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-~--
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License/Pennit #I
Est.T)pe 17Categor)I~'e'of-
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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
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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:
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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)