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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 UNi()'AO T 1/ S J / vv v / / v/ I 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 R Compliance Status 0 I N 1' C U N t .. O A 0 T If / S I vv / !vi I y t/ I V' I I /./ vV I 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~ 0 u T , I N N 0 / N A c 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 v / v ,; / / 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 .Jr '/ q c 0 s I 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~ '-....~ /\ , 0 r- R 0 I N N C U g... A 0 T / S 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: / J j_ I 'J1 C Business Email: R R R 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 I I I 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: ~ (\ I I I I "~') re10orl )~ LWJJ(JQ, I F!d lt1lliiM!I /'~1d !ld 4UJ}jjf1f(b I~ Q) I {/ r J I I J • I I _j__L_l_ ?.d) lfth:f fl;JI!Jftft., 1. rid lfAlfdlli~ ~r/J rut /},vJJhbt£l -( I v---. I~ 1 I I J _L_ '';{l} Al1tt~ ~iU'IIrft-ilYJtJ.. I lhYJ!I ulli'lt set,//~ to/ (/)/_f.M I (L/ -~ -lj I 111'/rr , I lr~ ./ I ' I I J "b~J fA)J~ ~/Ia_ I .hl/tt 1/11/t;/JJ!t 4 ldJ!t1/l tJ I ~ lTV /I r-...._ l I (I~J fl'Y//'/'1A'JAJ//-A/ ~J:i-AWH4171Yl ~ A -J I I 1lAr 10! fpn/ t1h I /of'lt'tf&l e:tirJJ .L ,d, ~ VI lit { I I I I I /"\ I I A\ I £'\ 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 For~=-~• "{L r [' ~ ·'-!'ellf'Itl~d~'!()t!$· ·' ,......, T ~ ....-