HomeMy WebLinkAboutCHIPS HAMBURGERS 2020.07.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'oi.STDL\IO:-;S FRWY.,R.\l607,DALLAS,TX 75207 21-'-819-2115 FA\::21-'-819-2868
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Puroo'c of In~llection:I I I-Compliance I ¥2-Routine I ~3-Fidd 111\estig:ltion I I 4-Yisit I I 5-0ther TU'~";ORE
Establrlll;0t ~Y3~-;~hLICle6
I Contact Oil ncr ~ame:I
*:"lImhcr of RrlH.'at Violation~:__I./\lImh(.'r of Violations COS:--LaPhysicalA~~n~).-~,I ,City,eoUlPJ V ~°?;sl Phone:I Follo,,-up:Yes01~r ,\'0 (firrlc onl')I
Compli:.tn~atus:Out ';;tt in compliance IX in ~ornpliance "00 not obsel>ed NA =not applicable CO~corrected on site R repeat 'ioI3lio~
Mark the apnrooriate DoinL.in the Ol'T bt,,,It"each numbereJ item Mark ../'a eheckmar'in aouroori.t"bo~for 1:\.:'\0.:"IA.COS Mark an asterbk .*.in aoofooriate box for R
Priority Items (3 Points)violations Re'lIlire Immediate Correctil'e Actiol1 lIot to exceed 3 days
ComlJli'lllc~St3tllS Comnliance Status
0 I N 'I C Time and Temperature for Food Safe!}'H 0 I 1'1 'I C H1'1 0 A 0 L'0 A 0 Employee HealthT.;'S (F =degrees Fahrenheit)T S
/I.Proper cooling time and temperature 1/12.:Vlanagcment.food employees and conditional employecs:./knowledge,rc,ponsibilities,and reponing
./2.Proper Cold Holding temperature(.JloF,45°F)1/13.Proper use of restriction ~nd exclusion;No discharge Irom,/
eves,nose.and mouth/'./3.Proper Hot Holding temperature(135°F)./Preventin!!Contamination bv Hands
/4.Proner cDokin!:!time and temperature ,/./1 14.Hands clcancd and properly \\asheu,Gloves used Drooerlv
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5.Proper rehcating procedure for hot holding (165°F in 2 ./15.1'0 br..!':1~,:~nta~,ith rcady ~J'~';:f1}or ~:prove~Hours)alternate (1 opJr follo'\t:a ,,'\'lI>_.u,D .t-I )I 6.Time as a Public Health Control:procedures &records Highl)Susceptible POilU lations -"Approved Source vr 16.Pasteurized foods used;prohibited f'ood not offered
/'Pa"eurizcd eugs used ,,,hen required
2 V
fi Food and ice obtained from approved source:Food in
good condition,safe.and unadulterated:par;bite Chemicals,destruction
7 8.Food Received at proper temperature
~~
17.Food additives;approved and properly stored;Washing Fruits
&Ve~etables
Prott'ction from Contamination ...r IR.Toxic substances properly identified.stored and used
~9.Food Separated &protected,pre,ented during l'ood Water!Plumbing,/prcoaration,SlOra!!e,disolav.and tasting ./
/10.Food cont~~~lJ,lrnab~~ed and,.•.•V 19.Water Irom approved source;Plumbing installed:proper
SanitiLed at n 1 'rHtllf"e tl ~1/bacKnow de,ice
/II Proper disposition O'tfClurned,previously sen cd or ,..V 20.Approved Sewage!Wa,tewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Puints)violatirms Require Correct;"1!Actioll withill 10 days
0 I :'\"('R 0 I 'I .'\C R
IJ N 0 A ()Demonstration of Knowledge!Personnel L'NI?A 0 Food Temperature ControU Identification
T .;'S L_T 1>f7 21.Person in charge present.demonstration of kno"ledge,11/27.Proper cooling method used:Equipment Adequate to./
and pcrform dutiesf Cenilied Food Manaeer (CFyl)r'v13intain Product T~mperallire
22.Food Handler!no unauthori7ed personsf personnel I I 28.ProDer Date Markin>!and disposition
Safe Water,Recordkceping and Food Package v 29.Thermometers provided.accurate,and calibrated:Chemical!
/Labelin!!V Thernwl test strip,
I 23.Hot and Cold Water available:adequate pressure.,afe /'f'crmit Rc luircmcnt,'rerc'luisitc for Operation
//24.Required records available (shellstock tags:parasite vY 30.Food Esta~lis m~'tm t~~talid)destruction):Packal!ed Food labelcd
Conformance with Approved Procedures /Utc p>ils,Equipment,and Vcnding
TI 125.Compliance with Variance,Speciali7cd Process.and 1/31.Adequate handwashing facilities:Accessible and propcrlyHACCI'pian:Variance obtained 1'01'spceialil.ed
!/supplied,usedDrocessinl!methods:mal1l1f~cturer instructions
Consumer Advisory //
32.Food and Non-food Contact surfaces cleanable,properly
/designed.constructed.and u;ed
~
26.Posting of Consumer Ad,isories;raw or under cooked /33.\Vare\\<3shing Facilities:installed.maintained.used/
food,(Disciosure/ReminderfBuffet Plate)!Allerl!en Label Service sink or curb clcanin~facility pro'ided
Core Items (I Point)ViolllTifJII<ReqlJire Correcti1J('Action Not to Exceed 90 Dal's or Next IIISpel'tioll ,JHlic/lel'er Co",e.~First
0 I N ...•('H 0 I N :-.c It
IJ 1'1 0 A 0 Prevention of Food Contamination L'1'1 0 A 0 Food IdentificationTSTJS/17 34.No Evidence of Insect comamination.rodem/other V 41.0riginal comaincr labeling (Bulk Food)
animals i/
I 35.Personal Cleanlincs;!eating,drinkinQ or tohacco use ..Phvsical Facilities/36.Wiping Cloths;properlv used and stored v 42.Non-Food Contact surElces clean
I 37.Environmental contamination .....V 43.Adcquate ,cmilation and lidllinu:designated area,used.I 38.Appro\cd thawin!!method "'v .J.J.Garbal!e and Refuse properlv disposed:facilities maintall1cd
ProneI'LIse of Utensils V'/45.Physical facilities in;talled,maintained,and clean
/1/
39.J..:tcn,ils.equipment,&linens:propcrly lhed.stored.vi 46.Toilet Facilllie>:properly conslructed.supplied.and clean
dried.&handled,In usc utensils:properly used
I 40.Single-service &singlc-usc articles;properly stored 47.Other Violations
ancl used
Receh:~by:lk~Print:
~~Title:Person In Chlll'gef Owner
(~igna(u ~))"b.rrZO
rl~lm\IN\!hJ~~fLll(j
Print:HlIsin('s~Email:
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For~Revised 09-2015 '---"
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STE.\L\IO:\S FRWY.,R:II 607,DALLAS,TX 75207 21-1-819-2115 FAX:214-819-2868
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I r TEMPER.W RE OBSERwA TlONS
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:;.-OBSERVA TlONS 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:/'*-/J Print::;(Z)~e.Title:Person In Charge/Owner
(signature)r--.r )'1o/Yl-O
Inspected b:/f\MllfIl hv;;IA A ry(sil!nature)-,n -,'--I Samples:Y N #collected
Form EH-06 (Re~9·2015),