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HomeMy WebLinkAboutHighland Park High School~oJr1TY pFO "' 1 << ~ ~ ~ ~s ~ T9rE oF'~~"~ ~~~ Establishment: ~ I~JQ~1F~ Physical Address: j`~' '~j;.^~ It ~ /L~ n~Tempera~tu~re~ +tlr ~~ 1 ~ l~` OiTT 3 Pts DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HE.~-,TH DIVISION 2377 N. STEMMONS FRWY• ROOM 607 (214) 819-2115 Fa~c: (214) 819-2868 ~ / ~~~,~~„~, ~ Owner: ~~ Zip: ~ 1. Proper Cooling for Cc 2. Cold Hold (41 degree 3. Hot Hold (135 degree 4. Proper Cooking Tem~ 5. Rapid Reheating (165 M~,c~p~~ I ~~~~ 08~.,~ i~~ PP ~n ThP,-,,,~merers Provided/Accurate/Properly Cahbrated (t2 degrees ranrennei~~ ~S Fn~d Contact Surfaces of E ui ~ 26 Posting of Consumer Advisories 27. Food Establishment Permit ~,..~. , ..,,w.,_„~.. ;, ___ , ~~~ , ~ '~`~' A'-' 1~~ v ~~ ~ Print: ~,~ Total Inspected by: F / U Print~~ Received by and Utensils Cleaned/Sanirized/Good Re~ milich/Disclosure/Reminder/Buffer Plate 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eating/Drinking/Smokin /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 ~aeiiity and Equipment ~tequi~ements ~~. _.,. n,..».o,.*,,,., ~nt 'T'n Fxceed 10 Days Rernarks 15 Equipment Adequate to Maintain Product '1'emperacure 16. Handwash Facilities Ade uate and Accessible 17 Handwash Facilities with Soap and Towels 1 S. 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 A roved Sewage/Wastewater Disposal System, Pro f ~ked/Prepared Food Fahrenheit/45 degrees Fahrenheit) 3egrees Fahrenheit in 2 Hrs) Ti~W~,r ~uc~S ~' `~ ! :R Pmarks I ~S Tit1~'L.~