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HomeMy WebLinkAboutBurger House 2014.01.16 I o0NT r,oA 0 DALLAS COUNTY HEALTH AND HUMAN SERVICES• Z f�'� ` t),�e F s# 4 Aril"1) ; ENVIRONMENTAL HEALTH DIVISION 44 2377 N. STEMMONS FRWY. ROOM 607 ` sT "=��P' 67; DALLAS, TEXAS 75207 I, ! �OW:Y/'4-P'TF o F � /■__.�� }: l Jyt 5 214-819-2115 FAX 214-819-2868 V,--, F....___ - 1- CITY/TOWN atA/E-gs/iy i---M . San Date Time In Time Out Estab ishment Number Permit Number Risk Category Code Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other Establishment: / fq1,LJL ! it! Owner: 5 N/ �A`/ Physical Address: 973 /77L LJ9 5T Zip: 75 205 Phone: (7' ) 3 /--b3 V OUT IN NA NO COS Food Temperature/Time Requirements Remarks 5 Pts Violations Require Immediate Corrective Action ✓ 1. Proper Cooling for Cooked/Prepared Food t/` 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) r/ 3. Hot Hold (135 degrees Fahrenheit) - -- rV 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 Remarks 4 Pts Violations Require Immediate Corrective Action t/ 6. Personnel with Infections Restricted/Excluded V 7. Proper/Adequate Handwashing t/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other) V"' 9. Approved Source/Labeling V 10. Sound Condition a-'' 11. Proper Handling of Ready-To-Eat Foods V-- 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 TN NA NO COS Facility and Equipment Requirements 3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks s. 15. Equipment Adequate to Maintain Product Temperature 16. Handwash Facilities Adequate and Accessible ri 17. Handwash Facilities with Soap and Towels r/ 18. No Evidence of Insect Contamination m/ 19. No Evidence of Rodents/Other Animals 1.. 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 r/ 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 4pt 3pt OA ,��� 4b. Print: r ! N. i t Inspected by: #-Att fit; - '!� � ��Tom � 6 , ,� -F/U Print: Title: Yes/No Received by ,l ti