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HomeMy WebLinkAboutChick-Fil-A (2)G~~~yT Y O,c,O 9 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 •~T9Tf ~p 'SF'~Py (214) 819-2115 F : (214) 819-2868 ~- G~J~cz~.- g -i~ --G~ ~~~~ ~ ~~~/°~~' ~ C~""~~ CTTY/TOWN l---/U~ V~:S f~7l~~ Z1I ~! Establishment: ~~f ~ _ ~~,,, ° ~ Owner. ~/~j C~~"~~'~~ `~t, ~,jt~7 j~ Physical Address: ~g'~~ ~„~~',S~ ~c'i/,~ Zip: 7~~ ~ ~ Phone: (+~r~') " ~~ ~ ~( __ 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 C'I-1~ N~ G.~~.~ ~ ~'~t ~j' ~/~ ~"j~~ /Jr~~ ~ ~ ~~ ~Nt~r~Ls' /~~~' ~~ y~~ /3f~~'' tJU 1 ~ pts°" 11~' NA. fNtJ C:~„33 ~P~~~~~' 'I~~121~~I~~'GiE'r, ~~~'1~1~1lTl1L~S ', Vitil~#~i~rts;°~cq~ire.I~im~~iate. ~o~rect~~~.~~~` ° Rem~rks '~ 6. Personnel with Infections Restricted/Excluded '~ 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eati g/ rinkin moking/Other) V~ 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 a Pts ~r r~a ~o cos' Faa"~'i~.~~d Eq~~rlnenit R.ec~uir.ements Vit~3ati~is~R~quire I~nnie,cliatu ~orrecti~n,"Not ~'o:E~tceed 10 Days Remarks `'~ 15. E ui ment Ade uate to Maintain Pr erature 6. Handwash Facilities Ade uate and ible 17. Handwash Facilities with Soa an ow ~/ 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/, em erature a/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er / 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal / 24. Thermometers Provided/Accurate/Pro erly 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 Pernut 5 t ~~`~~~~ ~' ~.icSl~ ~ ~~ qy~ G4~~.. / / .~ ` 3 t ~-' C~~ /Jz~ t`~ 137~C ~~? A C~l.K~~ /~ Total Inspected by: ~ ~ ~ Print: ~~• ~~j~x :,_ _~ F/U Received b .~ ' Print~'i"' Titl~ Yes/No ~:'~, , .r...~ <:.1~~.'., ~~^ i ~Z 4~~..