HomeMy WebLinkAboutHILLSTONE RESTAURANT 2018.05.15L
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<1.STE;YL\10~S FRWY.,R.\'1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
Purpose of Inspection:I I I-Compliance I 1/1 2-Routine 1
D2;:11 r;;II ~I Time in:I Time out:~I License/Permit it
3-Field Investigation
I Est.Type I Risk Category Page l_of _j__
I 1 4-Visit 1 TOT ALISCOREI5-0ther
I
*Number of Repeat Violations:__
v'","umber of Violations COS:__
ZiE,.~e:.yphone:I~/JI_(;)~I I Follow-up:Yes
'f-1 'J,ifI t77 fj "'I vI :\'0 (circle one)
R
Compliance StatusComplianceStatus
Employee Health
CompliancJ Status:Out =not in compliance IN =in complial~ce II NO =not obscf\ed A =not applicable COS =corrected on site R =repeat violation
Mark the aoorDoriate ooints in the OUT box for each numbered item Mark 'v"a check mark in appropriate box for IN.1\'0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Action IIot to exceed 3 days
I.Proper cooling time and temperature
2.Proper Cold Holding temperature(41 of/45°F)
3.Proper Hot Holding temperature(135°F)
4.Proper cooking time and temperature
5.Proper reheating procedure for hot holding (165°F in 2
Hours)
6.Time as a Public Health Control:procedures &records
o INN C
UNO A 0
T S
Time and Temperature for Food Safety
(F =degrees Fahrenheit)
Approved Source
7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite
destruction(lJ
I 1/
•....1/
L-V
l/l/
0 I N N C
U N 0 A 0
T S
VV_,.
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t,-V
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0 I N N C
U N 0 A 0
T S
Protection from Contamination
8.Food Received at proper temperature
9.Food Separated &protected.prevented during food
orenaration,storage.displav.and tasting
10.Food contact surface~d Returnables:Cleaned and
Sanitized at !1,.,-"ppnlAemperature
I I.Proper disposition of returned.previously served or
reconditioned
R
o I N ~C
UNO A 0
T S
R
t....y
12.Management,food employees and conditional employees;
knowledge.responsibilities,and reDorting
13.Proper use of restriction and exclusion:No discharge Irom
eves.nose.and mouth
Preventing Contamination by Hands
14.Hands cleaned and properly washed!Gloves used Drooerly
15.No bare hand contact with ready to eat foods or approved
alternate method properlv followed (APPROVED Y N )
R 0 I N ;0;C
UNO A 0
T S
Highlv Susceptible PODulations
16.Pasteurized foods used:prohibited food not offered
Pasteurized egas used when required
Chemicals
17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
18.Toxic suhstances properly identified.stored and used
Water/Plumbing
19.Water from approved source:Plumbing installed;proper
hacktlow device
20.Approved Sewage/Wastewater Disposal System.proper
disposal
Priority Foundation Items (2 Points violatiolls Re,"ire Corrective Actioll with ill 10 days
21.Person in charge present.demonstration of knowledge.
and perform duties/Certified Food Manager (CFM)
R 0 IN"C
Demonstration of Knowledge/Personnel t:N 0 A 0 Food Temperature Control/Identification
T S
27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
Safe Water,Recordkeeping and Food Package
Labelin!!
22.Food Handler/no unauthorized persons/personnel
23.Hot and Cold Water available;adequate pressure,safe
24.Required records available (shell stock tags;parasite
destruction):Packaged Food labeled
Conformance with Approved Procedures
25.Compliance with Variance.Specialized Process,and
HACCP plan:Variance obtained for specialized
orocessing methods:manufacturer instructions
Consumer Advisory
28.Proper Date Marking and disposition
29.Thermometers provided,accurate.and calibrated;Chemical!
Thermal test strips
Permit Requirement,Prerequisite for Operation
30.Food Establishment Permit (Current &Valid)
Utensils,Equipment,and Vending
31.Adequate handwashing facilities:Accessible and properly
supplied.used
32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and used
26.Posting of Consumer Advisories:raw or under cooked LV 33.Warewashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/BuITet Plate)/Allergen Lahel Service sink or curb cleaning facility provided
Prevention of Food Contamination
Core Items (I Point)Violatioll.~Require Corrective Actioll Not to Exceed 90 Days or Ne:rtlnspectioll ,Wllicl,et'er Comes First
Food Identification
34.No Evidence of Insect contamination.rodent/other
animals
35.Personal Cleanliness/eatine.drinkinl!or tobacco use
I)'36.Wiping Cloths:properly used and stored
IV 37.Environmental contamination
Proper Use of Utensils
38.Approved thawin~method
39.Utensils.equipment.&linens;properly used.stored.
dried.&handled In use utensils;properly used
40.Single·service &single·use articles:properly stored
and used t I I
I Title:Person In Charge/OwnerReceivedby:c"d.J \_/1;v--
(signature)..L }~Nv II
R
(.....
(..v
41.0riginal container labeling (Bulk Food)
Physical Facilities
42.Non-Food Contact surfaces clean
43.Adequate ventilation and lighting:designated areas used
44.Garbage and Refuse properly disposed:facilities maintained
45.Physical facilities installed.maintained.and clean
46.Toilet Facilities:properly constructed.supplied.and clean
47.Other Violations
Print:I--SC.D+~'(e_....
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
,.....,
Establishment Name:9"-'\+~IJr~+cal Ad?S~fl1)A-fi)yP/\~dJitY/~;t~II/()V(.ih 1~7ze/pcnnit #
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TEMPERA TItRE OBSERVATIONS -,T
Item/Location Temp Item/Location Temp Itern/Location Temp
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OBSERV ATlONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
LJI <t-/)_'"~JA V(~r-.I ,_JI)",-LtJ j 1R?'U(~)J
1)-,07
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Received by:+-cyr PA-lr'-Print:;--:x:ot-\-1(:?\(c::.-Title:Person In Charge/Owner
(signature)
Inspected by:'//.",hfrint:I"'?A /r.--,/?•...•