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HomeMy WebLinkAboutBurger House~o~piTY pF,Q 7 DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~ ~ ~. ~ N ENVIRONMENTAL HEALT`H DIVISION ' 2377 N. STEMMONS FRWY. ROOM 607 ~~T9rE oF .~E~'"~ (214) 819-2115 Fax: (214) 819-2868 /2"'C~ ~ Establishment: ~(,JR,(~~/Q ~(~~' ~ Owner: S ~~ G~"~t~'L.LQS Physical Address: ~ 13 ~ i t_/,ZL~ Zip: ~~G.W Phone: (~ ) 17~a~'^~~ '~' 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) Item / Location / Temperature Gh~~., 938°F ~/ ° " 6. Personnel with Infections Restricted/Excluded • 7. Pro er/Ade uate Handwashin /~~ "'~ 8. Good Hy ienic Pracrices (Eating/Drinking/Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other 1/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure otrr uv rr~ r~o co~ Facility and ~quipment Requirement~ 3 P~~ ~ic~l~t~o~s Require Irnrnediate Cozrection, Not To Exceed '10 Da~s Re~r,arks ' ~ 15. E ui ment Ade uate to Maintain Prod erahire ' ° ` 16. Handwash Facilities Ade uate and cessible 17. Handwash Facilities with Soa and 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashing and Sanitizing at ( C~ m/tem erature 22. Mana er Demonstration of Knowled e/Certified Food Mana er - 23. A roved Sewa e/Wastewater Dis osal S stem, Proper Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Repair ~ 26. Postin of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) `' 27. Food Establishment Pernut s c ~_ /~(~f,l.s-~ ~tc..~ ~/t~J t•r~~ ~tr-2~z.~s. l~Ga~- ~ s~- ~$ 4t 3t 2• ~ Inspected by: s Print: ~V~ Total F/U ' , Received b " ~ Print• "~, ~+ •-a Ti ,. ~'`" ~ ~ '~- ~ ,: '~-°, ~'l,~ r: ~- ; ~f ~~k 1 ~r~ - : ~ . ~, ~, , Yec/Nn , ~ _. , ~oJ~yTY ppO DALLAS COUNTY HEALTH AND HUMAN SERVICES ~ ~.~ ~N ENVIRONMENTAL HEALTH DIVISION ' 2377 N. STEMMONS FRWY. ROOM 607 `~T9Tp QF qE~P~ (214) 819-2115 Fax: (214) 819-2868 /~~ Establishment: ~(,JK,l~~ Physical Address: ~ ~3 ~ ~~ ~ L i t "~L~c#~ CITY/TOWN Owner: s Zi~ . ~ C~~ 11-~5 Phone: (~ ) ~1 "~~ TV `~' 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) Item / Location / Temperature Ci ~G, ~ 9c3C~ ar ~eri~aT~CS' I / 6. Personnel with Infections Restricted/Excluded 7. Pro er/Ade uate Handwashin ~/ 8. Good H ienic Practices (Eatin /Drinkin /Smoking/Other) 9. Approved Source/Labeling 10. Sound Condition 11. Proper Handling of Ready-To-Eat Foods 12. Cross-contamination of Raw/Cooked Foods/Other 1/ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure otrr s Pts ~ rr~ No cos Fac~li~y :a~d Equipment Reqnirements 'Vi~lati~ns ;R uire I~mrn~diate Co~irectiQn,;~IrTot 20~~~~ E~ceed 10 Days Remarks • 15. E ui ment Ade uate to Maintain Prod erature 16. Handwash Facilities Adequate and cessible 17. Handwash Facilities with Soa and s 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Pro erl Labeled/Stored/Used 21. Manual/Mechanical Warewashin and Sanitizin at (~ m/tem erature ~' 22. Mana er Demonstration of Knowled e/Certified Food Mana er ~~`" ` 23. A roved Sewa e/Wastewater Dis osal System, Pro er Dis osal 24. Thermometers Provided/Accurate/Pro erl Calibrated (t2 degrees Fahrenheit) 25. Food Contact Surfaces of E ui ment and Utensils Cleaned/Sanitized/Good Re air ~ 26. Postin of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate) Stibtotal ~}~~IQ I"`=. I~1~ ~1+QHS =; ~ ' lI 27. Food Establishment Pernut ]I~ ~*" ~~~-~;,~~~~~ ~{~~. ~O.° "r~C~£'~~ ~~ a~~ ~`~~'~`~P.'~~X;C :~IIS BC~iflI1, ~~1'i~}1P.Y~t' ~OIT1EsS ~'"`iT5t s t _ ,. ~p~~ ~tc_c_ st~.~ ~~ ~u-rt~t.~s. ~~4- ~ t~ ~~~ 4t 3 t 2• ~ Total Inspected by: s Print: ~! ~_~ F/U VPC/Nn ' ~ Received byf~~=' ~ ~ ~C ~ , a . ~ ~ ; _ -~ Pnnr ' ~ ~~ ~ __ "' Ti : . , ~ , ~- _