HomeMy WebLinkAboutHUDSON HOUSE 2018.09.20LJ (1I!crhA-vrI (/115.aO)'!/1Cfria1\
Dallas County Health and Human ServIces -EnYlronmental Health DIVIsIOn L (J
Retail Food Establishment Inspection Report
2377:\.ST"'''IO\S FRWY.,R.\1607,DAL.LAS,TX 75207 21-'-819-2115 FAX:21-'-819-2868
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~tJO()~bq 5?1 1 hI.r\pC I Ri.~k C'Hl;.'gor:o.Pagl_of£Z-Purpose of Insnection:I I I-Compliance I/"'"-..J 2-Routine I I3-Field Investigation I I-'-Visit I I 5-0ther u,i'l f\"O!iC6.R EEnrJJt,~a7loI)yP/I ContacliO\\n~r ~all1~:I *\umher of RCPl'jt \·iolatwns.-_(?f)'\./"umher of"iolatiolls COS:--
Physical ~f?L1//;J/~)/)"t1-Vd/~;a}}4?IJ1ri fA/fp Code:I Phone:I Follon-up:'es.\
No (circle one)••...
Out ~not incomplianc{IN ;ill~ompli:,"ce £-Compliance Status:'0 =notob>ened 1'\A=not .lpplicable COS ~corrected on site R repeat violationMarktheappropriateDoilltsintileOUTboxforeachnumb<:reditem Mark •./'a checkmark m 30nronriltte box for 1\.lliO.!'lA,COS Mark all asterisk'*.in aoorooriate box for R
Priority Items (3 Points)vi(Jlatioll.~Rewire Immediate Correctit'e ActitlllllOttO I!.l(Cl!t'd3 dars
Comllli,once Status Comoliance Status0IN;0;C Time and Temperature for Food Safety R 0 I N N C RU1'1 0 A 0 L N 0 A 0 Employee HealthT/S (F;degree FahrenheIt)T S
:/I.Proper cooling tlll1~and temperature .;12.i\lanagemcnl.food employees and conditional employees:/,kno\\'ledS!c.fcSD0J1sibiJitics.and rerorting,/2.Proper Cold Holding temperaturet.JI'F 45'F);..,v 13.Proper lise of restrid ion and exclusion::\o dist;harge from----...r..-eves.no...•e.and mouth-~/'3.)Prooer Hot H(lldin~tcmoeratl1'rd 135'F)\/.Prcventin!!Contamination bv Handsv/~.Proper cook in~time and temperallirc II!14.Hands clcaned and properly \I ashed,.Gloves used prooaly/5.Proper reheating pmcedure illr hot holding (165'F in 2 YI ~O bare hand contact with ready to eat foods or approvediI/Hours)•ternate method oroperlv follo\\·ed [APPROVED Y N ),I (,.Time as a Pul'iic Health Control:procedure,&records /mf'hly Suscelltible POllulations__r.J.-Approved Source
~
16.Pastoul'lzed foods used;prohihited food not offered
Pasteurized e>!gsused when required,Vv
~Dod ano ice obtained from appro\ed source:Food in
=ood cOlldition.safe.and unadulterated:parasite Chemicals/de<.;trllction ,
/~.Food Recel\·ed at proper temperature tV 17.Food additives;approved and properly stored:Washing FruitsV&Veuetables
I~Protection from Contamination /I 18.Toxic suhstances properly identified.stored and u,edX~O"d S~parated &protected,prevented during fond .Waterl Plumbingar:ition.stomge.display.alld ta>tin~,
Vi'1/~OOd cont'r.)'rfaces and Returnables:Cleaned and I.;/.v 19.Water Irom appro\'cd source;Plumbing installed:properizedat.nnm/temperature backtlow deviceIIIProperdisp')Sltioll of returned.pre\iously sen ed or V 20.Approved Se\\age/Wastcwater Disposal System.properreconditioned:/disposal
Priority Foundation Items (2 Points)violations Reqllire Corrective Actioll withill 10 dal's
