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HomeMy WebLinkAboutGoff's Hamburgers .----- - - -.......... "'JII..AJ~".&..I"'''''''',.(''1J.'L' ......U.l,..I.r1.l, U.J.:.I..l"T..l~.ct1;Jl Environmental Health Division 2377 N. StemmonsFrwy - Room 607 Dallas, Texas 75207 (214) 819-2115 Fax: (214) 819-2868 RETAIL FOOD ESTABLISHMENT INSPECTION REPORT Purpose of Inspection: Regular ,v Follow up _ Complaint L Other _ Date S-25-0& Establishment:. ::::~:::E:: ;1.. Proper Cooling for CookedlPrepared Food Cold Hold ((!.:F/45aF) Hot Hold (140aF) 4. Proper Cooking Temperatures per PHF 5. Rapid Reheating (15SaF in 2 Hrs) FoodfTemperatures (!H1I_1 /t,5'""F /ilk &tluc~rt/q) .. /i'~SIJvac. c,/t'P 1TZ1.t9 .M.47D (,S-'F ?~ JVJ~'.INt.. l6~ 5. Personnel with Infections RestrictedlExcluded 7. Proper/Adequate Handwashing 8. Good Hygienic Practices (EatingIDrinklnglSmokinglOther) 9. Approved SourcelLabeling 10. Sound Condition 11. Proper HandJingof Ready-To-Eat Foods -Contamination of Raw/Cooked Foods/Other -fit) ~ 13. Approved Systems (HACCP Plansl1ime as Public Health ontrel) 14. Water Supply - Approved Source/Sufficient CapacitylHot and Cold Under Pressure , .., . quipment Adequate to Maintain Product Temperature i5. Handwash Facilities Adequate and Accessible 17. Handwash Facilities with Soap and Towels 18. No Evidence of Insect Contamination 19. No Evidence of Rodents/Other Animals 20. Toxic Items Properly Labeled/StoredlUsed . anual Ware washing and Sanitizing at ( ) ppmltemperature 22. Mechanical Warewashing and Sanitizing at ( . ) ppmltemperature 23. Approved SewagelWastewater Disposal System, Proper Disposal 24. Thermometers ProvidedlAccuratelProperiy Calibrated (.:t. 2aF) 5. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair 26. Posting of Consumer Advisories (HeimlichlRaw Shellfish WamingIBuffet Plate) 27. Food Establishment Permit 2:-$4~f#!~i:;!:!:1: COMMENTS: . ~: I. DON'" U6C $t!vmj>- S'/N/r TO ~ M"JO(_ 3 PIs .!1eSiJ~ rlotlA., IN /V "fJF-1A./ /?0/77H... ~.6,;( 7Z'l" .llM''7 ,~ ?4r# ~ N M~~.;t~ . Receiv~d b .., Inspected by' ~. k VIOLATIONS WHICH MUST BE CORRECTED ation, display, L. Wiping cloths: clean, use restricted. .L Noo:food contact surfaces of ~quipment and nt~) Single-service articles, storage, dispensing.. _ Handling offood (ice) minimized. Utensils properly stored. Clean clothes, hair restraints Food (ice) contact surfaces: designed, constructed, maintained, installed, located. Non-food contact surfaces: designed, constructed; maintained, installed, located. . ed, constrUcted, maintained, Accurate therm (1/4" IPS valve). No re-use of single service articles. Plumbing: installed, maintained. Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, proper waste receptacles. Outside storage area enclosures properly constructed, clean: controlled incineration. Garbage & refuse containers covered: adequate number, insect/rodent proof, frequency of disposal/clean. Floors, constructed, drained, clean, good repair, covering _ InStallation, dustless cleaning methods. WaIls, ceiling, attached equipment: constructed, good repair, clean, surfaces, dustless cleaning m~thods. Lighting provided as required, fixtures shielded. Ventilation: Rooms and equipment - vented as required. Dressing rooms - ro.oms clean, lockers provided,facilities clean, located properly Premises maintained free of litter, unnecessary articles,. cleaning maintenance equipment properly stores. Authorized personnel. Complete separation from living/sleeping quarters. Laundry. Clean, soiled linen properly stored. ~ ~egistered Food ServiCe Manager registered with City, on Site. .