HomeMy WebLinkAboutFRONT ROOM LUMEN HOTEL 2021.01.13Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377:'<i,STEi\L\IO:\,S FR\\,Y"R}I 607,DALLAS,TX 75207 21.t-SI9-2115
FAX:21.t-819-2~~(lr:;~1l\'nC1
D teo \3 I)~~llC in:1 Tillle out:/1 Liccnse/p~o _OC}D~101SVSL Type 1 Risk Category I page7-
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Pum ~Jie of III~llection:I I-ConlPliallce I vII 2-Routille I I 3-Field '"'estil!atioll I I 4-Visit I vi"5-0ther TQ;r'),LlS.ORE
EstaQ~cal+le:'(t ()\(\~OA~\(Contact/Owner Clmc:I *'illlllber of Repeat \iotatiulIs:__
(9_:;/II\ArYl!n ,/'iulllber of Viutatiuns COS:__
Phy iC'~lfJiss:+11 leu S ...-f.rJ Citl,txt)115'1 lbPhone:
I FollOW-lip:Yes
1\0 (circte one)-Compliance Status:Out nOl in complianl.:c IN in compliance 'i0 =not observed NA c not appilcable COS =correct •...d on its:I{=repeat violation
Mark the appropriate points in the OUT box I'oreach numbered item Mark''/'a checkmark in appropriate box for 1:>1.1'\0.NA.COS Mark on astcrbk .*.in appropriate box for R
Priority Items (3 Points)violations Re wire Immedia/e Correctil'e Action lIot (0 exceel13 tlll.v~
Compliance 5t"tus Compliance Status
0 I N "C Time and Temperature for Food Safety ({0 I r<N C R
U NJ A 0 IJ NV A 0 Employee HealthTs(F =degrees Fahrenheit)T Sv-I.Proper cooling time and temperature /12.Management,food employees and conditional employees:
knowledge,responsibilities.and reporting
3 //2.Proper Cold Holding temperature(41 of/45°F)/13.Proper usc of restriction and exclusion;No discharge ti'om
eyes.nose.and mouth
"3.Proper Hot Holding temperature(135°F)/Prcwntin!!Contamination bv ""nds
0//4.Proper cooking time and temperature v 14.Hands cleaned and properly washed/Gloves used properly/
_f 5.Proper reheating procedure for hot holding (165°F in 2 l'15.No bare hand contact \\ith ready to eat foods or approved
Hours)alternate method properly followed (APPROVED y N )
/6.Time as a Public Hea[th Control:procedures &records /Highly SUSCclltible POllUlations
Approved Source 1 16.Pasteurized foods used;prohibited food not offered
Pasteurized eggs used when required
,IV 7.Food and ice obtained from approved source:Food in
V good condition.safe,and unadulterated;parasite Chemicals
J destruction /
\V 8.Food Received at proper temperature y'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 Water/Plumbing
preparation,stora!!e.display,and tasting I.'V 10.Food contacrta'~~Returnab[es:Cleaned and /t9.Water from approved source;Plumbing installed;proper
Salllllzed at emperature back flow device
~V II Proper disposition of returned.previously served or "20.Approved Sewage/Wastewater Disposal System,proper
reconditioned disposal
Priority Foundation Items (2 Points)violiltiolls Rei uire C()rrec/h'e Acti()11 withill 10 days
0 I N "C It 0 I N :;C It
U r<0 A 0 Demonstration of Knowledge/Personnel t'N 0 "0 Food Temperature Control/Identification
T /S T S
vi 21.Person in charge present,demonstration of knowledge./27.Proper cooling method used;Equipment Aclequale to
and perform duties/Certified Food Manager (CFM)/Maintain Product Temperature
./22.Food Handler/no unauthorized persons/personnd ,28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package /29.Thermometers provided.accurate.and calibrated;Chemical!
"Labclin!!I Therma[test strips
.//?'Hot and Cold Water available:adequate pressure.safe Permit Reflui cment,Prerequ site for Operalion_0.,
.I 24 .Required records available (shellstock tags;parasite
~30.Food Esta~IIH IIt,3.'t)cur '~I~destruction):Packa~ed Food labeled
Conformance with Approved Prlll'edures Utensils,Equipment,lind Vending
~
~5.Compliance with Variance.Specialized Process,and
",/31.Adequate hand\\'ashing facilities:Accessible and properlyHACCPpian:Variance obtained for specialized supplied,usedprocessingmethods:manufacturer instructions
Consumer Ad,'isory ./32.Food and Non-faod Contact surfaces cleanable.properly
designed.constructed.and usedvi26.Posting of Consumer Advisories;raw or under cooked ,,/33.Ware\Vashing Facilities:installed,maintained,used/
laods (Disclosure/Reminder/ButTet Plate)/Aller~en Label Service sink or curb clean in!!facility provided
Core Items (1 Point)ViolllfifJlIS Require Corrective Action Not til Exceed 90 DOl'S or Nexl IIL~1Je('tioll,Wllicllel'er Comes First
0 I r-.:;c n 0 I N N C Rr<o_>0 Prevention of Food Contamination t:N 0 A 0 Food Identification
T s T S
./
./34.No Evidence of Insect contamination,rodent/other /41.0riginal container labeling (Bulk Food)
./animals
--'/"35.Personal Cleanliness/eating,drinking or tobacco usc Physical Facilities-/'36.Wiping Cloths:properly used and stored /42.Non-Food Contact surfaces clean
v ./37.Environmental contamination /43.Ad~quate ventilation and liuhtinu:designated areas lIsed-38.Appro\'ed thawin!!method .//44.Garbagc and Refuse properly disposed;l<,cilities maintained
Prof)er Use of Utensils ~/45.Physical facilities installed.maintained.and clean
,V 39.Ctcnsils.equipment.&linens;properly used.stored./46.Toilet Facilities:properly constructed.supplied.and ekan
dried.&handled/[n use utensils:properly used ./
_V 40.Single-service &single-use articles:properly stored 47.Other Viobtions
and us<;ll If I
Received by:(IV V(y-/l P rin (f!(/ttL(0zYI_hA_Title:Person In Charge/Owner
(signature)i>/
InSPa~\mJ I ')(N ~11*L,r ~Print:Busin('s~Email:
(sign=t ure)
Form E~evised 09-2015)
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
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-J I \.__./TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Tcmp Item/Location Temp
OBSERYATIOJ'l,'SAND CORRECTIVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEE!\!MADE.YOUR ATTE TION IS DIRECTED TO THE CONDITIONS OBSERVED AND
umber NOTED BELOW:
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Receivcd by:I/jlt~Print:(h nYLc v1)Yl~Title:Person In Charge/Owner
(si~nalure)/\~A
Ins;~)m.r 160J (~V)~'-VL rtil~(sign II'\Samples:Y N #collected
Form Co ~,eVised 09-2015)I