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HomeMy WebLinkAboutJava City/Hughes Trigg~O~r1TY p~,Q 7 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ l~ ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 ~~"re oF ~~~'~~ (214) 819-2115 Fax: (214) 819-2868 ~'~~° CITY/TOWN ~ ~~7~~ ~ Establishment: ~~r,;,,e~ ~:~-T ,.. ~~ (,~~, Owner: ~~; ~ ~Cj~C/~.,~ Physical Address: ~ ~ (~ • ~~ Zip: ~ ~ ~ Phone: ( +t) 7~j ~ j ~ k~'~ ° ~ 1~. ~T~J C~T~ b ^ ' ~ ~~ ~ 5 ~5' ~'~.~~~1~~2i'#~ ~ ~ ~~~°~~ ~ ~~~ ~~ ~ ~ l~'.~~f~'f~~~~' ~~ ~~ ~ ~~21~c'lI~C5~~ , ~•,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/Location/Temperature OII'~' ' ~ Pts ~ I~ NA Nq ~ ' C~S ~~r~~t~l~~td~glSo#~r.~ee ,Ret~tf~t'e~t~ '~r~~,~a~~s'~i~q'r~`e.'~ediate Cc~rar~ctiv~,~i~tt~n~ ` Rem~rks / `" ~~... ~ 6. Personnel with Infections Restricted/Excluded / 7. Pro er/Ade uate Handwashin ~` 8. Good Hy ienic Practices (Eating/Drinking/Smokin /Other) r/ • 9. Approved Source/Labeling / 10. Sound Condition ~ 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other ~w 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure otr[' 3 Pts ; zrr rra rro cos ~~;~~t~, ~.;~q~ipme~t ~te~quirernGe~ts . ~i~la#i~ns Require, Imr~zediate Correction, Not T~ ~xeeed ] 0 Days Remarks /` 15. E ui ment Adequate to Maintain Product Tem erature / 16. Handwash Facilities Ade uate and Accessible ~^ 17. Handwash Facili ', ' h Soa and Towels ' 18. No Evidence f sect ntamination / ~i~r~ ~.~' 19. No Evidence o nts/Other Animals 20. Toxic Items Pro erly Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizing at ( ) pin/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/ReminderBuffer Plate) 27. Food Establishment Pernut 5ubu~ti~1 : ~~ r Vie~l~ ioes~= -' ~~~~`~;;;~c'~"ia~ -~Tqt`tc~ Ex~e~~1 ~~:~73a r~.,A~ti~..~`~xt`Ins eetion, Whichever Comes ~irst ' ~~ G`" ~ 5 ~ ~'l~' ~% f' ~ ~ 4 t rL / - ~' 3t Total' Inspected by: ~ ~,_• ~~ Print: `~~ /~~~„ F/U Yes/No Received by/t~F ~~-° ,,~.~L-.``'~; (~~~ '~ '_ t1, Prin . , Tit~-