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HomeMy WebLinkAboutSMU Sorority Kappa Kappa Gamma 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 ~p. 'f1..i.,S j~ ~ ') Personnel with Infections Restricted/Excluded Pro er / Ade uate Handwashin Good Hygienic 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 Suppl - A roved Sources/Sufficient Ca acit /Hot and Cold Under Pressure E l (!J.e ~l (j~ U.J N z.., IJT:NTS t.J rtetle. 1\Je-t:i-Oeo 1- t]. ~ F~ aunN':> bMDEIL 3 L-D~ .s 11-./1'... To3 Inspected by: FlU Yes/No Titl~