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HomeMy WebLinkAboutCHIPS OLD FASHIONED HAMBUGERS 2016.05.29Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEM:\'IONS FRWY., R:V1607, DALLAS, TX 75207 214-819-211 5 FAX: 214-819-2868 ryt;_:~-}~ I Ttf-·~?u~w I Time out: I Licen2P~rmit #-;)>t£zo/B{y 7 / _QJ{y-/ ' . I Est. Type I Risk Category Page/-of~ Purpose of Inspection: L J 1-Compliance r-q 2-Routine [ \11 3-Field lnvesti2ation r l 4-Visit r l 5-0ther TOTAUSCORE EsLtft Nat(); ~ )b,. n/J~ Contacl/0\~:r _N~11e:_ a l *Number of Repeat Violations: __ 1 i)) /_;) 1J SJTHIJCfJ · 'teAS -1· fJLJN ; ~ j];-tl_ ./ Number of Violations COS: __ z Physical Acfdress: J.j 580 LJ\J1?1l5-kz-l iJ}SJvens;ft/kt:-1 Zfb(~l Phon:2/t;·-%"LJ ·-f'b~~~~o·;~~:C~.~~:> Compliance Status: Out =not in compliance I = in compliance NO =not observed A =not applicable COS = corrected on site R =repeat violation Mark the appropriate points in the OUT box for each numbered item Mark'./' a checkmark in appropriate box for IN, NO. NA. COS Mark an asterisk ' * ' in appropriate box for R Priority Jtems (3 Points) violations Re uire Immediate Corrective Action not to exceed 3 days Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safely R 0 I N N c R u N 0 A 0 u N 0 A 0 Employee Health T s (F =degrees Fahrenheit) T s ,/ I. Proper cooling time and temperature v 12. Management, food employees and conditional employees; .... knowledge, responsibilities, and reportina .,...v 2. Proper Cold Holding lemperature(41 °F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from v ~ eyes, nose, and mouth ... ...... 3 . Proper Hot Holdina temperature( 135°F) Preventinl! Contamination by Hands y 4. Proper cooking time and temperature 1 -1' 14. Hands cleaned and properly washed/ Gloves used properly v 5. Proper reheating procedure for hot holding ( 165°F in 2 _}.-15. No bare hand contact with ready to eat foods or approved Hours) alternate method properly followed (APPROVED Y N J v 6. Time as a Public Health Control; procedures & records Hitzhly Susceptible Populations Approved Source +-16. Pasteurized foods used: prohibited food not offered Pasteurized eggs used when required 7. Food and ice obtained from approved source; Food in ....... good condition, safe, and unadulterated; parasit~ Chemicals destruction V' ,... 8. Food Received at proper temperature ~ 17. Food additives; approved and properly stored; Washing Fruits & Vegetables Protection from Contamination I ...j----1 I 18. Toxic substances properly identified, stored and used ,-' ..... 9. Food Separated & protected, prevented during food Water/ Plumbing preparation, storage, display, and tasting I 0. Food conta}lffrfaces and Returnables; Cleaned and ,......-19. Water from approved source; Plumbing installed; proper • Sanitized at OL--ppm/temperature ...... back flow device v II. Proper disposition of returned. previously served or .... -20. Approved Sewage/Wastewater Disposal System, proper reconditioned disposal Priority Foundation Items (2 Points violations Re1 11ire Corrective Actio11 within 10 days 0 I N N c R 0 I N N c R u N 0 A 0 Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControV Identification T s T s v 21. Person in charge present. demonstration of knowledge, -27. Proper cooling method used; Equipment Adequate to and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature y 22. Food Handler/ no unauthorized persons/ personnel ..... 28. Proper Dale Marking and disposition Safe Water, Recordkeeping and Food Package . v 29. Thermometers provided, accurate, and calibrated: Chemical/ Labelintz Thermal test strips t.V 23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation ...... 24. Required records available (shellstock tags; parasite 1 30. Food Establishment Permit (Current & Valid) destruction); Packaged Food labeled Conformance with Approved Procedures Utensils, Equipment, and Vending 1 25. Compliance with Variance. Specialized Process, and .... / 31. Adequate handwashing facilities: Accessible and properly HACCP plan: Variance obtained for specialized processing methods; manufacturer instructions supplied. used Consumer Advisory v ,/ ..... 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used 1 26. Posting of Consumer Advisories; raw or under cooked . ..... 33. Warewashing Facilities; installed, maintained, used/ foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided Core Items (l Point) Violatio11s Req11ire Corrective Action Not to Exceed 90 Days or Next Inspeclio11 , Whichever Comes First 0 I N N c R 0 I N N c R u N 0 A 0 Prevention of Food Contamination u N 0 A 0 Food Identification T s T s ,/ 1--34. No Evidence of Insect contamination, rodent/other v / 4l.Original container labeling (Bulk Food) animals v 35. Personal Cleanliness/eating, drinking or tobacco use / Physical Facilities v 36. Wiping Cloths; properly used and stored L/ .L 42. Non-Food Contact surfaces clean -37. Environmental contamination v 43. Adequate ventilation and lighting: designated areas used v 38. Approved thawing method ~ 44. Garbage and Refuse properly disposed; facilities maintained Proper Use of Utensils \.. 45. Physical facilities installed. maintained. and clean v 39. Utensils, equipment, & linens: properly used, stored, v ,.... 46. Toilet Facilities: properly constructed, supplied, and clean ..... dried, & handled/ In use utensil;: properly used .,.,.,... 40. Single-service & single-use articles; properly stored V' 47. Other Violations and used Received by: /)~ 1d'-r tt (~ ~ \t') Print: Title: Person In Charge/ Owner (signature) :< { J .. Inspected by: t£,~ )~.-<,~1 J.i.:: n~~ Print: g 0 D <.j ~,_IJC. Business Email: (signature) _,.,..-p l'· ., Form EH-06 (Revised 09·2015) / , I ' I Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 No STEM MONS FRWYo, RM 607, DALLAS, TX 75207 214-819-2 11 5 FAX: 214-819-2868 Es(!i!Jfoamc: I Physical Addrz 0 'i58o · vazs 0 I Cilt)V. ~,k I License/Penn it # 0 I Page·~ of_._ '2t;Jt caZfi~ 7 TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp CJ-hLJ I c.,~'--F f /)7¥.>1/rtJ /-'0!7+~5 'I-f£' L.6..5-C\ ?J.XJ"F I OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIR ECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: Zt c~eD ,:Ot)T) r/JifN~ /1&-qJ;~ ~ c~ f,...;l(rmt=r~. 16 ~N p41r/J<s /-v/1-t..L..s /bvo ~L//7~.5 L'-~ p/axt< b;.up~ fY:;6 i-I /7',vf) t.Jf!si-J ~1'-r>S I 6~ INVI?:n-T /!U--UTCNSJLS I 5/Pnz: 4u-L;/-z;)y_51~ &71 A-cle:7tv :r~ s~~c ,. / I I Received byf'(-.;;:J( .£ :1: Print: Title: Person In Charge/ Owner (signature) ", 1 ~ , ( 1(,t!,. ~ -Inspected by: fJ-\:._:! ( ~0 (signature) Al1\A 11)s Print: ~tJP lr> fiJJ;_,u_p:3 Samples: Y N #collected Form EH-06 (Revised 00-2015) \...._/ I I I