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HomeMy WebLinkAboutSONNY BRYAN'S AT SMU FORD STADIUM 2020.10.03Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 1377;-.1 STDL\IO;\iS FRWY,R\1607 O,\LLAS,TX 75207 21-1-819-2115 FAX'21-1-819-~-- ~IMJ)J~II '/I ~I 2fV iflllC in:I Time out:I License/Pennit #I Est.T)pe 17Categor)I~'e'of- .~"-- Purpi sc....{l1Inspection:I I I-Compliance I I 2-Routinc I I 3-Field Investi!!ation I 1 4-Yisit I ....I 5-0ther \T~"'SCORE Estab~h~~1 Dv\/ffil!liS I Contact/Owner Name:1 *:-iumber of Repeat Yiolations:__($)./Number of Violations COS:-- PhYSiC~S0 \d fbvcl ~--b_rf (JMit~Cct~_I Zi~ZKI\le:I follow-up:Yes \_ ,No (circle one)- Compliance Statu>:Out r !~GancUk-l r,y[~rlilnrll '0 not ob,e"cd NA not applicable COS =correct~d on site R =repeat'iolation Mark the appropriate points in the OUT box for each numbered item Mark ../.a checkmark in aDProDriate pox for 1:>1.1\0.NA.COS Mark an asterisk'*.in appropriate box for R Priority Items (3 Points)violalioll.~Re /lire Immediate Correctil'e Action 1I0t to exeeell]days Compliance Status Com"liance Status 0 I N S C Time and Temperature for Food Safety R 0 I N S C R U 111 0 A 0 {;N J A 0 Employee Health T /5 (F =degrec<Fahrenheit)T S VV }Proper cooling time and temperature /12.Management.food employees and conditional employees; knowledge.responsibilities,and reportingr.;V V If 2.Proper Cold Holding tcmpcrnture(-II °F/4S0F)/13.Proper use of restriction and exclusion;No discharge from eves.nose,and mOllth ,/VI 3.Proper Hot Holding temperature(13S0F)I Preventilll!Contamination bv Hands II'I 4.Proper cooking time and temperature ."14.Hands cleaned and properly washed/Glo\es used properly ."V 5.Proper rehcating procedure for hot holding (16S0F in 2 /IS.No bare hand contact with ready to eat foods or approved /Hours)altemate method properly followed (APPROVED y N ) /6.Time as a Public Health Control:procedures &records ./Highly Su~celltible Populations Approved Source II 16.Pasteurized loods used;prohibited food not offered Pasteurized e,rgs used when required /7.Food and icc obtained from approved source;Food in/good condition,safe,and unadulterated:parasite Chemicals /destntction I I 8.Food Reccived at proper temperaturc V 17.Food additives;approved and properly stored:Washing Fruits &Vegetables ./Protection from Contamination 1/18.Toxic substanccs prooerly identified.stored and used // 9.Food Separated &protected.prevented during lood Water/Plumbing preparation.storage,disolay.and tastinu,10.Food contact surfaces and Retumables :Cleaned and /19.Water from approved source;Plumbing installed;proper V Sanitized at ppm/temperature backflo\\'device /II.Proper disposition of rctumed.previously served or V 20.Approved Sewage/Wastewater Disposal System,proper I reconditioned disposal Priori tv Foundation Items (2 Points)violatiolls ReI uire Corrective Actioll withill 10 days 0 I N "C R ()I N ...C R U N 0 A 0 Demonstrution of Knowlcdge/Personnel {;N ~A ()Food Temperature Control/Identification T S T S ,/v 21.Person in charge present.demonstration of knowledge,~27.Proper cooling mcthod used;Equipment Adequate to :.