Hopdoddy Burger Bar

Year by year

Inspections

1. Dec 9, 2022 Routine Score 92
   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     Hand wash station obstructed

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     Dusty ceiling

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Mats / Duckboards nonabsorbent

     Cardboard may not be used as floor mat

2. Dec 6, 2021 Routine Score 88
   • Serious Priority (3 points)

     When to wash hands

     Observed Employee place liner in trash can hen put on gloves to start cooking

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     Hand wash sink at bar missing soap

   • Not serious Core (1 points)

     Outer openings:closing holes, gaps

     Observed air gap under front entrance doors

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     Observed food stored on floor in WIC

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Observed WIC cooler gaskets soiled

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     Observed air intake vents soiled

   • Not serious Core (1 points)

     Handwashing signage

     Must have hand wash sign at bar hand sink

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Must have RFSM holder on site during serving hours

3. Dec 23, 2020 Routine Score 93
   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty ice scoop holder, slicer, ice maker- detail clean

   • Not serious Core (1 points)

     Floor, wall, ceiling - Exposed material

     exposed ceiling over prep table

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     food not maintained a 41 degrees F or below. Violations are marked with * beef 46* 45* veggie burger 46*

4. Dec 19, 2019 Routine Score 89
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     temperatures not maintained at 135 degrees f or above bacon jam 121* mushrooms 113.9*

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     temperature not maintained at 41 degrees f or below cheese 52* 52.1* 47.2*

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     all lights must be shielded

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     bowls can not be used as a scoop- must have handle

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     raw beef over tuna raw chicken over over ground beef

5. Dec 12, 2018 Routine Score 80
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN ICE SCOOP HOLDER AT BAR

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     REPAIR OR REPLACE RIC TO PREVENT EXCESSIVE CONDENSATION

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     RAW EGG OVER GROUND BEEF- COS

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL SPRAY BOTTLE AT BAR

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     HAND SINK USED FOR HAND WASHING ONLY

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     BLUE CHEESE ON COOK LINE 46 DEGREE F RECOMMEND TIME AS A PUBLIC HEALTH CONTROL

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     REGISTER WITH THE CITY OF DALLAS

   • Not serious Core (1 points)

     Handwashing signage

     AT ALL HAND SINKS

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     REPLACE SOILED CEILING TILE, REPLACE BROKEN LIGHT SHIELD

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     90 DEGREE F AT HAND SINK ON SALAD LINE

6. Jun 19, 2018 Routine Score 81
   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     REGISTER

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     LABEL SPICES IN NON ORIGINAL CONTAINERS- COS

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     0PPM CHLORINE DISHWASHER

   • Not serious Core (1 points)

     Handwashing signage

     AT BAR

   • Serious Priority (3 points)

     Ice used as exterior coolant, prohibited as ingredient and may not be used as food

     ORANGE JUICE STORED IN ICE FOR CONSUMPTION AT THE BAR-COS

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     AT BACK HAND SINK-COS

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL SPRAY BOTTLES

7. Dec 11, 2017 Routine Score 80
   • Serious Priority (3 points)

     Clean Sight and Touch

     ICE SCOOP HOLDER BY ICE MACHINE

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     ITEMS

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     NO TOWELS UNDER CUTTING BOARD

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     REGISTER WITH THE CITY OF DALLAS

   • Not serious Core (1 points)

     Handwashing signage

     AT ALL HAND SINKS

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     UTENSILS

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     SPRAY BOTTLES

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     AT HAND SINK IN BUTCHER

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     MEAT ON LINE 47 DEGREE F, 46 DEGREE F

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     IN RIC

8. Aug 16, 2017 Routine Score 81
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Reach in coolers not cold enough. Ground Beef 52.1°F Sliced Chilis 53.4°F Interior compartment of RIC 42°F Pico de Gallo 56.4°F These readings were on varied reach in coolers. Coolers should be maintaining temperatures of 41°F or less even during busy times.

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     Hand wash sink at end of production area of kitchen not stocked with paper towels. Hand wash sink at end of service line where plating is done not stocked with paper towels.

   • Serious Priority (3 points)

     Clean Sight and Touch

     Ice Machine infected. Biofilm on ceiling of interior compartment over food ice. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into service

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     Employee observed chopping fresh Parsley with bare hands, interacting with cell phone, and then going back to chopping parsley.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     No staff could provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$20.00 per year (Cash, Check, or Money Order) It is advised to call ahead on day of visit to verify above information.

   • Not serious Core (1 points)

     Health permit posted

     Food establishment permit not posted at time of inspection.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw shell eggs stored over cheese in production area of reach in cooler.

   • Not serious Core (1 points)

     Food storage, prohibited areas in mechanical rooms

     Rack of precooked french fries stored in mechanical area of water purification system under exposed construction. Food may not be stored or placed under exposed construction to prevent potential contamination by pests. Advise some sort of walk through barrier (such as vertical plastic strips) by water softener and hot water heater.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Seals to walk in cooler dirty.

9. Feb 8, 2017 Routine Score 96
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     A chemical sanitizer used: contact times criteria