HomeMy WebLinkAboutIN-N-OUT BURGER 2016.02.010.:, /'() DALLAS COUNTY HEALTH AND HUMAN SERV lll~CErVE r ~.] (j "'<;. J0~k "' ENVIRONMENTAL HEALTH DIVISION '2: > .... .. . . 2377 N. STEMMONS FRWY. ROOM 607 APR 2 7 REC'O "'-; -+-~ DALLAS, TEXAS 75207 1 '"e oF-t~ I 214-819-2115 FAX 214-819-2868 BY: I
~TY 0
CITY!fOWN UAJJY£7t51,., l?tt? ~ ..
2-/-/~
San Date Time Ia Time6ut EataJlJ.i.shmeJit Number 1 I Pennk Number l Risk Category Code -~ ' Purpose of Inspection: !-Compliance { 2-~tine _./ 3-Field Investigation 4-Visit 5-0ther
Establishment: J IV -N-QOI 13vll fo£./l-Owner: /tvAt CLJ~m--
Physical Address: 6 q 0 J AvblEI?-Dz.. Zip: 152-f/ I Phone: ( CJiJ -/if)fl-7~
OUT IN NA NO ces Food Tem~eratureffime Re~ements 5 Pts Violations equire Immediate erective Action . ,, . . Remarks -J. Proper Cooling for CookedJPrepared Food
v 2. Cold Hold (41 dewees Fahrenheit/45 degrees Fahrenheit) ...... 3. Hot Hold (135 degrees Fahrenheit)
.... v 4. Proper Cooking Temperatures . 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrsj
Item!Location!femperature
0 . /(. J1) pE/lf1Jr I?. I?
OUT IN NA NO cos Personnellllandling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
v 6 . Personnel with Infections Restricted/Excluded
........ 7. Proper/ Adequate Hand washing
t,...l---8. Good Hygienic Practices (Eating/Drinkillg[Smokinz!Otherj
t.. 9. Approved Source/Labeling
t."' 10. Sound Condition
~ 11. Proper Handling of Ready-To-Eat Foods
I...-12. Cross-contamination of Raw/Cooked Foods/Other
V""' 13. Approved Systems (HACCP Plans/Time as Public Health Control) v 14. Water Supply -Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO cos Facility and Equipment Requirements
3 Pts Violations Reomre Immediate Correction. Not To Exceed J 0 Days Remarks
v 15. Eouioment Adequate to Maintain Product Tem_Q_erature v 16. Handwash Facilities Adequate and Accessible
'-'"" 17. Handwash Facilities with Soap and Towels
v 18. No Evidence of Insect Contamination v 19. No Evidence of Rodents/Other Animals v --20. Toxic Items Properly Labeled/Stored/U<;ed v 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 _1±2 deNees Fahrenheit)
v 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
l( 26. Posting of Consumer Advisories (Heimilich/Disclosure/Reminder/Buffer Plate) ,., 27. Food Establishment Permit
Subtotal Other Violations -Require Corrective A~tion.. Not to Exceed 96 Days or the Next _.lps~pJ~®. Whichever Comes First
5pt
4pt
3pt
(Q 11 /T)
Inspected by:/J:h-~ /2;5 Print: lfvD~~ PJbLU pj Total
FlU Received bYi/) ~/ /'_/) Print410A/J~n Lo~ot I Title:!J1tllntt &eR_ Yes/No
\J (