HomeMy WebLinkAboutHillstone Restaurant 2013.01.29 OJNTY 0,
DALLAS COUNTY HEALTH AND HUMAN SERVICES
,,`9114,'''
'1►0� j�; ENVIRONMENTAL HEALTH DIVISION
IN 2377 N. STEMMONS FRWY. ROOM 607
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DALLAS, TEXAS 75207
'Tf OF SE4 ..pc. :.. rut �.•A8`1Z4-819-2115 FAX 214-819-2868 (n 3 r= 1 Arr y`l~/o2_,
I-a9-13 CITY/TOWN 1L1 vEn5d
San Date Time In Time Out Establishment Number /Permit Number Risk Category
Code
Purpose of Inspection: 1-Compliance -Routine ) 3-Field Investigation 4-Visit 5-Other
Establishment: Hy t.i_3 rvN� &577/7-Alf-A4 r Owner: 0 lin k 5 FL 0,t - ' .
Physical Address: e 3 d O A M&57 ' Zip: 151-05 Phone: ( ) 6 9/.- 6”J
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks .
✓ '.," 1. Proper Cooling for Cooked/Prepared Food
IA 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
V 3. Hot Hold (135 degrees Fahrenheit)
1, 4. Proper Cooking Temperatures
✓ 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
,,,.,.4 Pts Violations Require Immediate Corrective Action Remarks
1,,, 6. Personnel with Infections Restricted/Excluded
`, 7. Proper/Adequate Handwashing
L., 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
1 9. Approved Source/Labeling
3./ 10. Sound Condition
✓' 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 IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
,,.. 15. Equipment Adequate to Maintain Product Temperature
V 16. Handwash Facilities Adequate and Accessible
I.," 17. Handwash Facilities with Soap and Towels
U 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
20. Toxic Items Properly Labeled/Stored/Used
21. Manual/Mechanical Warewashing and Sanitizing at (, rppm/temperature
►i' 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
V 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
i/.' 27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
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Tota Inspected by: , k Print: 1 u1 P 47 L,t_)
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Yes/No .