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HomeMy WebLinkAboutTetco #656 (2)GoJrtTY pFO ' DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 ~~~'TF oF TE~'~~ ~ (214) 819-2115 F~: (214) 819-2868 ~ 7~~~' ~~~ ~ ~ ciTYiTOwN Lf'?'~~1~7'd5~'~ ~~ ~% ~~ ] Establishment: TEr ~~ ~~~j ~~~ Owner:~n ~,,~~t,~,,,j,~i•,.~ Physical Address: Z ~ f ~ ~ ~ Zip: ~.~~j ~;~ Phone: (~f ' ~ ~ `•~ ~ f ~.(~ Q~ "#~1 .~d;t~ ~:1 ~~J~ ~~r "~ ~~ ~ ~f~'p~~ ;~~ ~ ~ ~ . " ' ~, ~. ~ v ~ ., ~ .. t . ~,"~" ._ . _.~ ~~~" r ~ ; "~'. :~ , ~ ~E'1]l~'~S~ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~v~:..rj~. ~~" c~z ~ .~g• / 3. Hot Hold (135 degrees Fahrenheit) 4. Proper Cooking Temperatures '~ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature at~'r u~r riA r~o Gos ~e~~~~t~;~t~r~}~gfSaurce.Reqt~rernents . 4 Pts ~it~l~~it~tis e~ x~a ~i~ecliate Corr~cti~e ~~t°i~n Remarks '' 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eating/Drinking/Smokin /Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other r/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ou~r zrr r~a No cas Eacility:a~d t~~uipment Requiremie~ts 3 Pts Vioiafions.~tec~~u%re Tm~nediate Cor~ection> Not Tcs ~~cceed 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 erly Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanirizin at ( ) m/tem erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal S stein, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 degrees Fahrenheit) r/' 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 subti~~al , i~~ie r ~i+~l~ ~ions -- ~e,. u ~re ~~~~~:.~,:~f~~*.~atz.~o ~~~ce~~l ~`° ~~~~~~e:~~~t ~ns ection, Whichever C€~mes First ' ~ 5 t "~ ~~ / ~ ' 4t e~ ~~ ~~,y C.,~~-F ~ l~' ~ Total Inspected by: ~ ~ ~ Print: ,v,~- ~, y a.,,~ Print: ~ ` '~ _~ Titl • Yes/No Received by: ~~~ ,~ , e/{~ ~