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Great Harvest Bread
GoJNTY pFQ -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~- ~N ENVIRONMENTAL HEALT'H DNISION ~~ 2377 N. STEMMONS FRWY. ROOM 607 ~~'~"rF oF ~tE~'~~ (214) 819-2115 Fax: (214) 819-2868 ~ ~~ CITY/TOWN '^_t 0/~ I, ~ , ~e ~~~ =~'~a+~4~d~~ a ~:~~~e~E~rt~ ~~s~b`~~tt~~~~F~(~ `~~~~~ ~k~~"~x~i~~e~ Risk;Cat~gQry. P~~n~~ o~ Tnspe~ition, ~~~~-p~aar~ce 2 Routiaae 3-~ie~d ~nvss~~~a~' " A~ :Visit' -Ot~ier P ~ ~;~ ~ ., ~ ~ . ~ ~ F ~ ~ ;;s . < . ~ , , , Establishment: ~~~--.~-. ~j4.. ~~~'`r ,~~ Owner: - L~/,,~ ~= Physical Address: ~ ~~ ~1~f(~~ Zip: ~~~.~ Phone: ~ ` '~' Q~ ~ ~~ ~to C~~ ~~p~tr~ ~~~~~~~I'T~~ I~cq~1~~~' ~ ~ ~, , .~ " ~ ` . . ~ ~s } , , x ~` , ~.. , ~ a `~fi ° ~~~;z~,~"~~~~ ~~il~a~ ~~z~'~~ ~ ~,~~ `I~emarks _ . ,,.., . . . _ l. 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 / Loc ation / Temperature >~~ ~~~~~~~ Ca~:~r - . ~t~v ~~, rr~ cQS . .~~n~teilH~~ic~gl~ource ~te+~u~renr#~~ 4 Pts '; ~1at~~jtpizs,~eqrzire ~mmediate Corrective :7~c~i~izi° Itemarks 6. Personnei with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hy i ic Practices (Eating/Drinking/Smoking/Other) 9. A~ ved Sourc /Labeling ~ 1 . und Conditio 11. o er 'ng 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 Capacity/Hot and Cold Under Pressure ~trt~ nv rtA ~ra cc3s F~cilit~ and E,~uipment Reyuiremeuts ' 3~ Viola6i~ns~ Require Irnmediate Carrection, ;Not Tc~ Excee.d' 1 Q Days Remarks' 15. E ui ment Adequate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination 19 0~~" ence f Rodents/Othe ' als 2. T ic Items o erl Labele IStored~Used 21. echanical Warewas and Sanitizin at ( ) m/tem erature 22. Mana er Demonstration of Knowled e/Certified Food Manager 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees 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 Pernut ~~i't~~a1 -~fth~r, Vi~tir%t~s ~'1~ ' u~r~~~C~~i~~~ -Action;.N~at'~to E~cc~ed~~~,T7 ,~„~':~ ~~~t,Ins ectian Whichever Comes First St 4t 3t ~1 Inspected by: ~ ~ ~Print: - ~ ~ ~ , ~ ~ F/U Received b.~ ~ Print: ~~ ~ ,~j Title: Yes/No ~d L ~ ~/~-r ; ~ '`_1-~