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HomeMy WebLinkAboutBURGER HOUSE 2021.05.19Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2.177:".STDI.\lO\S FI{\\Y..R'\I 607,DALI..\S,TX 75207 21-t-SI'l-11IS FAX:ll-t-819-1868 I - I~~~-1 IIGiT (mc in I Timc Ollt: --+-£Uze(~I~tt)0 2Lf 3$I I [,I.T)I'C I Risk ('''Iegot")Page~of L- ~ Purpose of InSIJCction:I I I-Comnliance I r J l-Rouline I 3-Field III\esti!!ation I I 4-,'i5it I 5-0thcr /fOTAL'\SCORE Establisl'hamc:~_l.~I Contact 011'ncr Name: I *,\umber uf l{fPC:!t \inlatJ()n~:--/Le).h(u·'1./d -./\umher of \ioiatiull'COS:__/ PhYrtt1\f~S:A ;11(to'>t-I Cit)f'~tv ~ot[j{llOne:I I'ollo,,-u,,'Yrs)( ;\u (cIITh~one)-Complianc("Slatult:Oul not in compliJnc~1;\in compliance :'\0 not ob;,cl'\cd NA nol apphc3blc COS corrt!ct~d on site R repe-Olt \Il>lation Mark the al)omOrl'le ooints in Ihe OlT box for each numbereJ item Mark './'a check mark in approprlak bo~lur 1,\,'\0.'1A.CO~"tark an aSleri,k '*.in aooroDriate bo.\for n Priority Items (3 Points)violations Re lIire Immediate Corrcctit'e Actiollilotto e.x('eed 3 days COllllJlian",'Stah.S Complianc('Status 0 I 'I S ('Time and Temperature for Food Safety Il ()I 1\'I;C Rt''I (),\()['I 0 A ()Employee HealthTS(F =degree,Fahrenheitl T -~ ""I.Proper cooling lime and temperature /12.1\lanagclllcnt.lood employees and conditional employees:./.-kno\\ledge,responsibilitie,.and reponing ).;..'2.Propcr Cold Holding temperature(.+IOF '+5'F)/13.Proper usc or rc,triction and exclusion;No discharge Irom ./c\tcs.nose.and mouth...•3.Proller Hot Holdin!!temperature(135°F)Prewnting Contamination by Hands_'"4.Proner cooking lime and temperature ...•..L 1'+.Hands cleaned and properly \\ashcd,Gloves used properly ••••1--5.Proper rcheating procedure ror hot holding (165°F in 2 1 15.;-';0 bare hand contact with rcady to eat foods or approved -Hours)alternate method properlv follolled (APPROVED y ]';) ~6.Tllne as a Puhlic Health Control:procedurcs &records ,Highly Su~cel>tible Populalions Approved Source -1 16.Pasteurized roods used;prohibited lood not ofli:red Pastcuri~ed egi!~used when required _//"7.Food and ice obtall1ed from approved source:Food in good condition,safe.and unadulterated;parasIte Chemicals-destruction /H.Food R~cei\'ed at proper tempemture 1/17.Food additi\es:approved and properly stored:Washing Fruits &VeQetable, Pnll('ction from Contamination /f 18.Toxic sub,tances propcrl)'identified.stored and usedr:,9.Food Separnlcd &protected.prevented during load Watcr!PlumbingIrDrenaralion.stora!.!e.display,and tasting ..-IIJ.Food contact surfaces al:,~tJbIS/.,1kancd and .r /19.Watcr Ii'om appro\ed source;Plumbing installed:proper SanitiLcd at PDm't.11 ,Ir","\().,r)[vi backtlo\\de\ice II.Proper disposition of reLUmed.pre\iously scr,ed or /20.Appro\'cd Sewage/Wastewaler Disposal System.proper reconditioned di'po,al Priority Foundation Items (2 Points)"ioillti,,"~Rei "ire Correcth'e 1('(i(1ll with ill 10 days 0 I :>:>e-II 0 I 'I 'I;(.I! [N 0 A 0 Demonstralion of Knowledge!Persunnel L''I ()A ()Food Temperatufl'ControV IdclltifkationTS.-T ~__V 21.Person in charge present.demonstration of knowkdgc.