HomeMy WebLinkAboutKuby's Sausage House
DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
(214) 819-2115 Fax: (214) 819-2868
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Proper Cooling for Cooked/Prepared Food
Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
Hot Hold (135 degrees Fahrenheit)
Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
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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 Su - Approved Sources/Sufficient Ca acit /Hot and Cold Under Pressure
E ui ment Ade uate to Maintain Product Tem
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 Ware washing and Sanitizing at (
Mana er Demonstration of Knowled e/Certified Food Man er
A roved Sewage/Wastewater Dis osal System, Pro er Dis osal
Thermometers Provided/Accurate/Pro erly 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/Buffer Plate)
Food Establishment Permit
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