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HomeMy WebLinkAboutJD's Chippery (2)~o~NTY pFO S ~;~ 9~ ~ y Y~T9Tf OF ~~~P~ 7~-3~ -c~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax:(214) 819-2868 CITY/TOWN ~~1V~~7 ~~ ~~~ ~ r ~stegory Establishment: ~,~ ~ ~~~ ~~` ~ Owner: ~ i ~j ~ ~~ $,~ ~ Physical Address: ~3 (~r Zip: ~ ~ ~,~ Phone: ( ~~ ~'t') ~ 4a~ ~(.J~' c~z~r ~ ~,r~ a~a ~~ ~`~ ~ tr~~~'I~e ~~~~+~~ r ~~~ ~~~ ~"~ > "~ ~ ~ :~`~~~~~~iri~di~he~~ G~'i~'~i~; ~"~ ~~~~ ~ ~ ~e~~ks . _ - ti. . _ . 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 / Loc ation / Temperat ure OUT 4 Ptis TriT NA ; NO CC)S , `~,~5~11~i*.~~k~nt~ittitgfSaurce ~et~s~'e~i~€lC~~ ~ici~atio~is ~.ec~uire Immediate Gctrte~~i~~ ~etiozi .... Remarks "~ 6. Personnel with Infections Restricted/Excluded ''~` ~ 7. Pro er/Ade uate Handwashin / ~ " 8. Good H 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 13. Approved Systems (HACCP Plans/Time as Public Health Control) ' ~/ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ' au~r 3 Pts ~r r~~ ~vo cos ~^~eility..~nd Equipment~l~equirem~nts e: ~ ~. ~~ ' ~~ ~i~latians"~t tzire~~Tmrned~ate Coi~'ecCion,:NotTo'~~.c~e'ti~.10 Days Remar~cs ~~~~i ~ 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 18. No Evidence of Insect Contamination f! 19. No Evidence of Rodents/Other Animals ~/ '~ ~.`~ ~ ~ 20. To~cic Items Pro erl Labeled/Stored/Used J 21. Manual/Mechanical Warewashin and Sanitizin at (~ temperature ,/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal ~/ 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air t! 26. PosUn of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit Total ~spected by: i .~ ' ~ Print: V~~. ~/~f'J j~,~ ~ c F/U ~ ~, ,~, Received by;ff~,.~-' ~~~ _ R~ ,~ ~ Print:~aL--~- Titl,~~~ ,~, , ~,