HomeMy WebLinkAboutHOTEL LUMEN 2021.03.02l~V UV\m DIRY)
Dallas County Health and Human Services -Environmental Health Divisl4"n ~
Retail Food Establishment Inspection Report
2377:'>i.STD-I:\IO:-,rS FRWY.,R:Y1607.DALLAS,TX 75207 214-819-2115 FAX:214-819-2~\~V-U lG ,
oo~1 '7frrt I Time out:I License/Pennit ~
I
E,1.T,pe I/c.lteoorv Pager..of __)•e ,
Puron e of It snection:I I I-Comnlianc{'I •2-Houtine I I 3-Field Imcstigation •I 4-\'isit ••....I SoOther T01:Jliol:!jSCOHE
Estab.~I~T~tmp"r1 I Contact Oil ncr Namc:
I
*,\'umber of R('pl'at Viulations:__(0)./"'limber of Violations COS:--
Phyli ittJisstf(.I"LP \+-I CitYiC(t\~r:_:]i:rh.~one:I Follow-III':Yrs
;\io (circle one)
Compli:lOcr Status:Out.,..not in ,omplian~e (;\'in compliance :\0 -nM ob.e"ed 1'1.'\""t applicabk COS;:correch,.·d on Sill?R -n:pe~1t v-iolalion
Mark the app,,'priate points in the ovr box lor each numbered item Mark''/'a chec"mar"in al'prupriatc box lor (;\'.l\O.:-IA.COS Mark all asteri.k '*.in appropriate box for R
Priority Items (3 Points)violations Reqllire Immediate Correcthe Action 1I0ti0 e.xceed 3 (lays
Conltl(i.nr~Status Compliance Slatus
0 I 1'1 'i C Time and Temperature for Food Safety R ()I 1'1 'i C R
l'N 0 A ()[N ()A 0 Emplo~'ee HealthTS(F =degree,Fahrenheit)T S
I.Proper cooling time and temperature 12.l\iIanagement.food employees and conditional employees;
knOll'iedge.responsibilities.and reporting
2.Proper Cold Holding temperature(-I I°F/-15°F)13.Proper usc of restriction and exclusion;No discharge trom
eves.nose.and mouth
3.Proper Hot Holding temperature(135°F)PI'evellting Contaminatioll bv Hands
-I Prooer cooking time and temperature 1-1.Hands cleaned and properly washed/GIO\'es used oroDerly
5.Proper rcheating procedure for hot holding (165°F in 2 15.No bare hand contact with ready to eat foods or approved
Hours)alternate method properlv folloll'cd (APPROVED y N )
6.Time as a Public Health Control:orocedures &records Highlv Suscel)tible I'ollulations
Approved Source 16.Pasteurized foods used;prohibited food not offered
Pasteurized el!2S used when required
7.Food and ice obtained from approved ;,ource;Food in
good condition.safe,and unadulterated:parasite Chemicals
destruction
8.Food Received at proper temperature 17.Food additives;approl cd and properly stored;Washing Fruits
&Vegetables
Protection from Contamination 18.Toxie substances properlv identified.stored and used
1/9.Food Separated &protected.prel'ented during load Water/Plumbing
oreDaration.storage.display.and tasting
tJ 10.Food con~.j"~s an,~teturn:lt:l~\"c~'Y\J 19.Water from approved source;Piumblllg installed:proper
SanitIzed at ppm/t nperatUl'~backtlOlI de,ice
II.Proper dispositi~ed.previously served or 20.Approved Se\\age/Wastewater Disposal System.proper
reconditioned disposal
Priority Foundation Items (2 Points)violation~Re,"ire Correctiw Action withill 10days
()I N "C R 0 I i\'i C R
l ..,.0 A 0 Demonstration of Knowledge/Personnel l'N ()A ()Food TemperalUre ControU IdentificationTST5
21.Person in charge present.demonslration 01·knowledge.n.Proper cooling melhod used:Equipment Adequate to
and Derform duties/Certified Food Manager (CFNI):Vlaintain Product Temperature
2::!.Food Handler/no unauthori7ed persons/personnel 28.Proper Date Marking and disposition
Safe Water,Recordkeeping and Food Package 29.Thermometers prolided,accurate.and calibrated:Chemical!
L:tbelinl!Thermal test strips
?'Hot and Cold Water available:adequate pressure.safe Permit Requirement,Prerequisite for Operation_0.
24.Required records available (shell stock tags:parasite 30.Fuod Establishment Permit (Current &Valid)destruction):P~ckaued Food labeled
Conformance with Approved Procedures Utensils,Equipment,and Vending
"5.Compliance with Variance.Specialized Process.and 31 Adequate handll ashing facilities:Accessible and properlyHACCPplan:Variance obtained for specialized
Drocessin~methods:manufacturer instructions supplied,used
Consumer Advisory 32.Food and Non-food Contact surlilces cleanable.properly
designed,constructed.and used
26.Posting of Consumer Advisories;f(l\V or under cooked 33.WarcII ashing Facilities:installed.maintained.used/
foods (Disclosure/Reminder/Buffet Plate)/Allergen Label Sen ice sink or curb cleaning facility provided
Core Items (I Point)Violatiotls ReQllire Corrective Actio"Nott"Exceed 90 Days or Nexlltlspe(·tioJl ,JH,icilel'er Climes First
0 I N N C R ()I r.N c Il
U N ()A ()Prevention of Food Contamination l'N 0 A 0 Food Identification
T s T 'l
34.No Evidence of Insect contamination,rodent/other 41.original container labeling (Bulk Food)
animals
35.Personal Cleanliness/catin1!.drinking or tobacco lIS~Phvsical Facilities
36.Wiping Cloths:properly used and stored 42.Non-Food Contact surfaces clean
37.En,ironmental contamination 43.Adequate ventilation and lighting:designated areas used
38.Approved thawin"method 44.Garbage and Refuse properly disposed:I:,cilities maintained
Proner Use of Utensils 45.Physical facilities installed.maintained.and clean
39.Utensils.equipment,&linens:properly used.stored.40.Toilet Facilities:properly constructed.supplied.and clean
dried.&handled!In use utensils:properly used
40.Single,service &single,use articles:properly storecl 47.Other Violations
an>i-tlsed -
Received by:/)7J".lid Print:LRl\fe.~\~YG*l:Titlei=f~n IJj.(~/Owner(>ignature)•"i"-"'".
Inspe~~&WJl\~V l~,~tM L.If _)Print:Business Email:
(signatu \,;l'lL
Form EH'~'d 09,2015),.J