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HomeMy WebLinkAboutTom Thumb #2503~O~NTY p,e,0 7~ ~ ~ ~ ~ F ~ '~T9TF OF 'CF.~~~. ~ ~ f~ ~~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (2l4) 819-?~115 Fax:(214) 819-2868 7 ~~~~° c.~ ~az~ ~ . s~.~. ~`~~ C'TTY/T(IWN~"~~' ~~Y ~"„ ~~ ~ o/ Establishment: ~~/r- f~7 $ ~~'~.~,'~5~~ Owner. C~;S~ ~~~~'°~~~,f~ Physical Address: ~ (7 0 >' /~Z ~~ ~A ,I~,X~ o Zip: ~ ~ ~`~ Phone: (~ f ) ~ ~ ' ~(rj ~~j / L Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 1/~ 3. Hot Hold (135 degrees Fahrenheit) / 4. Proper Cooking Temperatures / 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ati o n/ Temp erature ~c.~~t~ 13~~~ t~~r,~.u~ ~t3f~~' ~~l~~ ,~1u~~.5 /~~a~~ atrr a rrs ~rr , : ~r~.; ; ~ tvo cais ~~~, ~ ~ ~~~~~~o~uree ~q~u~n~?~r~s ., ~z~~~~~,~~ < i ~~~u~iei~i~te Cos~e~~ive: Actit~n = R~;marks ~ • 6. Personnel with Infections Restricted/Excluded ~ 7. Pro er/Ade uate Handwashin `~ 8. Good Hy ienie Practices (Eating/Drinking/Smoking/Other) L/ ! ° 9. Approved Source/Labeling / ~ 10. Sound Condition / 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other t/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT 3 Pts Il~T _ NA NO COS e~'~c':~~~~il1Ei ~il~pmelit ~e~jll~re~tle~f~S Vi~~s~csn~ `Require:;Immediate Cort`ectipn, Nt~t 'i't~' ~~ceed ~ d Days Remarks' '~ 15. E ui ment Adequate to Maintain Product Temperature f/" 16. Handwash Facilities Ade uate and Accessible a./ 17. Handwash Facilities with Soa and Towels ./ l8. 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 (zC~~ /tem erature / ~"< i: •:; ~ ~ 22. Mana er Demonstration of Knowled e/Certified Food Manager 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal ~' 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees 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 s,~btotat - ~~ `.~iol~ t~~~s --.;R~' t~ i~°~ _ : s. ~~° ~je# ~~fi:~o E~c~~ 9il ~~ c~~ ;~ie ~fi~:~t ec~Qn, Wluch~v~r Cornes First ' . _ St n~j • I !~ l ~" ~ ~ 4 t ~ 4~`~ ~' ;~ I7 /- ~ ' - ~~ir %~~r~~'a ! a l' J~~'~ ~~ ~~'~-/2 ~ ' 3pt ~ J ~ .1 ~ ~ ~ I~l~l~ LL~- l~+l ~ C!L~7~ ~~~t..rZ ii Total Inspected by: ~ ~ Print: ~~',- ~ ~~ ~ F/U Received b~° '- ~~ ~ ~/' Printr~/~/~ ~~ ~ Title• Yec/Nci y~ ~,'. ,_.Y~:, 7. e~~ o+C.fSC~ .yCT.S`//~` ~