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JriTY OF ~o o DALLAS COUNTY HEALTH AND HUMAN SERVICES z~~ 9 ENVIRONMENTAL HEALT'H DNISION ~ 2377 N. STEMMONS FRWY. ROOM 607 •~T"TF oF T~~'P~ (214) 819-2115 Fax: (214) 819-2868 ~~`~ ~~ CITY/TOWN ~~t~~~' '" ""` ~~I ,~ ~ ~~ ~~ ~ ~'` ~ °~~ } ~~ «~t~l~~nie~~ ~~ ~~.~ il ~ ~, ~'~nit ~Ft~ber Risk .C~~egQry ~y+i"•`~ ~~~ ; ;~~ ~~~ ~ ,~«v~Q i ~' ' "'. ~ ~3 *~: "~' _~' Y~+~ w y ':w,y~s' ,. < <~a ~,~~ ~ . i . t . y ~ . ~~i~SB ~~~'tiO~l: ; ] CC~~~~' ; ~~~~~,,~~~t~~ i~ I~i~t~y~~~~t~~a~,~~, ~ '`~t-"~iSit S=(.lthet' ~ ~ ~ ti.4 ~. ,~ ~, ~ ~~. w , ,. . . ~ x ~. e _.~ _ . > ..,_ Establishment: ~ • C~A /~~Y7~it~f~' Owner: , f~ /~~4't~L`~ ~~,~p',r!'~.~! Physical Address: ~ '""~' ~d~,' . ~~:~f~ Zip: ~~ ~a ~ Phone: ( ~~ ~~ "'~7Ga~ / 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 Reheatin~ (165 degrees Fahrenheit in 2 Hrs) ~ Item/Location/Temperature Rema~ks I ' 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin 8. Good H gienic Pra '~s-{-Eating/Drinking/Smokin /Other) ~°- ~-~~~ I~/ 9. Approved Sourc / abelin 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other ~~ -,rj~l~@/.~' ~ ~/ 13. Approved Syste~ns (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure ouT u*r NA NC~ ~qs ~'~i~t~'.~rtl ~q~pme~t.Requir~m~~ts 3~rs . ~xm~~~~ri~„R.~~e :I~nrn~diate Cnrcection, Not Ta Exceed;l0 Days Remarks " 15. E ui ment Ade uate to Maintain Product Tem erature 16. Handwash Facilities Ade uate and Accessible / 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erly Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at ( in/ m erature 22. Mana er Demonstration of Knowled e/Certified Food Manager 23. A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal ' ~~ 24. Thermometers Provided/Accurate/Pro erl 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) 27. Food Establishment Pernut Total Inspected by: + ( ~ Print: ~ ' ~~ ~~ j . F/U Received b Print: 1 ~~ ~~ ~ Title'C.- Yes/No y~ `C~~~'-~-