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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