HomeMy WebLinkAboutGOLF'S HAMBURGER 2019.07.18Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STDH10"iS FRWY.,R:\1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Da~\~117JlCi I Time out:J-License/Permit Ii Z D I ~--DDU'1 I 'I .plVType I Risk Category Page_Jof'~
Purpose 0 Inspec ion:I I I-Compliance I VI 2-Routinc I I 3-Field Investigation I I 4-Visit I I 5-0ther TOT AL/SCORE
Establishmcnt N~.H--.-1&(~l~:lt~~/~,(rName:I
*:\lumber of Repeat Violations:__~0.0 ~./:'iumhcr of Violations COS:--
Physical Address~lJ2<J UO(I.~,'hl,~S:.t~JT'fL1IJ ~rti1~~L:~rX I Follow-up:Ves
No (circle one)-:~(-~t::I~Compliance Status:Out =not in co plia ce IN =in compliance N =not observed NA =not applicable COS =corrected on site R =repeat violat
Mark the aDorooriote ooints in the OUT box tor each nu red item Mark ,./.a 'heckmark in appropriate box tor IN.NO.NA.COS Mark an asterisk'*.in aooropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action not to exceed 3 days
Conmliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I :..N c R
U N 0 A 0 U 0 A 0 Employee Health
T ~s (F =degrees Fahrenheit)T ./s
./L Proper cooling timc and temperature I 12.Management,food employees and conditional employees;V ./knowledge.responsibilities,and reporting
/ir-2.Proper Cold Holding temperature(41°F/45°F)/v 13.Proper use of restriction and exclusion;No discharge from;/V eyes.nose.and mouth
V'"3.Proper Hot Holding temperature(135°F)Preventin!!Contamination bv Hands
/_...4.Proner cooking time and temperature /14.Hands cleaned and properly washedl Gloves used properlv
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5.Proper reheating procedure for hot holding (165°F in 2 A 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
,/6.Time as a Public Health Control:procedures &records Hi!!hly Susceptible Populations
Approved Source It"16.Pasteurized foods used:prohibited food not offered
'"Pasteurized eggs used when required
l/7.Food and ice obtained from approved source:Food in
~good condition.saf~.and unadulterated;parasite Chemicals
destruction
"V 8.Food Received at proper temperature /17.Food additives:approved and properly stored;Washing Fmits
&Vegetables
_//Protection from Contamination /18.Toxic substances properlv identified.stored and used
3 J ••....-1/'.Food Separated &protected.prevented during food Waterl Plumbing
~'1 preparalion.storage.displav.and tastingVI;"10.Food c~t,~~eturn~~eaned and l /19.Water from approved source;Plumbing installed:proper
.Sanitized at _p~m/te lperatu _IIA "--'.rl backtlow devicevII.Proper disposition'~rUTlled.previously served or I 20.Approved Sewage/Wastewater Disposal System,proper/reconditioned disposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actio"withi"10 days
0 I N N C R ()I 1'1 1'1 C R
U N 0 j...A-0 Demonstration of Knowledgel Personnel u N 0 A 0 Food Temperature Control/IdentificationT/.S T s.,Ir-t 21.Persoll in charge present.demonstration of knowledge,/'27.Proper cooling method used:Equipment Adequate toVIandperformduties/Certified Food Manager (CFYI)Maintain Product Temperature
II ~"Food Handler/no unauthorized persons/personnel ./28.Proper Date Marking and disposition
Safe Water.Recordkeeping and Food Package 1/29.Thermometers provided.accurate.and calibrated;Chemicall-Labelinl!.Thermal test strips
1/?'Hot and Cold Water 3\'ailable;adequate pressure.safe Permit Requir~ment,Prere9uisite for Operation_0.
-../V 24.Required records available (shellstock tags:parasite rJ.,-Food Establishfe ~pef~f (cf4'A y<1ftf)destmction):Packaaed Food labeled 30.
Conformance with Approved Procedures ~
Utensil,Equipmer{t,liIid~ending
~
25.Compliance with Variance,Specialized Process.and 1/31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
Jlrocessin~methods:manufacturer instmctions supplied.used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable.properly
/designed.constructed.and usedy26.Posting of Consumer Advisories:raw or under cooked /33.Warewashing Facilities:installed.maintained,used!
foods (Disclosure/Reminder/BufTet Platel/Allergen Label Service sink or curb cleaning facility provided
Core Items (J Point)Violatiom Reqllire Corrective Action Not to Exceed 90 Dal's or Ne:ctlnspectio",Wlrich~'er Co",es First
0 I N "C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination u 0 A 0 Food IdentificationT,S T S,/V 34.No Evidence of Insect contamination.rodent/other ,//41.0riginal container labeling (Bulk Food)
animals
"V 35.Personal Cleanliness/eating.drinking or tobacco use ~Physical Facilities
./36.Wining Cloths:pJ'(lllerlv used and slored ..-42.:-.1on-Food Contact surfaces clean
I "37.Environmental contamination./').I""\~/43.Adequate ventilation and lighting;designated areas used
~V 38.ApprOl ed thall ing method I J..)llA .11,.-';/\1_U ..•.-14.Garbage and Refuse properly disposed;facilities maintained
/Proper Us('of Utensils 1/45.Physical 1:lcilities installed.maintained,and clean
./
1/39.Utensils.equipment.&linens:properly used.stored.I 46 .
Toilet tVf~r~(£~rA\~'\~i~d.~l~~\/dried.&handled!In use utensils:properly used
I'40.Single-sen-ice &single-use articles:properly stored 47.Other Violations C L
and used
Received by:~~r·-(/~!d Print:C7errMd u o v'ieJo Title:Person In Charge/Owner
(signature)/'\
Inspected ~\~I (~Vl·~j?\)Print:Business Email:
(signature)I .~
Form EH-06 ~O9-2015 ',I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;'1/.STD1:\IONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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-I C TEMPERATURE PBSERV ATIONS l\
Item/Location Temp Item/Location '----"Temp Item/Location Temp
OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTlON IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
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Received by:(.~j I).L"Print:('7r>vuHr-t)().f""a-J Title:Person In Charge/Owner
(signature)of 1Ji')t1 I'v_,-
InsPa~:jf\,A I t>a h M .-Vb.1tI U Print:-
(si!wa Samples:Y N #collected
Form E~vised 09-2015)'-"I