HomeMy WebLinkAboutPIZZA HUT - HILLCREST 2020.01.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:\STE\"IO:\SFRWY R\1607 OALU.S TX75207 21.tSI9-21IS FAX·)(.t-819-2868-.,r ,-.-1 /}D~ti:2DIW1:_d I Til1l~out:J Liccns~'pc'_blq-()(D ,(j ')\rlL Type I Risk COlcgorv Page ~of t.._::?
Pur ose of Inspection:I I I-Compliance I I./f 2-Routine I I 3-Fil'ld Investigation I I4-Visit I I 5-0ther TOTWSCORE
EstabliShI11e~~~..l J -\-~~J f~\~l\ner ~al1le:I *:"umber of Repeat Violations:__13./:\'umber of \"iolations COS:--
Physical Adtns~,OO\'-H \l\0lt.sr-I Cit)r~nd ~{\}B'i~7th~one:I Follow-up:Yes
No (circle one)~,
:"10=nit ob>en edComplianceStatu>:Out =not in compliance Ir\"=in compliance ~A =nOIapplicable COS =corrected on site R =repeat ViOI:~Mark the allPropriale "oml5 10 the OlT bo,for each numbered item Mark 'v"a check mark in aDPrODnate box fur 1;\,;\0.i"A.COS Mark an asterisk '*.in a ro nate box for R
Priority Items (3 Points)violation.l·Re /lire Immediate Correctire Action 1I0ttO exceed 3 days
Comuli'IIIce Statns Comuliance Status0IN...C Time and Temperature for Food Safety R 0 I N "C Rl''I Jl/.0 L NV A 0 Employee HealthA(F =degrees Fahrenheil)T S T S
vi[/I.Proper cooling lime and temperature (12.Management,food employees and condilional employees:
1/knOlviedge.resDonsibilities.and reponing/I/v ,Proper Cold Holding lemperalure(41°F/45-F)/13.Proper use of restriction and exclusion:No discharge from"eves.nose.and mOllth,IV 1/J.Prooer HOl Holding temoerature(135°F)Preventin!'Contamination by Hands/V 4.Proper cookinu time and temperature J "14.Hands cleancd and properly washed!Gloves used prooerly}5.Proper rehealing procedure for hOl holding (165°F in 2 I 15.No bare hand contacl with ready to cal foods or approvedHours)alternate method prooerlv followed (APPROVED Y N )"6.Time as a Public Healih Control:procedures &records /Hiohlv Susceptible Ponulations
Approved Source 16.Pasleurizcd foods used;prohibiled lood nOl offered
/Pasteurized eggs used when required"7.Food and ice obtained li'om approved source:Food inIVgoodcondition.safe.and unadulierated:parasile Chemicalsdestruclion,-//8.Food Recei,ed at proper temperalure /17.Food additives;approved and properly stored:Washing Fruils
&Vel(etables
./Protection from Contamination /18.Toxic substances properly identilied.stored and used!9.FooJ Separated &prolected,pre"ented during food Waterl Plumbing//oreparation.stora!!e.disDlav.and tasting
V 10.Food cont~SH)ac~Retun:t.p Cle11ed and.I 19.Water from approved source:Plumbing installed;proper'--Saniti/ed at ,Jm/t<:ll1peratl 0 l ,\\)~l/{,~back flow devicevII.Proper disposition ol'Tffin'ned.previously served or I 20.Approved Sewage/Wastewater Disposal System,properIreconditioneddisposal
Priority Foundation Items (2 Points violations ReI lIire Corrective Actioll withill 10 daJ'S0,"\"C R 0 I :>-:0;c Rt.:N 3-A 0 Demonstration of Knowledge/Pcr~onncl t.::<I 0 A 0 Food Temperature Control/IdentificationTST/SIvl/11.Persoll in charge present,demonstration of knowledge./1/27.Proper cooling method used;Equipment Adequate toandperlonndUlies/Certilied Food Manager (CF;'vI)Maintain Product Temperaturev'"Food Handler/no unauthori/ed personsl personnel .IV 28.Proper Date Marking and disposition
Safe Water,Recordkceping and Food Pat'kage II 29.Thermometers provided.accurate.and calibrated;Chemical!
labcliJl~Thermal test strips
....V l'HOl and Cold Water available:adequate pressure.saf;'Permit Require nent,Prer quisite for Operation_J.
V n Required records available (shell stock tags:parasite [-30.Food EstabtiS~P~y\«~\-4fid)i.I dewuction):Packa~ed Food labeled
'll'Conformance with Approved Procedures Utensils,tquipmen ,and VendingjJ25.Compliance \\ith Variance.Specialized Process,and V
HACCP pian:Variance obtained lor specialized I)31.Adequate handwashing facilities:Accessible and properly
orocessing methods:manllt~lcturer instructions supplied.used
/Consumer Adl-isory r"32.Food and Non-food Contacl surfaces cleanable.properly
designed.constructed.and usedvf26.Po>ting of Consumer Advisories:r~l\'or under cooked \/33.Warewashing Facilities:installed.maintained,usedl
foods (DisclosurelRcminder!BuITet Plme)1 Aller~en Lahel Service sink or curh clcanin~facility provided
Core Items (I Point)Violations Require Corrective ActiolliVfJtto Exceed 90 Dol'S or Next Inspection,JI'7,iclle"er COllies Firstu,N ...C R 0 ,N N C RVN~A 0 Prcwntion of Food Contamination t:...•0 A 0 Food IdentificationTST..•.s
34.1\0 EI idence of Insect contamination,rodent/other '/41.0riginal container labeling (Bulk Food)II'animals IIt1./35.Personal Clcalliilless/eatin!!.drinkin~or lOhacco lise Physical FacilitiesvV3().Wil)in~Cloths:properlv used and stored '2 0:>IY>tI,/"42.Non-Food Comact surf"ecs clean//37.En\ironlllclltal contamination f1 ./43.Adelluate ventilation and Ii~hting:desi~nated areas usedJ3R.Allnro,ed tha\\"in~method "44.Garhaue and Refuse properly disposed:lacilities maintained
/ProDer Use of Vtensils /45.Phvsical lacilities installed.maintained.and clean
I 39.yxnsils.equipmem.&linens:properly used.stored./"46.Toilel Facilities:properly constructed.supplied.and cleanydried&handled,In usc utensils:Ilropcrly lhCd /.I 40;/tngle-Senf &single-u>c anieles:properly stored 47.Other Violationsant:-,cd /
Received by:'j F /-1 Print:-A Ik )0 -+Title:Person In Charge/Ownerhign.:lIurc)'-r-:r...c -
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Form EH-06\Re'iiised b9·2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2]77:\.STE.,,\I0:\S FRWY.,R.\1607,DALLAS,TX 75207 21.1-819-2115 FAX:21.1-819-2868---
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I V""""'v TEMPERATURE OBSERVATIONS ~t...././
Item/Location Tcmp Item/Location Temp Item/Location Tfrnp
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OBSERVATIONS AND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE,YO R ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED ANDlimberNOTEDBELOW:
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Received by:,/Jf,JLI-.Print:lI/f~G t'\-~Title:Person In Charge/Owner(siunature)
;s~~~a~~t~~~'1al'l<)cl -h~~t II~Samples:Y N #collected
Form m1i61Revised 09-2015)