Loading...
HomeMy WebLinkAboutMaudee's Cafe & Tea Room (2)~~~NTY p~,0 ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES x ~~ 9 ENVIRONMENTAL HEALTH DIVISION ~ ` 2377 N. STEMMONS FRWY. ROOM 607 `~T''TF ~F ~E~'P~ (214) 819-2115 Fax: (214) 819-2868 ~~' ~~~ CITY/TOWN ~~~ ~ I~ ~ ~ , ~ ' T~~~~ ; T~nt~ Tn ~~a-~~t .'~E~ta~lishrr~~~~°~1~unb~r ~ r~!er~iit l~Tiimber Eltisk Category' C~-~le ~' P~r~+~se ti~~~%&pee4Pn~:, ;' 1~~nt~a}~'~itan~~ LL" ~ outine 3MF'ield ~riv~sti~at~~~ :'; 4-~isit S-dther ,, _. fi~~ Establishment: ~~,1~j~r~ E.'~"~~, Owner: ~AC.,1~, ~~ ~j~~C,~;,t~t'~ Physical Address: ~~~~~ ~Cy~'~~ ~ Zip: ~~ Phone: ( `~I~"~ ~~''~~~ ~~ ~ ?'~~ ~~ C~~ ~ ~c~~re~r, a~elTune Reqtur~ernt~ ~ ~~ ~ ~ ~ . ~,;~ ~~„ .... , ~ ~ s ~ . , - . "~'~~~~s"`t~equire I~e~dsate Ca~c~~;ve ,~,~+~n ° - Iternarks 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 ~ ~`~~~ ~'4s5~ C''.~-t,~ ~,~~ i ~ `~ otrr iN rtA t~a cos PQrso~rui+~[/H~~t~ing/Sc-urce;Req~irenqez~ts. `~ ~ Violativz~s itequire Immediate Garr~ctive Actic~n Remarks 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 oUT IN N~, No Cos ~'~cility and Eqwpment Requirements 3 r~s Violations Require Immediate Conection, Not Ta Exceed 10 Days Remarks 15. Equi ment Ade uate to Maintain Product Tem erature ~/' 16. Handwash Facilities Ade uate and Accessible +l 17. Handwash Facilities with Soa 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 Sanitizin at (, m/ emperature ~" 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~ 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 deQrees Fahrenheit) _ 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air /' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit 5t~4r~tat qbther Vicil~~iuns - R~ ui~'e C~t~~~~e :,Aet~on, Not tc~ Exc~~d 90.T~a, ~,~ar't~~ l~T~t Ins ectivn, Whichever Comes First ' 5t 4t 3t ,1,~ Inspected by: ~ Print: ~~ r, ~~~ j F/U Received by: , Print: ~ ~~~/~~y "h~ ~ Title:~'~o~ ~ Yes / No