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HomeMy WebLinkAboutMcCulloch Intermediate School~NTY oF ~° ° DALLAS COUNTY HEALTH AND HUMAN SERVICES `~ ~r ~~ l~ N ENVIRONMENTAL HEALTH DIVISION vV 2377 N. STEMMONS FRWY. ROOM 607 ~~~9rE oF .~e~-"~~ (214) 819-2115 Fax: (214) 819-2868 ~ v~~ ~~ CITY/TOWN ""~~~ /~~/ ~ ~ +~~ -~~]-,~#e ~ Tt~are~~ ~~~~~~ : ~'hurpci~e ~f~+~titi~i; 1-~onap~auc~ ~ ~~R+~ti , ~ ~ ~ ~.`~~~bli~~~~'~~r~~~r ~ ~~ ~~i?m~ ~T~ttier Risk C~tegory ~e ~-~'ielc~' ~i~sti~~~a , . 4.-~#sic ' 5-ather ~~, ~~, ~ ,, _., ~ - _ ~„ . ~ ~j~ (-~ /~ j~~,~~~ L Establishment: ~ ~' r: ~ V~/~E~L- Physical Address: ~~~ - ~~ Zip:~~~~ Phone: ( ~~~) Z~~ °"~~ ~ t~~`I' ~~ Nt~ ~TO C05 ~`~~a~ ~`~"]Ck~~E!~'~tui~/Time ~~~"e~~ ~ ~ "~~ ~ ~~ ~~ ~, a ~ ~ ~` _. , . ~~~~.'~~t1~`"',, . . li~(~~ ~~~T~t~ . ~~~11~~~ ~~~GT1~ ` . r . ,.. ° °R~trialkS Y ,.,., -a ~' 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) Item / Location / Temperature ~, j',r~t~:: l~ ~7gf (7UT ` 4 ~s °IN NA NO . CC}~ p'+CrSaT~li~~lk~ax~dlingl~UUrce Retquii~~~~& _, ~ic~l~ti~a~is.~Re~ uire 3mmediate `Cnrrect.ive~~;~~ion'- Remarks'~ / 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 oirr 3 Pts IN NA 1vo cos Facili~y and Eguipment Requirements Vioiati~ans~Require;Immediate Correction, N~ot To Exceed 10 Days Remarks +/ 15. Equipment Adequate to Maintain Product Tem erature / 16. Handwash Facilities Adequate and Accessible ~ l7. Handwash Facilities with Soa and Towels t/' 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erly Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizin at ( pm/tem erature 22. Mana er Demonstration of Knowled e/Certified F 23. A roved Sewa e/Wastewater Dis osal Systeln, ro e Dis osal ~ 24. Thermometers Provided/Accurate/Pro erly Calibrate e rees Fahrenheit) /' 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) Suts~acal 5 t 27. Food Establishment Permit ~t~er'~itilations -~te' uix~ Ce~~~~~ :AcCion ~ot t~ Exc~~e~l A~~ D~ ,~~i.t~e ~ext Iti~ :CiQn, Whichever Comes `First '. r ~ p~~ ~ ~- ~~ ~ ~~ ~ 4 t ^ ~-~ ,~ .A ~'C~~r ~ T~ /~L 3 t . G v . ° ~'O~~L.' ~ ~ Total Inspected by: ~ Print: ~ ~ j~,.~ F/U - - Received b : s .,. „ , ' ~ ~~ r ~ ~ ~~~ Print: ~o/ s ~n~~ f' ~ ~i rrr~ ,~ ~ Title: ~~ ..,r. ~ r. o ~