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HomeMy WebLinkAboutTom Thumb # 1973~Q~SyTY p~,O . ' DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DIVISION ~ 2377 N. STEMMONS FRWY. ROOM 607 ~T9Tf O F'i~'~P~ (214) 819-2115 Fax: (214) 819-2868 /~ • ~ ys Z ~~~ CITY/TOWN LY~~~S~~1/~~ ~~U~ ~ ~ Estabiishment: ~~ N' '"~~P-~~ ~ Owner: ~'C)F~ ~~r Physical Address: ~~~~ Sj~ jQ~~ ~~~~ Zip: ~,'C~ ~~ Phone: ~/~f )~'{~-~~~ ~ 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 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/ Location/Temperature / /Ft-~p~a C'~~`'!~/f~i ~3'~"j= C'rlR /g/~~ /(~~1~/~' l~'7a/u~ 0a't~%~°,~'" ~~'~--1~,-~r 2c~ e~- P~ ~ ~ ~~~F /,~$ r~ ~~ ~~-~ >~'~ c~u~~ ~ ~~, ~c~ co~ ~'~i~~,a~eY~$~~ad~i~g/5c~i~rce Re+~uirem~nts , ~"-~s - ~ioll~~r~ris ~~quzir~ tmmediate CQrrectiue t~ef~an Remarks `~ 6. Personnel with Infections Restricted/Excluded ' `~ 7. Pro er/Ade uate Handwashin v 8. Good Hygienic Practices (Eating/Drinkin /SmokingJOther) v 9. Approved Source/Labeling °~ 10. Sound Condition ~ 11. Proper Handling of Ready-To-Eat Foods +~ 12. Cross-contamination of Raw/Cooked Foods/Other 1.~' 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OIIT 3~ tN I~A ' No CC~S Fa~li~Y°,~td.~++quipment Requirements ~?it~f~t~~tt~s Requiz~e Immediate Correction, Nat Ta Exceed 1D Days ' Ren ar 15. E uipment Ade uate to Maintain Product Tem erature L,`,. %C ~' - / 16. Handwash Facilities Ade uate and Accessible 1/ 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 '0/ 21. Manual/Mechanical Warewashing and Sanitizing at (~ m/t nperature / ~` ' 22. Mana er Demonstration of Knowled e/Certified Food Mana er +~ 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Disposal 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 Establisbment Pernut ~ ,I,~ Inspected by: ~ ~ Print: ~~ ~~~ ~ ~~_~• Yes/No Received by/~i~ ..~ Prin~y.~, ~{~ ~ ~ ,f `~ ` ,` ~ Title: ~~. - -. ~ \. ~, N ~~ d