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HomeMy WebLinkAboutTaco Diner (2)~O~NTY ppQ ~, -~~~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ N ENVIRONMENTAL HEALTH DIVISION ` 2377 N. STEMMONS FRWY. ROOM 607 •~T9TE~ ~F ~CE~P~ ~ (214) 819-2115 Fa • (214) 819-2868 ~4~~: ~~tp ~~f~ G~ ~t~~` ~.~s~uf~~i ~- ~-7 ~~/' i ~ C~"°C~ `i~L~SJ /~~ ~~C ~ ' ~ ~~ CITY/TOWN /--~ ~~ ~ ~ ~ ` ~~~ ~ ~ ~ ~ ~ ~~-~~ ~ ; ;'~"~m~~~ ~ ~ ~• ~ ° a ° ~ ~'`~~i~i~'~iumber ,~~~~~~~[t ~+~~~r ~E"'~~ ~ ~ ~~~ ~ ~ al~isk :~ategary ~ , e ,~ ~ , ,,s ~, r <. ~ . ~ ~ ~ ~~~~ ~ ,~'~~c~rn ~ ~~~oii~~aua~ ~ 2~~r~u ~;r ~ ie ~-~~el,~ T~ve~;~~~~~ 4 Uisit .5-~t~ex ` ~~~ ~ n: , „ ,~.. __ ~ ~ , ~ ~,:F ..~ t.~.~~. .. . ; ,. ,t_,_, x ..~~ ,;~. , ~ Establishment: ~ ~ ~ ~e~ Owner: ~~y~r~ ~+'~ Physical Address: ~'~'CZI I' ~J ~i.-L~tlld+i+~, Zip:7~~~ Phone: (~~ ) ~~~ ~°'~~'~ ~~` ~ ~` ~i~ r~~ ~~~ ' ~~ar~~~a~ne ~te~u~t*e~~t~~ ~~~ ~ ~s . ,. . ~~. ~ ~ , ~,~, '~a~~,"~~'~~qii~~o~~a€~e ?~~r~~~e~~~1~~"~`. R.emarks . ~., r/ 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 t/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature ~t~6k~r /~~.~f' ~~s >~~~`F ~1e;~ /~,~''F ~ ~JF.,SO I~~e~ ~11~ ~ Se1'r~D ~L+~ d~ Remarks I / 6. Personnel with Infections Restricted/Excluded t/' 7. Pro er/Ade uate Handwashin o.~^ 8. Good Hygienic Practices (Eating/Drinking/Smokin /Other) ~" 9. Approved Source/Labeling ~r^ 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 QU'T ~~ IN NA Nq G05 ~i~G~~ity ~nd ~quipment Requirem~~ltS Viala~ions Require Tmmediate Ca~reGtion,l~Tot To Exc~ed' 10 Days Remarks 15. E ui ment Ade uate to Maintain Product Tem erature~'~ey ~cu~ cy/~ /C~/~ , v'" 16. Handwash Faeilities Ade uate and Accessible /' >' 17. Handwash Facilities with Soa and Towels ~" 18. No Evidence of Insect Contamination / 19. No Evidence of Rodents/Other Animais / 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at (~ in tem erature i,d 22. Mana er Demonstration of Knowled e/Certified Food Manager 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Disposal 24. Thermometers Provided/Accurate/Pro erl Calibrated e rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils i~ed/ anitized/Good Repair ~ 26. Postin of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) , , 27. Food Establishment Pernut 5 t ~ f~~° ~'~~~~ ~'~/, 4 t °~ ~`,~,~,~ , v~-.-~+'~, ~ C~~1`~-- 3t ~ ,~„ • as ~ ~ ~/~- H :~'~~~~5 •~' ~ 1~,~ :~/~~r~ Total Inspected by: ~~ ~' ~' Print: ~~ ~~1 j„Z; .,~ F/U N ~, ,,, Received by• Print: /C.. ,'~' ,i ,