HomeMy WebLinkAboutSMU Fraternity Pi Kappa Alpha
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax: (214) 819-2868
Item/ Location/Temperature
~UCtlS J1t'1P
,JU.. ; 5 I tieer
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)
Ott<k&J VJitJl.:.S 14-D"F
Personnel with Infections Restricted/Excluded
Pro er / Ade uate Handwashin
Good Hygienic Practices (Eating/Drinkin /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 Sup ly Ap roved Sources/Sufficient and Cold Under Pressure
5 t
4 t
3 t
TOW1
FlU
Yes/No
e!~~
. Titl~ C fv