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HomeMy WebLinkAboutBarry's Sandwich Shop . Establishment: 8c<...//t.1 ~S G elL'leA <~(),// Owner: .!1-.)S'e~ €)J::Y';t-J!/ d I PhY,'''"!""re'!,'' 'I!G I~'(&- P/ac ZC~" 17iP' 75" ~O,3 1 Pho"e, (5}/'fJ 7S0 -0330 ....-- L Proper Cooling for Cooked/Prepared Food ......-- 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) f'jJ" J. ., /.JL ~e,., -I-rY' 04 " dt..u.", ct/1 '- & 1" 0 V-- 4. Proper Cooking Temperatures ~ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperat~~ -?i C! Cht'c.!f.Z." Ci..-t.{ ,e,'UL R/""/lt6 ,,(~f-.e <I /I .r7 6 b' (I~;..t', 120 K....k:..- L?' /7 Ii' l-- vv ;? - ,70 /I/(t; c, C./,-1 /!...,;; 0? ,'2- i:.t, '-.::;S- <:.> L e..-?+4. "7,f" Jlyj...;)-t.fkc::/' v ~ V' ,/ ,/' ./" ."...-- --- ~ "3<Oth~ .....,..,;... !'N01:""i< 5pt 5 7i{;1? A sfov e- YizI.'.ir()V3~.,..", . " ' / 4pt ~ U-k:...tJ2 ploor s ll12-Ou2-'~ ~)- &J?t-{J. s,nlC It 10,-- -ro n~j0+- /""j.r(?cf-r,;)~ 3pt &> /)' , " r -? . --Ii} ro/.rcAfi~/! efJlo,-,;' e~I:-~'-f7.,pCL.p~:';. -ro? --? '~Go~p' .$-,"~ t::- Total Inspected by0z ,U.~Atl{~/ZP~~Dfrint: ~~~/NO Roc,',e" hy YM{~I g 1t1~~:;; !;i"t io:2 7-07 .~- >< ,,/ /'" -.~ OUT 3 Pts / IN /' NA NO cas ,/ ,/ ./ :;7 t/"" ;/ ~ '~- , _,,~"_~". _".~~.H_'_~.'."._"__,,~~.,__,~__~~~_~_,~____~"_~__,_ DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 8I9-2II5 Fax: (214) 819-2868 CITY/TOWN U/),'Verrf ., o ,/7S/,FO r a,t:.1L ';:;- _3 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition II. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other <-.."5;7t;---e..- ;::', ~~. .;:,~-'1' <:.1<-e.. .--y...._ 13. Approved Systems (HACCP Plans/Time as Public Health ControlY _J' ~~ii~. r~.,;"~Soffi"e"( ,~." aDd Cold U"d" ,,",",ure ~'Immediate.'COrr~~IODa'ls. Remarks 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/Stored/Used 21- ...-1'Vfanu'itfJ;Mechanical Warewashing and Sanitizing at (....."''')ppmltemperature 22. lVIanager Demonstration of Knowledge/Certified Food Manager 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/ Accurate/Properlv Calibrated (1:2 degrees Fahrenheit) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) 27. Food Establishment Permit Comes First I Title: