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HomeMy WebLinkAboutMichelle CateringGo~tyTY pF,O ~ ~ DALLAS COUNTY HEALTH AND HUMAN SERVICES i ~ ~ ~ ~ ~~ ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 •~T9TE ~ F qE~Py (214) 819-2115 Fvc: (214) 819-2868 r ruck ~.. 9 ~ ~ ~f~ `!~'- ~' ~`~~~~ CITYITOWNL.~rv~sfr~~/~, / ~ ~ , :_ ,~ ~ ~ ,~ ~ ~~~ Y ~ ~ `'~+~ ~ ~ ~~~ s. ~ ' ~tt~~n~1' ~ ~,~ ~~~~ ~~r~ti~ ~Atur~~er Risk Category , ~, _~ ~~a~e ~ ~#~~r i ~aal~~~~ `~ ~ ~ r~~~~~~ ~ ~`~~l~i:P I~~~~a~i~~ j ~4 Visit 5-Qther ~ „ ~. ~ ~ ~ . . ~ .~ ~ ~ aE~.~ . , ~ ~ 1 , _ .. ~ ~ ~ ~ ~ ~ . . ~ P..~ ;. . Establishment: r'~ J ~ ~1 j ~, ~~ ~~ i/~~(,~ Owner: ~~ ~j ~C,~ ~ ~L' ,.i~. ,j ~,~t\"L ~ Physical Address: ,~~(~(~ ~'1y/~Sl~] ~-y-/A Zip: ~~~(~~ Phone: (~ ) ~~~ ~~~ J' 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 ~ ~~ I~` ~ ~~~ i j /~ ~ . ~ ,,. ~ 6. Personnel with Infections Restricted/Excluded a/ '~'' 7. Pro er/Ade uate Handwashin ~/ ~' 8. Good Hy ienic Practices (Eating/Drinking/Smoking/Other) ~/ . ;'-.' ' 9. Approved Source/Labeling 10. Sound Condition ,/ 11. Proper Handling of Ready-To-Eat Foods q/' 12. Cross-contamination of Raw/Cooked Foods/Other 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Sunnlv - Aonroved Sources/Sufficient Canacitv/Hot and Cold Under Pressure oUZ' ~ ~t ~tA ~ ~o ~o~ "Fac~l~t~ ..~tt~ ~~uiprn~en't-~uirements , ~~, : . ~~ „ ~~ ~~ ~ ~s ~~~ ~ ~iaiah~~s.Reaurre~~mmeiliate Cor~~c~aan, l~t Tci ~Ex~ee~i ~~Ifl Davs Remarks ~ ~~~~ '+~' 15. E ui ment Ade uate to Maintain Product Tem erature ~ 16. Handwash Facilities Ade uate and Accessible / F 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/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 j/' 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/Reminder/Buffer Plate) _ , 27. Food Establishment Permit 5 t ~' a ~~~ ~ ss ~~.~ ,~~,,r ~~~~~ ~-~~;~ ~ ~~~-~- ~'~ ~(~~t ~~ 4t 3t Tota ~spected by: ~~ Print: ~~ ~ ~ ~ (,,,~ ~ "~,; vo~ irr,. Received by: rt/ ; ~-~~~Z G;' Print:~V' ~,,. ~ Title;,~ F/U p ~~ ~J 1~ ~ '~'~ ~~