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HomeMy WebLinkAboutOlivella's`o~tyTY p~,0 DALLAS COUNTY HEALTH AND HUMAN SERVICES x~~ 1~ ENVIRONMENTAL HEALTH DIVISION ~ 2377 N. STEMMONS FRWY. ROOM 607 •~T'~Tp QF ~E~~'P~y (214) 819-2115 Fax: (214) 819-2868 7 ~~ CTTY/TOWNLINB~l~,rSi~~R~ /~~~ ~ Establishment: ~~% ~C,l,.! A ~~ Owner: ~/~~i /~~ ~f-~f Physical Addres • ~p ~~t~~~/~7l/ ~`Y,0' Zip:~~'~ Phone: (~~ ~~ ~~'~ (3'C7T :~ ~lA ~iO ~1~ ~~.~ r ~~~~~~ ~~~'~~~' ~ x. ~ ~~ m~~ w ~~~~f:~1~f '~ ~~~~'l~L~t~~ ~~~~i~~~:~ , ~` ~`°~ { ~< '~BT11~T~CS / 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 deQrees Fahrenheit in 2 Hrs) Item / Location / Temperature lv~i( ~n~' y'~,~~'~`zF ot~1' 4 Pts ~*t rr~ tvo ~ Cos ,~',~b~n~~f~~~ing/~oiu~'ce 1~cq~e~~ts "~?'z~l~~e~rJS°°:~2~g~`TmmediaLe.~oit~cU~e .~e~~azi: . Remarks _. _.,, 6. Personnel with Infections Restricted/Excluded ~' 7. Pro er/Ade uate Handwashin ~/' 8. Good Hy ienic Practices (Eatin /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 /t~ ~~/e5 ~.~li ~l~L c/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure DUT 3 Prs IN NA NO COS ~~~ili~:~asl E~qtupment R~quirem~*nts = ~`7~~~~~~~Require Immediate Correcticrr~, 1*Tot Ta ~x~eed 10 Days Remarks / 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 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used / 2L Manual/Mechanical Warewashing and Sanitizin at ( tein erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 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/Reminder/Buffer Plate) 27. Food Establishment Permit ~~bcot~t t~~tc r ~io~ tio~s --'R " ~ re aC~r .. `=: ~~~~,wN~t:to: Ex~e~d~9Q ~~ ~:~t`~~h~°~e~t,~ns et~~n, Whicheuer Comes First 5t 4t 3t ,r~~ Inspected by: ~ ~~ Print: ~ f ~~(^„~ j~ F/U ~~_ _ ,,.._ Received b Y~ Y.,.~• _ r ,,. ~ i ~ . ,. ;. _ i . Print: ~" 1.~~,~ ._ . „ I 1.a ~ _ Ti ~ _ ~ 1 ,c_/._._ _ _ _