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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)