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Home My WebLink AboutSprinkles Cupcakes (2)~O~p1TY p~,Q -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIROAIMENTAL HEALTH DIVISION ~ 2377 N. STEMMONS FRWY. ROOM 607 ~~~~rs oF ~sE~'~~~ (214) 819-Z115 Fax: (214) 819-2868 t~~T c.~~1~ L `7~ ~'~-c~ 7-'~~o~C) ciTYiTOwlv L-~f~~~ l,4~ CC~~ ~% ~~ ~ ~ ~ ~.. , , .~ ~ ~ ~~ ~Pr ~ ~~ ," ~ r 'r '! ~"~~~~ ~ ~ ~ '~ k~~~~~, ~ ~~~i~l$32~ ~~~~ ~`"~"¢ ~~ ~ ~'~*~~ '~~Ilt~?E'3' ; ~{IS~ '~tf,.`$OI'~` , ' . =r '. .. ~_` . . ~ .. a ~ . ~~ m~ , .' ` :',. . '. H K K ~~~!{~tSC'`. A11~ ~1~~@~lII ~. ~r{~~~1'i~1~~~ ~, $ p ~~ ~ ~'''1~ ~1Y~3`i~l~~.~~,x ~, ~1S1t 5-Q~1CT' ... , . z~ , ., ~ s .; , ,~ ~~ ~ Establishment: ,~ ~ /~/~~~ ~ ~~~5' Owner: ~ j^~~;p, ~~~ ~~' ~"~' Physical Address: (:} "~ („`~'j jZ,~~ ~~,a, Zip: ~5 ~~ Phone: ( ~ ) ~r ~`f "~ ~ ~''~- / 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/Location /Temperature Remarks ` I V 6. Personnel with Infections Restricted/Excluded r/ 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eatin /Drinkin /Smoking/Other) 9. Approved Source/Labeling ' 10. Sound Condition I / 11. Proper Handling of Ready-To-Eat Foods ~" 12. Cross-contamination of Raw/Cooked Foods/Other 6~ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OVT 3 Pts' TN NA NO CoS ~ F~cilit~.ari~l E~uipmer~t'Requiceinents ; Ii1 ~id~aa~nns,~~equire ~mrnediate Correction, Not fii~ ~xceed ~~10 Days R~marks ~~~ ~ ~ 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 21. Manual/Mechanical Warewashin and 5anitizing at ( ~ m/~inperature ' ~ 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~/' 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. 'Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees 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 Total Inspected by: , y, ~ ~ Print: ~Pi!' ~~~; V V F/U Received by: Print T~' ~ J~ ~- Yes/No . ~~ ~ ~'l~Q. ~1~~4~~~~ `~"l.J~.'~ ~ . ,~"l4`-'~~.