HomeMy WebLinkAboutLAWYERS INN 2017.09.22Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 i'<'.STDLVIO:\,S FRWY.,RV1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~e;";?;2~rJtTime in:I Time out:1 License/Permit CtJO 71/6''-/-I Est.Type I Risk Category Page/_oQ,
Purpose of Inspection:I I I-Compliance I VI 2-Routine I I 3-Field Investieation I I 4-Visit I I SoOther TOTAL/SCORE
Es~ent ~ne:.']i;,I Jo~;]npwTvStJ7L I *!'lumber of Repeat Violations:__\1J;:.f7.j /\/./:"lumber of Violations COS:--IPhysicalAtd,rya)D LiNNCf(.S1 ~84 cLfA/;;&,fst a,JJ:7if;~PhOne)/t./'NIP ~~JVIFollow-~p:Ves1.L ;\0 (CIrcle one)
I /Compliance Status:Out =not in compliance IN =in compliance '0 =not observed NA =not applicable COS =corrected on site R =repeat violationMarktheanoroonateoointsintheOUTboxloreachnumbereditemMark'./'a checkmark in aoorooriate box for 1:"1,)1;0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Correcth'e Action lIotto exceed 3 days
Compliance Statas Comoliance Status0INI'C Time and Temperature for Food Safety R 0 I N N C RUN0A0UN0A0EmployeeHealthTs(F =degrees Fahrenheit)T S
I.Proper cooling time and temperature 12.Management,food employees and conditional employees;/,knowledge,responsibilities,and reporting
V'"2.Proper Cold Holding temperature(41°F/45°F)v~v 13.Proper use of restriction and exclusion;No discharge from
eves.nose.and mouthV3.Proper Hot Holding temperature(135°F)Pre"entint!Contamination by HandsV4.Proper cooking time and temperature .~14.Hands cleaned and properlv washed/Gloves used properly
1/5.Proper reheating procedure for hot holding (165°F in 2
~15.No bare hand contact with ready to eat foods or approvedHours)alternate method properlv followed (APPROVED y N )yI 6.Time as a Public Health Control:procedures &records Hil!hl.,.Suscentible PopulationsApprovedSource
~16.Pasteurized foods used:prohibited lood not offered
Pasteurized CUQSused when reauired7.Food and ice obtained from approved source:Food in',,--good condition,safe,and unadulterated;parasite Chemicalsdestruction,1/8.Food Received at proper temperature l'17.Food additives;approved and properly stored;Washing Fruits.,
&Vegetables
Protection from Contamination 18.Toxic substances properly identified.stored and used
""v 9.Food Separated &protected,prevented during lood Water!Plumbingpreparation.storage.display.and tastinQ
~V 10.Food con~t '~O~~Returnables:Cleaned and VV 19.Water from approved source;Plumbing installed:properSanitizedat'v,DDmit nperature backllow device
~II.Proper disposition of returned,pre\'iously served or ...-1,.-20.Approved Sewage/Wastewater Disposal System,properreconditioneddisposal
Priority Foundation Items (2 Points violations ReI "ire Corrective Actio"withill 10 daj's0INNCR0INNC RUN0A0DemonstrationofKnowledge/Personnel u N 0 A 0 Food Temperature Control/IdentificationTSTS
V ~21.Person in charge present,demonstration of knowledge,•...V 27.Proper cooling method used:Equipment Adequate toandperformduties!Certified Food Manager (CFM)Maintain Product Temperature,22.Food Handler/no unauthorized persons/personnel t_/2R.ProDer Date Marking and disposition
Safe Water,Recordkeeping and Food Package ;.r 29.Thermometers provided.accurate,and calibrated;Chemical!
I Labelinl!Thermal test strips
;/23.Hot and Cold Water available;adcquate pressure,safe Permit Requirement,Prerequisite for Operation
[...1/..••.24.Required records available (shcllstock 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
V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized v supplied.usedprocessin!!methods:manufacturer instructions
Consumer Advisory ./32.Food and Non-food Contact surfaces cleanable,properly
I designed,constructed.and usedIV26.Posting of Consumer Advisories;raw or under cooked ",,/33.Warewashing Facilities:installed.maintained,used!foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facilitv provided
Core Items (I Point)Violatioll.~Require Corrective Actioll Not to Exceed 90 Da)'s or NexJ Illspectioll.Whiclle"er Comes First0INNCR0IN:\C RUN0A0PreventionofFoodContaminationuN0A0FoodIdentificationTSTs
34.No Evidence of Insect contamination.rodent/othcr
•...../
41.0riginal container labeling (Bulk Food)•....animals
v'35.Personal Cleanliness/eating.drinking or tobacco use Phvsical FacilitiesV36.Wiping Cloths:Droperlv used and stored ,\.,-42.Non-Food Contact surfaces clean./37.Environmental contamination .,..-43 .Adequate ventilation and lighting:designated areas usedIv3R.Anpro\cd tha\\ing method .•.,44.Garbage and Refuse properly disposed:facilities maintained
ProDer Use of Utensils .45 .Phvsical facilities installed.maintained,and clean
'v 39.Utensils,equipment.&linens:properly used.stored,,v-46.Toilet Facilities:properly constructed,supplied,and clean/dried,&handled!In use utensils:properlv used
v 40.Single-sen ice &single-u;e articles;propcrly stored V 47.Other ViolationsIIannIIsed.J
Received by:?(_r~PIK'k'u,l.Uti ~Prinr:A7~·~l\r\"'1f\(f ,~I Rtt;Pers~n In rarge/Owner(signature)
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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
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I TEMPERA TURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
711a ~1tJ_j5 ;tJo....,en-,
OBSERVATlONS AND CORRECfIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDNumberNOTEDBELOW:
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Received !if -t;--:J]{\,V dU£J),~,I Printr --6Jr Jt l\I,GlA "I;'So I ~Person In Char,~wner(sil(nature)111 1,"~~I C1'L '7 C'I'}In(:no~t~tf h".'I ,I I "III'~r'I Pr;n",I -\0'1 /'I ,,-'J