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HomeMy WebLinkAboutJohanna Catering~OVr1TY p~,O 9 DALLAS COUNTY HEALTH AND HUMAN SERVICES r ~ - ~ ~r ENVIRONMENTAL HEALTH DIVISION F ~ 2377 N. STEMMONS FRWY. ROOM 607 ~~~9rF oF ~E~-"~~ (214) 819-2ll5 F~: (214) 819-2868 f ~~~~ I CITY/TOWN ~-+~"~ Establishment ~f ~~-~'~~ ~,/,8~, ~./~'~~~I ~~ Owner: ~~ Ssq /,~t.l, ~~~ Physical Address: ;~~.~~~'~ r~ ~L~,[~ Zip: ~~~~ Phone: (~I ) ~~ ~,~~ C23fi~'- ~1 ~*tr~ ~T~ GCJ v" 1~~~~' ~" " ~ ~~ , • ,~+~r ag~~ ~ ~ ~- ~" ~' ~~~ ?~~ ~k~~'d~'~+~r' 3, ~~e~'~~~~~~r5 1 w~ ~ °~~ ~ ~. ~ ~ .. .. . . . .,- . . ._, . 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 ~~~~ ~ ~~ CIC31' 4 Pt~; ~xi I*ttl N~ CL)~ ~~',~~~~f~~iiil~l~;/~Cf~Uti'~+~ ~R1Qq~aett~el~~ ~~~1,1a~li3iiu~ ~~Equ7i'~;;I~1TY1~~1ate'•~'t3~c3%YB,,~~:~~tq~i - Remarks " ". 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin '• 8. Good Hygienic Practices (Eatin /Drinking/Smoking/Other) 9. Approved Source/Labeling z-~" 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 oU'1"' 3 Prs m~ NA No Cas Fac~Irfy • an~l Equxpment ~R~quure~e~ts Vial~tac~us"It~giure Tmmediate ~Correctian, fiTt~t T'o'Exceed'ld Days Remarks`; 15. E ui ment Adequate to Maintain Product Temperature / 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used ty' 21. Manual/Mechanical Warewashin and Sanitizin at ( ) pm/te~n erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Disposal 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 Pemut l~' ` Total Inspected by: ln~~. ' Print: ,~ f~ ~' ,: F/U Received b /~E~ _~\~ Priti~"'"~~ Title: ~. ,~. Y' / ~ 1 ..~