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HomeMy WebLinkAboutSmoothie KingDALLAS COUNTY HEAl Environmen! 2377 N. Stemmo Dallas, ' (214) 819-21 I$ RETAIL FOOD ESTABL, ISE ~rpose of Inspection: Regular ~'/Follow up Complaint Other 1. Proper Cooling for Cooked/Prepared Foodt 2. Cold Hold (41°F/45°F) 3. Hot Hold (140°F) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (165°F in 2 Hrs) }od/Temperatures ,Pts ·Pts ;Pts ~ }tal Demerit: }llow-up Insp 'ES NO 6. Personnel ,MR Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eadng/Ddnking/Smokinfl/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cros. s-Contaminadon of Raw/Cooked Fcods/Other 13. Approved Systems (HACCP Plans/~me e.s Public HeaJth ( 14. Water Supply - Approved Source/Sufficient Capacity/Hot az 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect contamination 19. No Evidence of Rodents/Other Animals 20. To:dc Items Propedy Labeled/StoredAJsed "2'~. ManuaJ Warewashing and Sanitizing at (' ) pprrCtemp 22. Mechanical Warewashing and Sanitizing at ( ) pprrCte TH AND HUNIAN SERVICES il Health Division ns Frwy - Room 607 ['exas 75207 ;'ax: (214) 819-2868 :MENT INSPECTION REPORT , 95'2o5' Pho.e-( -zozzo onrrol) ,d Cold Under Pressure :rature mperature 23. Approved Sew, c~~ter Disposal System, Proper D ~z4. Thermometer',~,~ded/Ac~rate/'Propedy Calibrated (+-. 2 25. Food Contact Surfaces of Equipment and Utensils Cleane, /Sanitized/Good Repair '. 26. Poi;ting of Consumer Advisories (Heimlich/Raw Shellfish % aming/Buffet Plate) 27. Food Establishment Permit ' sposa} 'F) COMMENTS: