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Park Cities Short Stop Food to Go
~O~p1TY pFO 9 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~' ~ ~ ~N ENVIRONMENTAL HEALTH DIVISION F 2377 N. STEMMONS FRWY. ROOM 607 •~Tqre oF T~~`P~` (214) 819-2115 Fax: (214) 819-2868 ~-23 -~ ~~Y,TO~ ~~r~+~s ~ l~~ ~~~~ ~ ~f~ ~ : ,y a ~ ' .. ~ ~ ' ~~. :^ 5 : € ~ ', :.. d ~ _~< j =~~ ~ ~r~ffie~'~I ~ ; ~ v,'~~i~h~nr~~~~~~~~ ~"'~~ ~ r~It1~Fw~iller Ri,9k CatEgor~' ~ ~ .~"'' u - ~ ~~ _. ~. F, ~~~ ~ ~ .. .~: ~ pr_, ~,=,.s. ~ ~ ~"t~~' ~-~°~s~e~o`~; ~~~tur~a~~e ~¢ ~ c~ti~~ 3~~'ie1~ ~~~sti~~~ ' ' ,~F-Visit " 5-Qther ~ ~ ;3..~ . ,. .° ~~ ~ _, .~~1~ i~ r7~ , w ~~ . ~ Establishment: ~~~-~,- ~'r . ..~~ ~ ~G~ Owner: r ~~ Physical Address: ~~,~~ ~f~j ~ ~J~ ~'~ Zip: ~~j ~ Phone: ( ~ ) ~~(~ '~,~ %'~ / 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~/ 3. Hot Hold (135 degrees Fahrenheit) r/' 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Location /Temperature ~~~ ~' ~~~ ~~~ ~~~~~~~ ~~ c~[rr ~'fp~ u~ ~~a~ . No cc~s ,~'!~~~~~~dlin~/'~ource Requirc~iian~ ::;' ~i+~1~~~3Tts R~quire; ~nmediate Corr~ctiu~ Aci~vn " Remarks /' '° 6. Personnel with Infections Restricted/Excluded ~/' 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eatin /Drinking/Smoking/Other) ~ 9. Approved Source/Labeling ~' 10. Sound Condition +~ 11. Proper Handling of Ready-To-Eat Foods r/ 12. Cross-contamination of Raw/Cooked Foods/Other / 13. Approved Systems (HACCP Plans/Time as Public Health ConYrol) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure a~ 3 Prs t~+t rta No ct~s ~Faci~i~y ~rrd ~quipment Requirements '~ipl~tip~s I~~q~ire Irxtmediate CorrectiQn, Not Tc~`E~cceed' 10 Days Remarks ~/ 15. E ui ment Ade uate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible t,r 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 ' 21. Manual/Mechanical Warewashin and Sanitizin at ( " tem erature ' 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 (t2 de rees Fahrenheit) / 25. Food Contact 5urfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ~ubti~t~l .. „ ,.~Che r'~ib~ ~ans = ~'~" ; 27. Food Establishment Pernut c~~~~,.y~~:~~tzc~~i~.Not tq'E~cee~ ~~l:T~a s~~r ~~~Kt Ins ecticin, Whichever Comes F St ~'' . 4 t ^~, i~ 7~~-' ~ i~ ~L??',~j) j pj~1~ ~' 16t.~ ~~ ,~n wn ~?77 ~~J G f~1(~ ~ '~~..., ~ 3t d E f T 1 Inspected by: Print: V~. ~. ~,,,~ i,'~S F/U Yes/No Received b ~/( ''~^~J''`~ y' 1 . ,~-"' t~. 'o.. Print'~ ~ c ~ l~..i~ `~ ~~~_~ . s^.,~, ~~`~~ L~.~'~