HomeMy WebLinkAboutChip's Old Fashioned Hamburgers 2013.05.23 • uNTY of
°40.* � � DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
• �'!J `� • 2377 N. STEMMONS FRWY. ROOM 607
d"', 4 DALLAS, TEXAS 75207
rf OF� 51D-13 f'i T ° ►1214-819-2115 FAX 214-819-2868
7,3-6 CITYPIOWN f!t'�tt�/E2Sl/`y44G°
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 C495. 0.61 `sm avesco v' ‘;uu Owner: sx 15 vz l403
Physical Address: hit 5 &' yE-Aq,s /.A/ Zip:75 005 Phone: ( (iii- L
OUT IN NA NO COS Food Temperature/ Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 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
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
6. Personnel with Infections Restricted/Excluded
L.0" 7. Proper/Adequate Handwashing
'^ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
✓ 9. Approved Source/Labeling
10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
L. 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
19. No Evidence of Rodents/Other Animals
V 20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at(?()ppm/temperature
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)
Vr 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
5pt tetilA d1.4Ca 1.4pt /1 tt✓v S tJl�O/
3pt
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Inspected by: O) Print:
Total
Total
F/U
Yes/No Received by: Print: Title: