HomeMy WebLinkAboutBARLEY HOUSE 2018.09.07Dallas County Health and Human Services-Environmental Health Divisio~ \J
~)tt\l Retail Food Establishment Inspection Report
2377 :\. STE:\-1.\·IONS FRWY., R\1 607, DALLAS, TX 75207 21-t-819-2115 FAX: 214-819-2868
c1r 7~ { 81 Time in: I Time out: l License/Permit # ?.D l ~-OD Q b~{p 1~ Est. Type I R1sk Category
Purpose of Inspection: l J !-Compliance l J 2-Routine (~ .}-Field lnvesti~ation f l 4-Visit I I S-Othrr TOTAUSCORE
I * i\umber or Repeat Violations: __
./ Number or Violation; COS: -3-q
Compli~oc~ Status: Out : n01 in complianc.: IN = in comp.(ance NO :not obs~ed NA_: not applicable COS = corrected on site R ':'repeat violation
Mark the appropnate points m the OUT box for each numbered a tern Mark '-''a checkmark m appropnate box for IN, NO. NA. COS Mark an astensk ' * • in appropriate box for R
Priority Items (3 Points) violations Re uire lnr,ediate Corrective Action not to exceed 3 days
Compliance Status
0 I N N C
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T 1/ S
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Time and Temperature for Food Safety
(F =degrees Fahrenheit)
I. Proper cooling time and temperature
2. Proper Cold Holding temperature(41 °F/ 45'F)
3. Proper Hot Hold in!! temperature( 135°F)
4. Proper cooking time and temperature
5. Proper reheating procedure for hot holding ( 165°F in 2
Hours)
6. Tim~ as a Public Health Control: procedures & records
Approved Source
7. Food and ice obtain~d fro m approved source: Food in
good condition. safe. and unadulterated; parasite
dcstn1ction
8. Ft,od Received at proper temperature
Protection from Contamination
9. Food Separat~d & protected. prevented during food
preparation. storaQe, display. and tasting
I 0. Food contact surfaces and Returnables; Cleaned and
Sanitized at ppm/temperature
II. Proper disposition of returned, previously served or
reconditioned
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Compliance Status
0 I N 1' C
U N t .. O A 0
T If / S
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Employee Health
12. Management, food employees and conditional employees:
knowledge. responsibilities, and reportin!!
13. Proper use of restriction and exclusion; No discharge lrom
eves. nose, and mouth
Preventino Contamination by B ands
14. Hands cleaned and properly washed/ Gloves used properly
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y N )
Highlv Susceptible Populations
16. Pasteurized foods used: prohibited food not offered
Pasteurized cl!gs used when required
Chemicals
17. Food additives: approved and properly stored: Washing Fruits
& Vegetables
18. Toxic substances properly identifi~d. Stored and used
Water/ Plumbing
19. Water from approved source; Plumbing installed; proper
back flow device
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points violations Reluire Corrective Actio11 withi11 10 d~
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0 s Demonstration of Knowledge/ Personnel
if2 1) Person in charge present. demonstration of knowledge. ~erform duties/ Certified Food Mana"er (CFM)
~t.:;.A-·ood Handler/ no unauthorized persons/ personnel
Safe Water, Recordkeeping and Food Package
Labeling
j 23. Hot and Cold Water available: adequate pressure. safe
/
~4. Required records available (shellstock tags: parasite
destruction); Packaged Food labeled
Conformance with Approved Procedures
25. Compliance with Variance. Specialized Process, and
HACCP plan: Variance obtained for specialized
processina methods; manufacturer instructions
Consumer Advisory . .j
R 0 I~ N C u N A 0 Food Temperature ControV Identification
T S
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27. Proper cooling mdhod used; Equipment Adequate to
Maintain Product Temperature
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
.VJi. ddequate handwashing facil ities: Accessible and properly ~lied, used
• J 32. Food and Non-food Contact surfaces cleanable, properly
V designed. constructed, and used
26. Posting of Consumer Advisories; raw or under cooked X I vr 33 }Varewashing Fac ilities; installed, maintained. used/ ll,c
foods ( Disclosure/Rcminder/Bu!Tet Plate)/ Aller11en Label II\ ~vice sink or curb cleaning facility provided.0;R(i (liziL.'\.J..
Core Items (1 Point) Violations Require Corrective Action ~otto Excud 90 Days or Next Inspection, Whichever Comes First
0 I N N ~ NV> A
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Prevention of Food Contamination
34. No Evidence of Insect contamination, rodent/other
animals
35. Personal Cleanliness/eating. drinkin~ or tobacco usc
.JP,. Wipin<! Cloths:_p_roperlv used and stored
3 7 .J nvironmental contamination
38. Approved thawine method
Proper Use of Utenslh
39. Utensils, equipment. & linens; properly used. stored.
dried, U 3ndled/ j n usc utensils; properlv used
Received by: (' / ,// '\t-....
(signature) ~-~~
Inspected~ ~ /l'l __,
(signatur~ '-....~ /\ ,
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R 0 I N N C
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Food Identification
41.0riginal container labeling (Bulk Food)
Physical Facilities
IV. 42. Non-Food Contact surfaces clean
VV r 43. Adequate ventilation and lii!hting; designated areas used
V i/ 44. Garbage and Refuse properl y disposed; faci lities maintained
v/ 45. Physical fac ilities instalkd. mai ntained, and clean
46. Toilet Facilities: properly constructed. supplied. and clean
47. Other Violations
Print: !J.J ~ f .:t?\J'o( Title: Person In Charge/ O wner
Print:
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J j_ I 'J1 C Business Email:
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Dallas County Health and Human Services-Environmental Health Divisi£-\(\~(1
Retail Food Establishment Inspection Report ~ \\(
2377 N. STEM:\-IONS FRWY., RM 607, DALLAS, TX 75207 214-819-2 115 FAX: 214-819-2868 ~Q~0, ,
E~littDt Naf&r( 0 \( rlon ~ l Physicf:X~s: <S M u R( vA J Cia;~?iel5W ~~~;;~;~~;~t~1tJ Pag~of~
-I TEMPERATURE OBSERVATIONS (
Item/Location Temp Item/Location Temp Item/Location I Temp
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OBSERVATIONS AND CORRECfiVE ACTIONS -~
Item AN rNSPECTrON Of YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Received by: (lA!~ Print: rA/ d11..\ f .... ~~/'( Title: Person In Charge/ Owner
(signature)
Inspe~!~: ~ ?"-L. [ Print: J I IJ ~ (signatur /A ./ San~les: Y N II collected
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