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HomeMy WebLinkAboutGOFF'S HAMBURGERS 2019.01.02Dallas Countv Health and Human Services -Environmental Health Division •Retail Food Establishment Inspection Report 2377:-;ST[\I'\IO"S FRWY R'VI 607 D,\LLAS.TX 75207 214-819-2115 FAX:214-819-2868..../)t Dale:j Timc in:I Time out:7sefPermit Ii I Est.Type I Risk Categury PageL of..Ll'to, Purn }se of Inspection.;.I I l-COmlJliance I II 2-Routine I I 3-Field Investigation I I 4-Visit I I 5-Othl'r 1'O~SCbRE Establishment Namb ni-+I~-H .rp Contact/Owner Name:I *:-':umbcr of Repeat Violations:__ 1a11--u..\CJe..r~v':-':umber of Violations COS:--lpPhYSic~f)~/_\\_;I 1)(/v\I 00 Yb~vclunT 1nI 11 kif ~e:~:I Follow-up:Yes I /No (circle one) Compliance Status:Out =nol i'ir.:ompliance IN =in compliance NO 7~ser\'ed NA =nol applicable.COS =correcled on site R ~re~eat .v~";--./ Mark the allorooriate ooillts ill the OUT box for each numbered item Mark'v"a eh 'kmark in appropriate box for IN.NO.NA.COS Mark an astensk *m aDDrODnate box for R Priority Items (3 Points)violations Re uire-Immediate Corrective Action II0t to exceed 3days Cumuli.nce Status Cumuliance Status 0 ,N l'C R 0 ,N ill C R U N 0 A 0 Time and Temperature for Food Safety U N 0 A 0 Employee Health T s (F =degrees Fahrenheit)T S t..VI.--"I.Proper cooling lime and temperature 1./12.Management,food employees and conditional employees: knowledge.rcsponsibilities.and reportin~ "V ,Proper Cold Holding temperaturc(41°F/45'F)//'13.Proper use of restriction and exclusion:No discharge from---v eyes.nose.and mouth r.:::V"3.Proper Hot Holding temoerature(135'F)/'Preventing Contamination bv Hands V'4.Proocr cookin£!time and temperature v1 1 14.Hands cleaned and properly washed/Gloves used oroDeriv V V 5.Proper reheating procedurc for hot holding (165°F in 2 vr 15.No bare hand contact with ready to eat foods or approved ~Hours)alternate method properlv followed (APPROVED Y N )_...•....6.Time as a Public Health Control:procedures &records Hil!hlV Susceptible Ponulations Approved Source j/'16.Pasteurized foods used;prohibited food not offered Pasteurized egl!s used when required l..v-7.Food and ice obtained from approved source:Food in good condition.safe.and unadulterated;parasite Chemicals "destruction t.-V 8.Food Recei\ed at proper temperature y 17.Food additives;approved and properly stored:Washing Fruits &Vegetables Protection from Contamination t ..v-IR.Toxic substances properlv identified.stored and used VV 9.Food Separated &protected.prevented during food "Water/Plumbing•.....-oreparation.storage.displav.and tasting , \...V V 10.Food contatJT\~z:1,RelUrnt~61,,\~h,.!IV 19.Water tram approved source:Plumbing installed;proper-Sallll!zed at ml emoeratu e backtlow device \••..,v II.Proper disposllion orrl!furned.previously sened /t..-V 20.Approved Sewage/Wastewater Disposal System.proper reconditioned disposal Priority Foundation ltems~2 Points violations Re,"ire Corrective Action within 10 days 0 I N ~C R 0 ,N N C R II 1'1 0 A 0 Demonstration of Knowledge/Personnel U 'II 0 A 0 Food Temperature Control!Identification T ./S T ./S1/~~~e present.demonstration of knowledge.