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HomeMy WebLinkAboutBurger House " DA~LAS comITY HEALTH AND HUr.iAN SERVICES Environmental Health Division 2377 N. Stemmons Frwy - Room 607 DaHu, Tex:u 75207 . (214) 819-2115 Fax: (214) 819-2868 " ," .~ . RETAIL FOC;m ~TABLisHMENr INSPECTION REPORT ' . ftO?'---<!.J'7-' ." . , .p~; or;",,,uon: R'~"t"~ '0;1"..,_ Com,totn'_ Od", _ D.te /-- i.., -()(O 'EstabTi,shmen1: Physical Address: I\lll,'l?J!'&S:Ii. r=QSa;p.H~trem'Wra(u1eJiiiTl~r ........(r&'tnf"~m; . ~~....,..qL,~-R.",...,..~"...r"'~nr-Go~ ~..".-""....,~-~ . " .aM~.:. . ~!il!fl.e.::."f!l. ..".. lfitt!t.: _ .r.t~~1.\~.ol1~~<-*' 1. Proper Cooling for Cookedl?repared Food ~Cold Hold (410FJ45"f) " 3. ,v.erflold (140"f) 4. ' Proper Cooking Temperatures per PHF 5. Rapid Reheating (16StFfn 2 Hrs) Foodffem~eratures t!../17Li 1~6~F' '. ~. 'DEMERffS~ {8(?~nn:;tiHatyamist~"&J""~er:R~illr€m7"". ;::'" ~-:C"nz::"'~~' 'Il"",,::;:$~-'''''''B' ...,.........'..~r, ."',..?..r....,.l..."""'<;::,~. .'"<<:>.t,-1:H"':ttj '{.~('=!kl<!-"JJ:..~ JiY:~,r::.u.on..~~..::..!tq 4~'-!.mm.~~~~_~;;S?H.lJ~_':l.Y.E~_._ 6. Personnel \'lith Infections RestiictedlExduded 7. Proper/Adequate H211dwashing a. Good Hygienic ?raclices (E.atingIDrin~dnslSmoking/Other) 9. Approved Sourcell...abeHng 1 O. ~ound CondItion' 11. froper Handling or Ready-To-Eal Foods 12. Cross-Contamination or Rawl d'FoodsIO;the . Approved Systems (HA P PI 14. Water Supply -Approved So ecitylHot and Cold Under Pressure ij"EME....8:ff.S~ f~crnffi1~ffiffgguipmoo(f&~Elir~W :?'1i-"7'. .~~m:r;$ ~\r;6f""'t~:-~:~"".~ -".,. .;;ri-~~red-ate~CO:lL~""". -::":>..?!;.. ef,!4Jrfir.:} ~e.."BQf.4~~\.~.8~"!"c.e~",~m.;;...1.""''''f....."..I!_,,,,..K=..;,,...~...!.1J., 15: Equipment Adequate to MainWn Product Temperature 16. Handwash FacTIities Ad equale and Accessible 17. Handwash Facilities with Soap and To.....els 1 B, No Evidence or Insect Contamination . 19. No Evidence or Rod enlslOther Animals 20..Toxic Hems Properly LaheledlSloredlUsed 21. Manual Warewashing and Sanitizing at (. . P 22. Mechanical Warewashing and Sanitizing at ( ppmltemperature 23. Approved SewageN{astewater Disposal System, Proper Disposal 24. Thermometers ?rovided/AccuraleIProperfy Calibrated (:f:.20f) 25. Food Conl:act Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting 01 Consumer Advisories (HeirnlicWRaw Shellfish WaminsfBuffet Plale) . 27. FOod Establishment Permit . : . . . .':. ~ta~ '~~Vi"~"I"~:r...!"'<l:<\r.~:,~",;,,,,,,,,,,,,,,~~--~~...~c:-'~r~~"dSoiDa~~"W:!t~~""""""f .~~.u:-;.;r~~G?mas-=?~~~'~ . # ........._~...~~: :~u r:?..~~.!.C?...~.~.!~~.t:!;I~~QS...:9...~~...::..~V...~"Ic:;~f!h.J~.:cl...;. ............_-:...;.~ ~~~....~....;W~~~~~l~.!J;...~....};.;......--~r"'..;;.;".... .. ~. . 5~ . 4 Pts 3 Pts' " Inspe~tcd by: Tot2l Demerits :=oUOW-llp Insp 1; . YES NO ReceIved by:- ''<<...<0'''' OTHER VIOLATIONS WHICH MUST BE CORRECTED .. Food protection during storage, preparation, display, service, transportation. H~dl'?'b~cl (ice) m~imized. Utensils properly stored. Outside storage area enclosures properly constructed, clean: controlled incineration. ~. 