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Lilly's Kettle Corn
~OJr1TY p~,O -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ 9 ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 •~T9Tf p p'CF'~P~ (214) 819-2115 Faac: (214) 819-2868 7 ~f,~ ~"C~ ~~ CTTY/TOWN LJ'I~Qt`'~~i~~ ~/~~ ~+~'~ ~ ' ~.~ T,;~-~a-'~ ~ ~s - ~'. '~:_.~ `~~~ ~ ~ ' ' ~ ` ~ ~,, ~~ ~~' ~ . "~~ ~~~ ~~ ~~ ? m~ ~~` ~~~1~3 4 ~ ~~fi11~~1' - ~i'~~ .~"`sk~~'fll~' "r rr., ~` ~' ~ k. - F:s °~`~rw ,~ ~'' . ~~~~ ~€. S _ , "i~ . h; .~, ~ ~- ~ ~ J` , . , , :~ilit~t~e d~~~~#~s~~c~a~ ~ ~s~~p~i~ ~ ~~ ~~~~+~~: ' 3~~~~`~~r~~~~~~~"~~~ ~-'~isit : 5-E~her ~P ~ , , ~- rvw 4..s, .v, .;~~,ms ~`* .a „ t,u . Establishment L,~ S ~~~~j~,l~~~-P' Owner: ~~/~~,~ ~~~~=--~ PhysicalAddress: ~U'la~,(~ Jr~~jj~ Zip:'~~~~ Phone: (~~'./~ ~~f~-'~~~ / 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 ~b~`.'~5~,ylJ / 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin L/ 8. Good Hygienic Practices (Eatin /Drinkin /Smoking/Other) q/ 9. Approved Source/Labeling i/ ` 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 ~rr rrA No ~os F~iei~y ~d ~+~~pment,=Requir~ffients ~° , 3 Fts ~~~ '~~0~t1~113%~ ~ ~ ~ equire ~rn~e~iafe Carr~c~a~y ~~t~'~~~~~ed ~~0 Days Remarks ~ ~ 15. E ui ment Adequate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilities with Soa and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stared/Used 21. Manual/Mechanical Warewashin and Sanitizin at ' m/ em erature 22. Mana er Demonstration of Knowled e/Certified Food a er 23. A roved Sewa e/Wastewater Dis osal S stem, Pro er Disposal 24. Thermometers Provided/Accurate/Pro erl Calibrated (f2 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 T~ Inspected by: ~ ' ~ ~ Print: ~~J ~ ~...~ ~ ~ F/U Received by: f Print: Title: Yes /No