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HomeMy WebLinkAboutGates Restaurant~OVriTY pF,O -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ > ENVIRONMENTAL HEALTH DIVISION ` 2377 N. STEMMONS FRWY. ROOM 607 '~T're oF T~~P~ ~ _~(214) 819-2115 Fax: (214) 819-2868 ~S>`~' /~a~ ~ la,, `~~~' CITY/TOWN j1~-~iS~~~`7 ~~ ~ Establishment: (_„~G~~~ ~~~ j,,/~`,~~'~ ` Owner: L,~G..y/y /~C3~" ~ C~ Physical Address: .~~J ~ ~} /;,S}~j L,~~ Zip: 7 ~~ Phone: ( ) ~~j -~ ~ ~C~1'~` ~T ~ ~ ~Q ~( ~' 3°,. ~ , ~`^ ~~~~~@ ~@~~'4a.x~~, ~ ~~ ~s ~ t - ~~ a ~ , a, ~ _ f '~ ` ~; , . ,~ ~ a ~~~. ~ ~, ~ ~ ~ ~ A ~ ~ }~.~ ~h'` ~ ~E`.Tt1~S' ~ e ~° ~7 a~~ 't:~~~1.T~ ~ " .,_ 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 t~~r ~~tv r~~ r~c~ ~~s ~":~+~~~~ng~~~a~~c~ ~t+e~mur+em~z~t~ ~` ~~~~ a ~cs: ° i~~~~~~~~;~~~iate`Correctzua~~~ttran'; Rem~rks v ~''" " 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H gienic Practices (Eating/Drinking/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 i/' 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT TN N~1 N{3 C~S ~i'~~~„~~~ Eguip~e~t ,Rt~tuTel~l~ntS . ~ 3~'s ~`it~l~~t~~ts~~~quire ~mmediate Gorrectiari, Ncst Tc~,Exceed 10 Days Remarks / 15. E ui ment Ade uate to Maintain Product Temperature 16. Handwash Facilities Ade uate and Accessible / 17. Handwash Facilities with Soa and Towels I/ 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 (!~ in/tem erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osa] 24. 'Thermometers Provided/Accurate/Pro erl Calibrated (t2 de rees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair 26. Postin of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) ~ , 27. Food Establishment Permit Cl~ r.~.~..~ ~ G~~~.:~ ~I/ Inspected by: ~q ~ Print: ~{d,~ ~~ ~j F/U Received b• ~ Print:~ Jl ' ~ I Yes / No ~~,C,~?,~.s~~ _ ~L/r~2Cais..d ~'.s' ~~ ~ 1.%r~ ~..a~'