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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 J35~F
~SAGE
Personnel with Infections Restricted/Excluded
Pro er/ Ade uate Handwashin
Good Hygienic Practices (Eatin
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
Received b
-2/l