0 I ~"('R 0 I N ~C RU:-)'A 0 Demonstration of Knowledgel Per onnel L :-0 A 0 Food Temperature Conirollldl'ntificationTSTS
"oj ~I.Person in charge present.demonstration of knmvlcdge.V 27.Proper cooling method used:Equipment Adequate to
.'W11 Derlorm duties!Certilied Food Vlanaccr (CF:YIl 1/1.•••i\laintain Product TemoeratureV22.rood Handler no ullauthorized ,1ersons!personnel ''/2R.Proller Daie Marking and disposition\-Safe Wate •.,Reco •.dkeeping and Food Package 1"1 ~herl11omders provided.accurate.and calibrated;Chemical,/Labelill!"ermal lest strins//23.Hot and Cold \Vater 3\ailahle:adequate pre~surc.safe ./Permit Requirement,Prerequisite for Operation
iI 24.Required records available (shellstock tags:para>ite
~30.Food Establishment Permit ICurrent &Valid)destruction);Packlued Foocllaheled
/Conformance with Appl'oved Procedures Utensils,Equil)l11cnt,and "ending-IT 1 ~5.Compliance with Variance.Specialized Process.and V J I.Adequate handwashing facililies:A~cessible and properlyHACCPpian:Variance obtained lur specialized
oroc~ssin!!methods:mal1ufi.lcturer instrtlctinns V ~supplied.uscd
Consumer Advisory tV 32.Food and Non-food Contact surfaces cleanable.properly//i~~ned.constructed.and usedf26.Posting of Consumer Ad\isories:raw or under cooked y ~c"re\\.ashing Facilities:installed.maintained.used!foods (Disclosure 'Remindcr/Bulfet Plate)!Allergen L"bel co sink or curb cleaning facilitv pro\icled
Core Items (1 Point)Violations Require CorTt!clive Actioll NM to Exct'ed 90 Dal's or Next h'sPt!ctioll.Whicht'l'er COnt~First0IN"('R 0 I r-"c RUN0A0PreventionofFoodContaminationt;N 0 0 Food IdentificationT/S T S 1.-...•.•..•.
-I ••34.No Evidence of Insect contamination.roclent;other rY ~riginal container labeling (Bulk Food Ianimals
VI 35.Personal Cleanliness/eating.drinkIng or tohacco lise /Phvsical FacilitiesVV36.WiDing Cloths:properiv used and stored VV .J~.Non-Food Contact surfaces cleanV/'37.Environmt:ntal cont:ullinution 1//43.Adt!tlllalc vcntibtlon and liuhlin£!;desl~llalt!d JfeaS llSl!dV3X.Annr(1\cclthu\\ing m~thod J/v .J.J.Garbaue and Rcli.lsc properly disposed:facilitie,maintained~Proper L'se of Utensil!>·v /45.Phy~ical facilitie,in'talled.maintained,and cleanIV\.'"j'L'tcnsils.equipmcnt.&lillen,:properly used.,tored.I V 4(l.Toilet Faciltties:properly constructed.supplied.and clean"-cci.&handled!111use utensils:prop~rly used /
I 40.Single-service &singlc-usc articles:properly stored r/V 47.Other Violationsandu>c,1 /
Receind by:----L..._~print:·B t h~I·e1fZ-.Title:Person In Charge/Owner'\--------:7 -.--'.(Z.H-V1(_-:(ll'l(..•ignature)-.---"Inspected t:l~"t~\~(1 {J-~A~(~ynt:dL p Busine~~Email:(sil!Jlmure)
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Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'>i.ST£:\I:\IO:'l'5 FRWY.,R.\1 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
Item/Location Item/Location Item/LocationTempTemp Temp
OBSERVA TIONS AND CORRECTIVE ACTIONS
Item AN rNSPECTION OF YO R ESTABLlSHMEi'iT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Title:Person In Charge/Owner
#collected