HomeMy WebLinkAboutHUDSON HOUSE 2026.04.30p1Insp date04/30/2026 Time In Time Out Permit Number2025-0005441 3447 Permit TypeRetail Food Risk Process 3
Scor0Establishment OwnerHunter PondEstablishmentHudson House Scor0 scor6
Establishment4448 Lovers Ln EstablishmentUniversity Park, TX Establishment75225 Establishment(214) 583-2255
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LicenseLuis roman perez
LicenseExecutive chef
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO Email
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LicenseHudson House License4448 Lovers Ln LicenseUniversity Park, TX Permit Number2025-0005441
Item/Location 16Item/Location 8Item/Location 0 Fried rice Temp 0104°F Temp 8 Temp 16
Item/Location 17Item/Location 9 Temp 17Temp 1212°F Temp 9Item/Location 1Chicken popcorn
Item/Location 10 Item/Location 18 Temp 18Temp 240°FItem/Location 2 Raw salmon Temp 10
Item/Location 11 Item/Location 19 Temp 19Item/Location 3 Cooked pasta Temp 3155°F Temp 11
Item/Location 12 Item/Location 20 Temp 20Temp 440°F Temp 12Item/Location 4 Bar cooler
Item/Location 21Item/Location 13 Temp 13Item/Location 5 Walk in cooler Temp 530°F Temp 21
Item/Location 14 Item/Location 22Item/Location 6 Temp 6 Temp 14 Temp 22
Item/Location 15 Item/Location 23 Temp 23Item/Location 7 Temp 7 Temp 15
Observations3 - Proper Hot Holding temperature(135°F)
Code Reference: 3-501.16(A)(1) - Hot Hold (135°F or higher)
Observation: Improper hot hold of TCS foods, < 4 hours. Fried rice observed at 104 F . Hot food must be maintained at 135 F.
Violation Type: Violation
25 - Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods;
manufacturer instructions
Code Reference: 8-103.12(B) - Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection
8-103.10 of this section, or a HACCP plan is otherwise required as specified in §8-201.13 of this title, the establishment shall maintain and provide
to the regulatory authority, upon request, records specified in §8-201.14(D) and (E)(3) of this title that demonstrate that the following are routinely
employed: procedures for monitoring critical control points; monitoring of the critical control points; verification of the effectiveness of an operation or
process; and necessary corrective actions if there is failure at a critical control point
Observation: HACCP Plan was not provided to regulatory authority prior to implementation. Must provide a HACCP for sushi
Violation Type: Violation
36 - Wiping Cloths; properly used and stored
Code Reference: 3-304.14(B)(1) - Cloths in-use for wiping between uses stored
Observation: Wet wiping cloths were not stored in a chemical sanitizer solution at proper concentration.
Violation Type: Violation
LicenseLuis roman perez LicenseExecutive chef
TitleRS, CEO, CPO LicenseTrishida Watson RS, CEO, CPO
License
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