__v 27.Proper cooling method used:Equipment Adequate 10 ,-and oerf{Hl11dutiesl Cerlilied Food ;\Iana~er (CFM)1/:YlaiI1lain Product TemperalUre /12.Food H,lI1dkrino unauthoriLcd pcrson,:personnel ./28.Proper Date :Vlarkin!!and disposition Safe Wllter.Reeordkeeping and Food Package ./V 19.Thermometers pro'ided.accuratc.and calibrated:Chemical Labelilt!'Thermal t~~t strips---l'Hot and Cold Water a\'3ilablc:adequate pre;,urc.sarc Permit nequi ','ment,Pr requisite for Operlliion_J./ /"2'+.RelJuired records available lsheJbtock tags:para,itc 10 30.Food Est~,m ''0'~it 'r1rr~"r/,- /de,truction):Packa~cd Food laheled '7 1r f-V Conformance with Approved Procedure,Utcn~lIs,Equipm nt~and Vending 25.Compliance with Variance.SpccIJli7cd Process,and /31.Adequate handwashing I'lcilities:Accessibk and properlyHACCPpian:Variance obtained lur specialiled / Dr0cessiIH!methods:manufacturer instructions supplied.used Consumer Advisory /32.Food and Non-rood Contact surt:lces cleanable.properly de,igned.constructed.and uscd..y-26.Posting of ('onsum.;r Advisories;fa\\or L1IH.kr cooked /33.\Vare\\ashing Facilitil:s;installed,maintained.u~ed! toods (Disclosure/Reminder/ButTet Plate),AIJerl!cn Lahcl Sen ice sink or curb cleaning t:.cility pr0vided Core Items (I Point)Viol(/ti()l1~Require Corrective Actioll f\ot to Exceed 90 DIIYs or Vext Impectiol/,Wlriclre.'er COllies Fint ()I C\:>c II ()I ,'""C R L N ()1\0 Prevention of Food Contamination [0 "0 Food Identification T s T S /....-3-+.No Evidence of Insect contamination.rodent/other ""V 41.0riginal container labeling (Bulk Food) animals ./35.Personal Clc:anlint::'ss/eatillt!.drink in!.!or tohacco lise ./Physical Facilities ./36.Wiping Cloths:properlv uscd and stored ./4~.,",on-Food Contact surt:lces clean ./37.Environmental contamination __•.... 43 .AdelllU.1tC ventilation and li1!htinu:cle~i.!..!,nated areas Llsed /'"3R.Appro\cd th3\\illl!method •••10-4.+.Garbauc and Reruse properly dlsposcJ:facilitic,mailltallled ProPl'r Use of Utensils ...•-ts .Ph"ical taeilitic5 installed.maintaincd.and clean /39.l..ten,lls.cquipment.&lincn,:properly uscd.stored./v '+6.Toilet Facilitie,:properl,.con,tructed,supplied.and clean /dried.&handledl In usc utensils:propcrh used ,/40.Single-sen Ice &singlc-u;c anicles:properly stored -t7.Otha ViolatIons 'lIlcLllscd - Received by:".... ''-I-Ctr''\..C...lrrO 11;;~Pri~ ~nJ:.Title:Person In Charge!0"ner ('>lgl1atun:)I"r I'""1'1.c.,(Cc Inspec~~(/\mllYc1 (i rJ-h-h.VJ Print Busine\S [mail: (~Ignatllr Form EH-06 Re '!sed h9-2015 ~ Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWV.,RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868 ~ EstanCIlt Name:J-LU\f I PhYSictpttr3 }/I )Ii i J \+-I CitY/State,17 I License/Permit #I Pa£L_cf_.r- .r tvqel,' (TEMPERATURE OBSERVATIONS -. Item/Location Temp Item/Location Temp Itern/Location Temp ,,..,. (.I.I I '"';1/'-'" \.._/n111 I,V I ,'\ .~,-h,\,.,~t /?J C:j0.L 2...(,;)C /)<"c{-J f -Iii ,./\\ l''-I ?l.'-1 'V ~.I _.II.,)I ,_.--'L."\..-IL ,~~) l...-V- OBSERVATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YO R ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: A ,•.. [/1 tJ\-ce r ')1"1'I)/·f 0 .~+-,-(---(Ij )/Ir\L"JILt I;1 (m(L\\ I ..._/~- 2.(I C~,1 (I f?(l h 1/Url(J I (1(;~~iYv(_er1 \l)r'iD~~°f-'\t\t (- ,'\,;/C'(~I ..-....Lp \)uL'l~vl \t-1.1 11 h \'I 0 I fl,;~((I L?'I 1)1 ")l~I b F-..•.- ''/,I ' {,I ),11 If J\<~V\_.I ~\~i=?l-->cl (1,./j.{~ .Received bYr~r P-r'n ~~~,'-Title:Person In Charge/Owner (signature),~I'tr I{I ~((!11 _n Vc"V1 /'I ICc.~;1•.• [nspe~~,,)I Q I".rn-h-I (~Print:I (signatl!,v'\:l1 Ic:l Samples:Y N #collected Form EH,06 ('R'evised 09-2015 ~