•.V 27.Proper cooling method used:Equipment Adequate to~rform L .I Certified Food Manager (CF:V()Maintain Product Temperature /1 '\~"'E..ood Handler;n~nauthorizcd persons/personnel '1,./'28.Proper Date Marking and disposition \.. /"~ter.Rec.9)dkeeping and Food Package V 29.Thermometers provided.accurate,and calibrated:Chemical!-Labelin!!""Thermal test strips 111'-"23.Hot and Cold Water available;adequate pressure.safe /Permit Requirement,~re.equisite for Operation ./'24.Required records a\ailable (shell stock tags:parasite t)/30.Food Establishment pe~(u§t9+~\CIydestruction):Packaged Food laheled Conformance wilh Approved Procedures ff Utensils,Eqnipme.I,and Ven6ing ¥,,25.Compliance with Variance.Specialized Process.and 2 ~ iY 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialiLed processin~methods:manufacturer instructions /supplied,used )/Consumer Advisory V V 32.Food and Non-food Contact surfaces cleanable.properlyII/designed.constructed.and used vf 26.Posting of Consumer Advisories;raw or under cooked ,,/33.Warewashing Facilities;installed,maintained.used/ loods (Disclosure/RemindcrlBulret Plate)!Allergen Label Service sink or curb cleaninl!facility provided Core Items (I Point)Violatiolls Reauire Corrective Action Not to Exceed 90 Days or Next Illspectioll.JIIhiche"er Comes First 0 I N '1/C R 0 ,N N C R U N OVA 0 Pre\'ention of Food Conlamination tJ N 0 Al{Food IdentificationTST I~34.No Evidence of Insect contamination.rodent/other t-V 41.0riginal container labeling (Bulk Food) animals (..'/-35.Personal Cleanliness/eating.drinking or tobacco lise /'Phvsical FacilitiesvV36.Wioin~Cloths:properly used and stored V".42.Non-Food Contact surfaces clean V /37.Environmental contamination /43.Adequate \entilation and lighting:desiunated areas used \./38.Aooroved tha\\'inu method j 44.Garba~e and Refuse properly disposed:facilities maintained /Proner Use of Utensils ,/./45.Physical facilities installed.maintained.and clean ..I 1/39.L:tcnsils.equipment.&linens;properly used.stored.V 46 .Toilet Facilities:properly constructed.supplied.and clean dried.&handledl In usc utensils:properly used /40.Single-sen ice &single-usc articles:properly stored 47.Other Violations and L1sed Received by: -"I !/J-t:W!)o UvvtC.,;1l Print:e,f'Y('1,rV()n Ir ,-('I"-ir) Title:Person In Charge/Owner (signature),\.,......~ Inspected 'f~\IMII~?\hvrV1rtL I (A Print:Business Email: (si!:!nature) Form EH-06 (ReViSed O~-201S '--" Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 i\.ST£.\IYIO:"lS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ,.., Establhn~~+I b -ti5l ~bl,t~r;~ddreSS:3(r~2HDL ~\I ~~)it~cre:L {n11/61 t7J:~~I PaLcT~ -(TEMPERATURE OBSERVATIONS l..---" Item/Location Temp Item/Location Temp Itern/Location nmp OBSERVAnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: '/7 "'UA.1i 9 \\I I ,~II OYV\n\l\l-f-f'.,Y'h~~+)__,p rl S--r -M\Q_)v (J\'\£l -h~\1"'{IH-~(.;l/l,-h (~-hl )[,L )rFf,In f J (}/d01,;" "i4-1-b I (1aJ __.--/ ~I /"'f /)v?~~k1'u,_J I r4 \\f,octl I)r1(\¥r\I Chi I,I VB nr\h,t v(I,?I '\-(t;/1'\1.1 ~t' -Yt~-t\{\Dt-1 n nVI r.'\I ~I (m ~.'(\IJ JI/" 7 c·- L' ,r-')I ~L&tll YU l-l ~/t\.v-w VlU .)I r1 Lz J~/'{It'-"'r->ll Ll H I J c9 ({._rT5 I H /j ~ -I /~ \I \-\)D\no\-:stDL Nt:j_p )n l\()VI-r-I!JllvIA.I YLb r+) /"l _(___/ - Received by:/'~."",,(-L{~(6 Print:(;~v,0Jw·b O\f,/~I) Title:Person In Charge/Owner (signature) Inspected 'tit'\M 1"1'Yl h~--h ;Ielfrint:Samples:Y N #collected(signature) Form EH-06 (~O9-2015