HomeMy WebLinkAboutHILLSTONE 2020.09.30Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377~.STE.\I.\IO"iS FRWY.,R:\1607,DALLAS,TX 75207 21-t-SI9-2115 FAX:214-819-2868 ./Jer:2DJ 1M I Timc in:I Timc out:,I LicensefPennit #I Est.Type I
Risk Categury Page/_of L--
POI'nose of InSDection:I I I-Compliance I f....--f 2-Routine I 1 3-Field 1m esti!!ation I I 4-Visit I I S-Othcr TOT'I-""L'(\RE
Establishl~~I
Contact/Owner :--':ame:
I
*:-'ullIher of Repeat \iolatiolls:__(t\v'Numher of Violaliolls COS:--
PI~JD5es%Th~0J I Ci!Y!1~I l~eil_i Phone:I Follow-up:Yes
No (circle olle)J
CORlllliance Status:Out =not in compliallce IN in compliance :\0 ~not obsen ed NA nOI applicable COS =corrected on ite R ~repeat violat:~Mark the allDroDnate points in the OUT box for each numbered item Mark''''a check mark in appropri3t~00'for 1:'1,1"0.NA.COS Mark.n asl~nsk •*.ill aporo'.for R
Prioritv Items (3 Points)violatiolls Re·uire Immediate Corrective Action 1I0tto exceed 3 days
Compliance Status Comlliiance Status
0 I N S C Time and Temperature for Food Safety R ()I N 'I C RuNilA0II'I 3-A ()Employee HealthTS(F =degrees FahrenheIt)T S
/1/I.Proper cooling time alld temperature I 12.I\.lanagement,load employees and conditional employees;
l/knowledge,responsibilities.and reporting
'1/2.Proper Cold Holding temperature(41 OF -15°F)I 13.Proper use of restriction and exclusion;No discharge from
/eves.nose,and mouth
I 3.Proller Hot Holding temperature(IJ5°F)/Prenntin!!Contamination bv Hands74.Proper cooking time and temperature /,1-1.Hands cleaned and properly washed/Gloves used orooerlvI5.Proper reheating proecdure for hot holding (165°F in 2 I 15.No bare hand contact with ready to eat foods or approved
/Hours)altcrnate method properly followed (APPROVED y N )
/6.Time as a Public Health Control;procedures &records Hi!!hlY Susceptible Populations
Approved Source V 16.Pasteurized loods used;prohibited food not offered
Pasteurized e~2S used when required
/7.Food and ice obtained from approved source;Food in
J good condition,safe.and unadulterated;parasite ChemicalsIIdestruction/
/8.Food Received at proper temperature y /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
I Protcction from Contamination /IR.Toxic substanecs properly identified.stored and used
I 9.Food Separated &protected,prevented during load Water!Plumbing
preparation,storage,displav,and tasting .PJ 10.Food contac~ITaces and ,~ables ;Cleane\~d 11f t:~/19.Water from appro,ed source;Plumbing installed;proper
Sal1l11zed at '""Lh'NNte cr't~0 {I }back flow device
IV II.Proper diSPositi~eturn~i&uSIY rl6"~~..•20.Approvcd Sewage/Wastewater Disposal System.proper
reconditioned rA n disposal
Prioritv Foundation Items (2 Points)violati(l1~~Re,"ire Correeth'e Actioll with ill 10 days
0 I ;>i ...•C It 0 I 1\..•C R
l'~0 A 0 Demonstration of Knowledge!Personnel U N 0 A 0 Food Tempcrature Control/IdentificationTSTSI21.Person in charge present,demonstration of knowledge.
11/
27.Proper cooling method used;Equipment Ad~quate to
,and perform duties!Certified Food Manager (CF~·I)Maintain Product Temperature
I 22.Food Handler!no unauthorized persons/personnel I 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package V 29.Thermometcrs provided,accurate,and calibrated:Chemical!
/Labelin2 I Thermal test strips
//23.Hot and Cold Water available:adequate pressure.safe J Permit Requirement,Pr requisite for Operation
/24.Required record,available (shcllstoek tags;parasite l'Food Establishment petmit (C~ilid)/destnletion);Packaued Food labeled 30.
Conrormance with Approved Prol'cdures ,Utensils,EqJipmcnt,and Vendingy"25.Compliance with Variance,Specialized Process.and /31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized
processing methods;manufacturer instmetions ,supplied.used
Consumer Advisory /32.Food and Non-food Contact surfaces cleanable,properly
./designed.constructed,and usedvr26.Posting of Consumer Advisories;raw or under cooked I 33.Ware\\ashing Facilities;installed.maintained.used!
foods (Disclosure/ReminderlBuffet Plate)!Allergen Label Service sink or curb cleaning facility provided
Core Items (1 Point)Violatiolls Require Corrective Actioll Not to Exceed 90 l)al's or ,Vext lllspectioll,JH,ic/te.'er CtJII,es First
0 I N N C It 0 I N N C RUN0A0PreventionofFoodContamination[0 A 0 Food IdentificationT.S T 1/S
\I 1/,34.No Evidence of Insect contamination.rodentfothcr /41.0riginal container labeling (Bulk Food)
animals;/17 35.Personal Cleanliness!eating.drinking or tobacco use /Physical Facilities,/'/36.WiDing Cloths:Drollerlv used and stored ,42.Non-Food Contact ,urfaces clean
./37.Environmental contamination "43.Adequate ventilation and lighting:designated arcas used
I 38.Aooroved thawing method -'44.Garbage and Refuse properly disposed;facilities maintained
/Proper Use of Utensils -,Ii 45.Ph'ysical facilities installed.maintained.and cJean
I /39.Utensils.equipment,&linens;properly used,st red.1/46.ToJlet Facilities:properly constructed.supplied.and clean
dried.&handled/In use utensils;properlv used
I 40.Single'se"iee &single-use anicles:properly stored 47.Other Violations.__
and usoo 11 I -~
Rcceived by:1~~(~~Print:\()OQ{-€<V (()L tf-o,"d ~Title:Person In Charge/Owner(signature)~-,
Inspcct~W~~(~~fdT-Ht A.U Print:Rusin('ss Email:
(~igllatllr
rFormEH06(ReVised 092015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.STEM MONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868
~-~,n~~I PhtJ:~~n PcJ I CitY/Strj-P I License/Permit #I Pat1_c~
TEMPERATURE OBSERV AnONS
Item/Location Temp Item/Location Temp Item/Location Temp
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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:
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Received by:f~o-r~CL4--~rint:~od-e.r-l CL f+ctV(JS Title:Person In Charge!Owner
(signature),-
Inspected r/l \ml\~(--:l vJt-\-H~Pr\n()<(signature)Samples:Y N #collected
Form EH-06 ~(9-2015)-