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HomeMy WebLinkAboutRoly Poly (2)G~J~1TY p~,Q -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES x~~ t~ ENVIRONMENTAL HEALTH DIVISION F ' 2377 N. STEMMONS FRWY. ROOM 607 •~'~"rf oF ~~~'"y (214) 819-2115 Fax: (214) 819-2868 ~ ~~ CTTY/TOWN LJ~IIi.d~'Ir ~~ , r ,~ ~~~ I?~t~ T"~me~It~i €'.~ ~ z~ ~,~~st~~~n~~~~~r~~ '~'c:r~tY~t Number Risk C~tegory , ~ .. ~~ .: a ~ .,, 'i~4i~e ~ ~ , ~ ~ ~ : ~ ~. ~ ~. , , _ ~~~,.. . ~ ~ , ~ , ~ ~_ i ~'~r~-+~se ,i~Pa~~is~~C£aan: 1=Cc~zn~r~~~~ ` ~ ,~C~~., ° ~ Fi~ T~~es~i~ataon , ° 4,Visit 5-Chher ,, ~ e ~~ ~ ~ ~ ~._ . - Establishmenf: ~~~ ~ Owner. ~ ~~~/,~,~ ~ Physical Address: ~~j ~ (~~~/i~~/~Q~ Zip: ~~ ~ 7~C~~„ `j Phone: ) -' ,.,~ / 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 ~,la~a~,u,,~,~-,~'~,~1~c,~ ~f,a ~ ~•r,~,~ /~E~' ~~ , ~~vf~ ~~~f c~uT 4 P[s iN rzra rra Cos ' g~~,~~ j~~t+dtit~t~l~aaurce Reqai~em~nts 'VliJ~d~icJli~ `~Ei~UiT~ Imni~di~t~ Ci31TeCti'Ue ~GtiOIi 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 3 Pcs vV NA NO CoS F~cility..a~d Eguipment Requirements ' ~ial~ti~a2s Re ' e~mmediate Correction, Not To'.Exceed 10 Days Remarks / 15. Equi ment Adequate to Maintain Product Tem erature ~ 16. Handwash Facilities Adequate and Accessible ~ 17. Handwash Facilities with Soa and Towels ~,/ 18. No Evidence of Insect Contamination t~ 19. No Evidence of Rodents/Other Animals !/ 20. Toxic Items Pro erl Labeled/Stored/Used ~ 21. Manual/Mechanical Warewashin and Sanitizin at ( ' i temperature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal ~ 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 degrees 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) 27. Food Establishment Pernut v Ins ected b ~ Print: f~, ~ Total p y' ~. +~ ~ ~4'lC~=~ ' '~ F/U Received by• ' ,~- Print: ~_ Title: Yes/No