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HomeMy WebLinkAboutKappa Alpha ThetaG~~NTY OF~O ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~~ ~ ~, ~ N ENVIRONMENTAL HEALTH DIVISION ' 2377 N. STEMMONS FRWY. ROOM 607 ~~~"rF oF ~E~'"~ (214) 819-2115 Fa~c: (214) 819-2868 Q~~ ~l1 `~ ~~~~~~ CTTY/TOWN ~~~I~ ~L~~//~~ `•'~ Establishment: ~~~ ,c'~ ,~ ~ ~~}~~p,/~~~-- Owner. ~ib~,,~f~~ ~~tx~ i'~jV Physical Address: - / ~'~'`/'~g~~ ~ Zip: ~~~~ Phone: ~.~~ ~ ,~y~°~~~~„~ c~vx i~ ~r~ ~ ~r~a ~~~ ,~`~° ~ ~ ~l~e~eq~re~+~~s ~ ~ ~ ~ ~:~ N . ., ~ ~ ~ . ,: ~ . ` ~ ~ ' ~~ ::,~, ~ .: ~~ ~'~'~~i~edrate ~~rrec~u~ ~t~~a` ~~~ ~ ~ _: '~ ~ Remat~ks ~ ~, ~a /~ 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Faluenheit) /' / 3. Hot Hold (135 degrees Fahrenheit) / 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item / Loc ati on / Temperature ouT n~ rra No cos P~ir~~n~~l~~ndIi~ngJSour~e Req~iir,em~nt.~ `; , 4 Pts Yitol~t~~s =Require`It~tmecliate Ccnr~ctive'~!°~~ticin: Remarks ~ 6. Personnel with Infections Restricted/Excluded 'v 7. Pro er/Ade uate Handwashin 8. Good Hy ienic Practices (Eating/Drinkin /Smoking/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 OUT 3 Pts Ilv NA NO C~S I+'~ci~ity -anti `E~uiprnent Requiremen~ts Yialatit~ns l~e uire':Immediate Correctipn, ';N~t Te~' Ex~eed 10 Days Remarks ' i ~ 15. E ui ment Ade uate to Maintain Product Tem erature i ~/ 16. Handwash Facilities Ade uate and Accessible ! ,,s 17. Handwash Facilities with Soa and Towels V 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 Ma "" r,,/ 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal / 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees 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 Permit ~t '~ ~~~'~I To~ Inspected by: ~ ' ~ ~ ~~ Print: ~~ j~,1• ~~~~',f'„~~ ' ~ F/U ~> ' ~?_ ~;~-~ ~f C' ~ ~ Received by~ _.~~ ~ ,~zr~„~ C'=~.. Prin~~~1~d ~-F-tl~~~ ~'-'~'i~'i~~ Tit1~.7~,~a~-~,r~ . Vec /Nn y.f° ,s