Loading...
HomeMy WebLinkAboutHyer Elementary SchoolJNTY p ~o '`o 9~ ~ .z, ~ , ~ r r N ,~T P~t 9TE OF ~~~ ~~~~ Establishment: 1 Physical Address: ~~ L Proper Cooling for Cooked/Prepazed Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees / 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Item/L cation/Temperature ~~I~°'~ `7"~ ~~-' I ~5`'~' ~~ ~ 5~°~' ~~~ t5'~`~ vu i ~ ~. 3 Pts / 5t t t ~ Inspected by: Total F/U Received b~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax:(214) 819-2868 ~T~WN ~ Owner: ,~;,,~J,i~'~ J F~LL~ ~p; ~~~ Phone: ( ) 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hygienic 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 ~'ac'ility a~ad Equipment Requirem~uts ~. ,. „- •----- T._.._..,.a~,.«„ r,.....a,.*;~„ ivfi+'r~, ~`,~rP~.rt 1~ nav~ Remarks 15 Equipment Adequate to Maintain Product Temperature 16 Handwash Facilities Adequate and Accessible 17 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 ( ppm/temperature 22 Manager Demonstration of Knowledge/Certified Food Manager _ 23 Approved Sewage/Wastewater Disposal System Proper Disposal 24 Thermometers Provided/Accurate/Properly Cal~brated (t2 degrees Fahrenheit) 25 Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Re 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate 27. Food Establishment Pernut ~~ • ~ Print: ~~^ ' :~ Print: Title: