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Amore Italian Restaurant (2)
~~~piTY pFQ ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ > ENVIRONMENTAL HEALTH DIVISION ` 2377 N. STEMMONS FRWY. ROOM 607 ~T9Tf OF 'SE~P~ ,y _l,. _(~14) 819-2115 Faac: (214) 819-2868 ~_; r:._.o~c~') ! / ~-~ ~fd..~~" ~ - i ' ' 's0 CITY/TOWN ~~1~<SI~1~~ ~l~ 3 ~ Establishment: ~, ~~~~ ~'~~ ~~S' j'7~1~,~'"' Owner: ~,t9 ~~'/'~.6[~j(` Physical Address: ~~~ ~ "~ 1~t `K7~, P ~,ac, Zip: ~'~ Phone: (,~ ) m-~~f~ ~ ~~'~ E ~ ~ "~c~~ ~ r "~}~ '`:~7' 5 ~ '"` °§~~ ~' ~ a ~, ~~ ~ ~ ~~~11~@`~~~' ~~~ ~ ~ "~ ~~ ~ ~~ ~ e .. '' ± `~ ~ k `~ ~ ~'' e~ `7~ ~ ~ ~ .u . h ~ , ~ -a^ ,~ x ,s . ;~ .~` ,~~ , .-. . : , r. . . ,, . , ~ . . : . e. _ , , , , . , . , y . .,,a.e ~y.. t !~ y a s ~ ~ k , a ~ y~ e ~ e , F.. r" .. '~1~. ~~~~~'i~'~~~~L/~'. ~/k~~~~~,~' `~~ ;~~"~~.~ IC~"i~~~ t ~~:-* • , .. : . . . e ~. ~ . .; . , . . . . . / 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 / Loc atio n/ Temperature /`7E~77'~,~/h~~E o~/`~`i~ , ~ , .,..~,.. .,r,~.., ~,~...,...~.~ ~...~...~rw.., .,,.~..,,... ;.~..~,~.~ ~ . .~.E......,.~>u, 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H ienic Prac ' s..(Eatin /Drinking/Smokin /Other) 9. Approved Sour /La eling /' 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 ~t. . ` ~A Nt~ CQS ~,'~~ilrty ~pt~ ~quipment RetXuirem~nts . , s ~~ _ ~'~ia~s~ I~equire ~3mmediate Cor~ectian, ~at '~c~ ~ceed ~ t 0 Days Remarks ~ ~ 1.~ 15. E ui ment Adequate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible / 17. Handwash Facilities with Soa and Towels ~,/' ~.~r. ~~ 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals / 20. Toxic Items Pro erly Labeled/Stored/Used /~ 21. Manual/Mechanical Warewashin and Sanitizin at (~ in/tem erature 22. Mana er Demonstration of Knowled e/Certified Food Manager ~ ° 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) ~~~~ , . . ~ .;~" ` ~o~ts _ ~2: = 27. Food Establishment Pernut s~ ~a~~` . .", ~. ~i~ii ~TQt` ii~ E~ca~.~3 ~~ , ,~ir~~ ~~.t=~s ectic~n, Whicheuer Gomes First ' 5 t ~ ~~ ~C~~ ~~ ~~ 4 t ~ ~ ' ~d7t~' ~ ~~~ ~ ~'- rT~~ ~~ ~ ~~ 3 t , , + ~ i ~ ~U~ ~ Inspected by: ~ Print: ~ ]~ry j~„~ ,~ a ~ F/U Received by: j~ Print: 1 ~ ~/~, ~ / Titl . +;~ t, ;~ Yes/No st~ (N~/~. / ~~~'`~~ ;~} ~ ~