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HomeMy WebLinkAboutCVS Pharmacy~~~NTY pFQ -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DNISION ` 2377 N. STEMMONS FRWY. ROOM 607 •~T~rf oF ~e~`"~ (214) 819-2115 Fax: (214) 819-2868 f I (d ~ CITY/TOWN L..~I'tl/ii'~k 'f ~/~ ~ ~~~ ~ ~ `~JM~~e ~ ~ ` '~me~i~ '~~ ~ '; ~ ~~~ ~ ~~ '~~1~~s~t~t~~~' ~ ~~ , ~ '"~rt~t'N~utrt~ber ~~; ~~ ~ Risk Category ~~e ~ ~ ~~~ ~ ~~°. , . ~~ ,~ , ,,,, ; ~ ~ rz.~.,; ~ .:a~.. A .~'? i _ : . ~. .. .. ~. < ~n- _'i"'t_..~ ~.; { ~. . L & t, rr~ n_ x A'~4h~,.., - ~~. .^ ~ , : . n T.,s,9a Y~~ _~.~;,. .~ " , .. . ~I.t7~...a;~. G!'1LL.... "~.`{k1~.~7~Il~'i ~11a1~~C+k%I+lU~la'; ..' ~t"'~riUI'51~711i1.[l~.C~ ',~v~G 14V44111Cc., ` ..~~: .J".I'='.kG+#tt'l:111~,e~.1.~:~Y7,Ct1~.11 : , , ::-rt" Y AJlc J"VU1Gl „ - ~ , ~.. . .. - , .. ~, ; ~ ° . . ~. „ , ~. , ., ,. ;. _, . 3 . . . y .. . ~ , f°,. . ~ . , . ..;. .-, , Establishment: ` ~ ''~/ J ~~~~ ~ Owner: ~ \/ ~ Physical Address: ,,~ ~ ~ M(~, ~P/LICs ~ /~ Zip: ~~ ~, ~ Phone: c2/ ) y3 ~, ~ ~ ~ ~ C~~ L't~UZ' iI~T 1'~~ 1.~10 GCJ~ ~,~y~ ~~IT.ii~1e ~`f~~fi~t~t~~~ ~ ' ~'~tS ~ ~~ ~ P # fl~t~18L11$te'G~C~~G~~c~ ~~~ , . '. . Re1T1ACkS L Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ; ~,/ 3. Hot Hoid (135 degrees Fahrenheit) ~ ,~./ 4. Proper Cooking Temperatures j 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature a[t~r i~7 rrA .~o . cos F+~a~an~+~l~3~,~in~lSaurce:~e~ui`reu~er~s. '." 4 Pts S/ici~~~~s:'I~e~tt~r~ ;i~rtinediate C~rxxeetive.~~~it~ti Remarks v~ 6. Personnel with Infections Restricted/Excluded tf 7. Pro er/Ade uate Handwashin 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 1/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT IN NA NO COS I+"~C~lfty ~t1~Equip7il+ellt,Ret]t1iT~~eT1~S :' ~ Prs ~ic~~at~~o~s :R~quire ";Irnrnediate Correctic~z~, N~t ~'o' Exceed 10 Days Remarks 15. Equi ment Adequate to Maintain Product Tem erature ~ 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities wiCh 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. ManuallMecbanical Warewashin and Sanitizin at ( ) m/temperature 22. Mana er Demonstration of Knowledge/Certified Food Mana er ~ 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Disposal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair S 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reininder/Buffer Plate) , _, ; 27. Food Establishment Permit ~S~btotal ~~+~r ~ioia~io~s ~~ R~ a~e ~~~:~~''~~±n;`2`~ot ~o ~~e~d ~tJ-~~a, ~~az~,'~ae ~*T~~t. Ins ection, 'Whichever Comes First _ 4 t `. ~~,~ ~'~ ~' /?"~v C°. 3t ~ ~~ \Total Inspected by: G~ ~ Print: (1 ' 'LL-~ ' ~ ! Yes/No Received by: rS,~ ~~~;~. ~ : ~ ~~ ~~ _ Print: ~. ~~", ~~ ~ E'`~, ~,"l cc.~( ~ t Gt. Titl~ ~C,t ~ ~~~r