HomeMy WebLinkAboutHUDSON HOUSE 2019.05.01Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 '\.STE\I\IO\;S FR\\Y.,101 607.DALI.,\S,T\75207 21-1-819-2115 F.\X:21-1-819-2868
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Pu rDose of I nSllection:I I-ComDliancc -rv 2-Routine I 3-Fil'ld In\'c~ti"ation r 4-\'isit I 5-0ther TOTAL/SCORE
EI1;s/J~olt /fIJIIs:P I COiltact Oil ncr ~al11e:
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*\umher of Repeat ,'inlatiun,:g.•
./"um!>r!"ofYiolatioll\COS:$
Phy~l/tI>r J~I/A;<)/)11 tI"I~~~~1li/frAr rf~~t;1 Ph27;JiJ-y.~-4/89 I Follo.,-ul':Yr,
.\'0 (circle one).
It1cOI~plianceCompliance-~t;ltlJs:Out no1 in l'tJmplian..:e 1'\\'0 not 0 ,enl.!J \'\o.'t npplicabk CO'>corrected on sile R ropeat ,iolat.on
\1nrk the annronn:uc PllllltS In the Ol T bu\for each numbered item \Iark ,,'a ehccknt ••rk III.tnunmnatr bO\lllr 1\"\'0."\.COS \lark an 3:.;ten,k .*.IIIannronnate hox for R
Priorit\'Items (3 Points)I'in/alhm.'Require /lIIl11et/i(l/e Correcri1'(!4clioll ilOilO excut/3 day.,
Coml)liancc Stntll~Compliance '>talll'
0 I N '\(Time and Temperature for Fond ~afel~R 01 I ,,C Rt'N ~A 0 l 1 '\)\()Emplo~ec HealthT~(F =d~gr~e,Fahrenheit)T ~
.;"I.Proper cooling time Jlld temperature //I 12.\Ianagcment.food employees and condillonal cmployees;
.kn(J\\ledge.re,p(lnsibilitie,.and reponin~
)\O'oper Cold Holding temper.tlure(-11-1'-I~[)1 13.Proper use of restriction and exclusion:'\0 discharge ti·om,1 e\C'S.no..:;e.and mouth
.J/"3.PrO[l~r Hot HoldilH!teITIPeratureI135'F)/,Pre,cntin~Contamination bv Hand,\7 7 ..f.ProPer cook ill!!time and tcml)cr~HlIrc .vf ~1-1.fbnd,cleaned and IJroperlv \\a,hed Glo\es used DrODCrly
.I /1/5.Proper reheating procedur~1'01'hot holding II i>~Fin :2 y 1
15,No hare hand contact II ith ready to cat roods or appro\cd
Hours)alternat~method properh'follolled (c\PPROVED Y l\J )
oj 6.Time as a Puhlic Health Control:procedure,&recl1rd..,.Hi~hl\Su~celltiblc POllulatiun,.
Appro'cd Source v{16.Pasteuril~d fooeb used:prohibited food n01 offered
Pasteurized Cl!g,u,ed IIhen required
V 7.Food and icc obtain~d li'ol11approved "'ur"e:Food In
V V good condition.safe.and unadulterated:p,lr:1SItC
/Chemicals
/destruction
*,V R Food R~cei\ed 3t proper tcmperatur~//f 17.Food additi\es:apprO\cd and properly ;,tored:Washing Fruits
&Veuetables
Protection from Contamination .V IR.Tll~ic ~ubstanccs Droper"identili~d,stored and used/9.Food Separated &protected.pre\cllled dunng lood \\ater!PlumhingII/'orcparatioll.storage.disolav,and ta:,tilH!/'
.;V 10.Food contact surfaces and Returnahlcs :Cleaned and .{/19.\\atcr Irol11 appro\ed source;Plul11bing installed:proper
/Saniti/ed at nnm,tCI11DeralUrc backllow dc\icc1/II,Proper disposition of returned.pre\iou,IJ ,en cd or If cO.Appro\ed Sell ageiVv'astewater Disposal System.proper,reconditioned disnosal
Priority foundation Items (2 Points)vio/aliolls Re,lIire Corrective Actioll with ill /0 da)'s
0 I '\'\(R ()I ...,(Rl';0;J \0 ,Demonstration of Kno\\ledge!Per~onncl l ,()\0 Food Temperature Control/IdentificationT.-I-'_.___------r ,
~Proper cooling method used:·r ~~
11.Person in charge present.del1l0l1str<ltldl1 of kno\\ledge.I)Equipment Adequate to
and oerfonn duties Certilied Food \lana"er ICF~1l .intain Product TemperatureV2::!.Food Handler/no unauthori7ed l1e"OI1>p~rsonnel ~!."17 eg.Proper Date \Iarkinu and di,nosition
Sarl'Watl'r,Recordkeeping and Food Package IV c9,Thermometers prO\ided.nccllrat~.and calibrated;Chel11icaL
/"Labelin!'Thermal tesl strips/./l'Hot and Cold Water m ailable:ad~qu"te pre»ure,,ai'e Permit Requirement,Prerequisite for Operation_J.
