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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: