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HomeMy WebLinkAboutGina Catering Food #2~Q~IyTY p~,0 7 DALLAS COUNTY HEALTH AND HUMAN SERVICES r ~ ~ > ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 •~~"TE ~F ~c~~'P~ , _~ tis _(214) 819-2ll5 Fax: (214) 819-2868 I Pllf.~~~~„S ' (? +-~i C~.. ~"t /(ON ~ (l ~ °w U CITY/TOWN ~~~~~I' ~~~ I ~illi ' ' ! ~ ~ ~ ~~ ~ .: c , ~ ; ~ ° ~;, . ~~. , ~f~C ., , ~ ' ° ~~~~,r ~a`` ~ ~ ~ ~ ~ t , s~~~&~'~~~~Ii~~I~~~~1~'l~~il~ F~ ~" ~ ~~ ~~'~1~I11~4~C`' ~~ISIC -~fk'~~OI'~'I ~ ~ b. . w ~. ~ , ~ ° ~ , .ti ~ ~ • E~ ~, e ~,~ a , , , g ~ , . ,. ~ .. , e~ ~. ,~ ~r- ~ fi . E ~'u~se ~°~uS~~~u~ ~~a~~~~; ~ ~ 2~,~o~t~te 3~~'~~ldr~n~t~~~3 ~~»'~~sit. S~~~er a. ~ < ~ . ,; 1 , _, , ~r „ , , e .. i ~ .. . 5. ,h . _ ~.. . , . ~, . ~ ... d,e Y ., ~ . « - . ~ ~~ , :~. Establishment: i ~,,~ ~~~'~, ~~'~ ^ ~,(~ ~~ Owner: F f,~/y~` S , ~,~f~ . Physical Address: Zip: °~;rj ~ Gj Phone: ~) ~I ~ / 1. Proper Cooling for Cooked/Prepared Food 2. Coid Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) / 3. Hot Hold (135 degrees Fahrenheit) v' 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ation / Temperature C~.~,'rT ~~~ Gt,~,a~~.r~tr ~~t~ ~~ ~;~ F~~rs ~ ' er /~. ~ '~" 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eatin /Drinkin /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 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure c~uT Ilv xA No CO~ ~~c~ity. a~d ~quipment Requirent~8nts 3 Pts Vio1~i~~s..Require Immediate Cortecti~n> Not ~'o~Exce~d',10 Days Remarks 15. Equi 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 erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin 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) r.. 27. Food Establishment Permit ~~ To a ~spected by: ~"L,~~ ~ , ~~ Print: ~Up ~ ~ ~~t F/U Received by: ~°' C, '' ~~,(~ Prii~~_ Title: Yes / No C