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HomeMy WebLinkAboutBURGER HOUSE 2016.03.303-Jb-J~ San Date Time I~ Time Out Code ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY. ROOM 607 DALLAS, TEXAS 75207 214-819-2115 FAX 214-819-2868 ciTvrrowN LINIYc/?sl}j ~ Establishment Number I Permit Number --I Risk Category Purpose of Inspection: 1-Compliance ~Routin~ 3-Field Investigation 4-Visit 5-0ther Establishment: 8u a b£:7e.; f/6vgg_-Owner: .:JJ7;1V£ CA1\J$Ll..o5 Physical Address: Ct,Cfl~ 117 LLU?£6/ Zip: 'J52&J / Phone: ( 2;tf;3C; f.-~ '/() OUT IN NA NO cos Food Temperaturetrime Requirements 5 Pts Violations Require Immediate Corrective Action Remarks ""::'" 1. Proper Cooling for Cooked/Prepared Food v 2. Cold Hold (41 de<>rees Fahrenheit/45 degrees Fahrenheit) , --3. Hot Hold (135 degrees Fahrenheit) I" 4. Proper Cooking Temperatures v 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Itern/Locationffemperature I 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) v 9. Approved Source/Labeling ,., 10. Sound Condition -11. Proper Handling of Ready-To-Eat Foods '""'r 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 10 Days Remarks ....... r 15. Equipment Adequate to Maintain Product Temperature ""'"' 16. Handwash Facilities Adequate and Accessible I ....... .., 17. Handwash Facilities with Soap and Towels f-..., 18. No Evidence of Insect Contamination y 19. No Evidence of Rodents/Other Animals v 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 t,...-' 24. Thermometers Provided/ Accurate/Properly Calibrated (±2 degrees Fahrenheit) ..... 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 4.' v 26. Posting of Consumer Advisories (Heirnilich/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 I 3pt ~ -0 11 Inspected by:Y-r--1" ~ ~'S Print: /';ucyPI:/JwF Total F/U Received by:/lJat.r-;f/) (// U~ Pr}J!t:}(J/)IJ ~ 1(:) {f / (JC{g{ '/ I Title: Yes/No , { '----· v ' ( .__.