HomeMy WebLinkAboutHUDSON HOUSE 2019.09.27Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 'i.STDL\IO:'l'S FRWY.,R:vt 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
\"Jtf:7~Ir;t ()'{~I Time out:J License/Pr"r/\'\;',_rf'{J~a ~I Est.Type I Risk Category Page !_of _'--
Purnj se of Insl ~ection:I I 1-Compliance 1171 2-Routine I-I 3-Field Investi!!ation I 1 4-Visit I I 5-0ther TO':;."rlRE
EstabliShfrr ~rr~()\'I y~(w t:1Contact/Owner Name:I *,,"umber of Repeat \'ioilltions:__vI''\./,,"umber of Violations COS:--tylPhYq~~~~7"--\.,\-I CitY/Cotty (lh I~)Z~f~)h~~
I Follow-up:Yes
()I 0 1#........t/\I"No (circle one)~)
C~J,e Status:J~ot in~omplian"e I.=in complii:r:Ce 'i0 =no-;-observed N:\=not applicable COS =corrected on site R =repeat violatio;;---~
Mark the anorooriate nomts in the OUT .or eacb numbered item Mark ,./.a check mark in aDorooriate box lor IN,NO.l\'A,COS Mark an asterisk'*.in aODroDriate box for R
Priority Items (3 Points)violatiolls Re 111ireImmediate Corrcctil'e Actioll 1I0tto e.xceed 3 days
Comnliance Status Compliance Status
0 I N N C Time and Temperature for Food Safety R 0 I N :;C RUNOvA0(;~o ...,A 0 Employee HealthTS(F =degrees Fahrenheit)T S
,V I.Proper cooling time and temperature ",,'"I~.Management,food employees and conditional employees:~knowledue.responsibilities.and reporting
.,)7 1/~.Proper Cold Holding tcmperature(41 °F/45'F)",,/13.Proper use of restriction and exclusion;No discharge from
/./eves.nose.and mouth•.../3.Prooer Hot Holdin!!temocrature(135°F)/"Prevent in!!Contamination bv Hands•...1./4.Proper cookinu time and temneraturc -14.Hands cleaned and properly washed/Gloves used nronerly
""~"5.Proper reheating procedure for hot holding (165°F in 2 V 15.No bare hand contact with ready to eat foods or approved
Hours)./alternate method properly followed (APPROVED y N )\.];7 6.Time as a Pnhlic Health Control:nrocedures &records .,Hil!hlv Suscciltible POllulations
Approved Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized errgs used when required
/).7.Food and ice obtained Irom appro\ed source:Food in
good condition,safe.and unadulterated;parasite Chemicalsj1/destruction /
l,./8.Food Received at proper temperature X ./17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
/'Protection from Contamination "18.Toxic substances properly identified.stored and used
t,.V 9.Food Separated &protected.prevent:~,g tood /Water!Plumhing.oreoaration,storage,display.and Eastin!!I I
VV 10.Food conta~es ~~ables 1Q~\5n~j ,,'''19.Water from approved source:Plumbing installed;proper,Sanitized at,nn m ,ture i ,+-(:it ~.backfiow deyice
lVV II.Proper disposition of retumed.previously seryed or V 20.Approved Sewage/Wastewater Disposal System,proper
reconditioned /disposal
Prioritv Foundation Items (2 Points)violatiolls Rei "ire Corrective Action with ill 10days
0 I N 1'i C R 0 I N N C RUN~A 0 Demonstration of Knowledge/Personnel U ~0 A 0 Food Temperature ControV IdentificationTSTs
V[/21.Person in charge present.demonstration of knowledge.r7v ~7.Proper cooling method used;Equipment Adequate to
and nerform duties/Certified Food Manager (CFiVI)1/Maintain Product Temperature~22.Food Handler/no unauthorized nersons'personnel ...••28.Proner Date Marking and disposition
Safe Water,Recordkeeping and Food Package Ii'29.Thermometers provided.accurate.and calibrated:Chemical!_"..Labelin!!/Thermal test strips~.,!'23.Hot and Cold Water available:adequate pressure.safe ./Permil RElluiremc9t,Prerequisite for Operation
_/24.Required records available (shellstock tags:parasite -1 30.Food E~b1i5 1~9f~Y~'i&Y,jlid)destruction):Packa!!ed Food labeled
.,Conformance with Approved Procedures •U~nsils,Equipment,and Vending
f 25.Compliance with Variance.Specialized Process.and 11 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized
)'"supplied.usedprocessingmethods:manufacturer instructions
...••Consumer Advisory ~...32.Food and Non-food Contact surfaces cleanable.properly.,/designed.constructed.and usedvr26.Posting of Consumer Advisories:raw or under cooked -/33.Warc\\·ashing Facilities:installed.maintained,used/
foods (DisclosurcfRcminderfButTet Platc)!Allergen Lahel Service sink or curb clean in!!facility provided
Core Items (I Point)Violatiolls Reauire Corrective Action Not to Exceed 90 Dal's or Next In.soection.Jf7,icllel'er Comes First
°I £~t--t:R 0 I N :;C RUN0PreventionofFoodContaminationU:;O)",A 0 Food IdentificationTsTS1,If )/3·':No EVidcnc~t (~i~tamination.rodenuother •••••V 41.0riginal container labeling (Bulk Food)
anImals .-
i.;.....35.Personal Cleanliness/eatin~.drinkinQ or tobacco use ./Physical Facilities~.;36.Wiping Cloths:properly used and stored ,,42 .Non-Food Contact surfaces clean\:17 ./37.En\ironmental contamination .~~43.Adequate ventilation and liuhtin!!:desiQnatec1 areas used...38.Approved thaI'in!!method V ~44.Garbage and Refuse properly disposed:facilities maintained./Proper Use of Utensils 1/./45.Physical facilities installed.maintained.and clean,7 39.Utensils,equipment,&linens:properly used.stored._",17 46.Toilct Facilities:properly constructed.supplied,and clean1./dried.&handled!In use utensils:oroDcrlv used
,7 40.Singlc-se..-ice &single-usc articles:properly stored 47.Other Violations
and used \
Received by:Print:
~
.."..,-~Title:Person In Charge!OwnerrI(signature)/
Inspected btl VI,(}(I<--/]/-~~U Print:j6)~f\'\('O•."""lQ.Business Email:
(signature)
Form EH-06 ('....;...9-2015)I:
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STE:\IMOI'iS FRWY .•RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
License/Permit #
OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
Print:
Print:Title:Person In Charge/Owner
#collectedSamles:Y N