HomeMy WebLinkAboutBurger House 2013.01.24 OJtyTY OFO
s „h , DALLAS COUNTY HEALTH AND HUMAN SERVICES
i P4–.4,-;'4 ' ENVIRONMENTAL HEALTH DIVISION
,-4j 2377 N. STEMMONS FRWY. ROOM 607
d DALLAS, TEXAS 75207
r I r f OF t� pesrveniveL /-1-1.5 214-819-2115 FAX 214-819-2868 actar i i
j-AL-43 CITY/TOWN !IV/VE/,�d/17 ,
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine 3-Field Investigation 4-Visit 5-Other
Establishment: i,,e.4 mast.. Owner: 3 rEvE 1-1-a5
Physical Address: ,en3 F Zip: 75 205 Phone:m ),u,i°-03 iV
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 1. Proper Cooling for Cooked/Prepared Food
1r 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
' 3. Hot Hold (135 degrees Fahrenheit)
"o' 4. Proper Cooking Temperatures
V 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
io.-. 6. Personnel with Infections Restricted/Excluded
t,-- 7. Proper/Adequate Handwashing
V 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
✓ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
r 12. Cross-contamination of Raw/Cooked Foods/Other
•• 13. Approved Systems (HACCP Plans/Time as Public Health Control)
,--- 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
✓- 15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
,.--- 17. Handwash Facilities with Soap and Towels
✓' 18. No Evidence of Insect Contamination
e"' 19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
`� 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
r''.. 22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
✓ 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
�' 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
Spt / iks r 1/7/ v0 5/44/ '
4pt
3pt
Total
Inspected by: i„...— R+ /. +a Print: 12)0 NI Mth 04 r1,3
F/U Received by: 1,4' i t r Print: Title:
Yes/No I