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HomeMy WebLinkAboutChip's Old Fashioned HamburgersDALLAS COUNTY HE:X, LT Environmental 2377 N. Stemmon: Dallas, Ti . (214) 8i%211S F: RETAIL FOOD ESTABLISH[ urpose of Inspection: Regular V~ Follow up ~.. Complaint Other bl AND HUMAN SERVICES Health Di4ision Frwy- Room 607 xas '/5207 ~x: (214) .819-2868 /lENT INSPECTION REPORT o5 rood/Temperatures for Cooked/Prepared Food (41OF/45°F') Hot Hold (140°F-) Proper Cooking 'J'emper~tures per PHF Rapid Reheating (165°F in 2 Hrs} a-/o Phone: ( 21~]') DEME i 6; Handwash Facili~ccessiNe 17. Handwa-sh FacilitieS. &n.d. T_°weIs 18. No Evidence o! Insect Cont,zrnination 19. No Evidence of RodentCOther Animals 20. Toxic Items Properly Labeled/Stored/Used 6. Personnel with InlectJons Restricted/'E_xcluded PropedAdequate Handwashing 8. Good Hyglen!~ Prances (EadngJDdnking/Smoking/Other 9. Approved Source/Labeling 10. Sound Cond~on 11 Proper Handling ol Ready-To-Eat Foods 12-'-~. Cross-'--~_Contamina-----'--~on ol-----~'~aw/Cc~ked Foods/Other m 13. Approved Systems (HACCP Plans. FRme a_s Public HeaJb~ Control) 14. Water Supply -Approved Source/Sufficient Capa. cityfHot and Cold Under Pressure - 21. ManuaJ Warewashing and Sanitizing at ( ) ppm/te~ 22--~. Mech'----~ice. I Ware'~a"---'--'--~hln'--~ and San,---'%'-"- 'dzin¢ at ( ' ) 23. Approved Sewage/Wastewater Disposal System, Prop~ i 24. Thermometers Provided/Accurate/Properly Calibrated J 25. Food Contact Sud~r'~sIls Cle~ su..~ta~.:i COMME~S: '4 ~s _ ' '- I-- ' 3Pt__~(..~ '~ e,/,7= :ol~ow-up ~ g~¢eoiv~d b nperature n/temperature :r DisposaJ uned/Sani§zed/Good Repair, h Warning/Buffet Plate) OTHER VIOLATIONS WHICH MUST BE CORRECTED' Food protection during storage, preparation, display, service, transportation. Handling of food (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surf~ices: designed, Cohstructed, maintained, installed; located. Non-food ~ontact surfacesi designed, constructed, maintaio, ed, installed, located. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Accurate thermometers, chemical test kits provided, gauge (I/4" IPS valve). Wibing cloths: clean, use'restricted. o Non-food contact surfaces of equipment andutensils clean. Single-service articles, storage, dispensing. N.o re-uset~~ice articles. _.~ · Plumbir~~intained. __ Toilet rooms enclos, ed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, fre~uenc~ of disposal/clean. Floors, constrUcted, drained, ~lean;-goo~l repair, covering installation, dustless cleaning .methods. .. Wails, ceiling, attached equipment: constr~cted, good repair, clean, surfaces, d.ustle.s} el. caning methods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - rooms clean, lockers provided, facilities clean, located properly :.i'-' Premises· maintained tfree of l:it~er, Unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Complete separatiqn from living/sleeping quariers. Laundry. : Clean, soiled linen properly .s. tored. Registered Food Service Man. a. ger registered with City, on site. ITEM NO. 4. 5. 7. 9,10 11. 12. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLING - Potentially hazardous food cooled from 140°F to 70'F .more than 2 hours ORT0°F to 41 °F (45°F) more than 4 hours OR prepared foods cooled to 41 °F (45°F) more than 4 hours: ACTION: Voluntary destruction COLD HOLD - Potentially hazardous food held above 41 °F (45°F) more than 4 hours: ACTION: Voluntary destruction - Potentially hazardous food held above 41 °F (45 °F).less than 4 hours: ACTION: Rapid cool. (e.g. ice bath) : HOT HOLD - Potentially hazardous food held below 140°F more than 4 hotirs: ACTION: V°luntat;y destruction ' - Potentially hazardous food held below 140°F less than 4 hou'rs: ACTION: Rapid reheat to 165°F or-more· COOKING - Potentially hazardous foods undercooked: ACTION: Retook to proper temperature I~.APID REHEATING - Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidly to 165°F HAND WASHING - Food employees observed not washing hands: ACTION: Employees should be instructed to wash hands before starting work ~ind after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. - APPROVED SOURCE/SOUND cONDITION - Foods from unapproved sources/unsound condition: ACTION: Detention or voluntary destruction PROPER HANDLING OF READY-TO-EAT FOODS - Read)' to Eat foods handled with bare hands and employee did not properly wash hands before handling: ACTION: Voluntary destruction CROSS CON-I-AMINATION OF RA~wcooKED FOODS - Ready-to-Eat foods contaminated by raw potenti 'ally hazardous foods: ACTION: Voluntary destruction of ready to eat foods APPROVED SYSTEM - H .ACCP Plans.for ROP, shellfish t.anks, variances, others. Written procedure for time as a public health control.