HomeMy WebLinkAboutBARLEY HOUSE THE 2018.05.15Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDI;YIO~S FRWY.,R:\-1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~llc-r,~ITime in:1Time out:/1 License!Permit 11 1Est.Type 1RiskCategory Page L of!._(_,.
Purpose of .o'soection:I I I-Compliance IVI 2-Routine I I 3-Field Investieation I I 4-Visit I I 5-0ther TOTAUSCORE
E~b~~nWMall1eH1lIAAQ ~I contact!Sn~:;;17t~t;I
*Number of Repeat Violations:__®./Number of Violations COS:--
PhYPhI f~dres\<m u \)7'\}~I City:Counu /u~tZ1'J~1 Ph~e:,~FOIIOW-UP:Yes,D(,l.'l1fi -',J..I .-eC2J+-!J .3 :\'0 (circle one)
Compliance Status:Out =notincompliance I =incompliance NO =not observed NA =not applicable COS =corrected onsite R =repeat violation
Mark theaoorooriate ooin!s inthe OUT box foreach numbered item Mark ../.a checkmarkin appropriate box for IN.1"0.NA.COS Markan asterisk'*.in aoorooriatebox for R
Priority Items (3 Points)violations Re1uire Immediate Correctil'e Action II0tt(l exceed 3 days
Comoliance Status Compliance Status
0 I N N c Time and Temperature for Food Safety R 0 I N ~C R
U N 0 A 0 U N 0 A 0 Employee Health
T s (F =degrees Fahrenheit)T S
V I.Proper cooling time and temperature i/~12.Management,food employees and conditional employees;
V kno\\'lccll!e,responsibilities.and reporting
Ix 2.Proper Cold Holding temperature(41 °F/45°F)l/13.Proper use of restriction and exclusion;No discharge from
t.-eves.nose,and mouth
i./~3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands
U 4.Proper cooking time and temocrature ...-r 14.Hands cleaned and properly washed!Gloves used properly
L.-V 5.Proper reheating procedure for hot holding (165°F in 2 J;15.No bare hand contact with ready to eat foods or approved
Hours)alternate method propcrlv followed (APPROVED y N )
J l/6.Time as a Public Health Control:procedures &records Highlv Susceptible Populations
Approved Source t.-Y 16.Pasteurized foods used;prohibited food not offered
Pasteurized eags used when required
7.Food and ice obtained from approved source;Food in
V good condition.safe.and unadulterated;parasite Chemicals
\._...destruction
8.Food Received at proper temperature vY 17.Food additives;approved and properly stored;Washing Fruitsvi.-&Vegetables
Protection from Contamination c...-r 18.Toxic substances properly identified.stored and used
V 9.Food Separated &protected.prevented during food Water!PlumbingIvoreparation.storage.display,and tasting
V 10.Food contact surfac~1 Retumables ;Cleaned and vir 19.Water from approved source;Plumbing installed;proper
L-Sanitized at <?~r-7 )Don emperature backflow device
L-V II.Proper disposition ofreturned.previously served or V 20.Approved SewagelWastewater Disposal System.proper
reconditioned V disposal
Priority Foundation Items (2 Points violations RI'."ire Corrective Actio"withi"/0 days
0 I N N C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledge!Personnel u ~0 A 0 Food Temperature ControU Identification
T s T S
'tI..21.Person incharge present.demonstration ofkno\Vledge.V 27.Proper cooling method used;Equipment Adequate to
and perform duties!Certified Food Manager (CFM)t,-(/1/Maintain Product Temperature
1...-/~2.Food Handler!no unauthorized persons!personnel V 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package
,_/"
29.Thermometers provided,accurate.and calibrated;Chemical!
"Labeling Thermal test strips
l/V 23.Hot and Cold Water available:adequate pressure,safe Permit Requirement,Prerequisite for Operation I
V 24.Required records available (shellstock tags;parasite X 30.Food Establishment Permit (Curr;nt &Valid)••....destruction);Packaged Food labeled
Conformance with Appro\'ed Procedures Utensils,Equipment,and Vending
~
25.Compliance with Variance.Specialized Process,and 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained l'orspecializcd V supplied.usedprocessin~melhods:manufacturer instructions ,_...
I
Consumer Advisory
l/
32.Food and Non-f'ood Contact surfaces cleanable.properly
designed.constructed.and usedvY26.Posting of Consumer Advisories;raw or under cooked /33.Warewashing Facilities;installed.maintained.used!
foods (Disclosure!Reminder!Buffct Plate)!Allergen Label V Service sink or curb cleaning facility orovided
Core Items (l Point)ViolatiollS Reqllire Corrective Action Not to Excel'd 90Da,}'s or NextlllSPl'ctioll.Whichl')'l'r 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 IdentificationTSTS
1/34.No Evidence of Insect contamination,rodent/other IX 41.0riginal container labeling (Bulk Food),_.animals"J...35.Personal Clcanliness!eatin!!.drinking or tobacco use Physical Facilities
v 36.Wioin!!Cloths:orooerlv uscd and stored ....-42.Non-Food Contact surfaces clean
t,..'"37.Environmental contamination v 43.Adequate ventilation and Ii!!hting;designated areas used
/./38.Approved thawing mcthod V/44.Garbagc and Refuse properly disDosed:facilities maintained
Proper Use of Utensils ~45.Physical facilities installed.maintained.and clean
39.Utensils.equipment.&linens;properly used.stored.V 46.Toilet Facilities;properly constructed.supplied.and clean
(:.,.-dried,&handled!In use utensi Is;properly used .,/_,
L-V 40.Single-service &single-usc articles:properly stored L-V 47.Other Violations
and used /1'"
Received by:--I--~-Print:;-,.-;-Cnj~I Title:Person In Charge!Owner
(signature)~.)U~(.,v\
,.,_,..-~I --.---..
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
License/Penni!#
Item/LocationTemp Temp
OBSERVATIONS AND CORRECfIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATrENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
____•••.•.•.••all ,--(Iargel Uwner