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HomeMy WebLinkAboutHillstone Restaurant 2012.07.24,L4TY pAQ DALLAS COUNTY HEALTH AND HUMAN SERVICES �. �N ENVIRONMENTAL HEALTH DIVISION 2377 N. STEMMONS FRWY; ROOM 607 ,��-� "' DALLAS, TEXAS 75207 s ry F °Fs'.t'� %14- 819 -2115 FAX 214- 819 -2868 ��� l� ryf Aa✓ r J 9Date CITY/TOWN San Code Time In Time �;ut ` Eslaajlishntent7ul�er Pcmitivurnber Risk Category Purpose of Inspection: 1- Compliance Routine 3- Field Investigation 4 -Visit 5 -0ther Establishment: .3�" i.d� si�vu 15�` y �AI^d Owner: c� /'fig/,S Physical Address: L% S + d' �3 Zip: 6 ?05 Phone: (2j �/ ° 911 OUT 5 Pts IN NA ;; "' NO,, COS Food Tenripera>ture/TBr ae Requirements Violations Require Inuiediate Corrective Action P'einat 1. Proper Cooling for Cooked/Prepared Food . 2. Cold Hold (41 de grees Fahrenheit/45 degrees Fahrenheit) 3. Hot Hold 135 degrees Fahrenheit) 4. Proper Cooking Temperatures 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs) Item/Location/Temperature — OUT 4 Pts TN NA `r0 COS Persormel/Ilandling /Source Requirements Violations Require Immediate Corrective Action Remarks 6. Personnel with Infections Restricted/Excluded 7. Proper/Adequate Handwashin 8. Good Hygienic Practices (Eatin /Drinking /Smokin Other) , 9. Approved Source/Labeling BO 10. Sound Condition ro 11. Proper Handling of Ready-To-Eat Foods 12. Cross - contamination of Raw /Cooked Foods /Other �^ 13. Approved Systems (HACCP Plans/Time as Public Health Control) 14. Water Supply - Approved Sources /Sufficient Capacity/Hot and Cold Under Pressure OUT 3 Pts IN NA ,1 NO COS Facility and Equipment Requirements Violations Require Immediate, Corked i,, h*hot To Exee�".'Days .. - , ,.Remarks 15. Equipment Ade uate to Maintain Product Temperature 16. 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 /Stored/Used ✓ 21. Manual/Mechanical Warewashin and Sanitizing at ( m/tem erature 22. Manager Demonstration of Knowledge/Certified Food Manager 23. Approved Sewage/Wastewater Disposal System, Proper Disposal 24. Thermometers Provided/Accurate/Properly Calibrated ±2 degrees Fahrenheit) 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized /Good Repair / 26. Posting of Consumer Advisories ( Heimilich /Disclosure/ReminderBuffer Plate) 27. Food Establishment Permit .Subtotal 'Uther Violations - R uire Corrective Action; Not to Exceed 90 Da s'or.the'Next Ins `ection, Whichever Comes First 5t 4t 3t t. Inspected by: Print: ' > F Yes � Received by: �'v, Print`— Title: r J