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HomeMy WebLinkAboutBlockbuster Video #40117~O~SyTY pF,O . -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 1N ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 ,~'~9Tf oF ~c~~'P~ (214) 819-2115 Fax: (214) 819-2868 + ~~~ CTTY/TOWN ~I ~+~1~ /'~,~ ~t~~ ~ ~ ~ ' , tiw~ °' °~ , S ~ra ~ y ; ~ ~#~ ~ =~~~~ ~ ~ ' ~ ~ ~~l~r~ ~ s~ ~ ~ ~ ~° ~ ~ ~`e~~i~~"`N~l~ier ~ RiSk ~~teg,U~3' ~ ' -. '~~~. ,- ~~' "' ~ ,.;: x~..,.~~.~~~'~ ~~{~ ., °`,, ~ '~ ~'rai~pose ~of it~~e~cti~m X~~a~a~~~~~ ~' ~ "~~~au~~ -~'i~ld In'~~st~c~ ~~. s ~ 4 Yisit 5~~the~ ;, . .e ~ ~ ~,.~. o „.. , ,. e Establishment ~,~~~,~j~l~j - `~j if~~y' Owner: L,~ li~/~ Physical Address: ~f ~ ~L-E`.~i :~`% ~ (/`~. Zip: 7~~` j Phone: (~~) ~7v~{a ~~~1~ 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 / Locati on / Temperature o~ ~v r~~ ~ xc~ ct~~ ~~~soru~~i~~tl~i~g/S~rce ~~uirem,~~ts " ~ ' `~ ~ ~ ~o~~~s~~ear~i~e I~me~iate Carr~+~tiu~' ~ct~~n! ~ Rem~xks~' 6. Personnel with Infections Restricted/Excluded V' 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eating/Drinkin /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 Capaciry/Hot and Cold Under Pressure o[1'r ~rr NA No cas Ea~fiity au~~ Eq~tipment Require~erits 3 rrs _ Violations ~Require'Immediate Corre~ticrn, Nut Ta ~xce~d 10 Davs Remarks "r/ 15. E ui ment Ade uate to Maintain Pr erature 16. Handwash Facilities Ade uate an cessible c:JC d~'A 17. Handwash Facilities with Soa and 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals /` 20. Toxic Items Pro erl Labeled/Stored/Used 2L Manual/Mechanical Warewashing and Sanitizin at ( ) m/tem erature ,,' 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 erly Calibrated (t2 de rees Fahrenheit) / 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. ?'ostin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ~ ~ ~~~~ 27.~ Food Establishment Permit ~ ~. ~"~i..f ~ ` Total Inspected by: ~ i~ ~ Print: ~~ ~~L,e ;~ F/U Received b ~ "' ...... Prin*,/.~ ~ ` ~7~,~ ~""~ ~ Title• Vec/Nn Y~~ ' "l.r ~~l ~ a ~/ ~~ ~ 1~`.~i~.~' .. ~'~~',~t.~