HomeMy WebLinkAboutLAWYER'S INN SMU 2019.09.04Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'i.STE:\UIONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868I.1
I ,,/Da{!:/L//'7/{y,Jnl I Time Ollt:I License/Permit #.,..,1 (j -,..,.·(t El Type RiskCategory Page of _L--~'.~\~.•I\.i',.t)...,,~,PurposI of Inkoection:I I I-Compliance .......•.2-Routine I I 3-Field In"esti!!ation I 14-Visit I I SoOther ~L)SCOREEsta~ent Name:..,:::[::',-l f "\I ~ntac~Wi1er Nrm :•"''h IV'f,umber of Repeat Violations:__1/'5 \"""'"~).~je t.L,\)'J ~\\.,(I_J .1""umbcr of Violations COS:__PhY~~~T~11 t i 'I;~'l"~li\i'h.1 \cf:ftTP(/1;\~:i \':~;01,e;I Phone:/Follow-up:Yes
No (circle one)
Compl:nce Status:Out =not,~~mpliance IN =incompl~te NO=not observed NA =notapplicable COS =correctedon site R=repeat viol~
Mark theappmoriate points in the OUT box foreac umbereditem Ma 'v"a checkmark in aooropriate boxforIN.NO.NA.COS Markan asterisk'*'inappropriate box for R
Priority Items 3 Points)violations Re.uire Immediate Co"ectil1e Action not to exceed 3 davsComlliianceStatusComDlianceStatusI0INNCTimeandTemperatureforFoodSafelyR0INNC
R
U N 0 A 0
U N 0 A 0 Employee HealthTS(F =degrees Fahrenheit)
T ""SV"L Proper cooling time and temperature 12.Management,food employees and conditional employees:I....
I,knowledge,responsibilities,and reooningrZ2.Proper Cold Holding temperature(410F/450F)I 13.Proper use of restriction and exclusion;No discharge from.//,eyes.nose,and mouth..,1"3.Proper Hot Holding temperature(1350F)~J Preventin"Contamination bv Hands_,....•.4.Prooer eookin!!time and temperature #V 14.Hands cleaned and orooerly washed!Gloves used properl"~V 5.Proper reheating procedure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved-Hours)
alternate method properlv followed (APPROVED y N )V 6.Time as a Public Health Control:procedures &records /Hil!hlv Susceotible PooulalionsApprovedSource116.Pasteurized foods used;prohibited food not offered
Pasteurized e"1!Sused when required....V 7.Food and ice obtained from approved source;Food in
good condition.safe.and unadulterated:parasite
Chemicals1/destruction J_I..••••8.Food Received at proper temperature /17.Food additives:approved and properly stored;Washing Fruits'.&VegetablesProtectionfromContamination/(18.Toxic substances orooerlv identified,stored and used)d 9.Food Separated &protected,prevented during food
Waterl Plumbingnrenaration,storage.disolav an~tasl'n9 I JV/(/10.Food cont1cti~IC~ni2;:l';:bles ;1=leaned an'/:}I,19.Water from approved source;Plumbing installed;properSanitizedattemalIieii'';/)A '('"backtlow devicev-I I.Proper dispos~n te1rnel'pr ~~iy ~ei or
IC""It /20.Approved Sewage/Wastewater Disposal System,proper/
reconditioned '-I)"""1(-r...\disposal
Prioritv'FoilDdation Items (2 Points violations Re,uire Corrective Action within 10 dal's0INNCR0INNC
R
U N 0 A 0 Demonstration of Knowledge!Personnel u N O~••••A 0 Food Temperature Control/IdentificationT.S
T S/21.Person in charge present.demonstration of knowledge,L/
_2per cooling method used;Equipment Adequate to1/and Dertonn duties/Certified Food Manager (CFM);/
in Product Temoerature,
22.Food Handler/no unauthorized oersons/personnel .j,....v --28.Proper Date Marking and dispositionSafeWater,Recordkeeping and Food Package V 29.Thermometers provided,accurate,and calibrated;Chemical!./Labelin ••"Thermal test strios//23.Hot and Cold Water available;adequate pressure.safe -PernfrA .irement,Ij..erequlsite for Operation24.Required records available (shellstock tags;parasite .....f'3~.Food Est~Sh ~:nt·PJrm t 19lfr~faO?)
j,.
destruction):Packaged Food labeled
/../I IConformancewithApprovedProcedures/Uter sUs,Equi~mc:rt,and Veliifl'ngJ/I.<25.Compliance with Variance,Specialized Process.and V 31.Adequate handwashing facilities:Accessible and properlyHACCPplan;Variance obtained for specialized /processing methods:manufacturer instntctions ./supplied.used
V Consumer Advisory
V L...J 32.Food and Non-food Contact surfaces cleanable,properly
designed.constructed.and usedvl/26.Posting of Consumer Advisories;raw or under cooked .I
33.Warewashing Facilities;installed,maintained,used/foods (Disclosure/Reminder/Buffet Plate)/Allergen Label ·v
Service sink or curb cleanina facility providedCoreItems(I Point)Violations Reallire Co"ective Action Nollo Exceed 90 Dal'.f or Ne:CllnsDection,Whichel'er Comes Firsl0INNC
R 0 I N N C
R
U N 0 A 0 Prevention of Food Contamination U N 0 A 0 Food IdentificationTs
T S_v 34.No Evidence of Insect contamination,rodent/other
./41.Original container labeling (Bulk Food),animals.•...•..35.Personal Cleanliness/eating.drinking or tobacco use
Phvslcal Facilities---
v__
36.WiDingCloths:Droperlv used and stored .-4J'Non-Food Contact surfaces clean....37.Environmental contamination _1/..43.Adequate ventilation and lightinQ;designated areas used./38.AODrovedtha\\'inrr method ,44.Garbage and Refuse properly disposed;facilities maintainedPronerUseofUtensilsj1/45.Physical facilities installed.maintained.and clean'"39.Utensils.equipment.&linens;properly used.stored.1/46.Toilet Facilities:properly constructed,supplied.and clean.•..dried.&handled/In use utensils:pronerlv used .//..,40.Single-service &single-use articles:properly stored 47.Other Violationso~A~~'--""--..
Received by:~I O~Print:"k,J;2 ~r.({rv J/I Title:Person In Charge/Owner(signature)'.
f"'Inspect.¢O*J I .~-.-I'L \?I,Print.J._J.
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEMMONS FRWY.,RM607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
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Establ'ishment Name:__)Ihy~~tddress..-:l ~J\Citrtate:t,~~~1'ne7rnnit #I Page -tr__L_
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OBSERV ATlONS 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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Received b~\C.,_~Print:'V£r2.\~r ~~rA.'"
Title:Person In Charge/Owner
(signature)/,1 1I .-,1
Insp(ct~~fY;~(~~~~-~R'rint:
(signplure 'r ,I SamDles:Y N #collected