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DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax: (214) 819-2868
Proper Cooling for Cooked/Prepared Food
Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
Hot Hold (135 degrees Fahrenheit)
Proper Cooking Temperatures
Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/ Location /Temperature
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E'GC.S /SI'~m;0 ISSaF
If"LLc,.:> 7O~r/i-i-ItS 1150
Personnel with Infections Restricted/Excluded
Pro er / Ade uate Handwashin
Good H gienic Practices (Eating/Drinking/Smoking/Other)
Approved Source/Labeling
Sound Condition
Proper Handling of Ready- To-Eat Foods
Cross-contamination of Raw / Cooked Foods / Other
Approved Systems (HACCP Plans/Time as Public Health Control)
Water Su 1 - A roved Sources/Sufficient Capacity/Hot and Cold Under Pressure
E ui ment Adequate to Maintain Product Tern
Handwash Facilities Ade uate and Accessible
Handwash Facilities with Soa and Towels
No Evidence of Insect Contamination
No Evidence of Rodents/Other Animals
Toxic Items Pro erl Labeled/Stored/Used
Manual/Mechanical Warewashing and Sanitizin at ( ) m/tem erature
Mana er Demonstration of Knowled e/Certified Food Mana er
A roved Sewage/Wastewater Dis osal System, Pro er Dis osal
Thermometers Provided/ Accurate/Pro erl Calibrated (:t2 de rees Fahrenheit)
Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
Food Establishment Permit
2;
Total
FlU
Yes/No
Inspected by:
Print:
Title:
Received by'
Print: