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HomeMy WebLinkAboutBURGER HOUSE 2018.10.03• .1.081, 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)