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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