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HomeMy WebLinkAboutLAWYER'S INN 2018.09.26Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377;\.STDI\IO;\S FR\\Y..R\1607,DALLAS.TX 75207 21.1-819-2115 FAX:21.1-819-2868 I r l ......,DatDf LGI h'iJIY I Tillle llut:/1 License it;r '{I /(OlYf Lffr\JlC 1RI~!..Catt.:gOl':Page _j of /- Purpose ,f In~llcctioll:I I I-Col!lplialll'c ••.......I 2-Routine I 1 3-Field Investi!!:ltion I I4-Visit I I 5-0ther TOTAIJ.S£,QRE EstabIISh?~'C:\I COlllact.O\Vncr :-"alllc:1*:\ul11h('r of ({l·pe.1t Violatiolls:(i, -cl (tl'!-- .~.V 'S ./~uJ11hcr of Violations COS:-- Physical Ailif~2)()()Lt~'\\ll ~I~ount):C(V\111·,~\~e~~{17Y7n \Follo\\-up:Yes 'io (circle one)) Compliance Statu>:Out:not in complia~~=incompliance NO =not Ob~~A =notapplicable COS =corrected on site R =r~peat viol~_./ Mark the appropnale poinl,in Ihe OCT box for each numberc ilem Mark ."...a checkmark i,annale hox for 1:\.NO.:\A.COS Mark an aSlerisk .*.in aODronriatcbox for R Priority Items (3 Points)"iolatill""Re./lire Immediate Correcth'e Action 1I0t to exceed 3 days COlJll1liance StatlJ~Cnllluliance Status 0 I N ...•r Time and Temperature for Fond Safety Il 0 I ;'I "C RUNoJ,.!A 0 U N 0L)0 Employee HealthT.S (I'=degrees Fahrenheit)T S V ]/I.Proper cooling time and temperature _•...12.i\lanagcmcnl.food employees and conditional employees:(//klH)\\.ledue.responsibilities.aile!reponinl! t.-F/L."Proper Cold Holding temperalure(-II'F -I5cFJ V 13.Proper use "freslriction and exclusion:~o discharge from e\es.no~e,and mouth V /3.Proller HOIHolding lemperature(135°F)~./Preventin!!Contamination by Hands LJ 4.ProDa cooking time and temperalUre IX 14.Hands cleaned and properly \\ashed'Glo,.s used Ilrooerlv y V 5.Proper reheating procedure I'orhot holding (165°F in 2 ~ 15.:\0 bare hand conlacl \ith ready to eat foods or appro\.ed Hours)allernate method properlv followed (.'IPPROVED Y N I /1>.Time a,a Public Health Conlrol:procedure,&records Ui!.'hlv Susceptible Populations Appro"Cd Source M 16.Paslcuri7ed foods used:prohibited food not alTered,Pasteuri/ed e~!!s used ",hen required V 7.rlloti and i(L'obtained from appro\ed source:Food in/1/,gqod condition.sal!!.anJ un.ldultl'rllted:parasite Chemicals destruction I R.Food Rl'cc-i\~d at propa LCmpt'raturl'+-17.Food addili,~s;apprO\ed and properly sloreci:\\:lshing FrUits &\'e~et3bles ~Protection from Contaminatiun -'R.Toxic subsWnCeS(lrOperlv idenlified.stored and useu V 9.Food Separated &protecled.pre\enled during food ,Water/Plumbing .3 /preparation.stora!!c.displav.3ndr3stil1t! I~17 10.Food contal'~rra~OJde~un~~t:Cleaned and \_.'-'19.\\later from approved source:Plumbing inslalled:properj,Sanili7cd at m.te lperat I f I.),<)(\\I161 back flow device V"II.Proper disposition olt'(j'~'pf1~~en~rG£-l,.;20.Appro,cd Se\\age'W3ste\\'ater Disposal System,proper ./recondltioned.J './,~di>posal Priority Fou~dJtibl1 Items (2 Points)violatiollS Relflire Corrective Actioll ",ithilllO days 0 I N "C Il 0 I :..:-;c IlJ.:;..0 A ()Demonstration of h:ltowledgei Personnel t:...