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HomeMy WebLinkAboutCorner Bakery Cafe~~~r1TY pF,Q ~ -~r DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 ~~~"rF a F~~~'~~ (214) 819-2115 F~: (214) 819-2868 ~Si C.e,'yJ~IL. Gxi.~ (J jj C~~°'+~~ / /"~~~ + L.~ CJ j~'' 7~~~~ CITY/TOWN~~j~~~ "'~~ ~~ `~ w , f ~ ~ ~ ~~ , ; San ~ll~te ~m,~~~ ~` ~ `~ ~ ~i~~~ ~ ~~~~,~~ a~~"~al~ `~u~~e~r `` ~~~~r3' z~C~~ ~ ~~~ ~. ~ ~~~~ ~ .~~_ ~ , ~, d ~ , ,~~ ~ ~ ~~ ~~-, ~ "~~ " ' ~ ~. ~ s t` p ~y ~ ,~ ,'~ ~ ~ ~q 3 ~ ~~ ^~ i~~~~ ~ . , . , ~1IP~IQSE {I~ ~'r~@C~li~Il` ? ~*~'O~~~i~~ ~ ~~~~+`^~~i~~r~ ~, ..`~'~2c#+~:~~~i;~$~3,~~m~i~ ~ ' ~ ~1lSIC 3 ~~l~r . ~ . .w ~. . _ ,; . ., b. , ~ , Establishment: ~~~ ~ Owner: ~~ j~~ ~~ ~ J,~ f~/.~, Physical Address: '~~ ~ ~ ~~ j~~ "~'r a Zip: ~s~~~ Phone: (~/~) ~ °-°~~'~f / 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 ~r~v~ ~rtuj> >~~t'~v~' ~H~~ /J~Z~"~= ~` Pa/~~~~ fa~~ i~~ ~ ~ rl.~~~dssrafif~~; ~G~'~~' ~~1'1i'1~''~.-%~(~°i~" ~A~ ~Ll.~.~~~1P '~Jf~~~ ~!-/P~+C~~%~i'J~"'J~ic~y~ ~-~'~7r~r/~/~~/7~~`7•~'. fj'IL. ~,'b"~ / 6. Personnel with Infections Restricted/Excluded ~/ 7. Pro er/Ade uate Handwashin ~'" ``" 8. Good H ienic Practices (Eatin /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 Sunnlv - Apnroved Sources/Sufficient Capacitv/Hot and Cold Under Pressure cs I i/ 15. E ui ment Ade uate to Maintain Product Tem erature ~ 16. Handwash Facilities Ade uate and Accessible ] 7. Handwash Facilities with Soa and Towels v'~ 18. No Evidence of Insect Contamination i0' 19. No Evidence of Rodents/Other Animals '' 20. Toxic Items Pro erl Labeled/Stored/Used `" ~ ,., 21. Manual/Mechanical Warewashin and Sanitizin a m em erature J f"' 22. Mana er Demonstration of Knowled e/Certified Foo ana er 23. A roved Sewa e/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 Pernut ~: ~~~ s~~ ~n :-~~~ e~- ~ ,tc~~„~ ~ c~,~~~j-- ~~,~.~,~ t ~ Ins ected b Print: r a P Y~ ~ L~-C - :~ /~ / /~B_ ~ Received byP~f ~ Print: Title: F/U i / . ~ . :3(1.+P/1 l.G~-e:~~ 2_.. ~~~ ~~r~