HomeMy WebLinkAboutGOFF'S HAMBURGERS 2018.07.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEl\fMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 2(;819-2868 nl,<...,. (ol&t (,. -+-I fl
~ ~ /,"] ffYll in: I Time out: I License/Permit # I Est. Type Risk Category Page t-of ~
iivection: L Purpose of lq J !-Compliance r l 2-Rou ~ r l 3-Field Investigation r l 4-Visit r1 ]....---""5-0tber TO~~RF
Establishrnho1+ I ~~(k ruvq ~/~ 1r1rfvh · I * Number of Repeat Violations: __ (5~1 l .V'C,l~ ./ Number of Violations COS: __
Physica11Sl}2D ~(Y J\i (\(, m ~Clu'mrf i J1,ill ~iR~: I Follow-up: Yes
No (circle one)
Compliance Status: Out= not i~ ~:"ce IN= in compliance '0 = nq ~ed A = not applicable COS =corrected on site R = repeat violation -
Mark the appropriate points in the OUT box for each num red item Mark '_,, a check appropriate box for IN,~O. NA, COS Mark an asterisk' * 'in appropriate box for R
Priority Items (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 Safety R 0 I N N c R u N 0 ~A 0 u N 0,..... 0 Employee Health
T ./ s (F =degrees Fahrenheit) T s , v I. Proper cooling time and temperature I 2. Management, food employees and conditional employees;
./ knowledge, responsibilities, and reporting
v /v 2. Proper Cold Holding temperature(4!°F/45°F) ~ 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth v V"' 3. Proper Hot Holding temperature( I 35°F) / Preventing Contamination by Hands
'-" 4. Prop_er cooking time and temperature A A' 14. Hands cleaned and properly washedl Gloves used properly
t,... ~ / 5. Proper reheating procedure for hot holding (I 65°F in 2 .( I 5. No bare hand contact with ready to eat foods or approved
Hours) Valtemate method properly followed (APPROVED Y N ) v 6. Time as a Public Health Control; procedures & records / Highly Susceptible Populations
I ,/ r-Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
\ ~ ~ ;I(J 7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite / Chemicals I / I--destruction
c.-v 8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
/I & Vegetables
/ Protection from Contamination 1/1 18. Toxic substances properly identified, stored and used
\..--v v 9. Food Separated & protected, prevented during food Water/ Plumbing
/ preparation, storage, display, and tasting J
I ,.v-, I 0. Food contact surfaces and ~~~-~s ;~d aQ ')'{ _9-l / I 9. Water from approved source; Plumbing installed; proper
Sanitized at ppm/tern ra ""~/ LA t-'h lL back flow device
/ I I. Proper disposition of returned, previously served or I/ 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Poiilts viohltions Re~ 11ire Corrective Action within 10 days
0 I N N -{ ~ R 0 I N N c R u N 0~ Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature Control/Identification
T / s T v s
~ 21 . Person in charge present, demonstration of knowledge, / 27. Proper cooling method used; Equipment Adequate to
and nprf=<n .-~,.,;es/ Certified Food Manager (CFM} Maintain Product Temperature
)( 2:{ Food Handlelino unauthorized persons/ personnel 28. Proper Date Marking and disposition
/ r, Recordkecping and Food Package / v 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling -Thermal test strips
,/ 9.· Hot and Cold Water available; adequate pressure, safe Permit Requirement, P,erf'quisite ~ r Operation
/ 24. Required records available (shellstock tags; parasite K 30. Food Establishment Pe~( +~ ~or "' destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equlpme t, and Ve ding
tY V'15. Compliance with Variance, Specialized Process, and v 31. Adequate hand washing facilities: Accessible and properly HACCP plan; Variance obtained for specialized / supplied, used processing methods; manufacturer instructions v Consumer Advisory ...... v 32. Food and Non-food Contact surfaces cleanable. properly
designed. constructed, and used
L( 26. Posting of Consumer Advisories; raw or under cooked ,,.V 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require Co"ective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
0 I N N c R 0 I N N c R
u N o_;. ~ Prevention of Food Contamination u N 0 A 0 Food Identification
T T / s
v I" / 34. No Evidence of Insect contamination, rodent/other / 4 I .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 / 42. Non-Food Contact surfaces clean v ./ 37. Environmental contamination / 43. Adequate ventilation and lighting; designated areas used
,./ 38. Approved thawing method /~; ./ 44. Garbage and Refuse properly disposed; facilities maintained
./' Proper Use of Utensils 1./ / 45. Physical facilities installed, maintained, and clean
/ 39. Utensils, equipment, & linens; properly used, stored. I/ 46. Toilet Facilities; properly constructed, supplied. and clean
.....-dried, & handled/ In use utensils; properly used
,/"' 40. Single-service & single-use articles; properly stored 47. Other Violations
and used
Received by: ./ ~~~ .. ~/l Print: Title: Person In Charge/ Owner
(signature) I
Inspected b:.{f
1
\ IYd_bq,_ IIAt--l-rfW-1 ~~~(-LJviecJo Business Email:
(signature) '-.._ 'it'rt'A'itl \
Form EH-06 (R-e~9-2015) \
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
tJL"·J ~~l~
Establishml~ 12> +tJ~h:d:~~;t-7 / ~ DLO H~~~~~ ~~~~ '~nse'~" "'--I Page~-l_~
'-TEMPERATURE OBS.ERV A TIONS (.__,
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECflVE ACTIONS
Item AN fNSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR A TTENT!ON IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by: /\ {'1,a •. -LL Ck.~
(signature) ,.-j ' 17"YY~,
Title: Person In Charge/ Owner
hh-11~: ,u Samples: Y N # collected
Form EH-OE}/0 • ...,;_ .1'1 r-'2015)