HomeMy WebLinkAboutFRONT ROOM HOTEL LUMEN 2019.04.23I
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Dallas County Health and Human Services -Environmental Health Division
.Retail Food Establishment Inspection Report
2377:",STE\I'IO:\S FRWY,R"607.DALLAS,TX 7S207 21.t-SI9-21IS FAX:214-SI9-2S6SL A
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Page L of_£__!Dtf '23 mV~1 I Time out:I Lic~n,e Permit::I E,l.T:pc I :Sk C'{;.gor:·
Purpi se of Insru ction:.,1-.I-Compliancf I I 2-Routin I 3-Field InVl'stigation I I 4-Visit I /1 SoOther TO~ORE
""-CompliaJcc Status:Out =not in compliance 1:\=in complian00 =not ob,en ed NA =nO!applicable COS =corrected 011 site
Mark the appropriate points in the OCT box for each numbered item Mark ',;'a checkmark III aoprooriate bo,for IN.NO,NA,COS Mark an
R =-repeat violation
asterisk'*'in approoriate box for R
Compliance Status
R
Priority Items (3 Points)violations Re uire Immediate Correctil'e Actiol1 not to exceed 3 days
C",n"lianee Statu,
Watrrl Plumbing
II.Proper disposition of relUIlled,previously scn-cd or
reconditioned
10,Food contact surltlCes and-n:'1L!~~~,;\:1="\~(jlAnd\I~n...·///19.Water from appro\ed source;Plumbing installed;proper
Sanitiled at ppm;tembe~t\ltil..f I,~t U \n '{,v r backflo\\dc\icer--r--~-+---r--+--------------------------------------------------+--~20.Apprm cd Sewage/Wastewater Disposal System.proper
disposal
1.Proper cooling time and temperalUre
o ,N :oi C
U N Oyo 0
T ./S
Time and Temperature for Food ~:lfety
(F =degre,,,Fahrenheit)
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2.Proper Cold Holding tempcrnture(41 'F,45'F).,//
//'
V I.•••4.Proper cookin~time and temperature
3.Proper Hut Holding temperature(135°F)
Employee Health
R
5,Proper rcheating procedure for hot holding (165°F in 2
Hoursl
v /12.:Vlanagement.food employees and conditional employees;
kno\\Icd[!e.resDon,ibilities.and reporting
AIIllroHd Suurce
6.Time as a Public Health Control:procedures &records
7.Food and ice ohtailled from apprOled source;Food in
good condition.safe.and unadulterated;parasite
destruction
I 8.Food Recei,ed at proper temperature
13.Proper usc of restriction and exclusion:"io discharge from
eves.nose.and mouth
./Prc"enting Contllmination bv Hands
IV 14,Hands cleaned and properlv washedl Glo,es used properly
15.No bare hand contact \\'ith ready to eat foods or approved
alternate method properlv 1'0110\\cd (APPROVED Y N )
/Hi2hlv Suscc'ltible Pol)ttlations
16.Pasteurized foods usecl:prohibited food not otfered
Pasteurized e!!!!s used when required
Chemicals
1/1'17.Food additi\es:appro\ed and properly stored:Washing Fruits
&Vegetables
Protcctioll from Contamination ./I
9.Food Separated &protected,pre\ented during food /
preparation,storage.displa~ing <"',\
IR.Toxic suhstanees properly identified,stored and used
0 ,N 'I;C
U N J VA 0
T S
V
1/7
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V /'
V'
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Demonstration of h:nowledgel Per,onnci-
Priority Foundation Items (2 Points)violations Reillire Corrective Actiullovithill 10 dal's
Food Temperature Controi/identification
R 0 I :\'I;('
t.:'I;0 A 0
T /S
2 I.~n in charge ~sent.demonstration of kno\\ledge.
an1(perform duties Cel\ified Food t\lanager (CFM)
n.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
R
~\\':lter ~rdkecping and Food Package
---Labclino
22,..food Handler/no lv\authori/ed person,personnel
23.Hot and Cold Water available:adequate pre,sure.safe
/28.Proper Date Marking and disposition
24.Required records availahle (shdlstock tags:para,ite
de,truction):Packaged Food labeled
29.Thermometers provided.accurate.and calibrated:Chemical!
Thermal test strip,
o R
II -Conformance with Appro\'Cd Proted"res r--,-__-r--".••...-"-~-+--------------U-te-n-s-il-s'-,_E",qc..Uc..ip,_,r\!_,/,._fnn_t'c..a_n_d__'_'e_n_d_in",b",'-+__~
25.Compliance \\ith Variancc.Specialized Process,and /V _..".31.dequ3te hand\\ashing facilities:Accessihie and properly-HACCP pian;Variance ohtained for specialized V
process ing methods:manufacturer instruc!ions r--r__:P~/-t-__t--+_':-'l:-1P..,P:-Ii_e_d:-,_us_e:-d-,-__,---,-:--.,-__...,..-+__~
Consumer Advisory .//'32.Food and l\lln-food Contact surfaces cleanable.properly
1/./de'iigned.constructed.and used
1/26.Posting of Consumer i\,1\isories:raw or under cooked L/'33.Ware\\ashing Facilities:installed.maintained,used!4'"foods (Disclosure Reminder Bulkt Plate)!Allergen Lahel Sen icc "ink or c~,rh cleaning facility pro\ided
/
~r"lit J,leq",remcnt.Prerequisitc for Operation
I :-I '"
o i.o"'\
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C
os Prenntion of Food Contamination
Core Items (I Point)Viollltiolls Rellllire Corrective Actioll NlIIto !:.xceed 90 Duys or Next Illspectioll.Wlticltel'er COniCSFirst
Food Identification
R 0':>"C
r "0 A 0TVS
34.;-';0 E\idcnee of Inscct conlamination.rodent nther
animals
./
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41.0riginal container labeling (Bulk Food)
35.Personal Clcanline"ieating.drinkin!!or tobacco u,e ./Phvsical Facilities
36.Wiping Cloths:prOl'erll ll,cd and stored
V ./
42.::--ion-Food Contact surl~lces clean
Proper t.:sc of t.:tcnsils
37.Environmental contaminJ.liol1
3~.Appro,cd th'l\\in~methocl
39.L:telbil"equipment.&linens:properl)used.,lOreu,
dried.&handled'In ll;C ulcl1>ils:properly u'cd
40.Single-sen ice &single~rticles:properi)stored
and used_..../
j//43.Adequate ventilati0n and lighting:designated area,used
Received hy:
Inspected bY:I't--,,..fA'I ...-i _//1-J.Li '1
(signature)1,-AI \rrJ/I,~r-J L!l"1,/,'0 Print:_)
,//44.Garha~c and Refuse properlv disposed:facilities maintained
01/45.Physical r:lcilities installed.maintained.anelcican
Form EH-06 (~09-2015)'-'"
46.Toilet F,lcilitie,:properl)cOlhtructed.,upplied.and clean
47.Other Violations
Bu,incss Email:
Print:\.''(7 I '-J,I'---e..\I~'I 1'\~
Title:Person In Chargel Owner
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:\J:VIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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~v TEMPERATURE OBSERVATIONS r
Item/Location Temp 1tern/Location Temp Item/Location -Temp
OBSERV ATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
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Receiv~f'Y:(d-Y /IX Print:j .~\.J~!I~\
Title:Person In Charge/Owner
(Sii natur .-~-In p~~IInM I?t\)MI!I~i1>r~0(sl'na re)Samples:Y N #collected
For~R'evi~ed 09·2015)-..•v l