HomeMy WebLinkAboutIN OUT BURGER 2017.10.27Dallascount5uman~-EnvironmentalHealthDivision~___tail Food Establishmen nspection Report~"7fi'MO~~.•"J>::td.D)::::~S.T 5207 214-819-2115 FAX,214-81~2868
ft~'11i Il "I Till1~:
Time out:/~~brq 1
Est.Type 1 Risk Category Page L of _'_(,_....
/
Purpose of inspection:I I I-I VI 2-Routine I 3-Field Investi!!ation I I 4-Visit I I SoOther TOT AL/SCORE
Establishment Name:n I contac~wner Name:-(I *Number of Repeat Violations:__
·_d IJ.h .'LA ('(.Y1 /.~,'),(Number ofViolations COS:fYL'i"-'I<':,~\'(;NV y --r
Physical Ad.~SS:.J
\'I 1(0 I City/County:I I ~COd\61 Phone:t ..-};fl0W-up:Yes
'7.,\-iA (:....rt <'"1;'\').til p(A ,--'11)t)2..J CJ-H JJ .qJ ..(circle one)-
Compliance Status:Out:notincompliance IN:in compliance NO:not observed NA =not applicable COS =corrected onsite R =repeatviolation
Mark the appropriateoointsin the OUT box for each numbered item Mark''('acheckmarkinappropriate box for IN.NO.NA.COS Mark an asterisk'*.inapprooriateboxfor R
Priority Items (3 Points)violatiotls Re uire Immediate Correctil'e Action not to exceed 3 days
Compliance Status Comoliance Status
0 I N N c Time and Temperature for Food Safety 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 ~12.Management.food employees and conditional employees;
.•....•,knowledge.resnonsibilities.and reoortin"./
V 2.Proper Cold Holding temperature(41°F/45°F)"...13.Proper use of restriction and exclusion;No discharge trom
l//c....-eves,nose.and mouth
t/3.Proper Hot Holding temperature(135°F)P•.eventinp Contaminatiun by Hands
\_.'"4.Proper cookin~time and temperature L.{14.Hands cleaned and properlv 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
v Hours)alternate method orooerlv followed (APPROVED Y N )
V 6.Time as a Public Health Control:procedures &records Hil!hlv Susceptible Populations
Approved Source 16.Pasteurized foods used;prohibited food not offered
v Pasteurized eg~s used when reauired
7.Food and ice obtained trom approved somce:Food in
V good condition,safe.and unadulterated:parasite Chemicals'---destruction
,/8.Food Received at proper temperature
~
I I 17.Food additives;approved and properly stored;Washing Fruits
V &VeQetables
Protection from Contamination '-000 nrooerly identified,stored and used
V 9.Food Separated &protected,prevented during food
.\_.,.preparation.storage,display.and tasting --2lLJ._..,Y 10.Food contact surfaces and Returnables;Cleaned and oper
Sanitized at ~1?ppm/temperature ~-08:;-53Cb?-
/'II.Proper disposition of returned,previously served or oper
l/reconditioned
Priority Foundation Items (2 Points violatiOl
0 I N N C R o I R
U N 0 A 0 Demonstration of Knowledge/Personnel U )0
T S 2-
J 21.Person in charge present.demonstration of knowledge,lie to
and periorm duties/Certified Food Manager (CFM).__
t/22.Food Handler/no unauthorized personsl personnel ~
Safe Water,Recordkeeping and Food Package 1;ChemicaJl
Labelin!!.__
23.Hot and Cold Water available;adequate pressure,safe ,eration~,24.Required records available (shellstock tags:parasite J)-destruction):Packaged Food labeled ._
Conformance wUh Appro"ed Procedures ~Ig
25.Compliance with Variance.Specialized Process,and md properlyHACCPpian:Variance obtained for specialized..proccssing methods:manufacturer instructions ._
Consumer Advisory ,Ie,properly
....-designed,conSlru\...l\o.,.•.•,___..
0 26.Posting of Consumer Advisories;raw or under cooked 33.Warewashing Facilities;installed.malllla",,,d,usedl
foods (Disclosure/ReminderlBuffet Plate)/Allergen Labcl ./Service sink or curb cleaning facilitv provided
Core Items (1 Point)Violatiolls Reauire Corrective Action Not to Exceed 90 Dal·.~or NeTt Insoection •Whichel'er Come.,First
0 I N N C R 0 I N N C R
U N 0 A 0 Pre,'ention of Food Contamination U N 0 A 0 Food Identification
T S T S
34.No Evidence of Insect contamination.rodent/other v-I/'41.0riginal container labeling (Bulk Food)
v animals
v 35.Personal Cleanliness/eatine.drinking or tobacco use Phvslcal Facilities
\II 36.Wipine Cloths;propcrly used and stored :...•./..42.Non-Food Contact surfaces clean
\It 37.Environmental contamination I-43.Adeauate ventilation and lighting;designated areas used
.;3R.Appro\ed thawinu method ~I/44.Garbage and Refuse orooerlv disposed;facilities maintained
Proncr Use of Utensils L 45.Phvsical facilities installed.maintained.and clean
39.Utensils,equipment,&linens:properly used.stored./46.Toilct Facilities;properly constructed.supplied.and clean"--'dried.&handled/[n usc utensils:properly used i.,..
V 40.Single-service &single-use articles:properly stored 47.Other),iolations'..,.and used I :•..,,"
Received by:I ..Print:I Title:Person In Chargel OwnerLt'.,•\i.r-'lJ
I
(signature)f....•.f r.•.../.'-I ~-}_7 r
Inspected by:,f......),-Print:S:'-~:~('---'--:-'1 '\.Business Email:1 if .
(signature)-,(.I ,l-t _)[":'"1 1 .I:"_~:!\f •.....-.-1 I t I ,r;
Form EH-06 (Revi1ed 09-2015)I J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establishment Name:I Physical Address:J City/State:ILiC(~tPe~it4 I Page'L-of"'_L
r Y',_i "vt'_~l~vC .ft'_,!''Z ("?u (;«e 1\V \II \?A .,\)~JIH/f
I TEMPERATURE OBSERVATIONS
Item/Location Temp ItemlLocation Temp Item/Location Temp
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OBSERV ATlONS AND CORRECTrVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
,7
Received by:t1 Vv (....J ..4 Print:J ::,:1 "'''''~.'I Title:Person In Charge/Owner
(signature),)of ,J '-••.•to'•._i ,i J'I~
Inspected by:I {)_(vi ;Print:t ..0{"~-,I~'-0-L",.X (:(signature)"'-,()1 ,?''\,1 Sam Dies:Y N #collected
Form EH-06 (Revised 09-2015)...I I V