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HomeMy WebLinkAboutSMU Mane CourseGO~NTY p~,O . -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ {~ ENVIRONMENTAL HEALTH DNISION ` 2377 N. STEMMONS FRWY. ROOM 607 •~T9TE nF ~E~"P~ ,,,~ (214) 819-2115 Faac: (214) 819-2868 ~~ ~Jl ~E?~,f ~v ~'-- ~ ° ~ dZ' ~.J~ ~°"Il~ CTTY/TOWN ~P~'~~~~Si"~~~~v"' C,~~~~Cv ~ Establishment: ~ .~, %q. /~e~j ~,,~~~ ~ .~ r,~,s ~ Owner: ~ j~ ~ L, /Uf ~,~~~~ ~ PhysicalAddress:~3~~~ ~~; ;,~.~, Zip: ~~~~-?~ Phone: (~•~~)~~~`~~'~~~ c~fi~1' ~~ ~i~ ~ ~'C) ~~'~ ~` ~ ~ ~ ~ #~t~ ~'.~ ~ ~ ~ ~~ ~ ~ ~ t ~ ~ , > 5 ~t'~ ~ ~° ~ ~ ~ , ~ ~ ~~ *, r ~ .~„e ~ ~~~~'~'~~ ~~ ~ ,~~ r ~ ~ ~~ ~ ~ °' ~ : ~ ~ ~-~ 3~ , _, >~ ~ . ? ` „ ~.o; ~, ~' „~ ~ ~ ~w ~<. • ~i~~.C~S~`~~;. e ~ ~ ~ '~~1t~`~$~ '" ~ 7 , ~ ~ .. ~ ~. __ ,. ~ :- ,.. L 1. Proper Cooling for Cooked/Prepazed 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 / Loc ation / Temperature ~~`Ct~~~ ~E2.,ZA F~t.~ 5~::~`~.:/-. , ~ta ~ Sa~~ -3~`~' C~-~x: ~a.~r 1~'~ ~~tx. P,~~r ~g~" F ~ j~ r~~~~5 ~~~ ~ru~t~~ su~ ~i~~ ~ i 6. Personnel with Infections Restricted/Excluded ~ 7. Pro er/Ade uate Handwashin 8. Good Hygienic Practices (Eatin /Drinking/Smokin /Other) 9. Approved Source/Labeling 10. Sound Condition ;,,~'° ~ 11. Proper Handling of Ready-To-Eat Foods ? 12. Cross-contaminaUon of Raw/Cooked Foods/Other ;,~r 13. Approved Systems (HACCP Plans/Time as Public Health Control) ~ ; 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ratrr Ilv zva ~~r~ c~as ~~~~,~quipme~t Requirements ' '2 D~..` . . . ., , . . . , . . . . . . +-° 15. E ui ment Ade uate to Maintain Product Tem erature ~`` 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilitie ~th Soa and Towels 18. No Evidence o sect Co tamination 19. No Evidence of Rodents/Other Animals ti0 ~r .`` 20. Toxic Items Pro erl Labeled/Stored/Used / 21. Manual/Mechanical Warewashin and Sanitizin at (°-~C`~ m/tem erature ~~ ~/ 22. Mana er Demonstration of Knowled e/Certified Food Mana er '~~~r~ 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal `` 24. Thermometers Provided/Accurate/Pro erly 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) e ,ti ~ 27. Food Establishment Permit ~ ' ~ ~ ~ ~11.t. ~L ~ t'~411~'~.~ ~ ~ C~ 1`fj" r~ ) ~'` ~..L ~`]2 `2- C`~L~,`~1?,,~ v.~~tt..~ ~~~.`~' t~C,~-n~~ ~ ~ ~ TotaT Inspected by: ~,L Print:~j~ ~.lf~')i.Ld, ~ F/U , Received bp~~ ~~,/~ ,~ ~ Pnn~' Titl~~