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Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STENIMONS FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
Datetr ....
yy
Time in:Time out: License/Permit # c''',?Est. Type Risk Category Pagel__ of --'2
Purpose of nspec on:I_i 1-Compliance [-9 .--"2-Routine F -I 3-Field Investigation r---1 4-Visit 5-Other TO CORE Establishme . : e: rpl., at, cc:i Y A-to\.k.2ce, Contact/Owner Name: * Number of Repeat ViolaEons:
1 Number of Violations COS:
1-?... Physical Adts::01 . t i_c_..Cif nLtyl: 11 c,
l li
I de: L.Phone:
V
Follow-up: Yes
No (circle one)
Compliance Status: Out = not in compliance IN = in compliance N = not observed NA = not applicable COS = corrected on site R = repeat violation Mark the appropriate points in the OUT box for each numbered item Mark '1' a checkmark in appropriate box for IN, NO. NA. COS Mark an asterisk ' * ' in appropriate box for It,.
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status J Compliance Status j O I
U N OA
T
N N C
0
S
Time and Temperature for Food Safe ty
(F =degrees Fahrenheit)
R 0
UN
T
yr"
A O
C
S Employee Health
Ft
I. Proper cooling time and temperature 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting y . 7 z 2. Proper Cold Holding temperature(41°F/ 45°F)
Z 13. Proper use of restriction and exclusion; No discharge from
eyes. nose, and mouth
/
3. Proper Hot Holding temperature(135°F)
Z Preventing Contamination by Hands / 4. Proper cooking time and temperature 14. Hands cleaned and properly washed/ Gloves used properly V 5. Proper reheating procedure for hot holding ( I65°F in 2
Hours) ./....-
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
1.7 6. Time as a Public Health Control: procedures & records Highly Susceptible Populations
Approved Source .7 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; parasite
destruction
Chemicals
/ 8. Food Received at proper temperature • 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
from Contamination / 18. Toxic substances properly identified, stored and used V / 9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
Water/ Plumbing
/
10. Food contact surfac
Sanitized at .
R turna es ;Cleaned and ./ 19. Water from approved source; Plumbing installed; proper
backflow device
I I. Proper disposition of returned, previously served or
reconditioned 7'20. Approved Sewage/Wastewater Disposal System, proper
disposal
l' Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
0 1
IJ N OA
T
N
S
N C
0
S Demonstration of Knowledge/ Personnel
R 0 1 u
T
N
N
0
N C
A 0
S Food Temperature Control/ Identification
R
21. Person in charge present, demonstration of knowledge.
a ties/ Certified Food Manager (CFM)
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
_2. Food Handle no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe , Recordkeeping and Food Package
Labeling , 29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
23. Hot and Cold Water available; adequate pressure, safe Permit Req 'rement, Prerequisite for Operation /
24. Required records available (shellstock tags; parasite
destruction): Packaged Food labeled V 30. Food EstafiA eVirl tVrytztar Valid)
Conformance with Approved Procedures Uten Is, Equi ent, and Vending
1. Adequate handwashing facilities: Accessible aod properly
supplied, used et( -t-ot ,Lb VVV 2H5A. C C
Compliance
P
plan \ l avkril with cVeaor ibatnaci nee, d
fur
Specializedspe ci a l iPzreodc e s s . and
processing methods; manufacturer instructions
Consumer Advisory 7 32. Food and No ood Contact surfaces cleanable, properly
designed, constructed, and used
3 26. Posting of Consumer Advisories; raw or under cooked
foods (Disclosure,Rerninder'Buffet Plate)/ Allergen Label 40/ 33. Warewashing Facilities; installed, maintained, used/
Service sink or curb cleaning facility provided
Core Items (I Point) Violations Require Corrective Action Not to Exceed 90 Dar or Next Inspection . Whichever Comes First
0 1
U N
N
O
N
A
C
0
S Prevention of Food Contamination
R 0 1
U N
T
N
0
N C
A 0 Food Identification R
vT
I\7 /..
34. No Evidenfe-nrnsectMtsion, rodent/other
animals 1 k
iz oS
✓41.0riginal container labeling (Bulk Food)
35. Personal Cleanliness/eating, drinking or tobacco use / Physical Facilities
3 36. Wiping Cloths; properly used and stored 42. Non-Food Contact surfaces clean
/ 41 Adequate ventilation and lighting; designated areas used / /- 37. Environmental contamination
/, 44. Garbage and Refuse properly disposed; facilities maintained 38. Approved thawing method
/ 45. Physical facilities installed, maintained, and clean Proper Use of Utensils
/
46. Toilet Facilities; properly constructed, supplied, and clean 7 39. Utensils, equipment. 8c linens; properly used, stored.
dried, & handled/ In use utensils; properly used
47. Other Violations
/
40. Single-service & single-use articles: properly stored
and used
Received by:
kignaturel
---- re • • L-f c_CI e -e--,',
Print: Title: Person In Charge/ Owner
Inspected by:
(signature) 1E 6 1 I C: *-1 v
L K ., ir „,1.›.-.Lafrc , ,..., 1 cc,
Ck C fe
Business Email:
Form EH-06 (Revised 09-2015)
Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STEMMONS FRM Y., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868
E ishment Name:
(U S(J
Physical Address: I f, ,
Lk ell l e2' 1-1 I 1 \cLe -.\--1
I City tat 1
11 1 1.4.6 1 +I
Lic er 't 14 Pa4r--
TEMPERATURE OBSERVATIONS k.—
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
NOTED BELOW:
:2 ovu_ re .h\(_ii er -ci -A_Ii g )-1- Lt I ° F-. n1.#. use_ LA-11 (col 1,.....4rc
2:2 (01_11 -eavpi(xizes . kJ c ci d-i- ( JO ei + +L OA V
-0,,0 4,c,I LP, / i Ce t i.) I\' t ei 4-e 1".---
Ct Ci‘i S 0 I h 11/2
n,
vici,16,b -e p e .-- EcY ).11,3 1 )1/ ---itA 1-11 %4 '\_
Received by:
(signature)
Print:
-- c ,, C . C C..1 ft ii. 1
Title: Person In Charge/ Owner
Inspect by:
(signatur ifil I ( M A 1/1A -PL- i
al
Samples: Y N ti collected
Form EH- 015)