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HomeMy WebLinkAboutAutentica y Deliciosa Comida MexicanaG~~p1TY pF,Q ~~ x ~ ~ ~ r ~ •~T9Tf OF ~~~P~ rt DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fa1c: (214) 819-2868 5't F F~"~ 7 ~ ~~~~ CITY/TOWN ~~ ~~IY~'~i3~i ~ ~ ~ , ~a~ ~ ~ ~ .~ ~~; ~ e ~.~ ; ~ ' , .~~ ~b~ ^ ~ ~ ~"~~m+~~~ ~~ ,~ ~ni+~t~'~~~~~`~~~~~ ~"~t`N~mb~r'' Ttisk ~ategary ~ ~ . , ; ~ ~ ~, _ ~ ~ ,.. ~~e . ~~ ~ _ ~ , . ~,, ~; ~,~ v ~ ~b . , ~ ~;. . ' ~~t-se't~'~~~~~-~ . ~ G~~a~~4 ~'~ m~~ ~~~na~iite ' ~ ~'~~~t~x~r~~e~q~~~ ~ ° 4-Visit S-C)tl~ez . a ~... , ,~~ ~ t, , „ a ,. . .~.~;. ~ Establishment: ner: ~ , ~~1~ ~~A °~Cl~~ r~ Mt~x.c Dt~1h~t~ ~Ef'i,~~ Physical Address: ~,t/py/'jr,'-'~~ ~Ft~ ~r;> Zip: ~~ G.~J~ Phone: ( ) ~~~~~ ~ r/ 1. Proper Cooling for Cooked/Prepared Food ~/ 2. Cold Hold (41 degrees Fahrenheit145 degrees Fahrenheit) v/ 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature ,~` ~-}~- ~tiC~~ ~bcS~ "~' ~`l~'6~ l~il~n~''"'7L t S ~v~' C~ +~ -u'txiv~~. I (~~' (~. ~ . "3"z~ rn ~T /~ ~ ~' 6. Personnel with Infections Restricted/Excluded ~/ 7. Pro er/Ade uate Handwashin V~ 8. Good Hy ienic 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 Supnlv - Anproved Sources/Sufficient Cavacitv/Hot and Cold Under Pressure ~uT u~r r~A No cQS ~~~~~~q:and Eiquapme~t ~Requir~men#s 3 P~ ,~irrlatiti~~R~quire!Tmmediate CortectiQn, Ntat To"~xceed 1Q Davs Re~narks ~/ 15. E ui ment Ade uate to Maintain Product Tem erature / 16. Handwash Facilities Ade uate and Accessible / 17. Handwash Facilities with Soap and Towels ~ 18. No Evidence of Insect Contamination ]9. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used ' 21. Manual/Mechanical Warewashin and Sanitizin at ( ) m/tem erature a/' 22. Mana er Demonstration of Knowled e/Certified Food Manager ,/~ ' 23. A roved Sewage/Wastewater Dis osal S stem, 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 Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit 4 t f. e,o~ ~~-~s~ Cs~~ ~~, ti~~Z ~~~ ~~- ~,~+ ~a ~~~~ 3 t ! ~. R~~~. ~ ~~~. ~~ ~ Total Inspected by: ~~ ~ ~~ ~ ~ Print: ~~e,j~,.~ a ~ F/U Received b Print: ~ ~~~ Title: Yec/Nn Y~ ~