4.... Clean clothe Garbage & refuse containers covered: adequate number, insect/rodent proof. frequency of' saVclean. . L ~'tructed. drain:. . cle'an, .\ d ~epair,cov~ring ",' . Ion, dustless cleamn COgs. ' . Food.Cice) ~ontac ~esigned" cons~cted, maintained, installed, located. . Non-food contact surfaces: designed, constructed, maintained, installed, located. Walls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning methods. Ware washing facilities, designed, constructed, maintained, installed, located, operated. Lighting provided as r~quired, fixtures shielded. Ventilation: Rooms and equipment.. .vented as required. Accurate thennometers, chemical test kits provided, gauge (1/4" IPS valve). Dressing rooms - rooms clean, lockers provided, facilities clean, located properly Wiping cloths: clean, use restricted. Premises maintained. free of litter, unnecessary articles, cleaning maintenance equipment properly stores. Authorized personnel. Non-food contact surfaces of equipment and utensils clean. Single-service articles, storage, dispensing. Complete separation from living/sleeping quarters. Laundry. No re-use of single service articles. " Plumbing: installed, maintained. Clean, soiled linen properly stored. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. . . Registered Food Service Manager registered with City~ on site. ill.N1 1. CORRECTIVE ACTIONS TO ENSURE SAFE FOOD COOLI:'\G - Potentiall)" hazardous food cooled from 1400F to 700F more than 2 hours OR 70' F to 410F (4S0F) more than 4 hours OR prepare4:foods cooled to 41'F (4S0F) more than 4 hours: ACTION: Voluntary destruction 2. COLD HOLD - Potentially hazardous food held above 410F (45 OF) more than 4 hours: ACTIO:'\: Voluntary destruction - Potentially hazardous food held above 410F (4S0F) less than 4 hours: AcrIOX: Rapid cool. (e,g. ice bath) · 3. HOT HOLD. Potentially hazardous food held below 1400F more than 4 hours: AcrlO:'\': Voluntary destruction . Potentially hazardous food held below l400F I,ess than 4 hours: AcrION: Rapid reheat to I6S'F or more' COOKI:'\G. Potentiallj' hazardous foods undercooked: ACTIO:"i: Re~ook to proper temperature 4. 5. RAPID REHEA TI:'\'G . Cold potentially hazardous food improperly reheated: ACTION: Reheat rapidb.to I6soF 7. HAND WASHI:'\G - Food cmplo)'ees observed not washing hands: ACTIO:'\': Emplo).ecs should be instructed to wlIsh hands beCore starting work and after smoking, eating, drinking, using the toilet, and all other times specified in the Rules. . :>,10 . . APPROVED SOURCE/SOUND CO:\DITIO:'-l - Foods from unapproved sources/unsound condition: ACTION: Detention or ,.oluntalJ. destruction. PROPER HA:\DLI:'\G OF READY:TO.EA T FOODS - Ready to Eat foods handled with bare hands and employee did not properl}' wash hands before handling: AcrlO:'\: Voluntar,}' destruction . CROSS CO:--"T A:'>II:'\A TIO:'-l OF RAW/COOKED FOODS . Ready~to-Eat foods contaminated b). raw potentially hazardous food,: AcrIO:'\: Voluntary destruction of read,)' to eat foods 11. 12. 13. APPROVED SYSTDI - HACCP Plans for ROP, shellfish tanks, variances. others, Written procedure for time as a public health control.