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HomeMy WebLinkAboutFRONT ROOM - HOTEL LUMEN 2020.03.04Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377:\.STE:\L\lO:\S FR\\"Y..R\I 607.DALl.AS.TX 75207 21.1-819-2115 FAX:21.1-819-2868 PurDo~of Ilspection:I 'I-Compliance IV 2-Routinc I 3-Field Imcstigation I I .I-\"i~it I 5-0tllfr T.~t:7St'DR£' l_,-~Compliance Status:Out not m comphance 1'1'~ilYcompliance :\0 nOl ob,en cd ..\;not apphcable COS corrected on sitt'R =repeat '"lVlation- 'lark the approrlrlate POl11t,lIltlt.Ol'T hox lolfeach numbered lIell1 "-lark .,.,.a ,heck mark in appropriate box for 1:\.'i0.:-01\.CO~Vlark an asterisk'*.in .oorooriat<box for R Priority Items (3 Points)vio/a/iolls Rewire Immedia/e Correc/il'(!/fc/ioll/w/to exceed]days Compliance ~ta",s Employee Health RTim('and Temperature for food Safcty Ir =degree,Fahrenheit) I.Proper cooling time and temperature ,Propcr Cold Holding temperature(-II F -15 F) J.Proper Hot Hnldinu temperature(135'F) -//4.Proner cookin!!time and tCI11Dt:rature /' ~ V / 1/ J "/ iI ';1/ I / 5.Proper reheating procedure Illr hot holdlllg (165~F in ::> Hours) 6.Tlllle ~,a Public Health Control:oroceoures &record> Approwd Source ".Food .IIlJ ice obt,lIl1ed frolll ~pprO\ed ,ource:Food in good conditIon.sal~.and unadulterated:parasite d('strllctinn 8.Food Recei,ed at proper lemperature Protection from Contamination 9.Food Separated &prolected.pre,ented durlllg food preoaralion.stora!!..:".disp!a\,.and Instin!! 10.Food cont~ct ~lrtjce~l~tun~abl<;!\\C!Faned and Sanitilco at )(ppr£ir~rt.fturell\.(0 11.Proper disposi1iolll'f~llrnlfd·'pre\'iousl~'l91~1"'J1":" reconditioned \/\\if,~\j t-I \IJ \ R Coonuliance ~tatus 20.Approved Sewage/Wastewater Disposal System.proper disposal R o I .•••"(' L.\OAO T ./'S v v I::>.:Vlanagemcnt,food employees and conditional employees: kno\\ledge,responsibilities,and reportinu v ,I 13.Proper usc of restriction and exclusion;:'<:0dischari!e trom evcs.nose.and mOllth Prcl'entin!!Contamination bv Hands 1-1.Hands cleaned and properlv \\ashed/Gloles used oroperly 15.No bare hand contact \\ith ready to eat foods or appro,ed alternale method properlv followed (APPROVED Y N ) Highh Susceptible POl)ulations !~16.PasteuriLed foods used:prohibited tood not offered Pasteurized e~!!s used when required Chemicals "1 17.Food ~dditi\'es;approved and properly stored:Washing Fruits &Ve!!etables 18.Toxic sub,tances properly identilied.stored and used ''''Her/Plumbing / 19.Water Irom appro,cd source;Plumbing installed:proper backllllw dc.vicc Priority Foundation Items (2 Points)violatiolls RL'quire Corrective A.ctioll with ill 10 days /::>3.Hot and Cold VI ater ,1\ailable:adequate pre,sure.safe o I ~~\R l'.\0 I I<0 Demonstration of Kno"ledge!Pcrwnnd T V s'-'-I-r/~~4-__---,-21.~in c~c present,demonstration of kno\\ledge. :»ld pertoJr~~·rtilied Food :<.-Ianauer (CF:V1) .J 1-:.::>.Fond Handler noi'llI3uthorizcd person,personnel ",,----Safe \\ate~rdkceping and food Package /Labelill!! 24.Required records ,l\~lilable (shclbtock tag~:parasite de,tructiun):Packa!!ed Food labeledr·Conformance"ith Appro\cd Proccdllrc\ r 1 r 25.Compliance IIith V~riance.Specialized Proce,s.and IiACCr plan;Variance obtained l(lI'>peciali7ed proce ...sin!.!methods:1l1~1I111factllrerin~trllctil)ll!) /Consumcr Ad\isory o I .••• ~"11°~~H ~I-I V 27.Proper cooling method used:Equipment Adequate to :<.-Iaintain Product Temperature YI \o food Tcmpcntture Control/Identification I'),2R.Proper Date ~larkin!!und disposition 29.Thermometers provided.accurate,and calibrated;Chemicall Thermal test strip, v/ Permit Rt'quiremept.Prerequisite for O"er:otion tt 0 I ~~C t'"0 1 0T\ 1/ \) 30.food ES++~pLr~~~Valid) Ltcnsils,Equipment,and Vcnding / 31.Adequate hand\\ashing faei lities:Accessible and properly supplicd.used 3::>.Food and :'<:on-Iood Contact surfaces cleanable.properly dcsigned.constructed.and uscd ::>(1.Pusting of Con,umer .-\(1\isnries:ra\\or under cooked /33.Warell ash ing Facil ities:installed.maintained,used/ food,(Di,closure Remindcr Buffet Platc)Aller~en Label .;I Sen icc sink or curb cleanin~facility prO\ided Pre>ention of food Contamination R Core Items (I Point)ViolatiollS Re(/Ilire Corrective Actioll .vot to Exceed 90 Dan or Sext Illspectioll .Wlricl,e,'er Cl)lIIe~First 0 I :-.V'C l ....IJ'\0 T , 1/ v/ // .// / I )/ V.; 3-1.~o EI idcnce of ""ect contamination.rodent othcr animals 35.Personal Cleal1lil1c~~catin!!,drinkll1!.!or tobacco U"C 36.Winln~Cloths:Dronerl\'used ~nd stored 37.En\irolllllenta]c011tJminatinl1 3X.Aonro\cd tha\\inu Illethod ProneI'l'sc of Ctemils 31),Llt:n~il".ClJUlp1l1C'1lt.&lillC'J1S:propl".'rl)lhed.~tor('d. dried.&h"lI1dlcd In lI::,C u(l..'lhib:nronerl\.ll'.cd -lO,SlIlglc-"cn ICC&,)inglc-u,>c articlL'~:properl)~ton:J and I,cd _ Title:Person In Charge!0\\ncrRecehedby:r'/l}1/1"\,I "-(,ionaturc)_j IJ j r ~\}.Q:::i .-""\. food Identification -I1.Original container labeling (Bulk Food) t// Print:a A ().Aa.II A.x /I Print: Phvsical Facilities -12.;"\(In-Fnod Contact surlilces clcan -+3.Adc(luuu:\elltilatioll and liuhtin!..!;:dcsiunatt:d arcn~u~ed 4-1.Garba~e and Refuse properlv (lispo,cci:facilities maintained -15.1'1",ical facilities IIlst~lled.maintallled.and clean -16.Tuliet Faeliltle,:properly con'lrucled.supplied.and clean -17.Other Vloiatiolh Bu~in('~~Email:I Form EH-01i'TRevised 09-2015)t Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2J77:\.STDI:\IO:\S FRWY.,lUI 607.DALLAS,TX 75207 21-t-SI9-2115 FAX;21-t-S19-2868 License Perillit # Temp Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTDITlON IS DIRECTED TO THE CONDITIONS OBSERVED AND Number ·OTED BELOW: