HomeMy WebLinkAboutHUTCHINS BBQ - EVENT AT SMU FORD STADIUM 2020.10.31Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377;\.STDI\-IO:-';S FRWY.,R'1607 D,\LLAS,TX 75207 21-'-819-2115 FAX:2I-'-819-2~
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Dft )1:3(I '~I Timc Ollt:I LiccllselP~rmit #I hI.Type I /ategtfry /V?:\f ~
Put'pose .f InSl)ction:I I I-Compliance I I 2-Routine I I .l-Ficld Investigation I I 4-\'isit 1 •....1 5-0tlter{T/)TALI~OHE
Est3bliShll~~~Il1I~:I "",n I'/\<..LY''..J,2.•./\I'COlltact/o."...--.._IlerN31l1e:1 *,,"umher of Repeat nolations:--(0',.",,1 ~~I I')U-l.A..><'.r"./:"iumucrof\'iolationsCOS:__
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Compliance Status:Out ~not in compliance IN in compliance '\'0 not observed 'iA not applicable COS =corrected on site
Mark the appropriate points in the OUT box for eadt numbered item Mark''/'a checl-mark in aDoropriatc box for 1;\,;\'0.NA.COS Mark an
Priority Items (3 Points)violatiolls Re /lire Immediate Correclh'e /lctiol1l101 10exceed 3 {lays
R -repeat \iolati~
astensk '*.ill appropriate box fu,.R
Conlj)liance Status
II.Proper disposition of refumed,previously served or
reconditioned
Priority Foundation Items (2 Points)"iolatioll!;ReI lIire Corrective Aclioll with ill 10 days
Comllli"ncc Slat"S
R ()I N N C
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20.Approved Sewage/Wastewater Disposal System,proper
disposal
Time and Temperature for Food Safcl~y
(F =degree>Fahrenheit)
o INN C
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I.Proper cooling lime and temperature
Employee Health
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2.Proper Cold Holding tcmperature(41 OF/45°F)
,/4.Proper cooking time and temperature
12.Management,food employees and conditional employees:
knowledge,responsibilities,and reporting
13.Proper use of restriction and exclusion;Nu discharge from
eyes.nose,and mouth
Prewntin::Contamination bv Hands
14.Hands cleaned and properly washed/Gloves used properly
.•...,.5.Proper reheating procedure for hoi holding (165°F in 2
!--Hours)
15.No hare hand contact with ready to eat foods or approved
alternate method properly follo\lcd (APPROVED Y N )
Appro\ed Source
/'6.Time as a Public Health Control:procedures &records
7.Food and ice obtained from approved source:Food in
good condition,safe.and unadulterated;parasite
destruction
Protection from Contamination
8.Food Received at proper tel11pcr~ture
....v /'3.Proper Hot Holding temperature(135°F)
9.Food Separated &protected.prevented during food
./preparation.storage.display,and tasting
....,v 10.Food contact surfaces and Returnahles ;Cleaned and
SaniliLeu at ppm/temperature
Hi::hlv Susceptible Populations
16.Pasteurizcd foods used;prohibited food not offered
Pasteurized eegs used when rcquired
Chemicals
17.Food additives;approved and properly stored:Washing Fruits
&Vegetables
18.Toxic substances properly identified.stored and used
Waterl Plumbing
19.Water from approved source;Plumbing installed;proper
backtlow device
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21.Person in charge presenl,demonstratiun of knowledge,
and perionn duties/Certified Food ManaQcr (CFi\1)
R 0 IN"C
Delllollstralion of Knowledge/Personnel L 'lOA 0 Food Temperature Control/Identilicalioll
T S
/27.Proper cooling method used:Equipment Adequate to
Maintain Product Temperature
2e.Food Handler/no unaulhorizcd person>/personnel ~R.Proper Date Markin~and disposition
R
Safe Water,Recordkceping and Food Package
Labelin~
23.1101 and Cold Water alaiJable;adequate pres>ure.safe
24.Required records available (shellstock tag;;parasite
destruction):Packaged Food labeled
29.Thermometers provided.accurate,and calibrated;Chemical/
Thermal lest strips
Conformance wit ItAppro\ed Procedures
25.Compliance wit It Variance,Speciali7ed Process,and
HACCP plan:Variance obtained lor specialized
processin~methods:manufacturer instructions
Permi~rement,Prerequisite for Operationr
Consumer Advisory
26.Posting of Consumer Advisories:raw or under cooked /33.Warewa,hing Facilities;installed.maintaincd.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Service sink or curb cleaning facility provided
Ulensils,Eq\liplIIenlflliii!"\'ending
/31.Adequate handwashing faeilities~Aecessible and properly
supplied,used ~
32.Food and Non-Iood Contact surfaces cleanable.properly
designed.constructed,and used/
Core Items (I Point)Violalio/ls Require Correcti.,t'Action NOl to Exceed 90 DltyS or Se(/Illspecri()/1,Wlricl,e.'er Comes Fir~t
34.No Evidence of Insect contamination,rodent/other
animals
R 0 I l'i'i C
Prevention of Food Contamination t:0 A 0 Food Identificalion
T S
35.Personal Cleanlincss/eatin~.drinking or tobacco use
36.Wipin!.!Cloths:properly used and stored
/41.0riginal container labeling (Bulk Food)
It
37.Environmental contamination
Physical Facilities
42.]\ion-Food Contact sur"lces clean
43.Adequate ventilation and ii1!iltinL!:designated arca~used
Proller lIsc of Utensils
38.Approved thawin!.!melhod
39.utensils.equipment.&lincns;properly used,stored .
dried.&handled/In usc utensils:protlerly used
40.Singlc-:.ervicc &single-use arti~'I'c 'Y Slorell
and used ~
44.Garbage and Refuse properlv disposed:facilities maintained.-45.Phy;ical facilities installed,maintained.and ciean
Received bv:
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46.Toilet Facilities;properly constructed.supplied.and clean
47.Other Violations
HU'loiness Email:
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Tille:Person In Charge!Owner
Prin~{
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Jnspection Report
2377;\.STDL\IO:'\S FR\\"Y.,R\1607,DALLAS.TX 75207 214-819-2115 FAX:214-819-2868
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TEMPERATURE OBSERVATIONS V'--'J -
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OBSERYATIO!':S A~D CORRECTIVE ACTIONS
item AN INSPECTI001 OF YOCR ESTABLISHMENT HAS BEEN MADE.YOlJR ATTENTION IS DIRECTED TO THE CONDITIO ·S OBSERVED AND
Number NOTED BELOW:
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Received by:d----:;/'--Print:·7 r",...c ,/!-J~A---(/L Title:Person In Charge/Owner
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Form EH-Oe (Revised 09-2015)I \,