HomeMy WebLinkAboutSushi Kyoto
_.,---_._--..----~~.
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
Personnel with Infections Restricted/Excluded
Pro er/Ade uate Handwashin r~16 ~~ S/~~
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).s~,. .,cE, ~
Water Su ply Ap roved Sources/Sufficient and Cold Under Pres.
5'W/UE. We /~~ JJ,jC-
-;r-
~ FJI..J T UI../..#-
Total
F/U
Yes/No
Received by:
Print: /C-..
Title:~
I~
Inspected by: