Loading...
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~ / 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 .A ill~I p~30od;rf!:?esJ072-I CC7JVnt Ikt-I~C~~it # I Page~of a{, TEMPERATURE OBSERVATIONS Ite~ocation Temp Item/Location Temp Item/Location Temp IfrFRI6 11°rl£/ 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: p63/~l'/lNA N/f5rJ 5/(;'7 /J]--JOwo SJ"NIIC I lfS GL.c,.7nI J:::/D"bX-f.:Wl"z~ ('Lc/"M J I ()4A l..;n£Ikh,nd 6)(p'?l/'SL:!(L£.?J-S r ~ -~ Received t;J p..":t-./l -I Print:I Title:Person In Charge!Owner (c;.i(rn~tHrp)J 1\