HomeMy WebLinkAboutBURGER HOUSE 2015.09.25(~-AY~s-
·DALLAS COUNTY HEAL1H AND HUMAN SERVICES
ENVIRONMENTAL HEALTH DIVISION
2377 N. STEMMONS FRWY. ROOM 607
DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868
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San Date Time In Time(!)ut El ... eat Number I P~rmit Number I Risk Category Code ~ __. I
Purpose of Inspection: !-Compliance .---/'(Routi;;e /_ 3-Field Investigation 4-Visit 5-Qther
Establishment: /3U /? (.£/? }jt;z.fs £ ~ Owner: Ch 11 IS CANeLL.i.J0
Physical Address: t-jZ'Z{) bnefoS0/0 Zip: 162£6 I Phone: fP.J'f )~ 7J.f-{p.()Lfq
OUT IN NA NO ces Food Temkerature/Time Requirements 5 Pts Violations equire Immediate Corrective Action ! ' Remarks '. '>
V' 1. Proper Co€llin~ for Cooked/Prepared Food
~ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V' 3. Hot Hold (135 degrees Fahrenheit)
V" 4. Proper Cooking Temperatures
,/ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Locationffemperature Beer ~nt-~ (!f7St?rt-Ltzert£ UfTZ.£ tenn~
OUT IN NA NO cos Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action ! Remarks
l..• 6. Personnel with Infections Restricted/Excluded
t. 1--" 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
vr 12. Cross-contamination of Raw/Cooked Foods/Other
"" 13. Approved Systems (HACCP Plansffime 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 }(!)Days Remarks
(....'"' 15. Equipment AdeQuate to Maintain Product Temperature
• 16. Handwash Facilities Adequate and Accessible
L ,... 17. Handwash Facilities with Soap and Towels
v-"" 18. No Evidence of Insect Contillnination
v ,. 19. No Evidence of Rodents/Other Animals
·'-""' 20. Toxic Items Properly Labe1ed/Stored/U;ed ~)
v 21. Manual/Mechanical Warewashing and Sanitizing at ({9')pprn/temperature
v 22. Manager Demonstration of Knowledge/Certified Food Manager
V' ~ 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
1/ \ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit) v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair v. ,;--26. Posting of Consumer Advisories (Heimilich/Disclosure!Reminder/Buffer Plate)
v 27. Food Establishment Permit
Subtetal 0ther Violations -Require Corrective Act,iQa, Notte El,(ceed 90 D,ays or the Nex.t lP!\~CtiGn Whichever Comes First
5pt
4pt
3pt ./" ~~
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Inspected by: lbtk-~p,s Print: YJ:u,fl/ rtn<.»-PS> . I
FlU ~ Print:0' /1y }:J ~v/{1oJ I Title: Yes/No Received ~
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