400%
200%
100%
75%
50%
25%
The URL can be used to link to this page
Your browser does not support the video tag.
Home
My WebLink
About
Cadeaux, INC
Cl~~iyTY pF~ ' DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ - ~ 9 ENVIRONMENTAL HEALTH DIVISION ' 2377 N. STEMMONS FRWY. ROOM 607 «~T"rF oF ~e~'"~ (214) 819-2115 F~: (214) 819-2868 ~~ ~ /TOWN ~~lIIJ~S t'7-..' ~/~7''~,/~ Establishment: ~,~~~~"~ ~~r~~•---~ Owner: /-f'~~-~ ~-itj~~!"~" Physical Address: ~ ~ (~~ ~~y~~ ,~ ~ Zip: `j '~'~ ~, °~~ Phone: ( ~/ ~`° ~.J~"~~ C~J' I~ ~1~ °~ ~~t ~ ` >- ~ ~ ~ ~. u ~ ~ ~ : ~ :. ~~. ~, ~ ~ r. ~° a ~~ ;;e , `°e ~ ~,~ ~~ ~ ~s~ ~ ~~~ s F ~ R ~. ~~ ~ n; ~~ ~a~ 9 ~e ~ e, ~ ,"~,_ ~ ~'c~"~ ~e~ta~'~s: ~ ~~. a ~ , .~... ., w . .,, , ~,~ . _ r; ao . ~ . . ..e , v ~ 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 C)UT` a Pts IN . •NA 1*Ta . eC~S ~'~i`~~f~~+(~i~g~~Y~urCe:~+~i~1~~±~4'~ V~~i~a~ris';~~q~ire Imz~edi~.te Carr~~'~a~~e;~A~~~ °. Remark~s' /~ 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eatin /Drinking/Smokin /Other) i 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 Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure oUT 3 Pts Tiv NA No COS ~~~II~y°and Egl~ipment°$+~ui~elme~ts. Vi~~#~bn;s'R~~uire':Irnmediate Co~"~~~~;.~+TOt T+~ ~xc~ed"` ~0 Days Rernarks i/ 15. E ui ment Ade uate to Maintain Product Temperature t~/` 16. Handwash Facilities Ade uate and Accessible ,~n 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 Warewashing and Sanitizin at ( ) m/tem erature ~' ~~•~ ~~~ 22. Mana er Demonstration of Knowled e/Certified Food Mana er ` ~``' ~`' 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 Pemut 5 t ~/~~ ~~'1..L ~~ C~ '~ 4 t ~ ~-t7;~,~/~ L f.f 7Z~ / L,~T 1~~~ 3t 7, Inspected by: ~. ~ Print: ,~ b ~~-~~,~,t '' j F/U, Received b: , rh „ ~ Print~lr ~'jt]~