•0 A 0 Food Temperature Control/Identification T '"S T ~s [1/::!I.Person in chargl:!presL'I1t,demonstration ofkno\\ledgc.e,... V .....27.Proper cool ing method used:Equipmelll Adequate 10 /and oerform dlllie>,Certilied Food :Vlanauer (CD,I);\13intain Product Tel11perature 22.Food Handler no unauthori/cd persons.personnel V 28.Protler Dale ~larkinQ and disposition Safe \\-"ter,Recorclkceping and Food Package ""V 29.Thermomelers pro\ided.accurate.and calibraled:Chemical. /'Labelilt!!Thermal tesl strips;;;",HOI and Cold Waler a\ailahle:adequate pres>ure.safe Permit Requirement,Prerequisite for Operation_J../ /2-1.Required recorus a\ailahle (shellstuck lags:par3slte Ivn 311.Food Establishmel~n~cfrr{Uf'jl(\licrPJ..•..deslruction):Packaued Food labeled Conformance with Approved Proe •.dnre~,Utellsils,l':q(,ipment,alld Vending ~ 25.Compli,lIlce \\ilh Variance,Specialized Proce,s.and 31,~eqU~t'd\\ashing facilities:Accessible and properl)/HACCP pl,ln;Variance obtained for specialt7ed ofocessiJ11!mClhod~:m:::mufacturer ino;;tructiolls sup ied.us I Consumer AcI\;sory ./V 32.'~ood and ~on-food Contact stlrlitces cleanable.properly designed,constructed.anu used ~ ~(,.Posting ofConsum~r Ad\isories:ra\\or nnd~r cooked "V 33.\.-Varc\\ashing Facilities:installed,maintained.lIsed, foods rDisclostire'Relllinder'Bufict Plalc)!Alkr~en Lahel Sen ice sink or curb ckanin~facililY pro\ided Core Itellls (I Point)Violl/tiolls Retll/ire Corrective Actio"Not ttl ExCt!ed 90 Dars or Nextlm"ectioll •Wlricllel'er Comes Fir.;t 0 I N "C R 0 I 1<0 "C RUN01/0 Prevention of Food Contamination t:"0 ;\0 Food IdentificationTSTS L.-1/34.No Evidence of II"ect contamination.rodent/uther V 41.0riginal container labeling (Bulk Food)1./animals ,.". V /35.Personal Cleanlincss'ealilH!.drinkilll.!or {ohaceo usc -Phvsical Facilities\,.r./V'[/36,Wipinu Cloths:proper"used and stored _v -12.'ion·Fuod Contact surfaces ckan V'r//37.Em irollI1lelltal contamination ",-13.Adequate \cntilation and liuhtin!!:dcsi!!llated .Ircas uscJ II-,"3R APt)l"OIcd thall inu melhod "'--14 (jarha~e and Refuse properly disposed:facililies maintained Proper t:sc of Vtensils ",45 .Ph"icallacilili~s installed.maintalilcu.and clean /"39 Ltensi".equipment.&llilens:properl)u,ed.stored...,,1/.j()To"et Facilttlc,:properly C,,'htructed.supplied.and clean dried.&hand kd.In u,e utensils:properlY used ./ [./40.Sin!!le-~cr\.ice &~[IH.dc-t1st!artiel!.!:..:properly stored -17.Other Vil)latl(lns alldlttse~1 - Received by:q_~~/uY'"2-/Print://1(2-[(1 (J A,-nlO(V'c~:Xh Title:Person In Chargei Owner hignnture),- I nspeeted by:A\A('v<:dl~btl-Hh~(L ~rint:BlI~illcso;Email: Islgn:tlllrt?) Form EH·06 (Rev~1~)