HomeMy WebLinkAboutSushi Kyoto II 2013.08.08 p�,
U�Q�1, �<:' DALLAS COUNTY HEALTH AND HUMAN SERVICES
Z < I� :4 > ENVIRONMENTAL HEALTH DIVISION
Kt�( .�'il�'y co
2377 N. STEMMONS FRWY. ROOM 607
f o f ���° DALLAS, TEXAS 75207 3
p Sj' taloa I._- 214-819-2115 FAX 214-819-2868 Adtp
84- CITY/TOWN L tit/vZaS/'i'ij 4?v:2)k _
San
Code Date Time In Time Out tablishment Number Permit Number Risk Category
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: 5"Ir115/ A5616 Owner:Ot/Ai K rev e.-
Physical Address: 4/,Z(, ,„1-4L,_,..„- i ST' Zip: 752,0 6 Phone: 'jl),5 0•- 2%
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
✓ 1. Proper Cooling for Cooked/Prepared Food
✓ 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
Y' 3. Hot Hold (135 degrees Fahrenheit)
v' 4. Proper Cooking Temperatures
5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
t,' 6. Personnel with Infections Restricted/Excluded
v,` 7. Proper/Adequate Handwashing
i/ 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
i 9. Approved Source/Labeling
1./ 10. Sound Condition
11. Proper Handling of Ready-To-Eat Foods
12. Cross-contamination of Raw/Cooked Foods/Other
V 13. Approved Systems (HACCP Plans/Time as Public Health Control)
4./ 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction, Not To Exceed 10 Days Remarks
le.'" 15. Equipment Adequate to Maintain Product Temperature
16. Handwash Facilities Adequate and Accessible
'� 17. Handwash Facilities with Soap and Towels
se" 18. No Evidence of Insect Contamination
t' 19. No Evidence of Rodents/Other Animals
f 20. Toxic Items Properly Labeled/Stored/Used
i.."-- 21. Manual/Mechanical Warewashing and Sanitizing at0)ppm/temperature
i '---- 22. Manager Demonstration of Knowledge/Certified Food Manager
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
_ 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
_ s/' 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
V j 26. Posting of Consumer Advisories (Heimilich/Disciosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations - Require Corrective Action, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First
5pt
4pt
3pt
lI �f
Total
Inspected by: , r a.
I Print: AU 0�-g /7.!
1
FR J Received by: - — y Print: Title:
Yes/No