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