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HomeMy WebLinkAboutHUDSON HOUSE 2017.06.28o.;\. 1a f01:-R~"fli-.1(1 Dallas County Healtti and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N. STEM:VIO:"'S FRWY., RM 607, DALLAS, TX 75207 214-819-2115 FAX: 214-819-2868 ~~2$ -;),f) fJ I Time in: I Time out: ~ I License/Permit il I Est. Type I Risk Gatcgory Page _J. of_}__ Purpose of Inspection: L J )-Compliance r -vr 2-Routine L J 3-Field Investigation L ] 4-Visit I I 5-0ther TOTAUSCORE Estabf~t•.mF~,a~e:l' LJ_, 11 <' J:"_ I C o~~v~1~tr ""NamwA _I/ '-<_ I *Number of Repeat Violations: r Ul-Af..Jf'-1 T/Vv:JL-\L\.~t I ~-~ -/ NumberofViolationsCOS:-= {) Compliance Status: Out~ not in compliance IN ~ in com~liance '0 =not observed NA ~not applicable COS ~ corrected on site R ~repeat violation Mark the appropriate points in the OUT box for each numbered item Mark •..r• a checkmark in appropriate box for IN. NO. NA, COS Mark an asterisk ' * 'in appropriate box for R Comnliance Status 0 I N N C U N 0 A 0 T S v j,....-- ,. "' v v 1--- v' 0 I N u N 0 T v .... v __,- v' v vr 0 I N u N 0 T "'I- ,/ , ,_, ... v r lv v N A N A c 0 s c 0 s Priority Items (3 Points) violations Re uire Immediate Corrective Action 11ot to exceed 3 days Time and Temperature for Food Safety (F ~degrees Fahrenheit) I. Proper cooling time and te mperatme 2. Proper Cold Holding temperature( 4 1 °F/45°F) 3. Proper Hot Holding temperature(I35°F) 4. Proper cookino time and temperature 5. Proper reheating procedure fo r hot holding ( 165°F in 2 Hours) 6. Time as a Public HeaiU1 Control; procedures & records Approved Source 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction 8. Food Received at proper temperature Protection from Contamination 9. Food Separated & protected, prevented during food preparation. stora!!e, display. and tasting I 0. Food cont~>trfac97f!l.d Returnables : Cleaned and Sanitized at :JU (p6nJitemperature II. Proper disposition of returned, previously served or reconditioned R Compliance Status 0 I N :>; C U N 0 A 0 T S '1' I Employee Health 12. Management, food employees and conditional employees; Knowledge. responsibilities, and reQOrting 13. Proper use of restriction and exclusion; No di scharge from eyes, nose, and mouth Preventillg Contamination by Hands 14. Hands cleaned and properly washed/ Gloves used properly 15. No bare hand contact with ready to eat foods or approved alternate method_l)rl)_l)_er_ly followed (APPROVED Y N ) Highly Susceptible Ponulations 16. Pasteurized foods used: prohibited food not offered Pasteurized eggs used when required Chemicals 17. Food additives; approved and properly stored; Washing Fruits & Vegetables 18. Toxic substances_]l_rl)_l)_erly_ identitied, stored and used Water/ Plumbing 19. Water trom approved source; Plumqing installed; proper backtlow device I 20. Approved Sewage/Wastewater Disposal System, proper disposal Priority Foundation Hems (2 Points violations Re• 11ire Corrective Actio11 withi11 10 days R 0 I N N C Demonstration of Knowledge/ Personnel u N 0 A 0 Food Temperature ControV Identification 21. Person in charge present, demonstration of knowledge, and perform duti es/ Certi tied Food Manager (CFM) 22. Food Handler/no unauthorized persons/ personnel Safe Water, Rccordkeeping and Food Package Labeling 23. Hot and Cold Water available; adequate pressure, safe 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled Conformance with Approved Procedures 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained fo r specialized processing methods; manufacturer instructions Consumer Advisory T S 27. Proper cooling method used; Equipment Adequate to Maintai n Product TenlQ_erature 28. Proper Date Markino and di sposition 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Permit Requirement, Prerequisite for Operation 30. Food Establishment Permit (Curr~nt & Valid) Utensils, Equipment, and Vending 3 1. Adequate handwashing fac ilities: Accessible and properly supplied, used 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used 26. Posting of Consumer Advisories; raw or under cooked V~ 33. Warewashing Facilities; installed, maintained. used/ foods (Disclosure/ReminderfBuffet Plate)/ Allergen Label Service sink or curb cleaningfacility provided Core Items (I Point) Violations Require Corrective Action Not to Exceed 90 Days or Next brspection , Whiclrever Comes First Prevention of Food Contamination 34. No Evidence of Insect contamination. rodent/other animals 35. Personal Cleanliness/eatinu. drinking or tobacco use 36. Wiping Cloths; properly used and stored 37. Envi ronmenta l contamination 38. Approved thawing method Proper Use of Utensils 39. Utensils, equipment, & linens; properly used, stored. dried. & handled/ In usc utensi ls: properly used 4~ Single-service & single-use articles; properly stored an'1l\uscd R 0 I N N C U N 0 A 0 T S v Food Identification 41 .0 riginal container labeling (Bulk Food) Physical Facilities 42. Non-Food Contact surfaces clean 43. Adequate ventilati on and lighting; dcsi<>nated areas used 44. Garbage and Refuse_])fo_perly diS]Josed; facilities maintained 45. Ph ysical facilities installed, maintained, and clean 46. Toilet Fac ilities; properly constructed, supplied, and clean .,.V 47. Other Violations ~ Received by~ ~b'-,_ (signature) -\./"-..-<"' '9tle: Pers1n ln.At_harge/, ~wner /c:.J(,J( •• /lt1C.i~ Ins pected by: X~~~ jtL, h. 'I:::J {/ /I,-"' r1-.. "'5 (s1gnature) J _) ~~c/J".J Y ) Print: i{u!;)y ~h ILLJ j{)~ lfusiness Email: / Form EH-06 (Revised 09-2,015) V I R R R