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Home My WebLink AboutCultured Cup~O~r1TY p~,~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ ~ ~ ENVIRONMENTAL HEALTH DIVISION ' 2377 N. STEMMONS FRWY. ROOM 607 ,~~9TE QF qE~P~ (214) 819-2115 Fax: (214) 819-2868 `~~~ CITY/TOWN L'~/U~~I~S~171y/~.~ 'i'1~~'~/ Establishment:/ ~/G Cj~~..~'7e~/~1~,~ ~~f Owner: ~~7~„ /~,'~~~4/~-j ~',~ Physical Address:~y~~~ =$77}K/ j~ ~fj~iy Zip: ~„~s~lj Phone: (~ ) '~f'G~ ` /;~~.r ~~ ~ ~~ ~ ~0~ ~ ~ ~ ~ ~ ~~: ~ ~~ ~~ ~ ~ ~ ~"~3~+~ ~~~'~~~ ; ~ ,~5 ~'~_y ,: u v ~ 'w ~ ,6F Y v ~` ~ GY "Y {' f ~ . k Pa' ~ +i ?~l~lL~~. f . :. ~~~ ~' .I~t~tate ~,C:rI~'~~L~~,~~1~'~i~:,. _.. ~~, , - ., ,,/ l. Proper Cooling for Cooked/Prepared Food 1/ 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 i/ 6. Personnel with Infections Restricted/Excluded ~: 7. Pro er/Ade uate Handwashin v~...= 8. Good Hygienic 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 i! 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Sunvlv - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure c~u~r ~ 3~s rN ~~. rro co~ " ~ ~acili~ ~~nii.~~+ ~guipment ~Require~ertts , ~~ . ~ ~ ~ . . ' '~iaiaf,~an~°~~quire ~mrn~d~ate Cozrection,'~;Not To:~acc~~l~~ 10 Days Remarks~~ ° 15. E ui ment Ade uate to Maintain Product Tem erature / 16. Handwash Facilities Ade uate and Accessible d' 17. Handwash Facilities with Soap and Towels ~ 18. No Evidence of Insect Contamination •~ 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at erature ~ 22. Mana er Demonstration of Knowledge/Certified Food na 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/ReminderBuffer Plate) : _! 27. Food Establishment Permit ~ Inspected by: ~ I ~S Print: ~~ ~~~~. ;~` F/U Received by:,1,~ ~-,~~~ Print: ,,~ ~L ,,~,r~~~~' ;~- Ti~ y~'~,_F. ar~),~ 1'' ~,... ~,.,,.