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HomeMy WebLinkAboutTaco Diner (3)~O~~yTY OF~O ' DALLAS COUNTY HEALTH AND HUMAN SERVICES x~~ 9 ENVIRONMENTAL HEALTH DNISION ` 2377 N. STEMMONS FRWY. ROOM 607 ~~"re oF ~t~~'~~ (214) 819-2115 Fax: (214) 819-2868 ~ T~ ~~ _ CITY/TOWN Ltlui+~s'f P" ~i\ ~~~~ ~ . ~ ' ~~t J ~~~"' ~i`~~N . ~ ~^~ . a ~ ju ? 1A~~ ~ : `~`= tk~ ?1 - ,: .. ; _ ~~~, ~~ r ''~~~f.' ~ a ~k~1i~~~ ~~~ s ~ . ,* ~ ~ '~~~@~:, ~tC ~~~'!)I'3' ~~ ~ ~h~~ ' ~ ro~~F~~ °~~,~ ~ 3 ~*~~ r~ ~r ~ r ~'" k~~` ~ ~'~f1~'~`r ~Oi~~N.,Gy~~~" ... ~ ~"0,7~^G1~~'~~~ ~' ~ ~a "~'~d~#~173yC ~ . ~.:~~~~~i~s~ ~~~~~,~`,i~`+~~i #~-~~tt; ~ ,. ~~1~~ ~ , ~~~ . d ~ . . . ., . ~ , ~ ~ ~td ~,~~ . ~ : ~ a,,,~ , .. ~> .~ ~ ~ . ~ . . . , ~~ Establishment: /'~L~ ~j'~~ Owner: y,1~[;3 ~`• ~~~C~ Physical Address: ~~~ ~~,(~JJ_6'd~~ Zip: °~ ~~ ~~ Phone: ( 9 ) ,5~~„'7 "-~C~ ~~ / 1. Proper Cooling for Cooked/Prepared Food S/ 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 i~-C,e: ~`"7 ~' /.~ ~F ~'C"~1.5 /`~~j''~ ~4~4 - '~' t "~ ~~/cit'c~y~. ~',~~'~" /~1G ~ 9~' ___ _ / - ":. ° ~° ' " 6. Personnel with Infections Restricted/Excluded L/ 7. Pro er/Ade uate Handwashin 8. Good H ienic Practices (Eatin /Drinkin /Smoking/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 Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT' IAT NA i~O CQS F~~~~' ~14~ 'Ft~1Yip~nriECilt`a~~(]U~i*~~~1~5 ' 3 Pts ~ . ~ '~ic~hCtc~r~s, ~~~i~e Irn~ne~ate ~orrectxo~> ;I~Tot ~a ;~xeeeci <10 T?~ys Rert~arks y 15. E ui ment Ade uate 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/Stored/Used 21. ManuallMechanical Warewashin and Sanitizin at (~'p) m/tem erature ''~ 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~F` 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal 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 Permit '-°' Inspected by: Print: ~ ~+.~;,i f'~ I Yes/No I Received by: ~, ~ ~`'~-~~ I Print: ~, ~~~~ ~\ ~~Y,~ ~. ~ ~ TitJ~, ~~~~,, ~'i ~.~ ~ ~c~.l~d-- 1