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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
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 Approved Sources/Sufficient and Cold Under Pressure
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. Immediate
E ui ment Ade uate to Maintain Product Temperature
Handwash Facilities Ade uate and Accessible
Handwash Facilities with Soap and Towels
No Evidence of Insect Contamination
No Evidence of Rodents/Other Animals
Toxic Items Pro erl Labeled/Stored/Used
Manual/Mechanical Warewashing and Sanitizin at ( ) pm/temperature
Mana er Demonstration of Knowledge/Certified Food Manager
A roved Sewage/Wastewater Dis osal System, Pro er Disposal
Thermometers Provided/Accurate/Pro erl Calibrated (:1::2 degrees Fahrenheit)
Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air
Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Butfer Plate)
Food Establishment Permit
Received by:
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Total
F/U
Yes/No
Inspected by: