HomeMy WebLinkAboutHILLSTONE RESTAURANT 2017.09.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\.STD·!:·HO;\S FRWY.,Ri\1 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Iq:::)3 --)'r I Time in:I Time out:I License!Permit #7m /?}11J?~74J.._1Est.Tyl'e I Risk Category Page I o~
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Purpose of Inspection:I I I-Compliance IIA 2-Routine I I 3-Field Investieation I 14-Visit I I SoOther TOTAL/SCORE
Estai177~~::;]1;n£11£St1hJ ~ContacUOv.ner Name:I
*:'linmber of Repeat Violations:__
./Number of Violations COS:--I
PhYSic~'5(fA_IJ<esc (.)Ai 1
WICourr~I~I Phone:&11/-81711 Follow-np:YesN~v No (cIrcle one)
Compliance Status:Out =notincompliance IN =incompliance NO =not obsen'ed NA=not applicable COS =correctedonsite R =repeat violation
Mark theappropriate points in the OUT box foreacb numbered item Mark,./.a checkmark in anllronriate box for IN,NO.:'IA.COS Markan asterisk'*'inapproPliate box for R
Priority Items (3 Points)violations Reauire Immediate Corrective Action 1I0tto exceed 3 dOl'S
Compliance Status Compliance Status
0 I N r;C Time and Temperature for Food Safely R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee Health
T S (F =degree Fahrenheit)T S
I.Proper cooling time and temperature \,..-11'12.Management.food employees and conditional employecs;
V knowledge.responsibilities.and reporting
<V"2.Proper Cold Holding temperature(41 °F/4S0F)t,v 13.Proper use of restriction and exclusion;No discharge from
eves,nose.and mouth....,3.Proper Hot Holding temoerature(135°F)Preventin!!Contamination by Hands
r/4.Proper cooking time and temperature ....-r 14.Hands cleaned and nronerlv washed!Gloves used properly
v 5.Proper reheating procedure for hot holding (165°F in2 vir IS.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
!./6.Time as a Public Health Control:procedures &records Hi!'hl\'Suscentible Populations
Approved Source vf 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
7.Food and ice obtained from approved source:Food in
L"V good condition,safe.and unadulterated;parasite Chemicals
destruction
.."V 8.Food Received at proper temperature t'17.Food additives:approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination vi'18.Toxic substances DrODcrlvidentified.stored and used
v /'9.Food Separated &protected,prevented during food Water/Plumbing
preparation,storaee,display.and tasting
V ,.,..10.Food contaz urfaces ~rn~es:Cleaned and _t.--19.Water from approved source:Plumbing installed:proper
Sanitized at V PPI temperat e backflow device
f./II.Proper disposition ofre~re\'iously served or v""20.Approved Sewage!Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations Re~"ire Corrective Actioll withill 10 dal's
0 I N N C R 0 I N :-I C R
U N 0 A 0 Demonstration of Knowledge/Personnel U N 0 A 0 Food Temperature Control/Identification
T S T S
./21.Person in charge present.demonstration of knowledge.V-27.Proper cooling method used:Equipment Adequate to
and perform duties!Certified Food Manager (CFM)Maintain Product Temperature
I••••...22.Food Handler!no unauthorized persons personnel V 28.Proner Date Marking and disnosition
Safe \Vater,Recordkeeping and Food Package V 29.Thermometers provided.accurate,and calibrated;Chemical!
Labelin!!Thermal test strips
V 23.Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation
24.Required records available (shellstock tags:parasite
~30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
25.Compliance with Variance.Specialized Process.and 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized t..--.,....supplied.usedprocessingmethods:manufacturer instructions
Consumer Advisory •....V 32.Food and Non-food Contact surtaces cleanable.properly
designed,constructed.and used
26.Posting of Consumer Advisories:raw or under cooked ••.....'-33.Warewashing Facilities:installed.maintaincd,used/
foods !Disclosure ReminderfBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)VitllatiOlt5 Require Corrective Action Not to Exceed 90 Dal's or NextlllsDection.'Whichever Comes First
0 I N N C R 0 I N N C R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food Identification
T S T s
34.No Evidence of Insect contamination,rodent/other ...Vl 41.0riginal container labeling (Bulk Food)
animals
3S.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities
36.Wiping Cloths:properlv used and stored ~42.Non·Food Contact surfaces clean
37.Environmental contamination ~1'1_43.Adeauate ventilation and lightino:designated areas used
38.Approved thawin!!mcthod .•..44.Garbage and Refuse pronerly disposed:facilities maintained
Proper Use of Utensils }.II 4S.Phvsical facilities installed.maintained,and clean
39.Utensils.equipment.&linens:properly used,stored.)11 46.Toilet Facilities:properly constructed,supplied.and clean
dried,&handled!In use utensils:oronerlv used
40.Single-service &single·use articles:properly stored IIV 47.Other Violations
and used /
Received b~",J Print:I Title:Person In Charge!Owner
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS F'RWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS
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OBSERV ATIONS AND CORRECTIVE ACTIONS I
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR AHENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received t;J p..":t-./l -I Print:I Title:Person In Charge!Owner
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