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HomeMy WebLinkAboutHighland Park Presbyterian Church (2)vr1TY O~ ~° ° DALLAS COUNTY HEALTH AND HUMAN SERVICES s ~ ~ r r N ENVIRONMENTAL HEALTH DIVISION ` 2377 N. STEMMONS FRWY. ROOM 607 •~TqTE pp 'CF'~~~ (214) 819-2115 Fa~c: (214) 819-2868 ~~ ~ ~~ CITY/TOWN ~~~~~~ 1~'y ~~' ~ ~' ~~ ~ Establishment: ~f ~ ~k ~/~~,,~ /~/n(,,~~ ~ : / f~~ ~/'~ ~""7~ Physical Address: ,~~j~ j /JiVQ~~$' j 'Ly~,(~ Zip: ~~~ ~ Phone: ( ~/ °7(~j ~~' ~f~~~ fJ'C7T' ~T N?k N{7 CQS ~'~ 5 ~~~~~~ << _. ~ ~ ~ ~.; - ~ ~ ~ ~a ~ ~~ ~~ ~ `~~ ~ ~ ~ ~, ` " ~ S P'ts . e:, z_ <~ ~r~. :~~y~~'i~` ~~ h'$IT781~ ~ . , ~ ~~ . ~ ~. M_ ~ ~ „~ a e. , 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 atrr, a~ P~s . uv rtA rro Cos P~a~ta~f~andlingl~ource=R~eqanr~~a~ m Vi~il~~itsris '~~~juir~; Iivmediate ~az~r~;~tii~e ~€~i~i j ReFnarks • 6. Personnel with Infections Restricted/Exciuded 7. Pro er/Ade uate Handwashin ~ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods v~'' 12. Cross-contamination of Raw/Cooked Foods/Other aS~~1~ L~G-S ~ /' 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT 3 Pks IN NA NO COS Fa~ilixy a~id; Equigme~it ~ReqttireltlCAt~- •;' . ~7iC?1~~IOIlS ReE]]Liit'e T171iT1~K~1~t(' ~Otf~~[Ik)2~, N0~'TO',~X~~ECl I~ I7~yS RernailCS ' ~ 15. E ui ment Ade uate to Maintain Product Tem erature ~ 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soa and Towels o/ 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 (~ ) m/ erature ' 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Disposal 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/Reminder/Buffer Plate) 27. Food Establishment Pemut ~ Inspected by: ' ,~ Print ,~ ~ ~ ~,1~ Total ~- , ~ ~ ~ Yes/No Received by/L. ~ E Print: ~ a ~' .~~ Title: