HomeMy WebLinkAboutHUDSON HOUSE 2021.06.08Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N STEMMONS FRWY RM607 DALLAS TX 75207 214-819-2115 FAX'214-819-2868-:f1'8OF'{'f...,,,I ,..--..,
()R LJii~iin:I Tim~out:--'I Liccnse/petU 21 -wt)3%5 )L{Est.Type I Rlsk Category Page _!_of ",?--
Purnose of Inspection:I I I-Compliance ••.........I 2-Routlne •I3-Fleld Investil!ation •I4-Visit I I 5-0ther !/rO:r.:O'sSCllII :F
~b~iS~r-Y~~~-Vk,\\~
I Contact/Owner Name:I
*Number of Repeat Violations:__
~
I,(Number of Violations COS:--
p~~~r:r \f'\\.LV\A1~lIA 0 I City/coull \)~Ltkhone:Follow-up:Yes )No (circle one)
Com~(ian 1Status:
~
R =repeat VI~;A-./Out»not to compliance I~~in compliance a~not observed NA -not applicable COS COITCdedon site
Mark 1M .~OI)riale oomLS m the OUT box for each numbered Item MarIe '_"It cbedcmark m appropnate box ibr IN NO.NA.COS Mark at 1ISIeri.J<•*.in nnnronriatc bo",for R
Priority Items (3 Peints)violfllWIIlI Re'llire ImmediIIU Corre(·til1eAeM"rwt UJ exceed 3~
Compllanc~Stahl,CompUance Status
0 I N N C Time and Temp rature for Food Safety R 0 I N N C RU1'1 0 0 U N 0 A 0 ~Joyee HeahhT-s (F =degrees Fahrenheit)T V S
...V 1.Proper cooling time and temperature /12.Management,food employees and conditional employees;
-knowledge,responsibilities,and reponinrr
/v 1_•••••)--
2.Proper Cold Holding temperature(41°F/45°F).,-13.Proper use of restriction and exclusion;No discharge from
eyes.nose.and mouth
./-3.ProDer Hot Holding temDerature(135°F)Preveatm.C8IItaJDinatioD bv Handa
..••.4.Proper cooking time and temperature ,/14.Hands cleaned and properly washed/Gloves used DroDerly
",V 5.Proper reheating procedure for hot holding (165°F in 2
~
15.No bare hand contact with ready to cat foods or approved
,~Hours)alternate method properly followed (APPROVED y N \
V 6.Time as a Public Health Control;procedures &records Hle:hly Susc:tDdbIe Pooubtlons
Approved Source
~
16.Pasteurized foods used;prohibited food not offered-Pasteurized eggs used when required
/'7.Food and ice obtained from approved source;Food in
V good condition.sale,and unadulterated;parasite Clemlcab
destruction
/8.Food Received at proper temperature 17.Food additives;approved and properly stored;Washing Fruits
&Vegetables--Protection from Contamination /1 18.Toxic substances properly identified,stored and used
V 9.Food Separated &protected,prevented during food Waterl Plamblng.•.•..n~naration,storage,disola><..and tasting
r-;:;,/1/10.Food con~t}1~~Rcturnables;Cleaned and I 19.Water from approved source;Plumbing mstalled;proper
Sanitized at {emperature back flow device.~v-II.Proper disposition 01 returned,previously served or 1/20.Approved Sewage/Wastewater Disposal System,proper
/reconditioned disposal
Priority FouBdation Item.(2Put!YIol4dolU JlC!j .inC~>Ie'"••••••••1,••.••
0 I N :01 C R 0 I N N C R
U N 0 A 0 Demonstration of Knowledgel Personnel u 'i 0 A 0 Food Temperat1ln COlltTollldeutincation
T s T •..s
21.Person in charge present.demonstration of knowledge,I?V •..27.Proper cooling method used;Equipment Adequate to
">-and oerfonn duties/Cenified Food Manager (CFM).)Maintain Product Temperature
/22.Food Handler!no unauthorized persons!personnel /28.Proper Date Marking and disposition
Safe Water,Recordkeepine and Food Package 17 29.Th:~eters provided,accurate,and calibrated;Chemical/
Labelhst!Therma est strips
/'J'Hot and Cold Water available;adequate pressure,safe /Perinlt tyq .1re!naIt,J'rereqalsite for Operation-_0.
/'24.Required records available (shell stock tags;parasite \,r 30.Food Est~h meJj1 .it ~(rrf9&__:~id)destruction);Packaged Food labeled
Conformance with Approved Procedure!./-Utell f1k,Eqal ~mtllt.a.d Vending
~
25.Compliance with Variance,Specialized Process,and ~~
v-;11.Adequate handwashing facilities:Accessible and properlyHACCPpian;Variance obtained for specialized K 1I supplied,usedorocessin>!methods;manufacturer instructions
COD5umn Advisory ./1"3~.Food and Non-food Contact surfaces cleanable,properly
-designed,constructed,and used
~
~6.Postmg of Consumer Advisories:raw or under cooked ./33.Warewashing Facilities;installed,maintained,used!
foods (Disclosure/Reminder/Buftet Plate)/Allergen Lahel ./Service sink or curb cleaning facility provided
Core Items (l Point)Viollldolu R"IIir~CDTT«tivtlACIioIr NtH to Exc~6lHJ»••'$or Ne:rtIItS~.filcMtolr Co,_,Fint
0 I N I'i C R 0 J N N C R
U N 0 A 0 Prevention of Food Contamination u 1'1 0 0 Food IdentificationTsTS
......,./J.+.No Evidence of Insect contamination,rodent/other ,V 41.0riginal container labeling (Bulk Food)
animals
•..•.~35.Personal Cleanlinesslealio2.drinking or tobacco use ./l'1Iyskal Faclllties..••..;36 .Wiping Cloths;[lroperly used and stored ..•.1.,-4~.Non-Food Contact surlaces clean,""~37.Fnvlronmcntal cont~Hnination 'V 43.Adequate ventilation and lighting;designated areas used
-""I 3R.'\ooroved tha\\i[lI!method ,-44.Garbage and Refuse [lro~rll dls~sed;facilities maintaltleLl/
-Proper Use or Utensils /,45.Ph)'~ical facilities installed.maintained.an9 clean/[,,;3\1.utensils,equipment.&linens:properly used.stored,/46.Totlet Facilities;properly constlucted.supplied.and ckan
dried.&handlc(_V In usc u[ensils;properly used
-l0.Single·service &single·use anicles:properly stored 47 Other Violations
and uscd I
Received by:_/1''PlJvJ )\v~~Prin.'R -e-\1;1 \0 .e S"I\v ~+t'C Title:Person In Charge/Owner
(signature)-
Inspec:.~L'~JI 1<N-"J ('~\~~I('_X Print:Business Email:
(signature
Form EH·06~O~'2015)..J
Dallas County Health and Human Services -Environmental Health Division
Retail Food Establishment Inspection Report
2377 N.Stemmons Frwy.,RM 607,Dallas,TX 75207 •(214)819-2115 FAX (214)819-2868
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EstrGYr(~{\~f (\1 ~>Physq'qtrK rkCiJ l)y~vc9 V1eLity/sL(~
ILicenselPermit#IPage_i,_of £...-._
I .-f TElvlljERATURE...e BSERVATIONS
ItemILocation Temp.ItemILocation Temp.ItemILocation Temp.
OBSERVATIONS AND CORRECTTVE ACTIONS
Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE.YOUR ATTENTION IS DIRECTED TO THE CONDITIONS
Number OBSERVED AND NOTED BELOW:
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Receivedr"'hlLL print:'~LUe s-QLCC-k r Title:Person In Charge/Owner
(signatur\I./\~
I~t~~~.\,~b~;?~~tin~(si ,
Samples:Y N #Collected
Form E~(Revised09-2015)1 --