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HomeMy WebLinkAboutUmphrey Lee Bakery (2)~O~~yTY pFO , -~ DALLAS COUNTY HEALTH AND HUMAN SERVICES ~' ~ ~ 1~ ENVIRONMENTAL HEALTH DIVISION ~ 2377 N. STEMMONS FRWY. ROOM 607 Y~T"TF oF ~sE~'P~« (214) 819-2115 Fax: (214) 819-2868 1~~~~~ CITY/TOWN~~~~`¢ ~ ~ ~ ~;. ~ - t~, ''a`~ ar i"~ ~~ a~ ~ '~ f k i: o- ~""~' ~ ~" A ~ ~`~ ~.~, ~. ° ° -', ; ~~ 3 ~~ ~ f ~ ~ ~ ~~ ~" ~~~". : ~f1i~C ~ .'~.~~t'i' ` ~ ~ " ~ ~ ~~~~E~~' ~ ~r ~, ~~ .~,~~~ ~txax3t§ ~ .F"r.~ ~'i'~i ~``,~~." .~'~ _'~ ,a.~ R o . ~ ;'~ ~ '~ ~. r ~ ~ ~~ ~. ' ~ .. ~'tt~~bts~e ~ww~~~1~~t~~~tk ~ ~~~~J1~~Sa~~~ ~AsR ~ ;~ ~e~~~~~~`~ ~ ~ ~ ~ ~ s 'a~ ~1Sit S ~~bt~z` ~A ~ ~~~~~ ~~ ~ ~ ~° ~b ~~ ~~~ ~ ~~~.~~, ~ . ~ , , ~ .~FS .. ., a < .. , ~, , . . .. _ . .. ~ Establishment: ~ ~~,, ~~ ~A,/~~'f~, Owner: ~ /~ ~„dO~JJ~cSi°iD~ Physical Address: ~ j 1~.3 ~ .~~~ Zip: `7~ ~C~~ Phone: (~I~- ) ~e "'~/> ~ 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 G~~v~ ~~/i'iC.- 7n'~ ~~~/G. ~/~`~Z,.'~`/ Ct~~~... s./ 6. Personnel with Infections Restricted/Excluded ~ ' ' ~ `::`_ ~'~~~ ~ 7. pro er/Ade uate Handwashin ~ ° ' 8. Good H ienic Practices (Eatin /Drinkin /Smokin /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 Controlj 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure OUT ~ IlV °NA . NCf CpS ~t~~~,y ~tld T~.t~1~i~1me~ I~4q~~'~1~+2ri~ `~ x ,~ 3.pts ~i+~la~c~~s;R~uire Icnrtiediate C~xre~~t, N~t'~'~-~xce~cl l~ Davs Remarks / 15. E ui ment Ade uate to Maintain Product Tem erature ~/' 16. Handwash Facilities Ade uate and Accessible 17. Handwash Facilitie Soa and Towels 18. No Evidence o nsect ntamination !J~ j~ ~ 19. No Evidence ents/Other Animals / 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at (~ m/t erature _ /•' 22. Mana er Demonstration of Knowled e/Certified Food r 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal 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 Pennit Total Inspected by: ~, Print ' ~ ~~ ~ Yes/No Received by• ' ~ `~ ~' ~ rint~~ Titl~