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HomeMy WebLinkAboutStomboli Cafe 2~O~r1TY p~,O ~ ~ A 9f ~ N : ~~vv . sT9T f o F ~~~PS DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax: (214) 819-2868 r `-~' r~L~ CITY/TOWNlJ /~~~ /r ~`~~ ~ ~at~ - ~~ , `'~"~tn~~n ~ 4~~ ~' ~ ~, § ~ . ,f , _~~t~C~fl~hrn~~"~~~~'~~~`~~ ~ ~~ t=~T~tt~ba~r~"' ~Ri~l~ C~~t-~ -Ca~e f ~ P~rp~ ~qr~ ~ns~re~~~a~: : ~3 1 C ;' ~r~ia~~~~ ~~ ~ .~~~u~~ a .; , ~~ .,~~.,.s , . e . d 3-~~ : ?~el~i` I~~~t~~~.~+vti ~ ~isit 5~4~er m .. ~, . ~ . ~ ~.,~ - ~ ~_ ~ Establishment: ~ j f~(~.~ ~ L ~ ~~ ~ Owner: ~',~/~, ,~/?~e"j/~'S Physical Address: ~~(~~ [ j~~~~ Zip: °,~~C°j~ Phone: (~%lf) ~ ~' ~}f.J `~ ~ ~/ 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 0 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ati on / Temperature ~~ . /~, 7"'c.~ /~~ ~/ /~ ~' ~ 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eating/Drinkin /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 P1ans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT 3 Pts IN NA, NO CQS F~Ci~~,:~(~ ~quip~ent Recji~ixeme~ts ~itila~ics~s ;I~, uire Iinm~diate Correcrion, Nc~t Tc~ Exc~e~i :10 I?ays Remarks 15. E ui ment Ade uate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soap 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 Sanitizing at m/t m erature 22. Mana er Demonstration of Knowled e/Certified Food Man 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erly 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 Pernut ~nbuital 5 t ~~11~2' ~U'lO~~lOti~ - R~, U13I'~ ~~~~~E~~~'~"~kCstlCfll, •~Ttf~ ~fl ~XC~~t~:~Q ~ ~,€~;~~~Xt ~TIS ~CtiC1ri WhIC13e~1~~` ~O~TI~~ ~f~`St-, " " l G~+/~ ~7Z. h'~~ 1 T- v-i G-~~/ ~z l 4t ~ - ~ ~. ~ , 3 t ~~.. p~~` " c .5~~. ~ .~ 't'~r-`-~ / ~ ~'?I/~~ T 1 ota Inspected by: ~ ~ Print: ~~~• ~~-~Jj_j_/ ~S F/U Yes / No Received by: /~ ` ' • Print:i(~. L,,rS ~~,~,~~~,.rh Title:~