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HomeMy WebLinkAboutGoffs Hamburgers L.T.D.Jr1TY p ~~ FQ ~ ~ ~ ~ ~ ~ r ~`r PL' -~ 9Tf ~F ~0 Z-2o-~s Establishment: ~ Physical Address: DALLAS COUNTY HEALTH AND HUMAN SERVICES ENVIRONMENTAL HEALTH DNISION 2377 N. STEMMONS FRWY. ROOM 607 (214) 819-2115 Fax:(214) 819-2868 iTOwiv uu~~~'~T'7 /~K ~ ~ ~-- S ~,~" ~, Owner: ~/1~ ~/~~'NG/.S ~ ~.l.C,.~Fr~ Zip: ~ J 2d ~ Phone: ~2t~) 3.5 ~~'?J 3u~ lQ -, ~Gbs ~'~i~~~"~~~p~~~re/`I'~e~+e~r~nn~nts ~ ~,:~ rt °R~mark~' ~~c~I~fi~can~*~~, u~tre; ~mr~ierl~at~ ~t~~c~~~e~~C~~~ . 1. Proper Cooling for Cooked/Prepared Food 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold (135 degrees Fahrenheit) ~ 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) I tem / Location / Temperature ~rh~.~ Zo~~ oir~' a Pts ~ ~~ ~o ~as _ °F~erso~nel!'Hand~g/Sourcie Re~u~ix"en~euts ;. ; ~ia7atitin~ 12eyuire'Tnzmetiiate ~c~rreeti-~e ~1Cti~n. ~ Rernarks 6. Personnel with Infections Restricted/Excluded ~ 7. Pro er/Ade uate Handwashin , 8. Good H gienic Prac ' s ting/Drinking/Smoking/Other) 9. Approved Sourc abeling ~/' 10. Sound Condition ~ ~ 11. Proper Handling of Ready-To-Eat Foods - 12. Cross-contamination of Raw/Cooked Foods/Other lth Control) H bli P ~ ea c u 13. Approved Systems (HACCP Plans/Time as /Hot and Cold Under Pressure it C i ff apac y ent ic 14. Water Supply - Approved Sources/Su ou`r 3 P~ mr ~tA ~vo Cos ~'acilit~, and Et~uipment Requiremerits ~' . ' , ~aola~ions Require~ Immediate C~~rectian, 1~Tot 'To Exceed 1 Q Days Remarks ~,/ 15. E ui ment Adequate to Maintain Product Tem erature ~ 16. Handwash Facilities Ade uate and Accessible ~ 17. Handwash Facilities with Soa and Towels ~/' 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals ~/' 20. Toxic Items Pro erly Labeled/Stored/Used ° 21. Manual/Mechanical Warewashing and Sanitizing at ( ) m/tem erature i/' 22. Mana er Demonstration of Knowled e/Certified Food Manager ~^ 23. A roved Sewage/Wastewater Dis osal System, Pro er Dis osal ~/' 24. Thermometers Provided/Accurate/Pro erly Calibrated (f2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air ffer Plate) /B d i R ~/' u n er em 26. Postin of Consumer Advisories (Heimilich/Disclosure/ 27. Food Establishment Permit ~ Inspected by: ~ Print: v '~+ Total F/U Received by~~ M~~~ Print: ~ ~ ~,.,. ~,.,.. Title~