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DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(2l4) 819-2115 Fa~: (214) 819-2868
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Establishment: ~ ~~M ~~~ N r 5 c Owner: ~~,l,,~y' ~`W ~ C~-
Physical Address: ~,~' J ~ ~ ~(,,~~f•~~5~ Zip:7~ ~ ~~ Phone: (.~(p) ,~'~ °-~,~.,rj~/°
' 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
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6. Personnel with Infections Restricted/Excluded
,/ 7. Pro er/Ade uate Handwashin
i `; ' 8. Good Hygienic Practices (Eatin /Drinkin /Smokin /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 Supplv - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
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/ 15. Equi ment Adequate to Maintain Product erature
16. Handwash Facilities Ade uate an ~ essi
/ 17. Handwash Facilities with Soa and
18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
/ 20. Toxic Items Pro erl Labeled/Stored/Used
21. ManuallMechanical Warewashing and Sanitizin at ( m/tem erature
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
~ 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
~ °~ ~' 27. Food Establishment Permit
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To~tal Inspected by: ~ Print: ~ LL :,~
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F/U Received b ' - Print: y~ ""' - Title•,
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