HomeMy WebLinkAboutBurger House 2013.07.10 °'TY OF i r
`' ° DALLAS COUNTY HEALTH AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
c,• r 2377 N. STEMMONS FRWY. ROOM 607
of ��i DALLAS, TEXAS 75207
/ la/1720E 7'`9�.J n�214-819-2115 FAX 214-819-2868 acne /4app 6r--1 1-A3
1-10-15 CITY/TOWN 1j"l vr'a CY 1/7 f24/d"---
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code
Purpose of Inspection: I-Compliance Routine J 3-Field Investigation 4-Visit 5-Other
Establishment: 8 U'GAR HotJ5C Owner: D 7vE k hj i L.44.7
Physical Address: 6.q 13 #7LL. 55r Zip: '75ZO5 Phone: ( )36/-'t23?'&'
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)
r/ 3. Hot Hold (135 degrees Fahrenheit)
v 4. Proper Cooking Temperatures
t/ 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
✓ 7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
s/ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
13. Approved Systems (HACCP Plans/Time as Public Health Control)
aI 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 Produ _-• s erature
16. Handwash Facilities Adequate and cc: sible
17. Handwash Facilit' s-with Soap and Tow-
18. No Evidence nsect ntamination
19. No Evidence of Rodents/Other Animals
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)
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate)
27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt
4pt
apt
Tota Inspected by: " 4 i 17,7S Print: go z)7
FR J Received byt." C ,, �� Print: Title:
Yes/No