HomeMy WebLinkAboutGRUB BURGER 2018.11.03no"
Dallas County Health and Human Services - Environmental Health Division
Retail Food Establishment Inspection Report
2377 N. STENINIONS FRWN RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-28f8
.
Datil 1 20 i tine in: Time out: License/Permit . 0 1 i( 1 ayme+//3 Est. Type Risk ater)ry r ge II, of G-
Purpos of I spection: 1-Compliance 2-Routine 3-Field Investigation El 4-Visit 5-Other TO / ORE
Establishment . ', le:
ifi ei7
ContactiOwner N te: xi (acid C /* NumberN of Repeat Violations: 1.4...%....s.miber of Violations COS:
Physical Addr .
4r
U
/t County:
VIA VA
1 r
, p tz
111
1-1,1onteL:
Follow-up: Yes
No (circle one)
Compliance Status: Out = not in compliance IN = in complian
Mark the appropriate points in the OUT box for each numbered item Mark
NO = not observed NA = not applicable COS = corrected on site R = repeat violation
' 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 .4ction not to exceed 3 days
Compliance Status J Compliance Status
R 0
U T
I
N
N
0
N
A
C
0 Employee Health
R
0 I
U
T
N
N
0
N
A
C
0
s
Time and Temperature for Food Safety
(F = degrees Fahrenheit)
t
...............„,S
12. Management, food employees and conditional
knowledge, responsibilities, and reporting
employees; v/f
'/'
I. Proper cooling time and temperature
C..../.......-
13. Proper use'of restriction and exclusion;
eyes, nose, and mouth
No discharge from
2. Proper Cold Holding temperature(41°F/ 45°F)
If 3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
f../.........--14. Hands cleaned and properly washed/ Gloves used properly
4. Proper cooking time and temperature
,......../- 15. No bare hand contact with ready to eat
alternate method properly followed (APPROVED
foods or approved
Y N )5. Proper reheating procedure for hot holding (165°F in 2
Hours)
6. Time as a Public Health Control: procedures & records Highly Susceptible Populations
W 16. Pasteurized foods used; prohibited food
Pasteurized eggs used when required
not offered Approved Source
Chemicals 7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction 17. Food additives; approved and properly
ables &1 Vegetables
stored; Washing Fruits
8. Food Received at proper temperature
18. Toxic substances properly identified, stored and usedProtection from Contamination
9. Food Separated & protected, prevented during food
preparation, storage, displa . Id tasting
Water/ Plumbing
19. Water from approved source; Plumbing
backflow device
installed; proper
10. Food contact surfaces
Sanitized at p
nd
a/te
ti is s caned and
I
/ 11. Proper disposition of r_
reconditioned
med. previously served or v 20. Approved Sewage/Wastewater Disposal
disposal
System, proper
, Priority Foundation Items (2 Points) violations Reinire Corrective Action within 10 days
0
t.'
T
I
N la
N
A
C
0
S
Demonstration of Knowledge/ Personnel
R 0
I.
T
I
N
N .
A
C
0
S
Food Temperature Control/ Identification
R
27. Proper cooling method used; Equipment
Maintain Product Temperature
Adequate to 21. Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
22. Food Handler/ no unauthorized persons/ personnel
t.,
28. Proper Date Marking and disposition
V
29. Thermometers provided, accurate, and
Thermal test strips
calibrated; Chemical/
Safe Water, Recordkeeping and Food Package
Labeling
23. Hot and Cold Water available: adequate pressure, safe Permit Requirement, Prerequisite for Operation
30. Food Establishment Permit (Current & Valid) 7 -24. Required records available (shellstock tags; parasite
destruction): Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
/25.HAcCompliance awr:ii tahn cVeaor ibatnaci nee, dS pfoe cr isapl iezcei da l iPzreocd es s , an d
processing methods; manufacturer instructions
31. Adequate handwashing facilities: Accessible
supplied, used
and properly
Il /t/ 32. Food and Non-food Contact surfaces
designed, constructed, and used
cleanable, properly Consumer Advisory
33. Warewashing Facilities; installed, maintained,
Service sink or curb cleaning facility provided
used/
/ 26. Posting of Consumer Advisories; raw or under cooked
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First
0
U
T
I
N
N
0
N
A
C
0
S
Prevention of Food Contamination
R 0
U
T
I
N
N
0
N C
0
S
Food Identification
R
41.Original container labeling (Bulk Food)
/
34. No Evidence of insect contamination, rodent/other
animals Physical Facilities / 35. Personal Cleanliness/eating, drinking or tobacco use /
42. Non-Food Contact surfaces clean 36. Wiping Cloths; properly used and stored 4 43. Adequate ventilation and lighting; designated areas used
37. Environmental contamination
.and efiisi disposed; facilities maintained
4 38. Approved thawing method 4445.. PGarbagehysical facilitiesR
maintained,
alproperlyied
installed, Pro er Use of Utensils 46. Toilet Facilities; properly constructed, supplied, and clean
, 1 39 .,t • ., equi t, & linens; properly used, stored.
r. , & handle n use utensils; properly used
)\/
47. Other Violations Ck L,6h4,i yr\ O. Single-sy. e single-use articles: properly stored
and used/
Received b .
(signature)
Print: T s 0 ll-Q-C3.i HC) id/A
Title: Person In Charge/ Owner
Inspected lir 411
(signature) I S 'a 1 14 I r -S2
Print: Business Email:
Form EH-06 (Reyfsed 09-2015)
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
Establishment Name:
1 1,09 .
Physical Address:
?A/ k
i /State:
I/11 ILA
icense/Per it #
04/
Page Ceti.
TEMPERATURE OBSERVATIONS
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
NOTED BELOW:
OBSERVED AND
e
Z-2-- Ai&k,
Mir -
4 q .I I (iLfa i l N(6 1 Vrt
E ft S i \ L Ille.Lse A M :LC Whatb 6 E- '
Received by:
(signature)
Print: i Fine: Person In ( harge/ Owner
Inspected b
(signature)
i c..6,.. 1,144\„triln 0 Sample, Y N # collected
Form EH-06 (013-2015)