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HomeMy WebLinkAboutFlavors From Afar .' DAiLAS COUNTY HEALTH AND HUMAN SERVICES Environmental Healtb Divi.don 2377N.SfemmonsFnvy-Room 607 Datl2S, Te:r:u 75207 . (214) 819-2115 Fax: (214) 819-2868 . ~;- ... '. .~ .., . . .. RETAIL FOqD ~TABLiSHMENl' ~NSPECrION REPQRT . .. . .. .. :.. ; .: . ..,. ," ;,t '" '" 'p~sc oflnspeetion: Re~utar/ Follow up _ Complaint--,-Other-,-- Date: . L..j ~ /2'-- ([) (}l 'EstabJi;shm~nt: : a~4\ V.o R.SRi d -,..., A PhysTcaJ Address': 105 .5A.r i/.);.f~ .~",'LW/vm;Sir. . . ......-.E. ". ':st rEo~a:cI7EB-. ~hrm""""iatu1'e.riim~f- ....'1l...~........_"= D fJ4.,mr.r~~ i\fx5l...-:lm"',.6h_,....,aetm~.......,~~ ..LLm..... -~{:?Jet$}~"'Z ~. ,. .a1-iq~':'~~.!=t~t{e;UIl...,,-; 1~c.p.ll~~i.\~.O_ ~~ 1. Proper Cooling for CookedJ?repated Food 2. Cold fiold (41'F/45'f) " 3. Hot Hold (140'F) 4. ' Proper Cooking Temperatures per PHF 5. Rapid Reheating (165'Fln 2 Hrs) FoodlTemperatures / ., '. '. .:~):,' :iif.\ .,./ '. ....-r,._...._..nu..."". :1':' ~~.~~~....~~;)o".....,~~.."~"'>l"'^.,.1-.......~:.~~.~~.c,;. ._. DEN\ERITSI ~Rersonn'e1JH~mdhn~ource~R""'ulretnem.s :" ~4"<"P.tS''''t~~~ .~iOla'ti'''''''''''''R-''''''''A~J' ~"''''&''''''i'''~~''''''~:A:Co ~-K.ls,. t1J:;.:.:r. L. .....;.pnp.:....::..El.qt!!@;.!J!mELL~A~.:AA!J~A.___:'. __9,1J 6. ~"ersonnel with lnfecUons RestrictecllExctuded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Ealin,gIDnnkinslSmokingJOther) 9. Approved SourceJLabelin,g . ~ound Concrrtion . 11. froper Handling of Ready-To-Eat Foods..' 12. Cross-Contamination 01 Raw/Cooked Foods/Other 13. A;Jproved Systems (HAecp PlanslTime as Public Health Control) 14. Water Supply -Approved Source/Sufficient CapacitylHot and Cold Under Pressure D'EME~Rff.S~~ (;~c'TI:-'.'~nB'f~uT"""m"e;fnr~'~mre'fi'ienY's';~?#' ""':1'3-.~'.' .,-",,~.t.r, -;.Vid-WO;_~:.S;1-..E..I-""'.t.":t;:<;.~..B~"""~iZ""'A=;::'; . ~'S{ ..J.-e~':"!Jl1.,5J ~~~;,t8.w4~1\'~2~J,!!,. ~~!.~,..).~~~<~K"';'"~':',,.,......!.<i.,......t'..~;"';"'__~ " ':':".Jt~i .,."... l, 15; Equipment Adequale 10 Maintain ProductTemperahJre 16. Handwash Facnities Adequate and Accessible 17. Handy,-ash Facilities with Soap 2J'ld Towels 18, No Evjdence oflnsect Contamination. 19. No Evidence of Rooenls1OtherAnimals 20..Toxic Items Properly Labeled/Stored/Us~d 21. Manual Warewashing and Sanilizjng ,11 ) pprrltemperahJre 22. Mechanical Warewashing and Sani'''''ng at ( .J pprrJIemperature 23. Approved SewageN{as,lewater Disposal SJ'siem: Proper Disposal 24. Thermometers ProyidedfAccurale1ProperltCaIibrated (:!:.2'F) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of COnsumer Adv1sories (HeimtichlRaw Shellfish WamingJEMl'et Plate) 27. FOod EslabTIshment Permit " .~>~\ .: ~&~ '!;:.";'.--.....;:;l.I.'''r::r..!''''''l:o("'!..,.~;._,,,;..............~~'''''''~::;'...'''::i:-.~.N~-~o'''''~-.d90''Da~~-n..~;:'.~.,."...l "~..."""'>t'."t'i':::'~~~~~~<'~ . # ..~....----:?'.,:~ l~.~~J.e.~.~.!~:.:.t:!:1~~QS...:9...~~;,~v...~..c:~~ro.t.o\=..~I~;:.~~~_4!..;.~ ....~.r~~~~~..Jh~~~~~~~~~.....~,.- .. ~. ~ ~:: .. . . . . . < J .. 3 Pts' i D r~l.al Deih,erns :=oUow-up Insp , YES NO Received b~