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HomeMy WebLinkAboutAlpha Chi Omega (2)GovpiTY p~,Q 9 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ `y ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 •~~"Te oF ~s~~'P~ (214) 819-2115 Fax: (214) 819-2868 (,1 ~~ ? ^ CITY/TOWN~111 ~t'Y`yJ1 Qr ~~C`,~ L.~ ~ , °~,at~ ' `, ~ _ ~~ne ~n `~ ;+~f'~i~ ~~ ~ ` ~ ~sh~~ii~x~1'~~'~~ ~~ ' ~ ' ~"~er~ti ~1~T~t~ibe~ RiSk Cate~Qry ~~e~e ~rpus~3~ ~~ec~nn l~~~in~~~~ '~ ~~ t~utiz~e 3~ielc3 In~v~st%g~~~;. ~~V%sit' 5~-dthe~ ~~e v .. ~ Establishment: .~, ~~-j ~~ - _ Owner: /~~~~ ,~~~C;/~` Physical Address: ~~ j ~.~j ~~f f~~...• Zip: ~~~ ~~ Phone: (~~ ~:~ °':~(~~`~ , ~V 1 ~ ~~ ~Ail~ ~ k .~F'.' ~h .'4~~ ~~r~~~ ~~~4~ ~" ~~ ~~' . "' ~~~ ~~~s ~ "N ~~" ~ ~~;~~ ~~~Ii~e+~i`ate ~~r1~e~a~ ~~a Remarks r. . ~ ~ H- e 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 ~ ~7e~(' ~~lU~ C -c.-(~`~`~' C1UT 4 Pt~ Il~l ' NA NQ C~5 :~?"~1~~I"~~~II(~1~',,I~~"Otil'CC RC(~tlii'~l~~1#S, :" ~ac~l~t~~~ .~:~quire'Immetiiate Corre~five'A~tirm' . Remarks 6. Personnel with Infections Restricted/Excluded y,r' 7. Pro er/Ade uate Handwashin d,.'" " 8. Good H gienic Practices (Eating/Drinking/Smoking/Other) ~,.~" , 9. Approved Source/Labeling 10. Sound Condition i./ 11. Proper Handling of Ready-To-Eat Foods ~,y' 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 flUT 3 P~s~~ 3N NA NO CflS Fae~it~ ~nd Eguipment Requiremen#s ': "~~utaCi~~s~3~e uire.Irnmediate Cor~ection,l~T~t To~Exceed' 10 Days Rcmarks ~ ~ 15. E ui ment Adequate to Maintain Product Tem erature / 16. Handwash Faeilities Ade uate and Accessible ~ 17. Handwash Facilities with Soa and Towels ;O 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/temperature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewage/Wastewater Dis osal System, 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 P~' •` ' 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Pernut ~r~btat~l St =~her Vi~s~tio~i~;s ~- '££~ ' tu;r~ ~~~'`x~~. ,4~i~i~,,`trl~t C~ E~cce~ ~Q ; . ~, ,s'a~r ;~ ]'~~xt ~ns ection Whichever Comes First 4t 3 ,~ Total Inspected by: ~ , ~ Print: ~„~ ~- ~ F/U Yes/No Received by:~ ~~~~ . ~" Print~, w T~~