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Plaza Health Foods
~~~p1TY O,c,O 9 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DIVISION " 2377 N. STEMMONS FRWY. ROOM 607 '~T9TF OF qE~Py (214) 819-2115 Fax: (214) 819-2868 I1('i+~~" ~ I I CITY/TOWNLi'~/I~V~~ p~Zf ~~ '~ ~ ~ ~ ~ tegory Establishment: ~~~T.~Q ~j~ ~-??~"'`~_. Owner: (~(~~ ~ ~ ~~ Physical Address: '~"~'°~ ~J~~~~, ~ Z/~ Zip: ' Ph e: (~~~ 3~ ^~~(p(Q ~ pu't' rIN' Na °NC~ GQ5 ~~~j~y~ ~~~r+~t"~utre/Time Rec~t~iir~m~rl~ ~ ~ ~ 1>ts ~;ti~~~s:~~~q~'~~~te.C~?~'e~~ive' t~~ ~ Remarl~s ~ ~ ,. ~ ... . 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) flf~ 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures ' S. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature ~ S~u~a j~~°~ our a rts ~r rrA r~o cos . p~r~~n~ii~~ia~t~ling/Source Re+~~~reu~e~ts 'Violattifans tteq~ixe Trnmediate Corrective Action Rem~rks 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin / 8. Good Hygienic Practices (Eatin /Drinkin /Smoking/Other) ~ 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods A/' 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 3 Pcs IN Iva rto Cos ~~~~ity and ~quipment Requirements Uiala#ions Require Immecliate Correction,; Nat ~'o~' Exceed 10 Days Remarks` / 15. E ui ment Adequate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible '/ 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. Manual/Mechanical Warewashing and Sanitizing at m/te perature ~ 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 (t2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisaries (Heimilich/Disclosure/Reminder/Buffer Plate) SubtOtal" ~~1~3 ' ~I1~;'~ ~O1tS - T~ 27. Food Establishment Pernlit 3'~::Y~'~i`T~~~'U~` i~Cti3T1, ~OC ~O ~"'7CC0~.~~ ~~ -9=fl~'"~l~c;~~'X~ ~T1t5 C~itt'121, ~~I1C}lEY~F ~'OID~5 ~l£5~ : $ t 4t 3t ~ \ Total Inspected by: ~ , .. Pnnt: ~d ~~~~ :. ~--- Yes/No Received by: Print:~,/ ~ Tif~.-