HomeMy WebLinkAboutHUDSON HOUSE 2020.09.17l)J\\\'~~{\1(1 CW-wcK
Dallas County Health and Human Services -Environmental Health Divi~/2 ct ;/
Retail Food Establishment Inspection Report ""'-11 '.7/
2377 N.STEMMONS FRWY.,RM 607,DALLAS,TX 75207 214-819-2115 FAX:214-819-2868 q 2 cf
I -Oft \~r \1J'f)n:I Time out:~icense/m2(-nOOlr-t3S I
Est.Type I RiskCategory Pag~_of.L__
i
Purn,,",ofIns ec'lion:I I ]-Compliance I I 2-Routine I I3-Fleld Invesdeation I I 4-Visit I I S-Other TOLUJSCORE
Establi h ent \~~V I Conta~wner Name:I
*Number of Repeat Violations:__/"
~lJ'--\l Ll~J£U _/r ./Number of Violations COS:--~1PhysicalAdde:L L,~r\I(\O~'rbtiDIcelV ~dZ1Z.Je:
Follow-up:Yes
No (circle one)\
Compliance St.tu~Out =not inc~pliance "-
~-IN =in compliance NO=Dotobserved NA =not applicable COS =correctedon site R =repeatviolauurr
Mark theaDorooriateooints in the OUT box foreachnumbered item Mark .",.a checkmark in appropriate boxfor IN.NO.NA.COS Markan asterisk'*.inaoorooriate boxfor R
Priority Items (3 Points)violationsR~uire Immediate CorrectiveAction not to exceed 3 days
Comoliance StatU5 Compliance Status
0 I N :<I c Time and Temperature for Food Sarely R 0 I N N C R
U N 0 A 0 U N 0 A 0 Employee HealthTJS(F =degrees Fahrenheit)T s
./11 I.Proper cooling time and temperature ",12.Management,food employees and conditional employees;
J knowledge,responsibilities,and reportinQ
j 2.Proper Cold Holding temperature(41 °FI 45°F)/13.Proper use of restriction and exclusion;No discharge fromJeves.nose,and mouth
J l 3.Proper Hot Holding temperature(135°F)Preventing Contamination bv Hands./J 4.Proper cooking time and temperature ./1 14.Hands cleaned and properly washedl Gloves used properlv
l 5.Proper reheating procedure for hot holding (165°F in 2 -1 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properly followed (APPROVED Y N )
"6.Time as a Public Health Control;procedures &records Highly Susceptible Populations
/Approved Source %16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
Ilf
7.Food and ice obtained from approved source;Food in
good condition,safe,and unadulterated;parasite Chemicals
destruction
J 8.Food Received at proper temperature /17.Food additives;approved and properly stored;Washing Fruits
&Vegetables
Protection from Contamination ,(18.Toxic substances properly identified,stored and used
")-9.Food Separated &protected.prevented during food Waterl PlumbingI••••.•••preparation,storage.display.and tasting
?J }'10.Food contact surfaces and Returnables;Cleaned and
Lr /19.Water from approved source;Plumbing installed;proper
Sanitized at ppm/temperature backtlow device
",V II.Proper disposition of returned,previously served or /20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points violaJiolUR~,,,;re Co,"ctiv~Action within 10 davs
0 J N N C R 0 I N N C R
U N 0 A 0 /Demonstration of Knowledgel Personnel U N 0 A 0 Food Temperature ControU Identification
T S T S
~./v~Person incharge present,demonstration of knowledge.I 27.Proper cooling method used;Equipment Adequate to
d perfonn dutiesl Certified Food Manager (CFM)Maintain Product Temperature....,I,22.Food Handlerl no unauthorized personsl personnel I 28.Proper Date Marking and disposition•.Safe Water,Recordkeeping and Food Package I 29.Thermometers provided,accurate.and calibrated;Chemicall~Labeline Thermal test strips
/'23.Hot and Cold Water available;adequate pressure,safe /'Permi R~quirement Prerequisite for Operation
//24.Required records available (shellstock tags;parasite -1 30.FOOd~bIJ~~[t)cr ~-ry1JrJen{&Valid)destruction);Packaged Food labeled
Conformance with Approved Procedures Utensils,Equ pment,and 'Vendingr25.Compliance with Variance,Specialized Process,and
1'1 31.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized V supplied,usedorocessingmethods;manufacturer instructions
Consumer Advisory -I 32.Food and Non-food Contact surfaces cleanable,properly/designed,constructed,and used
If 26.Posting of Consumer Advisories;raw or under cooked J 33.Warewashing Facilities;installed.maintained,used!
foods (Disclosure/ReminderlBuffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Core Items n Point)Violations R~quire Corrective Action Not III Exceed 90 Dan or Nt!Xlllf!1lUction.Which~verComes First
0 I N N C R 0 I N N C RuNIl'A 0 Prevention of Food Contamination U N o 1.1 0 Food IdentificationTSTS
./34.No Evidence of Insect contamination,rodenUother /41.0riginal container labeling (Bulk Food)
-animals
I V 35.Personal Cleanliness/eatinQ,drinking or tobacco use Physical Facilities
/36.Wipine Cloths;orooeriy used and stored -'42.Non-Food Contact surfaces clean/37.Environmental contamination II'43.Adequate ventilation and lighting;designated areas used
/38.Approved thawinQ method .-44.Garbage and Refuse properly disposed;facilities maintained
Proper Use of Utensils /45.Physical facilities installed,maintained.and clean
I 39.Utensils.equipment,&linens;properly used,stored,If 46.Toilet Facilities;properly constructed,supplied,and clean./dried,&handled!In use utensils:properlv used j
./40.Single-service &single-use articles;properly stored 47.Other Violations
and used
Received by:
~"Prillt:"k ""-0 1......,A Title:Person In Charge/Owner(signature)-I ~
Ins;tut~~:1m ;~fA vr+trt1 IV\)Print:Business Email:
(sign ture
Form E~'lISean9-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 :\.STDL\IO:\S FRWY.,R:\I 607,DALLAS.TX 75207 21.t-819-2115 FAX:21.t-819-2868
License/Permit #Page _cf __
Temp Temp TempItem/Location Item/Location Item/Location
OBSERVATIO.'iS AND CORRECTIVE ACTIO~S
Item AN INSPECTION OF YOUR ESTABLISHME01T HAS BEE!\:MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
NOTED BELOW:
Title:Person In Charge/Owner
Sam Ics:Y 01 #collected