HomeMy WebLinkAboutHILLSTONE 2019.03.21Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STDL\IO:\,S FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Liccns~.P~nllit Ii 000 lent.{~q I Est.Type I Risk Calegory Page~of.L
Purpose of InSI)Cction:I I I-Compliance I I 2-Routine I I3-Field Investi!!ation I I 4-Visit I I 5-0ther TOTAL/SCORE
EstablishFffl rSf~tL I Contact,Owner Name:
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*;\umber of Repeat Violations:__{)./:\umbcr of Violations COS:--
PhYSiC~oSh ~A -htytJll fd I crJ;:'~~~/lv.t6Z!,P Code:
Phone:I Follow-up:Ves
No (circle one)
••.•1{!Compliance Status:Out =not in compliance IN =in com liance 1"0 =not ob erved NA =not applicable COS =corrected on site R =repeat violation
Mark the appropriale points in the OUT box for each numbered item Mark ,./.a checkmark in appropriate box for 1:\.;\0.NA.COS Mark an asterisk'*'in appropriate box for R
Priority Items (3 Points)violations Re uire Immediate Corrective Actit",II0t to exceetl3 dOjls
Compliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I}"C R
U N <;A 0 IJ "A 0 Employee Health
T S (F =degrees Fahrenheit)T S
t..Y/I.Proper cooling time and temperature I/12.Management,food employees and conditional employees:
knowledge.responsibilities,and reporting
tI ~
2.Proper Cold Holding ternperalure(41°F,45°F)I 13.Proper use of restriction and exclusion:No discharge from/'eves.nose.and mouth
1//"3.Proper Hot Holding temperature(135°F)/Preventin!!Contamination by Hands
V //'4.Proper cooking time and temperature It'/14.Hands cleaned and properly washed/Gloves used properly
II /5.Proper reheating procedure for hot holding (165°F in 2 '1 ~5.No bare hand contact with ready to eat foods or approved
Hours)Itemate method properly followed (APPROVED Y N )
oJ 6.Time as a Public Health Control:procedures &records /Highly Susceptible Populations
Approved Source 16.Pasteurized foods used:prohibited food not offered
/"Pasteurized eg!!s used when required
/V 7.Food and ice obtained fi'om approved source;Food in /.V good condition.safe,and unadulterated;parasite ChemicalsIdestruction
f 8.Food Recei\ed at proper temperature rV 17.Food additives:approved and properly stored;Washing Fruits
1/&Vegetables
/"Protection from Contamination ..t ,18.Toxic substances properly identified.stored and used
VV 9.Food Separated &protected.pre\'ellled during food /7 Water/Plumbing
preparation,storage.display,and tasting
VV 10.Food contact surfaces and Returnables;Ckaned and J V 19.Water from approved source:Plumbing installed:proper
Sanitized at ppm/temperature back flow device
t/II.Proper disposition ofrellirned,previously served or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violations RI')_lire Corrective Actioll withill 10 dal's
0 ~/o'N c R 0 I/:..:\c R
,A 0 Demonstration of Knowledge/Personnel L N 0 A 0 Food Temperature Control/Identification
T .1 /S _I.-f s,I 21.Person in charge present,demonstration of knowledge./27.Proper cooling method used:Equipment Adequate to
J and perform duties/Certified Food Manager (CFM)1/Maintain Product Temperature
tI 22.Food Handlerl no unauthorized persons/personnel V /28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided,accurate.and calibrated:Chemical!/Labelin!!"Thermal test strips
01 /23.Hot and Cold Water available;adcquate pressure.safc /Permit Requirement,PrerequiSite for Operation
V 24.Required records available (shellstock tags:parasite vf 30.Food Establishment Permit (Current &Valid)destruction):Packaged Food labeled
I Conformance with Approved Procedures I Utensils,Equipment,and Vending
0 25.Compliance with Variance.Specialized Process,and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian:Variance obtained lor specialized V supplied.usedprocessing:methods:manufacturer instructions ./
/Consumer Advisory IIV 32.Food and Non-food Contact surfaces clcanable.properly
designed.constructed.and used
11 26.Posting of Consumer Advisories:raw or under cooked v'33.Warewashing Facilities:installed.maintained.used/
foods (bisclosure/Reminder/Buffet Plate)/Allergen Lahel Sen icc sink or curb cleaning t'lcilitv pro\ided
Core Items (1 Point)ViolatiollS Require Corrective Actioll Not f(J Excetd 90 Dol'S or Next Illspectioll,JV/,icllel'er Comes First
0 ~~
:;C R 0 ~/o N c R
U A 0 PreHntion of Food Contamination IJ A 0 Food Identification
T J ,"S T S:;VI 3-1.]\;0 Evidence of Insect contamination.rod~llI,other Y 41.0riginal container labeling (Bulk Food)
animals /
'"v.~35.Personal Cleanliness/eating.drinking or tobacco use //Physical Facilities
~I/'36.Wiping Cloths;properlv used and stored VI '"42.Non-Food Contact surfaces clean
VI 37.Em ironmclltal contamination r '/,,.,43.Adcquate \'entilation and lighting;designated areas used
rI ,3R.Apprm ed tha\\ing method ,!J /44.Garbage and Refuse properly disposed:lacilities maintained
//Proper Use of Utensils V /I -15.Phvsical lacilitic5 installed,maintained.and cleanyV39.Utensils.equipment.&linens:properly used.stored.V I -16 Toilet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils:properly used
v'40.Single-service &single-use anicles:properly stored "47.Other Violation
'-~ld used -
Received by:Kf)cAif~(-\1iYi\~Print:'Vn{j _Pfi'{)('(-toijl<Title:Person In Charge/Owner
(signature)~
Inspected b~~~~~t.l1dM ~~"I)?1!1J:p_1(5-Business Email:
(signature)IF -~q~,1//'8'...
Form EH-Qji!"fRevised 09:2015)/'/''I (/