONS FRWY. ROOM 607 •~T~sTfoF ~E-~"~ (214) 819-2115 Fax: (214) 819-2868 CITY/TOWN ~~i'l,~/ ~ ' Establishment: ~ ~ ~M,G~ /``', C; ~S f L~f~/ Y ~~ ~/`/ ~-~'~%'~'C~ Physical Address: ~ ~ ,_ ,. ~~,~ Zip• ~ Phone: ~ ) ~ ~ ~~~ (3fiJ'f ~ NA 1~7C3 ~~ ^~ "~~ ~l'l~~1#~e ~~~~i~~ffi4~~ ~" ~ ' ' ' ~_ ~e s ~ ~ ~~ o. ~ ~; ~: ~, ; ~ q ,~r.~ ~~~ ~s ~ ~.o . f ., ~ ;y . ~ ~ R~mar~€s ;, ~ ~ , ~ .~ '~~c~~~%~~#~~ 1`~ce~~tlYr~ek~~t~ ~t?~S~~V~ ~~~ s ~-. - . _ ~_ _ e . ~ 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 Z Hrs) Item / Location /Temperature • T,.«• :. :~ "{!+~.~1.'{~.1rJ.{~751~`3\C}Si4~LL7./ 11111i1%+.t31WW ~w.ti/1FYVMi.v Navra..rfr 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H gienic Practices (Eating/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 ou'r ~r N.~ ~ta cos ~~~;~~i~y and Equipment Reqairemettts ~ ptg ~~'~~ Vio~a~n~s; R~ ~ uir~ Immediat~ Corr~ctian; N~ti ~'4 Exceed lU Days 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 1 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizing at m/t m erature ~ 22. Mana er Demonstration of Knowled e/Certified Food Mana er ' °° ~~' `~"' 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui men ensils Cleaned/Sanitized/Good Re air ~~ ~ ~~ '~~ ~ 26. Postin of Consumer Advisories ( eimilich ~' isclosure/Reminder/Buffer Plate) Sut~tota~ ` -`t~th+e r ~~i~ , : o~5 - - 27 Food Establishment Permit ~ ' iaaar .r~~~%x~~,:~~tiia~, I~Tc~fistowExc~ed~,~Q;~a `~a~~ ~Te~t Tns ec~~n; ~eh~~r~~-~s:=~~t;. ~ ' 5 t , ~ ~,~~,~Z`, ~~ c~~~/~'7~ly ~ ~ ~ ~ Print: ~ ~ (l~ ~(-~,~~ ~',.~ T al Inspected by: F/U Received by• ,.~` ~'' Print~ '~ Title: Yes/No '