HomeMy WebLinkAboutIn N Out Burger 2014.01.31 iicj.ITY-.0,. a DALLAS COUNTY HEALTH AND HUMAN SERVICES
/ .\�'' ENVIRONMENTAL HEALTH DIVISION
,``� �,)i�J ►�, 2377 N. STEMMONS FRWY. ROOM 607
s� c ''. �' DALLAS, TEXAS 75207
1Tf OF i 214-819-2115 FAX 214-819-2868
4 ilki A 4- 1 t- CITY/TOWN 1VgT�i -`1' P�
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: - ) :211,&E.-:.. ' Owner: ) -� c1 -r e) p C� E-L
Physical Address: 301 V) A b L- re— 7 .11 2 wdip: 15 21 1 Phone: ( `E"!) � - r °Igo
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓' 1. Proper Cooling for Cooked/Prepared Food
4 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
t/ 3. Hot Hold (135 degrees Fahrenheit)
,,/ 4. Proper Cooking Temperatures
;,/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
b . K , .F-6. FE-0-A 1 r c2,1 ,p
OUT IN NA NO COS Personnel/Handling/Source Requirements Remarks
4 Pts Violations Require Immediate Corrective Action
L,,. 6. Personnel with Infections Restricted/Excluded
L/ 7. Proper/Adequate Handwashing
8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
9. Approved Source/Labeling
i/" 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
L.-- 12. Cross-contamination of Raw/Cooked Foods/Other
t... 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
-. __1 15. Equipment Adequate to Maintain Product Temperature
t,-" 16. Handwash Facilities Adequate and Accessible
17. Handwash Facilities with Soap and Towels
w/' 18. No Evidence of Insect Contamination
V' 19. No Evidence of Rodents/Other Animals
E,,,•- 20. Toxic Items Properly Labeled/Stored/Used
l/' 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
22. Manager Demonstration of Knowledge/Certified Food Manager
L/" 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
fi: 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
V 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt i:'Ma 4i,i i.' — j "" '1,,T 1()A--`i=l2-
4pt �%i� I'°� �
3pt
0 .4 ..1.-
Inspected by: i.� L` j - tl,) r S Print: i �'j , n i�11/1 Le--., 0-`, --
Total
F/U
-'-'1 i A, J i 0 L�� 6, �-f Title:.c-
Received by: . Print: L- 'F-fi. t,.._-.)