HomeMy WebLinkAboutSMU, Humphrey Lee Center Bakery
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax: (214) 819-2868
CITY /TOWN j)..JIVt::RSA
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
Personnel with Infections Restricted/Excluded
Pro er / Ade uate Handwashin
Good Hygienic Practices (Eatin /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 ly - A roved Sources/Sufficient Ca acity/Hot and Cold Under Pressure
ti
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 erature 69..
Mana er Demonstration of Knowled e/Certified Food er
A roved Sewage/Wastewater Dis osal S stem, Pro er Dis osal
Thermometers Provided/Accurate/Pro erl Calibrated (:1:2 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
5 t
4 t
3 t
Tot]
F/U
Yes/No
Inspected by:
Print:
Received by:
Print: K.--L~'\D...