HomeMy WebLinkAboutGOFF'S HAMBURGERS 2021.03.17Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:"1.STDJ:\IO:\'S FRWV.,R;\I 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~11"1_f17~rein I Time out:I Liccnsf1>znVZD _()I)COl )\I ~tT)PC I Risk Catcgor)Page _I of __L.'-)
Pun nse_of nSllcction:I I I-Compliance I I 2-Routinc I 1 3-Field Investigation I I 4-Yisit I I 5-0thcr T~LI::;~ORE
Estab~lfYrl\JmlQ\.LY(fer S I Contact,O"ner :'-lame:
I
*:\umhl'!'of Rl'pl'at Violations:__(5),f :-:ul11ber of "iolations COS:--
Ph~~y t-%C?l)~{l'1 12 ,nL.,DIV(11 Citl'c;eu~r P1~()JfJf(hone:Follow-up:Yes
:'>io (circle one)~
Complianl'e Status:.~not in ~olllpliance IN in compli:mcc :XO n~t ob ened NA nOIapplicable COS;corrected on sile R r~pe~Hviolation
Mark the aDorODn.te Doinrs in Ihe OUT b.Ilr each numbered ilem Mark''/'a che<'kmark in aDor,lOri"te 1:00.\for 1:'\.NO.NA.COS Mark all aSleri,k .*.in aDDronriate box fur [{
Priority Items (3 Points)violatio/ls Re",,;re Immediate Correeth'e Action lIot to excced3 days
Comnliance SI.tus Comoliance Sial us
0 I N N C Time and Temperature for Food Safety R 0 I N 'I C RNI_?A 0 I:....•0 A 0 Employee HealthTS(F =degrees Fahrenheit)T t......s
1/1/1.Proper cooling time and temperature /12.i'vlanagement.food employees and conditional employees;
/'knowledge.responsibilities.and reporting
v'I/v 2.Proper Cold Holding lemperature(-I I01'/45°F)I 13.Proper usc of restriction and exclusion;No discharge from
eves.nose,and mouth
';/3.ProDer Hot Holding tenlPerature(135°F}/Preventing Contamination b"Hands./4.Proper cooking time and temperature ,
14.Hanels cleaned and properly ,,,ashed/GIO\·es used properly
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5.Proper reheating procedure for hot holding (165°F in 2 if 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 )Hiehly Susceptible POllulalions
Approved Source f 16.Pasteurized toads used:prohibiled food not offered
Pastcuri7ed eggs used when required
).......-7.Food and ice obtaincd Ii'om approved source;Food in
good condilion.safe,and unadulterated:parasite Chemicah
deslruction ,
.•.•V 8.Food Recei\'ed at proper temperuture 1/,17.Food additives:approved and properly stored:Washlllg Fruits
&Velletables
./Protection from Contaminatiun /1 IX.Toxic substances properlv identified.stored and used
/9.Food Separated &protected.prevented during food Water/Plumbing
oreparation,storage,display.and tasting
",1/10.Food contact surfaces and Returnable,:Cleaned and ,...Y·19.Water from approved source:Plumbing installed;proper
""nitized at ppm/temperature back now device
•.....V II.Proper disposition of returned,previously sen'ed or /20.Approved Sewage/Wastewater Disposal System.proper
reconditioned disl)osal
Priority Foundation Items (2 Points violations Re,lIire Corrective Actioll lVithill 10 day.s
0 I N ~C R ()I ;-.~C RU;'i oL,..K 0 Demonstration of Knowledge!Personnel L'r;0 A 0 Food Temperature Control!IdentificationT./S T ..S
,.,(,.'21.Person in charge present.demonstration of kIlO\\ledge./27.Proper cooling method used;Equipment Adequate to-I/l'incl uerforniLTnlJl:s/Certilied Food Manager (CFM)1/i'vlaintain ProduCI Temperature
'J J.-2.1 Food Handler)no unauthorized persons/personnel II n.Proper Date Markin!!and disposition
""
Safe W~/'Recordkeeping and Food P:oclGlge /29.Thermometers provided,accurate.and calibrated:Chemical!
...••..labeling Thermal test strip>
,I "Hot and Colel Water available:adequate pressure.safe /Permit Req il\<,ment,p,'requisite for Operation./_0 .
/24.Required records available (shellstock tags:parasite .r 30.Food Est:ohli~f+00 (Crnb?f'rar I)destruction);Packaued Food laheled
Conformance with Approved Procedures Uten ~Is,Equipn en I,and ve;;';lill\:.{25.Compliance with Variance.SpecialiLecJ Process.and /31.Adequate handwashing lacilitics:Accessible and properlyHACCI'plan:Variance obtained lor specialiLed /
processin!!methods:manufacturer instructions )supplied,used
Consumer Advisory /32.Food and Non,lood Contaci surfaces cleanable,properly
./I.)designed,construcled,and used-1 26.Posting of Consumer Advisories;raw or under cooked /33.Waremlshing Facilities;installed,maintained.used/
foods (Disclosure/Reminder/BuITet Plate\!Allergen Lahel Sen ice sink or curb cleaning facility provided
Core Items (1 Point)Violmiolls Require Corrective Actioll NotltJ Exceed 90 D{II's or Vextlnspectioll •JH,icl,el'er COniCS First
0 I N :>c R 0 I N N C RUN()A 0 Prevention of Food Contamination [:N 0 A 0 Food IdentificationTSTS
/V 3-1.No Evidence of Insect contamination.rodent/other V 41.0riginal conlainer labeling (Bulk Food)
animals •......•..1...-35.Personal Cleanliness/eating.drinking or tobacco use Phvsical Facilities...-36.Willinu Cloths;properlv used and stored ,/42.Non,Food Contact surfaces clean,37.Environmental contamination ,;43.Adequate ventilation and lightin~:desil.!Ilated areas used
/'38.ApDroved thawing method .-1-1.Garbauc and Refuse properly disposed:facilities maintained
Proper Use of Ulensils 1/45.Physical facilities in,talled.maintained.and clean....""39 .Utensils.eCJuipment.&linens;properly used,stored,....v 46.Toilet Facilities:properly construcled,supplied.and clean1/dried.&handled!In use utensils:properly used,40.Single'service &single-use articles;properly slored 47.Other Violations
and used
Received by://<'e'l!(",/u Print:!,C;./)L//~tl1 Title:Person In Charge/Owner
(signature)_n __f -I,/
Insp,K6~tt('~I\~(~~1'+h-h if Print:Business Email:
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Forn\EJ:uJ~(Rp,,~edb9~15)I ~
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
"2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115lA~'1~9-2868
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Item/Location
l'"TEMPERATUREOBSERVAT10NS ~
Temp Item/Location ~remp Item/Location Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item
Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
NOTED BELOW:
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Samples:Y N #collected
RecetVl d by!/'1\....-j«wnitur)(()t I I J/((.rt'tJ
Print:"
F~-06 ["Revised 09-2015)-
Ov((~/,print//J ('c:Title:Person In Charge/Owner