,/1-1,Required records mailable (shell;,lOck tags:parasite XI 30)00d Establishment Permit (Current &Valid)'d~struction):Packa~ed F(lod labeled
rTri Conformance"ith Appro\'cd Procedures 7 L'ten~i1"Eq uipment,and Vendingr~5.Compliance \\ith \'nnallcc.Special lied Proce::,s.and
ltV 31,Adequate handll ashing faeiliti~,:Aecessihle and properlyHACCI'plan:Variance ohtained for 'peciali/ed /orocessin(!1ll(,lhl)d~:manllf'actun:r in:::.tructinn.../supplied.used
/Con,umer .\ell isory
1I~3~.Food and :\un-food lontact ,urface,cleanable.properly
dt'\igned.constructed.and u\edII26.Posting of Con~Llmer A(h i:::.ones:ra\\or under cooked I IJ I ~\arell a,hing Facrlities:installed.maintall1ed.usedl
foods (Di>closure'Rellllllder Burtet Plate)\ller~en Lahel I iec ,ink or curb cleanin~facility prO\.ded
Core Itellls (I Point)Vio/miom Re(/Ilire Corrl'clil'e AClioll ,'1/0110Exceed 90 [)ays or Sexl/lISnectioll ,Whicltel'eT COllies First
0 I :-.1 '\C R ()I ,,(Rt:'I)',\0 Pre"cntion of Food Contamination l '\()1/'0 Food IdentificationT,r ,~
/V 3-1.i\o E\Idcnce or Insect cOlllaminalloll.rndt:1l1 ntht:r .,F .jI.Onginal container labeling IBulk Food)
animals-v-./35.Per~ollal Cle<lnline~s eatllH..!.drinkllH!~)r LObacco lh~/PhYsical Facilitic,,"/36.\\'ininQ Cloth,;pwperl,lI,ed and qored t r/'/-+~.'\Cln-l-oCld Contact >urlaee,clean/1/37,Ell\irol1mentJI cont:lJ11il13.ti,ll1 I';V~-+3.\cieoLlJtc \entilJtlOll and li!!htill!..!.:(k~lL!n3.ted areas LI!'ll:d"38.Appro\cd tit,,"inu method I ,//-14.Garh'lue and Refll!,e nroperlv di,po,~d:t~lcrillies mailltaln~d•~~"'-Proper l'~c of L'tcnsi!,>!y /1,-l5 1'11\,ical racihll~'Installed.l11.tilllained.,lI1elcleanXVI1/X ~·ten"'i1~.~quiplllent.&11111:n..,:nrnnerl)lheel .....tpreLl.i I7 -IA.To.let Faelhtie,;properl)eon,tructcd.,uppllcd.and "lean.&handled,In u''_we",I),:nr(l,;(rh u,~d I
I j -10.Singk-/'Ing'7e,:prop~rl~'lureel I I -17,Other \'il,lallolh
and u;,~d I t
Reeeil ed by:/__-.;?',___.
Prinr.tvJ'~J .r::;~V]h Title:Pcr,on In Charge!Owner(~ignn!ure)-""\..A,
Inspected J.!I!Ii'//~\___-()(Prfli1v1rJr1//J1]klJ!1W11J9 KL\BlI!'Iill(,~'Email:
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Form ~-06 (Revised 09-201~/"-r .-v 7 7/C/IV'I ,I
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:".STE:\I\IO:\S FRWY.,R.\I 607,DALLAS,TX 75207 ZI4-819-ZI15 FAX:ZI.t-819-Z868
OBSERVATIO:\,S A~D CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLlSHylENT HAS BEE;";MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED A D
OTED BELOW:
Title:Person In Charge!Owner
#collected