Loading...
HomeMy WebLinkAboutCresent Foods, Lawyers Inn~oJp1TY pFO ~~ ,i ~ p r r ' ~SV ~ •~T9Tf OF 'CF.~'P~. ~'~/"~j DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax:(214) 819-2868 CITY/TOWN ZL~~Z, ~ Establishment: ~-/4~'~~°F~.-~-- ~2j~.-,~ ~,Nv ~-,~S ~,tf Owner:~Jf~~J°~,d ~~~~j~~° Physical Address: ~j,,~j~~} ~~~p~'~~"`' '~ Zip: ~,~;(~~" Phone: (~°'+~) ~~~`~ ~~~"`~ ~ ~~ ~~ ~" ~~ ~ ~~'~ ~~ ~ /`~~IqE I~~~'~~~1~ ~~'~~ ~' ,~ ~ e ~ ~'~. ~ af 5~ ~ ~ ,~ ~ ` ~ »~ ~ ~ ~ ,, " ~. , , ~ s~~, r ~ ~ ~ ~ ~ ° ~ t. ~ ~ ~ ~ ~ ~ ~~ :' ~ ' ~ ~ ~" ~ ~ , ~ ~ ; ~ , ~ ~ ~ ~, , ~, ~~C~1,~d ~~~'~~t~~"'~.~~i~ ~e ~z . `~.LIII~C~, ~ d = . mr~, ~~ ~~ ~ - _. ~ .~ .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 / Loc ation / Temperature / 6. Personnel with Infections Restricted/Excluded / 7. Pro er/Ade uate Handwashin ,~ ~" 8. Good Hygienic Practice ting/Drinking/Smoking/Other) ir~ 9. Approved Sourc /L ~eling ! / ~~ ` 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 pU~[' IN ~ 'NA ~ ~*iO " COS ~'~„~1~'>~rid Ei]t~pliltB]llt RequireulelltS ~. ~. ~ • " ~ : ~ s ~~~ ~. ~~iola~onsr~~~re ~Immediat~ ~arr~ctian, ~*Tat ~`o ~~cceed'~~ 1"~ I)avs Remarks ~~ "' 15. E ui ment Ade uate to aintain Produc rature 16. Handwash Facilities e uat and essible ~ 17. Handwash Facili ' Soa and 18. No Evidence Insect C tamination 19. No Evidence o o ents / Other Animals / ^ 20. Toxic Items Pro erly Labeled/Stored/Used / 21. Manual/Mechanical Warewashing and Sanitizin at (~ / m erature ,/ ';`;~ , 22. Mana er Demonstration of Knowled e/Certified Food Manag /^ ~ ~ °~`~ ~~ 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Dis osal c/ 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 ~/' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate ~ ~' ° ~' 27. Food Establishment Permit ~~~r~ ~~ ' ?4~~ ~' ' ~ ~ ` ~"~r~~~'~ :~~im3,:1~Te-te ta E~~~~~ ~ ,T~` ~ ~ ' ~~~~ ~~s . ~tic~n, , Wf~che~~r C~ 5 t ~ ~ CP~~~ 5~,~ R , G e ~~ 3 t L~~ ~L~ ~ Gv~~j . ~ T~t~ ~spected by: ~ C~ Print: ~; ~ f ~' f~'1 ~ F/U YPC/Nn ~ Received • ~ ~ ~~ '~~ - _ .___~ ~..s,!~>n d // Print: c~/~ "'~~~ < ~Y~-'~'~~/ ~ /r .~/~.~ ~ Title: