HomeMy WebLinkAboutHUDSON HOUSE 2018.05.02Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM.\IONS FRWY.,R;V1607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
t I I ,..-;
D~
1 '1Ct't 1 Time out:1License/Perlllil+--c:ocj IEst.Type IRisk Category Page _j of t.-,')-
Puroos4 of In bection:I I I-Comoliance I V1 2-Routine I I 3-Field Investi!'ation I I 4-Visit I I 5-0ther Tn'f···~nE
EstabliShme~,U d ,<..,.nY\_.~().L ~ntact/owner Name:
I
*:'iumber of Repeat Violations:__r7 (-/:'iumber of Violations COS:--~3)PhysicqrtO\J A{hUr'~~J1 b ~itY/tth j/LV$rthZl~V~:~'21_~I Follow-up:Yes
No (circle one)
Comillian.;s'tatus:Out =n';;;'in compliance IN =in compliance NO <no~obsen'ed NA =not applicable COS =corrected on site R =repeat vio~-:__./
Mark the annropnate noints in the OUT box for each numbered item Mark'-/,a check mark in ,noronnate box for I:",1'0.NA.COS Mark an asterisk'*'in anoronnate box for R
Priority Items (3 Points)violations Re7llire Immediate Correct;,'e Action /lot to exceed 3 days
Comoliance Status Comnliance Status
0 I N N C Time and Temperature for Food Safety R 0 r N :..C R
U N <J A 0 U N o !,A 0 Employee HealthTS(F =degrees Fahrenheit)T ~S"V I.Proper cooling time and temperature C7 7 12.Management.food employees and conditional employees;1//knowledge,responsibilities,and reoortingIX/
2.Proper Cold HOlding~riure(41 °F/45°F)~J,y (rrf t.-V 13.Proper use of restriction and exclusion;No discharge from
VVln III ,j eves.nose.and mouth
'"/3.ProDer Hot Holdin"~erature(l35°F);;Preventin!!Contamination bv Hands
i.l /4.Proper cooking time and temoerature X .14.Hands cleaned and orooerlv washedl Gloves used orooerlv
~~5.Proper reheating procedure for hot holding (165°F in 2 -X 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv followed (APPROVED Y N )
•.••17 6.Time as a Public Health Control:orocedures &records /"Highlv Susceptible Populations
ApProved So urce vr 16.Pasteurized foods used;prohibited food not offered.Pasteurized eggs used when required
V 7.Food and iee obtained Irom approved source;Food in ~V /
good condition.safe,and unadulterated:parasite /Chemicals
destruction
~V 8.Food Received at proper temperature II II 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/Protection from Contamination 1 18.Toxic substances properly identified.stored and usedV9.Food Separated &protected,prevented during food -v
Water!Plumbing.J oreparation.storage,disoiay,and tasting I
IX v 10.F?od contacr3ac~n~J~urna~~ea~and i'z~v 1.17 19.Water Irom approved source;Plumbing installed:proper
./Salllllzecl at mit eratur .Ilia backtlow device\1/II.Proper disposition o~rned,previou~r\"ed or 20.Approved Sewage/Wastewater Disposal System,properVreconditionedoJdisposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actio"withi"10 days
0 I N N C R 0 ~JL)N C RUN<]I A 0 Demonstration of Knowledge/Personnel u A 0 Food Temperature Controll IdentificationTSTS
1/1.1'21.Person in charge present,demonstration of knowledge,\7r7 27.Proper cooling method used;Equipment Adequate to
and perform dutiesl Certified Food Manager (CFM)J Maintain Product TemperatureV22.Food Handler/no unauthorized oersons/oersonnel -I 28.Prooer Date Marking and disnosition,Safe Water.Recordkceping and Food Package ,[7
29.Thermometers provi~~and calibra~t C1~all/Labeling A Thermal test strios lI\'\S \;;1/23.Hot and Cold Water available:adequate pressure,safe I Permit Requirement,PrereQuisi(e lor Operatfon
/24.Required records available (shellstock tags;parasite 0'30.Food Establishment perm~neY v-e<0l5destruction):Packaged Food labeled,Conformance with Approved Procedures ~Utensils,Equipment,and V nding
~J(25.Compliance with Variance,Specialized Process.and
~II v /31.Adequate handwashie facilities:AC~le and t:1PCrlYHACCPpian;Variance obtained for specialized
supplied.used r<)~I ~i .\\1 0orocessinumethods:manufacturer instructions
/Consumer Advisory I /17 32.Food and Non-food Contact su(taces cleanable,properly
designcd.constructed,and usedIv26.Posting of Consumer Advisories:raw or under cooked 33.Warewashing Facilities;installed,maintained.used!
foods (Disclosure'ReminderfBuffct Plate)/Allemen Label j,Service sink or curb cleaning facility nrovided
Core Items (I Point)Violatio"s Reauire Corrective Action Not to Exceed 90 Dal's or NextlmDectioll,WI,icilel'er Comes First
0 r N N C R 0 I N f}~C RUN0A0PreventionofFoodContaminationuNoA0FoodIdentificatiouT/S T ;S
V~34.No Evidence of Insect contamination,rodent/other 7 41.0riginal container labeling (Bulk Food)
animals
V /A 35.Personal Cleanliness/eating.drinking or tobacco use Physical Facilities1//.36 .Wiping Cloths:nronerlv used and stored j 42.Non-Food Contact surfaces cleani/V 37.Environmental contamination 43.Adeouate ventilation and lighting:designated areas usedLI38.Approved thawinl!method 44.Garbage and Refuse properly disoosed;facilities maintainedJfPronerUseofUtensils'_45.Phvsical facilities installed.maintained.and clean
V /39.Utensils.equipment.&linens:properly used.stored.
\)
46.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils:oroperlv used
(111 40.Single-service &single-use articles:properly tored 47.Other Violations
and llsed "
Received by:~/.PI%~n/~~d:V'<,1Title:Person In Charge/Owner(signature)~/70t'~..J 1\.,.
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:\-I;\-IO:'IIS FRWY ..RM 607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
Item/Location Temp Item/Location
OBSERVATIONS AND CORRECTIVE ACTIONS
Temp Item/Location Temp
Item A INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
/
Title:Person In Charge/Owner