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HomeMy WebLinkAboutBARLEY HOUSE 2017.09.02Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 x STDL\IONS FRWY.,R:vJ 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 D~I;/2-1,I-I Time in:I Timeout: I License/Permit #f/-J2_I Est.Type 1 RiskCategory Page -!:of v(.... Purpdse ot'lnspection:I I I-Compliance I \....f 2-Routine I 3-Field Investh.!ation I I 4-Visit I I 5-0ther TOTAUSCORE %b~ishme~~~e\:i~~/}tAAP 151;ct/~t~~ame('Q C il I *:'iumber of Repeat Violations:__ ./Number of Violations COS:--_3PhysicalAddressi:::,M k?I \)cl I CitY(AO~l~~r"Si~t..Q ~KPCode:I Pho~ll-..f g ,~w-up:Yes":)6/~,fA 2-if 19 5 .(circle one) rComplianceStatus:Out =notincompliance I =incompliance NO =not observed NA =notapplicable COS =corrected on site R =repeat violationMarktheappropriatepointsintheOUTboxforeachnumbereditemMark,./,achockmark inappropriate box for1:\,NO.NA.COS Markan asterisk'*'in appropriate box for R Priority Items (3 Points)violations Re.uire Immediate Correctil'c Action IlOttO exceed 3 days Compliance Status Compliance Status 0 I N N c Time and Temperature for Food Safety R 0 I N 1\C RUN0A0UN0A0EmployeeHealthTS(F =degrees Fahrenheit)T S .J I.Proper cooling time and temperature 11.Management,food employees and conditional employees; v'knowledge,responsibilities.and reporting V 2.Proper Cold Holding temperature(.:!1of/45°F) t..-V 13.Proper use of restriction and exclusion;No discharge from eyes.nose.and mouth '/'/3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands V 4.Proper cooking time and temperature !J--14.Hands cleaned and properly washed!Gloves used properly (/V 5.Proper reheating procedure for hot holding (165°F in 2 vf 15.No bare hand contact with ready to eat foods or approved /Hours)altemate method properly followed (APPROVED y N );,.;6.Time as a Public Health Control:procedures &records Highly Susceptible Populations Approved Source vt 16.Pasteurized foods used;prohibited food not offered Pasteurized eggs used when required 7.Food and ice obtained from approved source:Food in ./good condition,safe,and unadulterated:parasite Chemicalsdestruction 8.Food Received at proper temperature vt'17.Food additives;approved and properly stored:Washing Fruitsv &Vegetables Protection from Contamination Vi 18.Toxic substances properly identified,stored and used X 9.Food Separated &protected.prevented during food Waterl Plumbing,preparation,storage.display.and tasting 10.Food contact surfa~,Retumables ;Cleaned and c/19.Water from approved source;Plumbing installed;properSanitizedatc;f).emperature backflow device II.Proper disPosition olretumed,previously served or ./20.Approved Sewage!Wastewater Disposal System,proper reconditioned disposal Priority Foundation Items (2 Points violations Rel"ire Corrective Actioll withill 10 days 0 I N N C R 0 I N N C RUN0A0DemonstrationofKnowledge!Personnel IJ N 0 A 0 Food Temperature Control/IdentificationTSTS J 21.Person in charge present.demonstration of knowledge,n.Proper cooling method used;Equipment Adequate toandnerfonnduties!Certified Food Manager (CFi\I)./Maintain Product Temperature../22.Food Handler!no unauthori7ed persons/personnel vi 28.Proper Date Marking and disposition Safe Water,Rccordkeeping and Food Package v 29.Thermometers provided.accurate.and calibrated;Chemical/ Labeling 1(/Thermal test strips U 11 23.Hot and Cold Water available;adequate pressure.safe Permit Requirement,Prerequisite for Operation V 24.Required records available (shellstock tags;parasite v1 30.Food Establishment Permit (Current &Valid)V destruction);Packaged Food labeled Conformance with Approved Procedures Utensils,Equipment,and Vendingr25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized Iv supplied.usedprocessingmethods;manufacturer instructions Consumer Advisory ,/V 32.Food and Non-food Contact surfaces cleanable.properly designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked ._...-V 33.Warewashing Facilities:installed.maintained.used/ foods (Disclosure/ReminderlBuITet Platt)/Allergen Label Service sink or curb cleaning facility provided Core Items (I Point)ViolatiollS Require Corrective Action Not to Exceed 90 Dal's or Next Illspectioll ,Whicl!el'er Comes First 0 I N N C R 0 I N N C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTS 34.No Evidence of Insect contamination.rodent/other .:!1.0riginal container labeling (Bulk Food)J animals .../.--........ -/35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities.../36.Wiping Cloths;properly used and stored -v 42.Non-Food Contact surfaces clean/1/37.Environmental contamination ,/43.Adequate ventilation and lighting:designated areas uscdV,~'J 38.Approved tha\\ing method /44 .Garbage and Refuse properly disposed:facilities maintained Proper Use of Utensils ./45.Physical facilities installed.maintained.and cleanV39.Utensils.equipment,&line~IPerlY used.stored.46.Toilet Facilities:properly constructed.supplied.and cleanvdried.&handled/In use utensil·roperly used ./ r,ctl:,serll &s~articles:properly stored ./47.Other Violations'v Received by:'IV/'{}A{CJ ~ Print:LC1Ci,\'-l}((J,(,,)4Jovo ~Title:Person In Charge/Owner(signature).J •... Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 ESrJi~m1);r;.~~C I PhYSimcttr!r 5)Jjd~D IliP,J;a:::PI\ll~I u;r~~#IPage_;;{0 I TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Te /)J ...., YJePflU,41°r~ .1\'~ i(jCJ/',S I/ff/VJ! OBSERV AnONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW: 9 ;{Sih Gz'LL c.t;V&I1&1l ~oR._0TE;t%C--D- I I I / f"l 1"\\/ l v/'.:\ Xl --Received by:~)'1'-7'ff})'\~I Print:I Title:Person In Charge/Owner(siQnature)~--I •.•"''"'•.•••••.•..-l h".1//IJ '"I TTl J _-I •••'.","'~-I