•...and perform duties/Certified Food Manager (CFM)I Maintain Product Temperature,-"Food Handler/no unauthorized persons/personnel I 28.Proper Date Markin"and disllosition Safe Water,Recordkeeping and Food Package /....29.Thermometers pro\ided,accurate,and calibratcd:Chemical! Labelinl!Thermal test strips ,/23.Hot and Cold Water available:adequate pressure.safe ./Permit Requirement,Prerequisite for Operation /24.Required records available (shellstock tags;parasite -t1 30.fOOd~m~~-w~(U~'7)lt &Valid)destruction):Packaged Food labeled Conformance with Apprond Procedures Utensih~EquipmenJ(anll Vending 1 25.Compliance with Variance.Specialized Process,and 1v 31.Adequate handwashing facilit~S:Accessible and properlyHACCPplan;Variance obtained lor specialized processing methods:manufacturer instructions t...--supplied.used Consumer Advisory ./32.Food and Non-Iood Contact surfaces cleanable,properly designed,constructed.and uscd {26.Posting of Consumer Adl isories;raw or under cooked /1/33.Warewashing Facilities;installed,maintained,used/ foods (Disclosure/Reminder/Bullet Plate)/Allergen Label Sen ice sink or curb cleanin~facility provided Core Items (I Point)Viol(/tiollS Re(//(ire Cl1rrl'ctivl'Aeti{J"Nl1ttll £.xeeed 90 Dol'S or NextlllsDec·';oll.Wllicllel'l!r Conte~Fi~t 0 I 111 ..,C H 0 I I;N C R U ()A 0 Prevention of food Contamination t;N 0 A ()Food Identification T II S T s 1/II 34.No Evidence of Inscct contamination,rodent/other /v 41.0riginal containcr labeling (Bulk Food) /animals '"V 3S.Personal Cleanliness/eatin~.drinking or tobacco usc Phvsical facilities ./V 36.Wiping Cloths;properlv used and stored ./42 .Non-Food Contact surfaces clean ,/IV 37.Environmental contamination ./43.AdcoLiate ventilation and lightin~:dcsignated areas used ./38.Approl'ed thawing mcthod /-1-1.Garbace and Refuse nroncrlv disposed;facilities maintained Propel'Use of Utensil~/45.Physical facilities installed.maintained.and clcan V 39.Utensils,equipment.&linens:properly used.stored./46.Toilet Facilities:properly constructcd,supplied.and clean /.-dried.&handled!In use utcnsils:properly used /v 40.Single-service &single-usc articles:properly stored 47.Other Violations and used Received by:~\~~ P .':u \~-\Title:Person In Charge/Owner (signature)'/'~-- Inspected I ')\L-n{Jt (~M1/lJ f_.__)\Print:-Business Email: U.,ignalUre)otL Form EH 06 (ReVised 09-2015) Dallas County Health and Human Services -Environmental Health Division Retail Food Establishment Inspection Report 2377 N.STEMMON5~WY.'R07'DALLAS'ID07j!4-819-2115 FAX:214-819-286800I.,D/LY)\.I ~...• Est~~()~~,~ei b \I Vrl~(\+\pr~:~I~Vrf City/State:up I License/Permit #I Pagr_cfL •...... I I ~TEMPERA TURt"'OBSERV ATIONS Item/Location Temp Itern/Location Temp Item/Location Temp I --- r lLr -rn V\I\d-17-'<:;rQ./l ~rl \/10f-Te ')'\c..J{_ -~ I~ /\I A ~IA~(Of'Vl n-.P Illf)....(ViJl.-G /r 0 ~\l.r'\!P'\vJl d I (If rf)W 1~----+1A.~rYI --- -,---~pr --~ I I I t:\/.~--,-.---. ~J,rl-r I Y ()r-I )l-'-'~I ~/_uj-7 'I I)or--I I OBSERV ATIONS AND CORRECTIVE ACTIONS Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTIO;-.J IS DIRECTED TO THE CONDITIONS OBSERVED AND Number NOTED BELOW: •/1,()C';::lU()IL .,(I hv ()l 1+-tv ~_.j """f-5r:Jj/R /'(7)'\ v ~ ~I -=<1 Lt 0DfVl YL1ty I +-Vl--.(yjvG 1~~//)f\lJl)f)\r 11 If ")('(\-j- r r v I I«~[WVIA_:)'--- - R;~~d by:Print:Title:Person In Charge/Owner (si al re)/'I I "., ~~~M\'tfo-f1-t111 ILX Pfint:YVcl../Q \le-{e\s na ).\1\N.,Samples:Y N #collected \Form EH-06 (Revised 09-2015)