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HomeMy WebLinkAboutShort Stop Food to Go DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax: (214) 819-2868 J j/ ~ C.<..; ,....... " ::) ,~ ,_OfuPT Establishment: S ho (+ 5- +v p F?) 0d 'b> €t- <.:) Owner: c) o~ (') \'.s; €-3 t-r'?-'L d e:',,-- ~1~'0311 ;/ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) ~' ,/ 3. Hot Hold (135 degrees Fahrenheit) 0J.-,/'C ~-. J:-Ci V,p .- 'JILl.. rJ(J-L.:>..J If-, K v 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) i/-I" ,()7 CITY /TOWN " ) t:U'~ /" /" Item/Location/Temperature, 7b/V"i S~ D .t-fr ~~K ,(jCeJ..t ~6:: p /~ r ~ .." . (!fh..d<EJVS',;.Wf' /,2 ;1 (!.fhd-rf;N S~ e SpiN./- A41.~$~ 15J.jD [> <CO'~- 6, 7. 8. 9. 10. 11. 12. 13. 14. - . ,/ OUT 3 PIs I~ IN NA NO cas Personnel with Infections Restricted/Excluded Proper / Adeauate Handwashing 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 Supply Sources/Sufficient Capacity /Hot and Cold Under Pressure a.lici - ,/ i./'" ~ ,/ I .../' .~ .. - Not To PVl'PPrt 10 Days Remarks i/'''' 15. Equipment Adequate to Maintain Product Temperature ,/ 16. Handwash Facilities Adequate and Accessible 1/ 17. Handwash Facilities with Soap and Towels ,/ 18. No Evidence of Insect Contamination / 19. No Evidence of Rodents/Other Animals ';/i> 20. Toxic Items Proo~rlv Labeled/Stored/Used :/ 21. Manualt.JVf-€chanical Wnrewashing and Sanitizing at (j'''d)ppm/temperature ../ 22. Manag~onstration of Knowledge/Certified Food Manager i./ .....> 23. Approved Sewage/Wastewater Disposal System, Proper Disposal '/" 24. Thermometers Provided/Accurate/Properly Calibrated (:t2 degrees Fahrenheit) ./ 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Reo air V 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) V L..1 27. Food Establishment Permit iSiibtOtil.l'Otb.erVi()l~iti.ons..i.'.N""ttri . /j;jt'i.theiN e,xl --.- .i COll1esFirst ~:~ -(;'~t~5.f i-/-c<-'iJiJt'-J'~'':j .h1~'S @ ;4k~<l!./n/C-I <n ~w~ (~( ~(/~~ ,1 "..L. J I &,"a:.l.. t!'>r-- d' M ' , ..L.' /' . /) .' I,., ;??" S J, ~ J / y- 3pt C l~) t" fa; J1. k, ....L.-'&L- roo ~ F 1 4''-1 <<5 e..2... ( {le"- 77 /'7 C (/ 0 '7->/ ~ r - -'-' . - n t u-; 5 Total FlU Yes/No / Inspected byA ,fltJ-Wt H-!lil /1' iffvt"",!lt'Print: Received by:~ ~Lj)l Um() IlfJ{)f7);o.-.. Print: ~ ~/ry\,- v7 I Title: C~O c;:4:.... ,