Loading...
HomeMy WebLinkAboutThe Festive Kitchen~O~~TY p~,O DALLAS COUNTY HEALTH AND HUMAN SERVICES x ~ - ~ ~y ENVIRONMENTAL HEALTH DIVISION ~ ` 2377 N. STEMMONS FRWY. ROOM 607 ~~~9rF oF ~E~'"~ (214) 819-2ll5 Fax: (214) 819-2868 ~ I ~~~ I I C~Y/TO~~~~~, ~ ~~~~~ Establishment:7~ ~~~Ti~ ~~'[~~ ~ Owner: ~('~`~ j~ ~'~ ~J~1~~ f Physical Address: 1 f~~ (~'~~ Zip: 7~~ Phone: (~ )~~rr~ ~~~ / ~tr~ °~N ~k~T~ ~T~7 ~~ ~Ji~~~~+~'~~k'~!'T~g R~uire~t~t~~~ ~ ~ ° ~ ~ S:Pts ~2~~~t1~`~ '~zi~'..i~x]i~[~iat~'. ~i~~.fi~ ~~~i]i ~ R~maY'ks `~ 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 (] 65 degrees Fahrenheit in 2 Hrs) Item / Loc ation /,Temperature ~ 5~t.~io %ib~ a~r ~v riA rrti~ c~s ,~e~tur~eilHan~lluzglSaurec R~gr~irem~nts 4 ~ ~ca~~~i~ns ~equire Im~ediate Correekit~e ~ic~iqn ' Remarks 6. Personnel with Infections Restricted/Excluded i~ 7. Pro er/Ade uate Handwashin t/ 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 OUT IN NA NO Cp5 Facility antl Equipment Requirem~nts : s Pr~ "Via'Ia~ioas ~equire;Immediate Correction, ~~.Nat To ~;Exceed_ 10 Davs Re~narks ~ ~~~ ~ '+/ 15. E ui ment Adequate to Maintain Product Temperature 16. Handwash Facilities Ade uate and Accessible U.~ 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals ~ ' 20. Toxic Items Pro erly Labeled/Stored/Used 21. ManuallMechanical Warewashing and Sanitizin at ( pm/ m erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~ 23. A roved Sewage/Wastewater Dis osai S stem, Pro er Dis osal (i' 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) / ' 25. Food Contact Surfaces of Equi ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Pernut ~ Inspected by:~ ~ Print: ~;,,~ ~ Total t~ ~ F/U Received b Print .`+ Ye.c/Nn yi.~ ~~ .~ ~A ~ ~ I~ .' 1.\ ;~c.rl, ~~ T~~ ~ 55~ ~i '}