HomeMy WebLinkAboutGOFF'S HAMBURGERS 2019.09.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377"1 STDnlONSFRWY RM607 DALLAS TX75207 2148192115 FAX 21481t(68..,.,j ,,--:-
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Df)'l I~it5io1 I Time out:License/Permit #I Est.Type Rist Category PageJ_of-L
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Puroosl of (nsn ction:I I I-Compliance I (2-Routine I 3-Field InYesti!wtion I I 4-Visit I •.....•5-0ther T<R1U!SOiRE
Establishmen Nrtme:irrf+I +ff\U ~)11Co;t~cp:~/Name:I *:"iumberof Repeat Violations:__rJ/)1
'I__~'.)"1 ,(:"iumbcr of Violations COS:--IPhYS)£J11~sL L ~eCtAl Vl i.•01~fty/c~~p ~~hone:I FOllow-up:Yes j
No (circle one)/
)~~~Compliance Status:Out =ompliance IN=incompliance NO=notobserved Nil.=nOlapplicable COS =correctedon site R =repeat violallon
Mark the appropriatepoints in the OUT box fo umbereditem Mark 'v'"a checkmark in appropriate box forIN.NO.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Reuuire Immediate Correcti"e Action IIot to exceed 3 days
Comoliance Status Compliance Status
0 ~1/N c Time and Temperature for Food Safety R 0 [N N C RUA0UN0A0EmployeeHeallhTs(F =degrees Fahrenheit)T S
I /I.Proper cooling time and temperature 12.Management,tood employees and conditional employees;
knowledge.responsibilities,and renorting
V//2.Proper Cold Holding temperature(41°F!45°F)13.Proper use of restriction and exclusion:No discharge from
eves.nose.and mouth
/3.Proper Hot Holding temperature(135°F)PreYenting Contamination bv Handsv'4.Proper cooking time and temperature 14.Hands cleaned and properly washed!Gloves used nroperlv
5.Proper reheating procedure for hot holding (165°F in2 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 Highly Susceptible PODulations
Appro"ed Source 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 Chemicals
destmction
8.Food Received at proper temperature 17.Food additives:approved and properly stored;Washing Fmits
&Vegetables,Protection from Contamination 18.Toxic substances properly identified,stored and used
1/9.Food Separated &protected,prevented during food Water!Plumbing
preparation,storage.display,and tasting
J 10.Food conta7~t~Retumables;Cleaned and 19.Water trom approved source;Plumbing installed;proper
Santttzed at m!mperature backtlow device
II.Proper disposition oJ,;Jumed,previously served or 20.Approved SewagelWastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re,"ire Corrective Actioll within 10 days
0 I N ltN C R 0 [I)N c RUNJA0DemonstrationofKnowledge!Personnel u N )0 Food Temperature Control!IdentificationTSTS)~21.Person in charge present.demonstration of knowledge.r/l/27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)Maintain Product Temperature
J 22.Food Handler!no unauthorized persons!personnel ,/28.Proner Date Marking and disposition
/Safe Water,Rccordkeeping and Food Package 29.Thermometers provided,accurate.and calibrated;Chemical!
Labeling ..Themlal test strips
,I 23.Hot and Cold Water available;adequate pressure.safe /"Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags;parasite vr 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance,Specialized Process.and t 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized
processin!!methods:manufacturer instructions ,/supplied.used
Consumer AdYisory (/./'
32.Food and Non-tood Contact surfaces cleanable,properly
designed,constructed.and used
26.Posting of Consumer Advisories:raw or under cooked 33.Warewashing Facilities;installed,maintained.used!
foods Wisclosure!ReminderlBuffet Plate)!Allemen Lahel Service sink or curb cleaning facility provided
Core Items (1 Point)Violation.5 Require Corrective Action Not to Exceed 90 Daj'.5or NexJ Illspection,Whicllet'er Comes First
0 [N N C R 0 I N N C RUN0A0PreYentionofFoodContaminationUN0A0FoodIdentificationTSTS
34.No Evidence of Insect contamination.rodent/other 41.0riginal container labeling (Bulk Food.)
animals
/35.Personal Cleanliness!eating.drinking or tobacco use Phvsical FacilitiesI"36.Wiping Cloths:properly used and stored 42.Non-Food Contact surfaces clean
'"37.Environmental contamination 43.Adequate ventilation and lighting;designated areas used
1/38.Approved thawing method 44.Garbage and Relusc properly disposed:facilities maintained
/Proper Use of Utensils I 45.Phvsical facilities installed,maintained.and clean
""V 39.Utensils.equipment,&linens:properly used.stored.46.Toilet Facilities;properly constructed.supplied.and clean
dried.&handled!In use utensils;properly used
40.Single-service &single-use articles:properly stored 47.Other Violations
and used
Receiyed by:(AP1~v UIA..././,Jo Print:I Title:Person In Charge!Owner(signature)",/"\
Inspec~\-I -~(~j L...IA 17 \Print:/',~I _I Business Email:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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EstaY~~!~Y~+FI ~-W('l ~t'JI;~~f~~drcss:~~)U1YAllVl1 ~i~~r (IP I License/Permit #I Parl_c~
C TEMPERATURE OBSrRV,.TIONS
Item/Location Temp Item/Location '-./Temp Item/Location Temp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by:
'"'(';r/..-v c!v VvV--'/z>Print:Title:Person In Charge/Owner
(si2nature)---
InSpeC!trf-..~II Y?\.(_~JI1.J1h-11 Pri~('1-f',,/'.,...L-(J,N".,..Jo(~ipnMllr )Samoles:Y N #collected
Food Facility Foodborne '"ness Report
Complainant name:\LQ i\Yll\~{3 Facility name:~-+\:;,ht\~S
Home Phone:c2l y .--.:3J7Z -S18t::f=:Work Phone:_
Address of complainant:
Others in party?(Include names and addresses;use back of form if necessary)
Onset of Symptoms Date:g /2<8119.,
Symptoms:(please check all that apply)
Diarrhea Fever Blurred vision
Vomiting Dizziness Headache Abdominal cramps
Other:_
Medical treatment Doctor/Hospital:
Name Address Phone
Suspectmeal:------_
Location:302Q W.UCX~D<j'n~f'cl
Time &Date:6'(28 It Cj 3rrn
Identification:(brand name,lot number),_
Description of meal:en II;-\hrh b.J ~eL wr=tk-ek1>a Dt];Q~,~
Leftovers:----------------------(Refrrgerate,do not freeze)J:t;J
Other foods or beverages consumed before or after the meal:(date,time,location,&('WlA.J
description),_
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crCG'.1L~Other agencies notified:(Agency,Person to contact,Phone)
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