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HomeMy WebLinkAboutEdible Arrangements~oJp1TY pF,O -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES F ~- ~ ~N ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 ~~~`~TF oF tiE~'~~~ (214) 819-2115 Fax: (214) 819-2868 °- ~°~~ ciTYiTOwN L.i~17V~~S i r~d~ ~~'~ ~ ~~~ ` U~`t~` = T~~e~Itt , %»`~~~~ „ ~t~blxshim~~it ~Ta~fb~t' p~ ` ~!~it ~'u~nber' Risk ~ategary ~~e ° ~ ,x ~'wai~c~s~er°~'~~ectii~nt T-~i~m~~an~~ ~ _; ~ai~ine ; 3-~ield ~n~~s~~~c~~ 5 ~F=Visit 5-~ther , _.,., , Establishment: ~,~ j ~~ ~~,~y~/~j~,s~~ Owner: ~~E J~~~J~ Physical Address: ~,~ ~/,~'~'f~, 1~- Zip:- 5~C1~ Phone: (~~~ ~~.•- ~ ,t~~' ~r rtA . ~tt~ ~c~~ ~p~ ~~p~rs~~elT"~ire ~~~~#~e~t~n~s ~ ~~, ° ' ~ .. ;. ~'V~~i~~~s~ , ~ ~m~a~.diate C~~~~~v~ ~~~ `n ~., e Remarks L 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 / Locati on / Temperature du~r zrr rr~, ~~vo ~os Pe~xrrieFli~~ndli~gl8nurce" Requi~ements. ,, ~~ ~ 4 Pts ~iol~ti~ns Require"Immediat~ ~orrective Act~cin Remarks 'V' 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 ~ l/' 13. Approved Systems (HACCP Plans/Time as Public Hea1Ch Control) ~- _ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure otrr mt Na ~r~ co~ Farcility and Equipment Requirements 3 Pts Vial~tioas Require Irnmediate Correction, Not To Exceed 10 Days Remarks V/ 15. Equi ment Adequate to Maintain Product Tem erature t/J 16. Handwash Facilities Adequate and Accessible ~' 17. Handwash Facilities with Soa and Towels i/ 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 Sanitizin at tem erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er Jr 23. A roved Sewa e/Wastewater Dis osal S stem, Proper Dis osal fr% 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) ~;G' ;,. , 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Pernut Inspected by: Print: ri u Received b~~,~~ ~ ~ ~ PrinC: q ~_~ ~ Title: (,Q~~~~ ~ , Yes/No Y ~ ~ ~ ~ / ` ,~ ~~~ i~~ o~Nllrth~ I~.Q,~i~